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    Pit Boss

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  1. @Z mann R2 You missed the part about it now being from Mexico, and not tested. The Dragon's Breath that Rick would have purchased would have been the new Mexico stuff. I'm in Ontario too, and saw it at Costco 2 years ago, and avoided it. @Wildwr The XYLO stuff, to me, is identical to the Nature's Own that Costco Canada carried in previous years, if you have tried it. Easy to light, burns hot. I too have a Pit Boss, and have no problem maxing the temp dial.
  2. Once it hits 175 dial it back if shooting for 225. Dial back at 200 if shooting for 250.
  3. Ditto. Run it half open when coming up to temp, but at 1 once at temp using a temp controller.
  4. We really like these tongs for bacon, sausage, poppers etc. https://www.amazon.com/Kuhn-Rikon-6-Inch-Small-Silicone/dp/B004QGXNMQ/ref=sr_1_1?keywords=kuhn%2Brikon%2Btongs&qid=1573853076&sr=8-1&th=1
  5. I did this to my Lodge square 10-1/2", and it works sooo much better than the rough surface. I used a 120 grit flap disk in my angle grinder. It took a while, I should have started with a 40 then worked up, but it's what I had already.
  6. Agreed. Even with a damper controlled temperature controller (Heatermeter) I struggled to keep 225 on my Keg. It regularly overshoots, or goes out. I've since moved it to our cottage, and have the Pit Boss K24 (ceramic) at home. Way easier to maintain 225 (or lower).
  7. Don't worry about it. You aren't going to thermal shock it. I've fired mine up in -20C temperature, wide open to 650F to do pizza. The 10 minutes it takes isn't going to thermal shock it. There is very little difference between -20C and +30C ambient when going to high temps for something like pizza. Throwing a bucket of water (or a snowman) into the hot bowl would thermal shock it.
  8. This happens when the hinge screws are too tight. Some of the ones on the hinge automatically tighten themselves when you open/close the lid. Others start working loose. Get some red locktite, remove all the hinge nuts, put loctite on each bolt thread, and put the nuts back on. Tighten them until they are only touching, don't crank them down hard. Let it sit overnight. Mine was doing this when new, but since I've done this, the lid has been closing perfectly for over a year.
  9. Exactly what I'm talking about. Another guy on smokingmeatforums converted his offset to gas, the flame went out, so he turned off the gas and waited a long time. When he opened it to relight it, there was still a gas pocket and it blew. Burned his arms, face etc. If it doesn't have a flame sensing thermocouple that shuts off the gas valve when the flame goes out, it isn't safe. I know gas grills don't have this, but they multiple burners that would all have to go out, and they are leakier overall.
  10. Looks like a good way to blow yourself up.
  11. Even though I'm located far from the saltwater coasts, we luckily have two seafood stores in our town who get a regular supply of saltwater seafood multiple times a week.
  12. I can assure you, for flakier delicate and thick fish like cod, when I cook it to 145, it is super moist, not dry and tasteless as you suggest. I usually look for 2" thick fillets. I can see this happening on thinner pieces like you have pictured, as when you remove it at 120, it doesn't take much for the IT to keep going up and probably ends up closer to 140 once you are eating it. If you cook a thin piece to 140 then take it off, it'll keep cooking and end up overdone. Similar to grilling flank steak vs a thick ribeye, you need to take flank off sooner due to it being thinner.
  13. Hello from Canada as well. Our go-to fish is Black Cod (butterfish), but Costco (at least ours) doesn't carry it. We do fish all the time (cod, halibut, grouper, mahi mahi) and I always do it on a cast iron skillet, as it'll fall apart on the grill. I get the skillet hot on my gasser side burner with a little oil/butter. Sear skin up about 2 mins until you brown the flesh side. Then remove from the heat, flip the fish skin down, and put the whole skillet into the grill running 375 for about 10 minutes, until the fish reaches 145F. Sometimes I just use a plain blackened seasoning on the fish (Zatarain's is really good if you can find it, it's awesome on wings too). Other times we do this recipe from Fish the Dish, basically just using the maple soy marinade and not fussing with the rest: https://www.gustotv.com/recipe/maple-and-soy-black-cod-with-butternut-squash-puree/ If you can find black cod, try it some time. The texture and taste is amazing.
  14. Thin & Lightweight = less material, yet more expensive.
  15. lol how much soap is a pfffftb? Oh yeah, I need it in metric too.
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