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    Pit Boss

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  1. Have used heat guns many times with no issues, the one think you need to watch out for is the fan on the gun blows stuff all over the place. My go to now is a propane or butane torch. Butane is #1 because those cans are super cheap at asian grocery stores, just need adapter and your good to go.
  2. smoke is a great device, im waiting on signals to go on sale.
  3. Wow this one has gone all over the place. So minimally instant read, ideally probe and instant read. You will learn what works for you and the timing of things. Dont be afraid to finish anything on the stove, I.E, impromptu cookout this past weekend ended up having 3 racks of spare ribs, 3 small pork loins and several ribeyes on at the same time. I usually cook and reverse sear all on the same kamado but in this case could not get all to finish at same time (ribs taking 5+ hours). Pulled the loins at ribeyes at the temps i love and finished on hot hot cast iron on stove. The loins got seared pretty quickly, the ribeyes sat for about 2 hours before the got finished. All was perfect trick is to pull things soon enough. Ribeyes were pulled at 120 and sat quite awhile, but ended up perfectly medium rare. As for reverse sear, im a super fan, most everything I make is reverse seared but you need to be ready to eat quickly after finishing or learn to pull it several degrees before your ideal temp. I used to sear first been a good long time since i have, though i will give it ago in the not to distant future and see how that goes.
  4. All of the above gloves our any of similar kind would be fine for grates and stones. Personally i do meat handling a bit different, i use a cotton liner and then put a neoprene glove over the top. The liner unless you accidentally tear the glove lasts forever and is machine washable. Will allow you to easily handle any food item from grill through plating if you care or need too.
  5. Let me even ask this, i only have brand recognition, if anyone happens to be versed in other manufacturers about that price point (only reason i am considering right now) i would appreciate it.
  6. thats a great question, instinctivly i want to say yes because i find i tap it with a knuckle to slightly open and close once up to temp but would have to touch it with a sense of determination to tell for sure as its not something i think about. Just figure if i am doing it via knuckle method must be for a reason
  7. https://www.amazon.com/Traeger-Grills-TFB38TCA-Renegade-Pellet/dp/B075V2J4HS/ref=sr_1_1?s=prime-day&psr=PDAY&ie=UTF8&qid=1531857031&sr=1-1&keywords=traeger&smid=ATVPDKIKX0DER found this today while looking at prime day deals, it will be a secondary (probably turn into primary for most small smoking duties), but wants ya'll opinion as i have never owned one but that price is at least 200 off anywhere else and feeling to good to pass up.
  8. High temp is all about airflow. 2 things come to mind, 1)are you sure your onboard thermometer is accurate? 2) what does the base plate on your fire bowl look like? Yes i know it has a name but its not coming to mind at the moment. I am leaning towards you not getting enough air to really push the temp up. I dont recall how easy / hard it was for me in the beginning but once changing out the fire grate (that name still doesnt feel right). No issue any longer quickly jumping temp up. You can do that via the kick ash basket or a small 9" or so grate that fits the bottom nicely.
  9. It will completely depend on the gasket that is on their now. Dry fit the the new one and see if it will fit around the old and then if the cap will go back on. If so, that is the path i would take. Some gaskets are thin some are thick and others are very dense. Remember the object is to remediate that particular air leak. So you can then move on to your next one ;-p.
  10. There is no right or wrong way just the way you like it. For me it varies based on several factors but the biggest is, is there sufficient salt in the rub? If the rub i am using is already salty i will do it all at once before (timing anywhere from a few hours to day before). If the rub is for bark and outer flavor only (think more brisket here) i will salt and or pepper at least a few hours up to one day before adding flavor rub. Test, play and enjoy. Over time you will find new ways of doing something you thought could never get any better.
  11. You can use lump anyplace you would use traditional briquettes and vice versa. Many years ago and long before buying a kamado i moved to strictly lump.
  12. My takeaway was the descriptions of adjusting "vents". You should have a good idea of about where one or the other should be. If your grill is airtight you can leave one wide open and work the other. Now not to many are that air tight but if so it could be done. Most have a general idea of where one or both need to be. The idea is get close to where you want to be drop vents to where you think they need to be then give it time. Can take an hour or more to get up to a stable temp, When you get really good at your grill you will learn to build a bigger fire bring temp up quickly then slam vents shut to where you need them and with a very few minor tweaks be on point. And for clarity cold dense air is harder to move so minor adjustments will be needed. I am no where near as cold as you but i can tell you when the sun goes down and outside and the temp drops i have to allow more air or the grill temp will plummet. And conversely on very early morning ones when its quite chilly out i have to creep vent closed or temp with run away as the dary warms up.
  13. ifican


    As long as your happy thats all that matters :-).
  14. There isnt much i wont eat, heck i will cook pork that smells a bit sour with a good rinse and right temp you kill everything anyways. No different for left overs, if it smells really bad ill usually toss it, if it doesnt smell to bad its hit or miss depending on how it tastes. If it tastes ok ill eat it, if it tastes a lil off i might nuke it then eat it (depends if i have any other left overs). If it tastes really bad ill toss it, so i have either shortened my life considerably or hardened myself for the zombie apocalypse. But then again ive been known to find mm's or skittles on the floor from who knows when and enjoy them when no ones looking :-).
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