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Everything posted by Pigfqr

  1. Hey @John Setzler, software engineer here. I work mainly with Microsoft products, but database stuff is fairly universal. If you want to have me look at something for you, I'd be happy to do it. Allan
  2. I was curious about this as well. Are we doing it this year @John Setzler ?
  3. Three Deerhounds! That's a whole lotta dog. They are beautiful though.
  4. Thanks adm. I have an extension cord available if I would need it, and an external usb battery power source as well. It sounds like the internal batter will do fine, or maybe a boost from an external battery pack for long cooks. I am just glad I won't have to use the extension cord. I am always afraid the dogs will pull my Flameboss off the grill as they run over the extension cord at full doggy steam. I imagine a 65 pound Vizsla at 35-40 MPH would fling a temp controller far and wide if he hit the extension cord.
  5. Is the pro that much larger than the big joe?
  6. Thanks for the review John, I do have a couple of questions. 1. Why did you not use the slo roller? 2. Does the Fireboard Drive power the fans as well, or is there separate power for that? Looks like you are powering the Fireboard with a portable battery. Would a normal USB phone charger work with it? Thanks for your time! Allan
  7. What John said! I have the same grill, 2017 model I believe. I had the same issues. If you monitor the grill and continue to make vent adjustments, you'll end up frustrated, and chasing the temp you want, without it staying there for long before it shoots back up or drops too low. Get a temp controller. I personally use the flame boss version 2 I believe. It works very well, but I have been looking at the Fire Board recently. It looks good as well. Do your research and pick one. For Low and slow, or higher temps that you want to keep steady, like for baking bread or a cake, you will wonder how you ever coped without it. It makes life much easier. Here is the temp control for a rum cake I baked in the grill the other night: https://myflameboss.com/cooks/1026946 the big temp dip in the beginning was from me cleaning the grill, I didn't want to mess up the cake pan. But after the cake went in, it kept the temp right at 325. And here is a 9.5 pound pork butt I did a couple weeks ago: https://myflameboss.com/cooks/1006250 I put this one in at night and let it go. The next morning I got a bit impatient and bumped the temp from 225 to 230, then toward the end I bumped it to 240, just to fini#### off. I was hungry! Like I said, get a temp controller, you will not regret it.
  8. Well we just did another rum cake. As you can see, slightly lopsided. Can't wait to try it!
  9. I've baked a rum cake in mine and it wasn't quite level. The cake was baked in a bunt pan. it was slightly leaning when finished, but the flavor was still great.
  10. I see the only difference between these 2 is taller dome lid, stainless steel parts on the pro, and about $1000-1200. Am I missing something, or is there some other reason to spend the extra cash on the Pro Joe? Because to me, the Big Joe III is a much better deal.
  11. Anyone been to one yet? Are they offering the new Big Joe's? Also anyone have the pricing? Thanks, Allan
  12. 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.
  13. 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!
  14. 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.
  15. Yes! The Presidents of the United States. The Georgia Peach truck is coming back to Cincinnati on July 14th and 16th.
  16. 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:
  17. 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
  18. 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.
  19. 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.
  20. 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.
  21. 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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