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Easto

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  1. I’m guessing the liquid was too hot and killed the yeast because the package expires well over a year from now
  2. 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
  3. 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.
  4. 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
  5. 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?
  6. 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.
  7. Can someone take a picture of their top and bottom vents after they modified them
  8. It from a Jamaican Guy on YouTube. The marinade was easy to make. I had most of this ingredients in my pantry. Just had to get fresh green onions. The other spices I’ve had forever.
  9. I used 2 whole chickens cut into quarters. Grilled indirect at 350 degrees used my Thermoworks Smoke thermometer until I hit 165 degrees internal temperature. Turned out amazing. Marinade: 1 Yellow Onion 8 scallions 3 Jalapeño peppers (couldn’t find scotch bonnets) 2 limes juiced 2 Tbsp minced garlic 1/4 olive oil 1/4 apple cider vinegar 1/2 cup soy sauce 3 Tbsp brown sugar 2 Tbsp All Spice 2 Tbsp dry thyme 1 Tbsp salt 1 tsp cinnamon 1 tsp ginger 1 tsp nutmeg 1 tsp black pepper. All the ingredients went went into the blender until it looked like a smoothie. Chicken and marinade went into the fridge for 24 hours.
  10. Seems like a lot of people have picked up the Costco Kamado. Can we use this thread as a means to collect all the modifications people are doing to address issues? Air Leakage: @Walrus mentioned a 2nd layer of felt is required around the top vent to prevent air leakage. Bottom vent also leaks, but there doesn’t seem to be a consensus fix for this Loose Hinge: it it would be awesome if someone found remedies and made a video of how they fixed the issue(s)
  11. Does anyone have a trick to access the hardware on the inside of the hinge? What a pain in the butt trying to get hand tools in to tighten and loosen the hardware. So the best way to adjust the hinge is to loosen it all up - Then tighten it sung and leave it at that?
  12. I haven't looked too much into the Woo. Typically I follow John's videos on youtube and it seems he uses something similar to the Spider + two 1/2 stones as well as the Adjustable Cooking rack. The issue I have with the PitBoss diffuser is that it sits so high up in the dome. The Spider puts the diffuser closer to the fire and also doesn't leave gaps around the edges. Edit: Ahhhhhh.... Now I see. The Woo Ring does the same, if not more, than the spider. I can toss 1 or 2 half stones in the bottom portion of the Woo.
  13. All the bolts on the hinge?
  14. It’s frustrating. I cooked on it today. Trying to #### it down and I have smoke puffing out the right side and now around the slots in the top wheel.
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