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Chasdev

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About Chasdev

  • Birthday 05/27/1950

Profile Information

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

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  1. I ran post oak chunks in the feed chute and in the ash bin at all times so the first three hours were very smokey. Also, the briskets points were 225 for two hours and 350 for 2.5 hours. Apple juice/apple cider vinegar spray every 45 minutes, wrapped in butcher paper for the last 1.5 hours. Some of the best brisket I've ever done.
  2. I switched from a stickburner to a Kamado because I reached the point where I was no longer willing to tend fire every hour for 8/12 hours in order to smoke a brisket. The Kamado, once I installed a PartyQ blower system, was set and forget, BUT no amount of wood chunks or smoke adding devices got me where I wanted to be flavor wise. The Masterbuilt gravity however takes me right back to stickburner bark and flavor and I don't have to monitor the fire constantly, so for me it's a done deal.
  3. I went Masterbuilt for the ability to burn largish chunks of hardwood, period. So far so good, lots of real wood smoke and smoke flavor in the meat. I love my pellet spitter for LONG low smokes but for ribs and hot and fast briskets, it can't compete with the gravity unit.
  4. Congrats! Welcome to the brotherhood of "we who hate stupid instruction writers". That's not to imply that you were not already a member in good standing.
  5. Question? Too many beers or not enough? I ended up flopping mine around at different angles as the required pieces went on, that whole tape the gasket in place this was a farce so I tipped it so gravity held the gasket in place. The screws that hold the control panel to the body are hard and need a LONG screwdriver plus a small diameter long stem flexible magnet works great to get the lost handle mount screws out of purgatory. I had a slight advantage being an ASE Master auto tech with about $100,000 worth of tools about 30 feet away....
  6. I visited the Kingsford website today and they make a bunch of stuff I had never seen or heard of before, it's worth a look, although I can argue the fact that no retailers near my abode carrying ANY of the upscale items, is responsible for my ignorance. They also say there's a "NEW" product going to be revealed Jan 20, so stay tuned for whatever that is. I would love to try the oak hardwood version of their briquettes, but no worries the KamadoJoe lump is working nicely.
  7. I think there may be confusion over the grate opening size and the type of charcoal used. If you use the smallest pieces of lump then some of them will fall into the ash bin but even if they do, they still burn once the larger lump pieces burn down enough to fall into the ash bin and cause them to catch fire.
  8. I did the break-in burn with kingsford and have been cooking with KamadoJoe xxl lump and I can state for a fact that the KamadoJoe lump is vastly superior. Enough of it falls through the grate to ignite the hardwood chunks and they burn to completion emitting lots of great smelling smoke. So much so that from now on, other then placing one chunk of wood at the bottom of the charcoal chute to get the party started, all my smoke wood will be in the ash bucket.
  9. Don't consider it a mod but I like to use a drip pan and raise the meat above it so the smoke can get to all sides. I also like to elevate the drip pan off the cast iron grate in the hope of lowering it's temp.
  10. Here's my thoughts while he's putting his together.. It's a great deal for a gravity cooker, nowhere on earth can you get into this type for anywhere near the dollars. If it lasts 10 years it will have been the deal of the decade, if it lasts 5 years it was still a good deal. It hits all my sweet spots and while my first brisket cook is delayed a few weeks I already love how it holds temps and keeps me in my living room chair instead of slaved to a pile of wood or bag of charcoal.
  11. Problem there is I'm the only one eating them these days as the wife is tired of bbq. I just did four racks of baby backs which will take me a few weeks to eat (not wanting to over indulge), next will be a smaller cheap brisket just to see how it will go, followed by an expensive brisket as long as the cheap one went well. I did half a dozen briskets last year very low and very slow in my pellet spitter so this year I'm going to dabble with hot and fast.
  12. I'll post up when it crumbles into scrap.
  13. My view on warranties is that they protect me from buying a right out of the box defective unit, such as a dead controller or a major part missing from the box. I don't look for longer term protection other than electronics.
  14. Cook grate temp setting from 150 to 500 (if memory serves) a count up and count down timer and four extra temp probe docks plus bluetooth and wifi capability. The charcoal chute and ash grate both work flawlessly as long as the largest lumps and chunks of wood are stacked so they can't jam each other.
  15. Most of the stuff on the right side of the page is already put together, that's just a complete list of the parts. In fact the upper right side of the page is already put together and bolted to the main cooker body. The lower half of the right side of the page has to be attached by owner. 39 and up are already in place. 35 and below are the job. The main lid is also already installed. Most of it is super easy, there's only a few bits that require inspiration.
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