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BrianAZ last won the day on August 10

BrianAZ had the most liked content!

About BrianAZ

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  • Location:
    The desert
  • Grill
    Pit Boss

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  1. Smoked and reverse seared tri tip paired with some shrimp and veggies cooked teppanyaki style on the griddled. Steak was paired with a chimichuri sauce, and Japanese yum yum sauce for the shrimp and veggies.
  2. That type of spider I could get behind. It drops much lower than the CGS spider. It's also much wider to allow the gratel to fit. The one from the CGS store has much less room between the legs. Maybe you should market it?
  3. When I seared on the Kamado, I would just rest the standard cooking grate on the fire bowl. The spider is only going to be 1-1/2 to 2 inches closer to the coals. Just have a full load of lump when you start, and you’ll be fine. Currently I sear on my massive gasser with Grill Grates. I can get them over 700 degrees in just a couple minutes. I don’t notice any flavor difference searing in a gas grill vs the charcoal in the Kamado. If if you went with the woo ring, it does the same job, and you could put a searing grate on the lower ring. It’s more stable too.
  4. If you get the adjustable rig, you don’t need the spider. That at being said, I have the spider for the 22 and it fits the 24. I used it until I bought the woo ring
  5. The Costco near me used to carry these, but stopped about a year ago. Talked with the manager of the meat section and he said he hopes to bring them back next month in time for snowbird season. Ive also seen choice grade at Sprouts. Seems like a hard cut to find locally.
  6. Is proof that God loves us. What an amazing piece of meat.
  7. Things that can kill your felt are heat, and drippings from your food. Since I cook on my Kamado's multiple times a week, I replace my felt every 4-6 months. It's not very expensive, and fairly easy to do. I've tried the "high quality" felt as well, and while it did last a few weeks longer, it wasn't worth the added cost.
  8. I’ve been using a harbor freight heat gun for a few months, but as of late it’s been getting harder and harder to get the coals going. So, this week, I went out and got a MAPP torch. Not even $50 for the torch and fuel. It lights the coals way faster. Did pizza last night and had the coals going in 4 spots in less than 20 seconds.
  9. What grade? A5? Yes at that price
  10. While it might be airflow related, I can’t see it being humidity related. I’m in the AZ desert, and our air is so incredibly dry. Neither Kamado had a water pan. I wanted to remove as many variables as possible from the test. Both Kamados use the exact same hardware, so the vents are the same size. The only difference is the air volume inside the K24 is much larger. Sitting side by side, the K22 looks like the dome to grate height is much smaller than the K24. That leads me to believe it is the way the air flows while inside the Kamado. Maybe the smoke tends to stay closer to the dome on the K24.
  11. John, Thanks for the input. Both grate temp and dome temp were the same on both cookers. Differences in temperature was the first thing I thought of. On either cooker, I don’t see much deviation between dome and grate once everything is heat soaked. They are usually within 5 degrees of each other. The only difference is if I use a water pan. Then I can get much higher dome readings than the grate on the K24. Not so much on the K22. Im wondering if the airflow pattern is different between them. The K24 does seem to come up to temp much faster.
  12. I've had a Pit Boss K22 for years, and never had an issue. Earlier this year, I added a K24 to the cooker lineup. Other than size, these cookers are identical as they come from the same factory. Having done several cooks on this larger Kamado, I've encountered something odd as it pertains to pork and getting bark to set. Usually, on ribs and Boston butts, I could get a bark to set by the three hour mark (maybe a bit longer on a bigger butt). This allows me to wrap and add anything additional inside the wrap. With the new kamado, it takes almost twice as long for the bark to set. Usually for ribs, the bark is just getting set almost as the ribs are reaching doneness on the K24. Last Saturday, I did an experiment using both cookers. Both at the exact same temp, same wood, and ribs put on at the same time. The cookers were just a few feet apart. Ribs on the K22 had the bark set and ready for wrapping at 3 hours. On the K24, the bark wasn't set until after 5.5 hours. Any idea why bark on pork seems to take so much longer on the larger Kamado? I don't seem to have this problem with beef like brisket and short ribs.
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