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BrianAZ last won the day on October 8 2017

BrianAZ had the most liked content!

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  • Location:
    The desert
  • Grill
    Pit Boss

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  1. I’ve done lots of mesquite on tri-tip. It’s always great. With apple, it might be hard to get any real smoke flavor. It’s pretty light.
  2. BrianAZ

    Bid Easy bird

    Oh man, that bird was amazing. We we took it to my sisters place, and her in-laws cooked a bird as well. I carved both birds, and mine was far more juicy and had sooo much better skin. My bird was devoured. And most of the in-laws bird was untouched. Even my my wife said my bird was amazing, and she hates turkey.
  3. BrianAZ

    Bid Easy bird

    Now for the rest before carving.
  4. BrianAZ

    Bid Easy bird

    Bird on.
  5. BrianAZ

    Bid Easy bird

    I use the exact same frier. Best method to cook a bird. My bird is going in in just over over an hour.
  6. BrianAZ

    ‘LameDay’ Turkey

    Take a look at the Char broil oil less turkey fryer. It runs on propane. Better than a smoked bird. It’s the only way we cook poultry.
  7. BrianAZ

    Wait for thin, blue smoke to put mean on?

    Using a starter of some sort get the coals going. Top and bottom vents open add wood chunks and deflector, close lid once the starter is no longer giving big flames. As you approach your smoking temp, close down your vents. This is assuming you know what vent settings result in a desired temp. Knowing this is crucial and can only be found with experience. Let you Kamado heat soak at desired temp for at least 10 minutes. It helps it maintain stability throughout the cook. This also stabilizes you fire and no bitter white smoke should be present On bullet #3 I’ve changed with experience. When doing smoking temp (I.e. low and slow) I don’t open the vents fully to start. My top vent is at the final setting, and bottom vent is maybe double the final setting. This helps stabilize the fire better and I don’t encounter the white smoke for very long
  8. BrianAZ

    The Stall

    It really all depends. Wrapping and cooking at 275 and higher will definately mitigate the stall. Generally, I do both for brisket and Boston Butts. For beef ribs, I don’t wrap. Youll just have to experiment and find and find out what works best for you in regards to taste, texture and time.
  9. BrianAZ

    The Stall

    Most it affects large pieces of meat. Brisket, Boston butt, and even beef ribs are usually most affected.
  10. BrianAZ

    When to add smoke chunks

    Soaking wood doesn’t really do anything. Dried wood when submerged in water doesn’t take on any water much below the surface. Soak a dried piece of wood, and cut it open and you can see how little the water has penetrated. I really have cut back on the amount of wood I use. Even if I put only a single chunk, it is not fully consumed after several hours. Even with super long cooks, like brisket, I only use two fist sized chunks at maximum. If using a deflector, I will get the coals going, and add my chunk on, or right next to the hot coals, before adding the deflector and getting the grill up to temp. Also for smoking temps, I don’t open the vents too much. It seems the fire stabilizes better, and I completely avoid the billowing white smoke with keeping the vents just a bit over what my settings are for my target temp. When I’m within 20 degrees of my target temp, I open the smoker to clean the grates, and dial my vents to where they need to be for my target temp. Within a few minutes, my grill is at target temp, stable, with very clean combustion and the meat is ready to go on.
  11. BrianAZ

    Questions about B & B Lump!

    I grabbed a bag of it at Ace a couple months ago. Burned cleanly, and all the charcoal was the right size. Only downside I sa was was that it really didn’t like to get very hot. I had a hard time getting it over 500 degrees for searing and pizza. For smoking temps, it was awesome.
  12. BrianAZ

    K22 lid will not stay open

    Call customer service. I wouldn’t try messing with the hinge mechanism.
  13. BrianAZ

    Brisket help

    You don’t need need to inject once it is on the smoker. After 3 hours, you can spritz and add a bit of liquid when you wrap.
  14. BrianAZ

    Brisket help

    YOU didn’t say what grade of beef this was. Anything below prime often gets very dry. An injection will help with this.
  15. Anyone seen any ill effects to their Kamado when cooking at high temps in the rain? I was cooking dinner yesterday at around 600 degrees. When I shut down the grill, I noticed some storm clouds brewing. I moved the Kamado deep under cover on the patio to cool down. When the rain came it was a microburst and tons of water came in sideways and everything on the patio got soaked, including the Kamado. Best guess is the Kamado was around 400 degrees when the rain came. I was was afraid of the ceramic cracking due to the cold water hitting the hot surface, but so far everything seems ok. Has anyone had any bad experiences with a hot grill and rain or snow causing problems with the grill? Or am I worried about nothing?