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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. I just checked and Mayordomo mole is available on Amazon! I'm going to order some right now, I loves me some mole...
  2. I love those old school choppers, no front brake (and almost no rear brakes) on the America bike and check out the clutch and front brake levers on Dennis's bike! At last they are back together, RIP boys.
  3. Just buy a Smokey Joe..I can get four large burgers on mine and the coals okeare right under the cook grate. It's my go to cooker for steaks and burgers plus you can do a spatchcock chicken in 45 minutes by shutting the vents down to a sliver after placing the bird. https://www.weber.com/US/en/grills/portable-grills/smokey-joe-series/10020.html
  4. Not me, I'm still working on converting my Kamado to an offset stick burner... The only thing holding me back is fear of ruining my cooker by drilling firebox mounting holes in it..
  5. Me? I would be a bit paranoid about what out gasses from the aluminum foil and silicone sealer at that temp. I sealed the firebox door on my offset stick burner and when it got roaring hot the automotive "high temp" silicone sealer stunk to high heaven and of course fell apart.
  6. No way the digital probe wires will take that high, but I don't cook pizza so I'm good. And no, no threads.
  7. I vote cutting off the end of the flat and cook it next to the larger piece. The thin end always gets over cooked when attached to the main body of the brisket so this way you can pull the cut off piece when it's done rather than leaving it attached and letting it get over cooked.
  8. I wrapped felt heat tape around the stem/s (I also use two digital probes, one to check against the analog and one for grate level) and sort of stuff them, wrapped in felt, through the hole.
  9. If you like kingsford try the comp version, it burns hotter and lasts a little longer than the regular flavor.
  10. I also don't wrap any more and I like to use oak wood chunks for flavor. As to the rub, it's hard to beat kosher salt (lots) and coarse ground black pepper (again lots).
  11. I also like the taste of kingsford cooked meats but you need to quit using royal oak, it sucks IMHO. Get some FOGO and re-test that meat, it's a night and day difference.
  12. I first saw it at a local HEB store but a year later they were out so I googled it and bought it direct from Adams. I bought three large size but later it re-appeared at HEB in Austin. I like to cut the bird in half season heavily then freeze for at least two weeks to let it brine the bird. Serious good eating when cooked indirect at around 400 degrees for 40 minutes or so, then direct for two or three minutes per side to crisp.
  13. My favorite.. The one on the left that is...Adams.
  14. I see a problem cooking the second/third pie. If you get to 8/900 and open it to place the pie, the next time you open it it will go nuts and then again the next time. A blacksmith forge can reach 3500 if fed enough O2, so opening and shutting after reaching 900 may get interesting.
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