Jump to content

CeramicChef

Lifetime Supporter
  • Content Count

    14,953
  • Joined

  • Last visited

  • Days Won

    104

Everything posted by CeramicChef

  1. @kshaq - I hate to say this, but hassle is in your future. Whether you take it back to Wally World, or you deal with Char-Griller, hassle is going to be the name of the game. I'd bite the bullet, nominally clean out the ash, and head to Wally World today. That way you let Wally World take care of all the hassle in dealing with Char-Griller. Best of luck.
  2. Of course. I've cooked in tropical storm rain, snow, sleet, hail, heat, frigid cold and high wind. What's keeping you from hitting the patio, especially with a butt that is a multi-hour cook? Just look at your weather app radar, get the kamado going during a lull, place the cook during another lull, and get after it! You'll do just fine and dandy.
  3. @Jabo - there is no way you will realistically need to add lump after you have pulled your butts if you have loaded your Vision to the gills when you first lit the lump. Your Vision should be more than able to go at least 30 hours on a single full load at 225°F. I'm assuming that's your cook tep since you're talking aout a 12-14 hour butt cook. So if you're doing a 12-14 hour butt cook and then ribs for 6 hours, that's a total of 20 hours and that's well within the time a full load of lump should last. I've run my BGEs and Primo XLs 24+ hours at 225° without problem. Just load up that Vision with lump and relax. You and your Vision will do just fine. You may wish to add more smoking wood when you put on the ribs, but that's a different (and simple) matter altogether. if you feel so inclined, you can add more lump then, but I don't think you'll need to do so. You'll be really surprised at how efficient your Vision is at using fuel. On another note, if you have family coming over at 3:00 and you're going to eat around that time, you'll need to have your ribs on the grate around 9:00 AM so that they can cook and then rest for an hour or so. Enjoy your Que and have a great family get together.
  4. @rudyclarionjr - and now you know why I always says "welcome to The Addiction." Congrats on your KJ. Enjoy!
  5. @BEER-N-BBQ by Larry - nice video and good advice on the brisket cook for all. Kudos!
  6. Welcome to Kamado Guru and welcome to The Addiction.
  7. A whisk broom and samll dust pan works very well in ash removal. Being obsessive with a shop vac and dry wall filter is way over the top for what is needed to get your kamado's ash removed. And I use the broom only once a month or so for my preventive maintenance and deep cleaning.
  8. I'm not much for pork fat dripping on beef for ours on end. Personally, I'd put the butts on one level and the flat on the upper level. Don't let the butts touch eachother, separate them by about an inch, else they will take quite a bit longer to cook.
  9. Nice looking cook. So what was Penny's verdict? Very nice looking Vizsla.
  10. Cooking on a well constructed deck is no big deal. They make mats you can buy for just such a purpose. I've seen them at Ace. Or you can put a thin sheet of diamond sheet stell about 5'x4' under the kamado if your really concerned. Problem solved. No big deal. A propane kamado!? That defeats the whole purpose. If you want propane, there are plenty of grills in the world that will do meat for you. There have been kamados that have tried gas/propane and they have not been successful at all, for a series of dadgummed reasons. If propane needs to be part of the equation, forget buying a kamado. As for your link above, every single one of those Kamado Joe kamados burn lump charcoal. Th,e other grills you see are the gassers.
  11. @Smoke and Awe - gorgeous cook. Absolutely gorgeous! Do you oil the rid before you put on your spice rub? If so, which oil?
  12. @mrzippy - you are worried about a non issue. I live on the Guld Coast for years, kept my kamados in the open, exposed to rain during many cooks, and never once worried about rain. Remember, water and oil/grease don't mix. You're not losing any lubrication and the amount of rain going through the top vent is deminimus. All these rain vent contraptions are merely a solution in search of a problem. Just stop being so anal and cook on! Save the money and but some great meat. Enjoy.
  13. You cook butts to internal temperature, not time. Buts don't care one whit about time. Get a good multi-probe digital thermometer. Place one probe on the cooking grate and the other probe dead center in your butt away from the bone. You'll cook the butt until the internal temp is aout 200-205F and the butt probes like warm butter. Use a skewer for the probe. The butt will rest in your cooler and maintain temp for hours in a warmed cooler wrapped in a beach towel. Cooking to time is just begging for disaster. Cook to internal temperature and a probe that lacks resistance. Understand that rules of thumb are a very crude measure to use. Many rules of thumb are based on a cook temp of 225F, not 275-300F as you are proposing for your cook. Look, if you put your cook on at 5:00 AM and your KJ has been heat soaked at 275F for an hour you'll be just fine. Warm your beer cooler towards the end of the cook with hot water from the bathroom tub spigot. When you pull the butt after it probes really tender, wrapp the butt in several layers of heavy duty foil and then wrap a couple of old beach towels around the butt. Place it in the freshly drained cooler and shut the lid. The butt will keep for quite some time ... 4 hours or more.
  14. Absolutely wonderful cook! I love fish and this is a wonderful fish cook, but that last shot takes this WAY beyond ...
  15. Smoke is condensed on the surface of the item being smoked during the entire cook. Beyond a surface temp of about 150-160F the rate of condensation on the surface decreases at an increasing rate. Time is irrelevant; it's the surface temp that is the limiting factor.
  16. Welcome to Kamado Guru and welcome to The Addiction.
  17. Welcome to Kamado Guru and welcome to The Addiction.
  18. Welcome to Kamado Guru and welcome to The Addiction.
  19. @coferj - +1^ Whatever you do, don't stop. Keep posting, even after this K7 is restored and you're cooking on it.
  20. @SmallBBQr - Isn't Dihydrogen Monoxide the main ingredient in Beer, Wine, and Whiskey? Maybe you shouldn't drink so much Dihydrogen Monoxide in its pure form! I suggest LandShark, a nice Cab Sav (Joel Gott comes to mind), and Woodford Reserve Double Oaked served neat.
  21. @prowe - very nicely said! And you are so right when you say that CI is a "... pain to maintain." The pic above that disparages Grill Grates as a searing platform merely shows anything improperly used can yield suboptimal results. I've used Grill Grates for a few years now and never ruined food like that. The very same poor results can be achieved with cast iron grates or stainless steel grates. It's the cook, not the cooking grates.
  22. @rwalters - my friend, haven't you heard that coconut oil is the worst thing for you since butter? This is the new scientific concensus. This has just been announced in the last couple of weeks. It is scientific fact and that makes it settled. By using coconut oil you're slowly clogging your family's arteries, contributing to the rising health care costs in America, and California DCPS is getting a court order even as I post this to take your children and give them to a family who cares enough to give them what they need according to received medical science (no matter how often that changes in the next 5 years!). And I thought you were one of the Good Guys!
  23. Welcome to Kamado Guru and welcome to The Addiction.
  24. Hey @rwalters - come on out to OKC! I've got plenty of room and a couple of great KKs on the patio. And, I can get us all the Tri-Tip we can eat!
×
×
  • Create New...