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mrzippy

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  1. I find it hard to stay under 250 if I have a well lit bowl of charcoal. The charcoal bowl (And the grill itself) are pretty large. I can keep a steady 250 or 270, but 220 is a tall ask. I feel my grill is pretty much as good as it can get as far as air sealing. I doubled up some of the felt seals and used some rubber sealer in some spots... so I have pretty awesome control on the inflow and outflow. A murky aspect for me is I measure my temps at the grate not at the dome. I do question if my 250 at the grate is akin to 220 at the dome. Not sure any of that helps but hope so!
  2. Did the branding change? Is Louisiana grill the same as pitboss? I’m a PB 24 owner in my 3rd or 4th season... I’m still a Costco member and I saw a new model there this year that seems basically the exact same as mine except they didn’t use felt - instead they used like a mesh woven seal between the lid. is that the Louisiana?
  3. I made a pork shoulder or butt... picture attached. I'm not sure the proper term for this kind of meat. I made two of them 1 at a time so with each one I was able to use different woods for the smoking just so I could get some different experiences. I made this one today but I'm thinking I might try to serve it to a group of family in a couple of days. How do you re-heat or serve it for a gathering when you made it ahead of time? I'm wondering if I should use a slow cooker with some kind of broth? (how would I make such a broth if people do that - do people do that?) Should I make some sort of BBQ sauce type to mix with it and then heat the meat with the sauce? I don't want the meat to dry out during re-heating but maybe unavoidable? Share what you do if you would, or any other advice! Thank you!
  4. I ordered one off amazon. It has moisture in it now that never goes away but it works.... I’m just happy to have the hole in the lid plugged nicely. Really though ya never use it because we know they are inaccurate, it’s not the best spot to measure temp, and we all use digital/wireless probes.
  5. I joke that if someone can steal my pit boss they can have it and “earned it”. I have a good bit of crime around me so and my backyard isn’t fenced/sealed. I do love the thing but it’s just so bloody heavy it will sell with my house if I sell! I have a 3-4 ft slope to get up into my yard and it was a hell of a time to get it into the backyard when it was new - and I had a couple good dollies/carts I employed for the task too. I hope to get say 5 or 10yrs of use from it and will see what the market has then. I really can’t see wind pushing it over... it’d have to be a direct strike of a tornado!
  6. I went the fireblack 125 off amazon ~17 dollars. It seems (now that it is installed) to be nothing too special and pretty much same as the factory but ofcourse its new so it has good fluff to it for now. I’m happy... I wanted a black gasket and I didn’t want problems of the gasket being too thick, so I threw a dart and that’s what I ended up going with.
  7. It was very sub-zero polar vortex weather. I used it all the prior winter never having an issue, but the grilling gods were against me on the blustery day it happened. Plus it was a couple years worn.... You are correct I don’t cover it these days. It’s no longer new & and the cover got all rigid crispy from the sun.
  8. Old factory gasket off, new gasket on! I tried grilling in sub-zero temps this winter and tore the old one because it was frozen with water :-( Back in service! Also had to tighten up some nuts & bolts on the lid’s hinge. Just felt like sharing.. entering my 3rd year with ‘her’. Cleaning off the old gasket was work. I tried acetone, scrapers, razor blade, and some sanding sponges / sandpaper. I got pretty much all of the old one off.. but that was a chore I will feel in my fingers & hands for a few days to come.
  9. Hey all.. Still grilling. I tried to use my unit in the sub-zero chills of Illinois a couple months ago and my gaskets ripped apart because they were frozen together with moisture... so I learned grilling in 10 degrees is not the best of plans - but I’m now looking to replace my torn gasket. It works aok with the not so great gasket but I must return it to normal service levels. Otherwise so far so good...
  10. My factory thermometer is full of water, and even when it wasn’t I was always quite dubious of its readings. Has anyone gone larger or done anything creative instead of replacing their therm? I’m looking for suggestions. :-) I found a 2 3/8 “ outside diameter thermometer online that looks like that is likely the oem dial size if I just swap it out old for new. I have multiple digital therms/probes so I’m just wanting to fix the dome therm because it annoys me it’s being broken. I snapped the photo during a brisket smoke today when the unit was 280 degrees so it’s clearly dead/broken :-)
  11. The vision and pb are more or less the same.. literally I believe it is the same company is manufacturing but they tweak the models differently for the buyer/market. Perhaps quality controls vary based on the buyer, but I wouldn’t think any buyer wants unhappy consumers :-)
  12. Sounds like you have an air leak that fueled some embers to keep burning at a sliver rate
  13. The stock one on the PB24 seems durable. It isn’t sealed well from the factory.. I’m not sure I understand what deficiency you are trying to fix.
  14. The pb is a fine unit.. I have sealed some air leaks and maybe this year I will replace the lid gasket. You get a little what you pay for.. I can recognize some aspects where the green egg has tighter engineering.... But it is a charcoal grill I still love Weber kettle grills but I do like my pb more
  15. I have never ever seen a stainless steel charcoal grate EVER on ANY grill.. I am pretty confident if charcoal grates made out of stainless steel were preferable for good reason we would have seen them years ago. I would think tempered/hardened steel costs more to produce than a stainless material too. Just my $.02
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