Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

Chasdev

Site Supporter
  • Content count

    269
  • Joined

  • Last visited

About Chasdev

  • Birthday 05/27/1950

Profile Information

  • Gender
    Male
  • Location:
    Austin Tx
  • Interests
    F1+MotoGP racing
  • Grill
    Pit Boss
  1. If you get tired of running out to check the dome temp over and over again you can do this...works for me. (the wire is for my grate level probe).
  2. Beef Chuck Short Ribs

    Plate ribs are simply the best, easy to cook and very addictive!
  3. Costco Pit Boss

    I don't think so as the 2017's come with two sliders and they fit together fairly well, I think the leaks discussed were where the slider body fits against the ceramic cooker body, the factory missed some spots when they applied sealer and more added there seals it up.
  4. Costco Pit Boss

    Add a layer of felt heat tape to the snout to tighten up the upper vent. Some need an extra layer of pucky around the lower vent..but mine did not.
  5. Hibachi Grilling

    Used to cook on one every weekend, I would buy another but the good ones have become pretty spendy. Hard to beat meat cooked three inches from the coals..
  6. Brisket at 300F?

    I've done quite a few at 300+ it works great. There's some pretty famous pitmasters who only cook hot and fast, they mop with sauce quite a bit to keep the juices in FWIW. IMHO if you plan on serving on time, you better foil it and turn it up. Remember, it needs to rest at least an hour before slicing.
  7. Really, reall don't need.... But????

    I love the way stickburner cooked meat tastes but I just sold mine because of all the "issues" owning and using one brings up. From now on, it's Kamado and pellet pusher for me..
  8. Really, reall don't need.... But????

    I don't want it, can't use it, no room to park it and don't want to pay to store it. Too much trouble finding good aged wood, plus storing a pile of wood is begging rats and roaches to move into the wood pile. Also, unless I am cooking for 50, heating that monster up to cook one brisket or three racks of ribs wastes said hard to find/hard to store wood.
  9. MASSIVE Beef Ribs

    What's that extra layer of meat called? (calling all butchers).. I cook beef plate ribs two or three times a year but had no clue there was an enhanced version out there.. Time to go bug my Central Market guys.
  10. Your innards will thank you..
  11. It may be safer than that silicone but I've had some of the felt heat tape get into a fire and it smells pretty bad, nothing I would want in or near my food. My feeling is moonshiner paste is probably the safest..or don't seal it at all, let her smoke.
  12. If it's not too late, please don't put that on a fire, the gasket sealer will degrade and contaminate the meat.. You Will smell it burning.
  13. And we have liftoff..

    I cringe every time I walk the meat isle at HEB and see that.. They are a bit labor intensive but not enough to justify that price.
  14. And we have liftoff..

    And we have landing.. I guess I should include that the filling is cream cheese, shred cheddar and green salsa..
×