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Easto

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  1. I am looking for an Ash Basket for my Kamado. I’m hoping to help with air flow, clean up, etc. Does anyone have an Ash Basket that fits nicely into the Pitt Boss? are there any models that are as expensive as Kick Ash that fit properly, or close to properly?
  2. Does anyone know where I can find accessories in Canada? ceramicGrillStore is really expensive to ship. I went to BJ’s and they have all Big Green Egg stuff. I am looking for affordable options for: - Ash Basket - Griddle - Spider + 1/2 moon deflectors There is an Amazon.ca Ash Basket by Broilmann for $30.99. Not sure how to copy the link on my phone. Curious if that one will fit.
  3. I am assuming that’s what the felt strip is around the top and bottom lids. mine froze (winter) and when I opened the lid it tore the upper liner off. The issue is it didn’t tear away clean. Basically it left a black fuzz behind. I took a scraper to try and lift an edge and hopefully that would allow me to pull the strip off in 1 pull. Instead it is coming off in tiny pea sized pieces. this would take me a day piece by piece taking it off. any trick to basically dissolve the adhesive and get this down to the ceramic to start clean?
  4. If you find what you’re looking for, let me know. I was looking at getting a woo-ring and haven’t found a source that has one for a decent price. Usually shipping kills the deal
  5. I bought a few roasts at the same time from the same place. The others all came out amazing. This one, for some reason, wasn’t as good. It was ok, just a little too tough for Prime Rib.
  6. I used the Reverse Sear Method from Serious Eats. Oven 170 degrees until internal temp was 130. Took roast out to rest 10 mins @ 500 degrees right before eating. When I cut the roast it was nice and pick and real juicy. When I ate it, it was fairly tough. Ive cooked this way 5-6 times before and it was almost fork tender. I bought the roast a few months ago and froze it. 4 days ago I took it out to thaw in the fridge. Could this be the issue? frozen too long? Thawed too long? something else?
  7. I’m guessing the liquid was too hot and killed the yeast because the package expires well over a year from now
  8. I followed the recipe but for some reason my dough never did rise. Waiting for them to cool to put the icing on now. They smell amazing, but I have a feeling they are going to be fairly dense
  9. I have tried to contact them a bunch of time through FB as well as Email. The last Email I finally got a response. Basically the person said they only carry Big Green Egg accessories. I asked if if they could order me a Pit Boss one when they make another CGS order and that was several days ago with no response. Its been pretty lack lustre communication / customer service from BJ’s Country Market to be honest.
  10. When I order store bought pizza, I like extra sauce. I’m probably in the minority here, but for some reason I like saucy pizza
  11. I have seen a lot of recipes for pizza dough on here. I’m a big fan of the artisan recipe. I have not not seen much in terms of pizza Sauce and I’ve found that pizza Sauce can make or break the final results Of your pizza. Ive never been a big fan of store bought Sauce and I think an amazing pizza Sauce is what’s keeping me from making restaurant or better quality pizza at home. Does anyone have a pizza sauce recipe they use?
  12. Looks like I have some work to do this weekend. When I try and shut down my Kamado I get a lot of smoke coming from the top vent. I will try and extra layer of felt up there. I assume the bottom will need the same treatment.
  13. Can someone take a picture of their top and bottom vents after they modified them
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