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About Chasdev

  • Birthday 05/27/1950

Profile Information

  • Gender
  • Location:
    Austin Tx
  • Interests
    F1+MotoGP racing
  • Grill
    Pit Boss

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  1. The thing to do is if/when the ribs/butt prices go down, we all need to fill the freezer to help out our producers.. Too bad soy beans don't barbecue all that well, THOSE guys are screwed.
  2. Now that a certain very large country full of Asians has banned all agricultural products from the USA and happens to be one of the three largest buyers of pork produced here, will my baby backs and pork butts get cheaper due to over supply? I feel bad for the producers but welcome some cheap pork parts.
  3. Here's some post oak but I don't know if Amazon sells it.
  4. Foil may be keeping moisture out of the pores and based on the don't wash the deflector theory that may be what's going on.
  5. My mom's family name is Owen, they are based in Iowa/Illinois, perhaps we are distantly related? (always looking for a family discount!)
  6. Coals provide heat and burning wood provides smoke. Given enough airflow, the burning wood provides "pale blue smoke" which is the holy grail of meat smoking. Mixing properly air dried oak/pecan/cherry/apple/peach chunks with lump charcoal also works pretty darn well.
  7. They ran out of space that line and felt that they could not delete 100% mixed hardwood? I mean ALL mixed hardwood is quite the claim..sort of.
  8. It's not out of the question that the areas of degradation are exposed to temps higher than what you are measuring at your cook level surface.
  9. No, charcoal is the fuel for a Kamado. You can add some chunks of seasoned wood (dried for two or more years, or until the internal moisture content is around 15%/20%) to the lump charcoal when you lay in the coals but there's no provision for adding more wood every hour without opening the cook chamber door.
  10. You just made the case for cooking in a stick burner over a Kamado!
  11. I find a proper mix of large and smaller lumps helps the fire spread evenly and limit temp problems. I use a PartyQ blower and a TipTopTemp device at the same time and now my PitBoss is a Cadillac.
  12. I used to service/overhaul carburetors for a living and I promise that if you use Sta-Bil fuel treatment and drain the fuel before long term storage, your engine/s will start up just fine next time you need them.
  13. I've tried no fire grate with a KAB and also a Weber type fire grate and I've gone back to the OEM version with multiple round holes. To me, the OEM fire grate works best, using good lump that is, such as FOGO.
  14. If that's your cooker then "sticks" are the wrong fuel, you should be buying lump charcoal for that type of cooking, such as Fogo or any of the many fine brands that can be shipped to you. You have to wait until the wood burns down to coals anyway, so why not just start with coals?
  15. Splitting them up is going to be a real chore and storing them out of the rain for two to four years is also going to be interesting. I had to stop my oak aging project after the stacks attracted too many mice and rats. Took me two years to get rid of all the vermin AFTER I got rid of the wood stacks.
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