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Red River Smoke

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About Red River Smoke

Profile Information

  • Gender
    Male
  • Location:
    Moorhead, MN
  • Interests
    Cooking, Wood working, golf, gadgets, etc.
  • Grill
    Pit Boss

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  1.    Red River Smoke reacted to a post in a topic: Reef's 7 Course Italian Meal
  2.    Red River Smoke reacted to a post in a topic: Reef's 7 Course Italian Meal
  3.    Red River Smoke reacted to a post in a topic: Char Siu Pork Shoulder
  4.    Red River Smoke reacted to a post in a topic: T's Cinnamon Rolls
  5.    Red River Smoke reacted to a post in a topic: Tacos al pastor
  6.    Red River Smoke reacted to a post in a topic: Accidental Challenge - Chicken and Peaches
  7.    Red River Smoke reacted to a post in a topic: The first cook on my Breeo.
  8.    Red River Smoke reacted to a post in a topic: Alternative topper(like smokeware)
  9.    Red River Smoke reacted to a post in a topic: Wrapping in 2 year old Kick Ash Basket
  10.    Red River Smoke reacted to a post in a topic: Farmers Casserole
  11. Red River Smoke started following Low country boil, Wrapping in 2 year old Kick Ash Basket, New table complete! and 7 others
  12. Red River Smoke
    If you are dividing your basket like that it could be contributing, but yeah that's pretty minor warping.
  13.    lnarngr reacted to a post in a topic: Over the Top Chili
  14. Red River Smoke
    @ButchW yes, you'd want to do this cook indirect.
  15.    philpom reacted to a post in a topic: New table complete!
  16. Red River Smoke
    What a beast, looks good!
  17. Red River Smoke
    Looks awesome!
  18. Red River Smoke
    Looks sharp!
  19. Red River Smoke
    I'm a recent convert to Spudism (grew up in central ND) but it it interesting to meet people from here. I added some of the salts to my amazon cart so the next time I order I'll have something to experiment with next time I make some mac and cheese or beer cheese soup.
  20. Red River Smoke
    Super interesting, I might have to explore this some more!
  21.    Golf Griller reacted to a post in a topic: More cheesy mac
  22.    Blusmoke reacted to a post in a topic: More cheesy mac
  23.    KismetKamado reacted to a post in a topic: More cheesy mac
  24.    BURGER MEISTER reacted to a post in a topic: More cheesy mac
  25.    lnarngr reacted to a post in a topic: More cheesy mac
  26.    JohnnyAppetizer reacted to a post in a topic: More cheesy mac
  27. Red River Smoke
    Made another batch of Mac and Cheese based on @John Setzler recipe, added in some good kielbasa and a new cast iron pan from ALDI. Paired pretty well with a nice Octoberfest, super good stuff!
  28.    Freddy Luc reacted to a post in a topic: Spider for Pitt Boss in Canada???
  29. Red River Smoke
    One other thing I noticed is that there is a seller called Hot Press on US amazon that is selling a number of Auplex accessories so that could be an option possibly? I am not sure in the difference between US and Canada amazon, or if there is. https://www.amazon.com/dp/B077YGFH5M?m=ARHQ97D8TPFEC&ref_=v_sp_widget_detail_page
  30. Red River Smoke
    Have you tried something like aliexpress.com? Search Auplex and they have all kinds of parts and accessories for these kamados, I've never bought from them so I don't know what the experience is like but they have the stuff. Shipping might be the killer but I thought I'd throw it out there.
  31.    MossyMO reacted to a post in a topic: Tatonka Dust seasoning is available!
  32. Red River Smoke
    @MossyMO I am planning to attend the BBQ championship at Scheels, so I'll look for you there!
  33. Red River Smoke
    Do you go to any of the Pride of Dakota shows? Specifically the one in Fargo? If so I will definitely hit you up there. I also don't understand all the complaining about ingredients, we are label readers too and we vote with our wallets, but there isn't anything in Tatonka Dust that would scare me.
  34. Red River Smoke
    I have the Pit Boss version, same grill, but I use 1 alcohol soaked cotton ball to light if I'm going hot or low and slow. (91% isopropyl alcohol) After about ten minutes with lid open and bottom vent fully open, I close the lid and open top vent fully. After another 5 to ten minutes I close the top vent down to about 1 and the bottom mesh will be closed fully with about 1/4 of the solid screen open for low and slow and the solid fully open (with the mesh shut) for hotter. I suspect you may have some leaks if you are having trouble controlling temp, have you done any sealing around your
  35. Red River Smoke
    We had a fun night of doing a low country/seafood boil last night, hadn't done one of these in a long time! Used the Louisiana Crawfish Boil seasoning and it was really good, quite a bit spicier than I remember Zatarain's being, but that was just fine with me. Got some really nice big shrimp from Costco, decent little lobster tails from local grocery a couple types of sausage and new local potatoes and sweet corn. It got really quiet on the deck when I dumped that basket of food out! Cooked it with my 30 quart turkey fryer, sorry, no action shots, but I'm sure that we've all seen a po
  36. Red River Smoke
    Maybe some long heat resistant gloves, I've found that welding gloves are ok, you can't really pick the wok up for very long, there are better ones out there. I think @keeperovdeflame has some good recommendations.
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