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About Chasdev

  • Birthday 05/27/1950

Profile Information

  • Gender
  • 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..