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Everything posted by arclite

  1. Seemingly forever. I bought a replacement cylinder a couple seasons ago thinking I needed it. Still haven't replaced the original.
  2. My last bag was particularly smokey and foul. I'll probably get another bag for the weekend grilling, but don't trust it for the Labor Day low and slow.
  3. Agreed. I was happy with Made in Usa RO for years, but then noticed some changes in my burns on low and slows a season ago. This year has been a bust with RO, lots of smoke on the initial light and more importantly, an ever so slight acrid taste on the food. Hot and fast is still ok, but my neighbors downwind can get a pretty unpleasant smoke out. It's a shame because getting RO is very convenient for me.
  4. If you worry about pot roast taste ditch the foil. Butcher paper is your friend. Don't wrap based on temp, but on color of bark. Meat drying out can happen when wrapped, braised, steamed or uncovered. It has to do with the protein and how you manage the process of the cook, not necessarily its cooking environment. Some of my best brisket cooks have been 100% unwrapped.
  5. It was a fun read and I'm looking forward to the Fogo results. My main concern right now is taste. I've never had problems with RO as an all around lump, but the last couple bags I bought have given me a slightly off-putting acrid smoke taste. Not enough for friends and family to notice, but I did and was pretty upset.
  6. Hey CK! Just a little tease about the inactivity in the Primo section. I've been around for awhile, but mostly lurk. Thanks for the link. I look forward to digging into your thread. Doing all this on a Junior is perfect for me. Thanks!
  7. Hello? Is there anybody out there? I've had a couple not so great low and slows this season using Made in USA Royal Oak lump. I was thinking on trying FOGO but not sure if the Super Premium lump will be too big for the Junior? The Primo Junior really isn't a small cooker like the BGE Minimax or smaller Kamado Joe's because of the oval design, yet it isn't a super deep firebox. Has anybody have experience with the Fogo lump on a Primo Junior? Are there any other suggestions for premium lump for a Primo Junior? Thanks.
  8. I do kamado burnouts a couple times a year. Fill it with lump, open up all the vents and let it burn through the fuel until it's spent. After the cooker cools down get in there with some crumpled up tin foil and scrub out the dome. Your cap needs particular attention. FWIW, I have not been pleased with recent RO, made in USA lump. I've had a couple cooks this season where the initial white smoke was a little dirty, and even after it went to clean blue smoke (when I put on the food) it still imparted a slight, acrid taste to the finished meat. Some might call that smokey, but I find it just nasty. I used to have really consistent cooks with RO, but not this year. Ro is still fine for grilling on the Weber Kettle, but I'm going to try some premium lump for my next Kamado low and slow.
  9. I'll never get why people spend so much time and energy on a brisket cook only to let the end game get away? Use your thermometer to determine range, but probe the meat for tenderness. 203f is not some magic number. Letting a brisket hit 210f most likely means the cook's attention was elsewhere. It's a long cook, but the last couple hours are the most crucial if you want an edible piece of meat.
  10. Wow! Looks absolutely fantastic. My cypress table top is in really bad shape.
  11. I had a similar issue a few years back after pulling my Jr. out of winter hibernation and replacing a really spent gasket. I ended up calling Primo and they walked me through it. Took about 20 minutes. I can't remember specifics other than the band bolts being the key adjustment.
  12. CaptainMusky, have your friend do a high temp burn-out every so often. Light a good size batch of lump, fully open up all the vents, let it burn as hot as it will go until all the lump is spent, then let it cool down for as long as it takes with the vents open. Don't let the cooker sit overnight with the vents wide open, so plan to start the burn in the morning or early afternoon. Once the grill is cool have him get in there with a dustpan and clean it all out. I also don't recommend reusing fuel during humid weather if it's been sitting in the firebox for awhile.
  13. I'm not a fan of foil wraps during the cook, as the brisket can end up with a pot roast taste. If I wrap during the cook it's butcher paper. I also go by color of the bark when wrapping, regardless of the stall. Often I don't wrap at all if the bark looks good.
  14. Love Chuckie Short Ribs! Smoked a couple plates on the 4th. Super rich and a little goes a long way.
  15. During a wrap/rest there isn't enough energy for a 15-20lb brisket to carryover cook from 205 to holding past the boiling point long enough for evaporation to make any noticeable effect. If you get the meat to 212 for an extended period of time during the cook then it's possible. There is the chance of losing texture (meat becoming crumbly or pull apart instead of sliceable) during a wrap/rest. If that concerns you let the brisket carryover non-wrapped until it peaks, then wrap when it starts to drop, or if you're really being anal between 140-180. Again, the key is not to trust a finite temp for doneness. Probe for tenderness. People are eating a lot of undercooked briskets if they think 205 is the magic number. I think ceramic owners want to set and forget more often than not and let a temp probe tell you when things are ready. With brisket it doesn't work that way.
  16. Briskets are a long cook. For trimming check out Franklin's youtube clip. Dry brisket is usually a sign of undercooking. 205 is not a measure for doneness as each brisket is different. A brisket could be ready under 205 or it might probe tender at a much higher temp. Probe the thickest part of the flat until a skewer pushes through with the resistance of room temperature butter. I'd start checking around 195 and go from there. Then let it rest at least an hour. As for cooker temps I don't think it makes much difference (other than time) if you go 225 or 250. Higher than say 275 I'd cook it fat side down, as the meat can get a little crunchy. Ceramics retain a moist cooking environment so I avoid the spritz altogether.
  17. Best bet is buying one late fall or right after the new year when dealers want to move stock. In respect to dealers (most Primo dealers are mom & pops) and the forum members who offer valuable advice about cooking and ceramic care, I don't think it's a great idea bargain shopping on this forum.
  18. 3 hours in with 10 lbs of short rib plates (2) and a 3.5 wagyu chuck roast. had to pull out the rib rack to fit them on the Primo Junior.
  19. Update - Thinking my wagyu chuck roast is too small. I gave 6 adults committing and 2 maybes. I'm not a fan of leftovers, but thinking I should cook up a coupe plates of prime short ribs.
  20. The plan is an American Wagyu chuck roast (cooked like a brisket) with smoked southside style hot links on the 4th. I have prime grade short rib plates I might switch out for the Wagyu, but won't cook both. My weekend cooking plans had to be scrapped, so only planning a Thursday cook. Possibly Wednesday dinner if I can get my act together.
  21. Reads like you might have pulled it off too early. I know hot and fast is en vogue for brisket on other forums, but that type of cook doesn't necessarily take advantage of the better qualities of a ceramic. Another part of the equation is the wrap. I've never been a fan of the Texas crutch to push through the stall on a Kamado. I'd consider wrapping based on color and let the cooker do the heavy lifting. It might take longer, but you'll probably have more consistent brisket.
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