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  • Location:
    Cincinnati, Oh
  • Interests
    Software Development, Scuba Diving, and of course Kamado Grilling
  • Grill
    Pit Boss

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  1. Anyone been to one yet? Are they offering the new Big Joe's? Also anyone have the pricing? Thanks, Allan
  2. I totally agree. The Flame Boss has worked great for me. I do like the one with the display, cause even if internet or phone goes out, you can still control it with external display unit. I have a flame boss 200 and have been using it for over 2 years now with no issues and very solid temp holding.
  3. I've had good luck with the Weber chunks as well as western: https://www.amazon.com/gp/product/B01IF1H88M?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SVRZF105YNRG3NCH6FYW https://www.amazon.com/Western-Premium-Products-Cooking-Chunks/dp/B00AL1TH20/ref=sr_1_1?keywords=western+apple+wood&qid=1568127947&s=lawn-garden&sr=1-1 I would recommend apple or cherry for pork, maybe Pecan. I wouldn't go any heavier than that for smoke. Good luck!
  4. I used a ratcheting tie down strap from Harbor freight to keep my hinge compressed while adjusting the bands and lid. Pretty cheap way to go.
  5. Yes! The Presidents of the United States. The Georgia Peach truck is coming back to Cincinnati on July 14th and 16th.
  6. I believe John was going for a cold smoke here. I would get a smoking tube and wood pellets for the smoke. https://smile.amazon.com/gp/product/B07C32P5VW/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1 I don't think you want the temperature of the salmon to go above 90-95. You can also use a smoke tube to smoke cheese, grapes, anything that would be adverse to high temps. Here is what I did with it:
  7. I just got the Matfer pans. I ordered a De Buyer, and was disappointed to see that the handle was enamel coated and could not go in the oven above 375 degrees. I returned it and bought another Matfer in the same size. I do like the Matfer's lack of rivets to trap food. Here is an egg sliding around on mine after only one coat of seasoning: https://photos.app.goo.gl/tx8Pkg19vwbBsruL6
  8. I am going to try directly on the grill, using a canola oil soaked paper towel to lube the grill first, then immediately put the fish on. Also going to try a slightly lower temp. Crispy fish skin is delicious, depending on the fish. Some skin you don't want to eat, but a grilled Branzino is absolutely delicious.
  9. OK Grilling Geniuses, I bought a fish basket from amazon. Es no bueno. I did steelhead trout (rainbow trout) and put 2 fillets together with salt, pepper, dill, and lemon in between the fillets, skin side out. I was hoping for some nice and crispy skin. I sprayed olive oil on basket and skin side of fish(the part that would be in contact with the grill basket). The skin was crispy but it completely stuck to the basket. The fish itself just separated from the skin. It was delicious, I just really wished I could have gotten the entire thing to come out of the basket. Clean up was ridiculous, I ended up just throwing away the basket. Any recommendations on the perfect fish basket, or on how to prevent the skin sticking to the basket? Next thing I am going to try is fish directly on grill after liberal application of vegetable oil.
  10. I like large chunks of lump, but this was ridiculous. I see now from the photos that I should have gotten a picture of the diameter as well. it was close to 8 inches. This was from a bag of Kamado Joe Big Block. I was able to split it to make it work.
  11. While yours are a bit over done for my tastes, reverse searing is the way to go. I have never made a tastier steak, although I do miss the sauce you can make from doing them in a cast iron pan and finishing in the oven. The pan sauce is crazy good. I think I am going to smoke mine to internal 120, then sear them in a skillet so I can still make the pan sauce.
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