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Red River Smoke

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Everything posted by Red River Smoke

  1. If you are dividing your basket like that it could be contributing, but yeah that's pretty minor warping.
  2. @ButchW yes, you'd want to do this cook indirect.
  3. 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.
  4. Super interesting, I might have to explore this some more!
  5. 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!
  6. 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
  7. 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.
  8. @MossyMO I am planning to attend the BBQ championship at Scheels, so I'll look for you there!
  9. 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.
  10. 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 top and bottom vent with some extra felt? Also do you notice any smoke rolling out around the middle? That could indicate the the top and bottom aren't fully aligned. There are lots of thread explaining how to seal your grill better in the Pit Boss section. Hope that helps!
  11. 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 pot of water boiling before.
  12. 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.
  13. Made these this weekend, they were super good!
  14. @bel4_20 If you scroll midway down in the comments in the link I'm including you'll see John Setzler's recipe. That is basically what I did and it turned out great.
  15. Made a version of @John Setzler's Mac and Cheese last night with kielbasa and Tony Chachere's Creole seasoning, it was a huge hit, best Mac I've ever made and probably ever ate! I used some cheddar jack and gouda with some parmesan on top. I really dug the mild smoke flavor, no smoke wood, just running the kamado on RO lump about 400 F or so. Really it's a pretty easy cook will definitely be breaking this out from time to time.
  16. @Jarrod no you don't really get any smoke flavor on the meat, the banana leaves impart some flavor, but you are just using the kamado as a heat source on this type of cook, could easily do it in an oven.
  17. I have the Adjustable rig and the woo ring from the Ceramic Grill Store and I'll testify that it's really well made and super useful, that being said I am allergic to paying big shipping costs. One other place you can check is alibaba.com, I can't offer any advice for buying from there and you probably have a website tailored to the UK, but they sell all kinds of accessories right from Auplex that make these kamados, for example, their divide and conquer system: https://www.alibaba.com/product-detail/Kamado-Accessories-Divide-Conquer_60412468296.html?spm=a2700.7724838.2017115.240.571deb1akfbwBr They also sell stones and ash baskets. I know others on the forum have bought from alibaba before and maybe shipping wouldn't be any cheaper, just something I thought I'd throw out there.
  18. My Weber gasser does the same thing over time, says right in their manuel that it's not paint, just build up from cooking.
  19. I know Meatheads reasoning and don't doubt that it doesn't really add any flavor, but I do like the beer can method for multiple chicken cooks, takes up less horizontal space on the grill. I always do legs down, closer to the heat so the thighs and the breasts should be done cooking at around the same time. That being said if you're just doing one, it's hard to be spatchcocking the bird.
  20. Stuffed pork chops and baked potatoes, both sweet and rose/white, and a ham with scalloped potatoes.
  21. I've got a deck box that I have totes for charcoal and room for my extra racks, stones, wood chunks, etc dedicated just for the grill accessories. Keeps everything dry and any critters that might be interested are kept out.
  22. Yep, still loving this pan, just keeps getting better and better to cook on.
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