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    Toronto, Ontario, Canada
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    Making food, building and building memories
  • Grill
    Pit Boss

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  1. really - did not know that.
  2. success - not at getting temp consistent, but having the wings turn out well temp started around 250 then got up to 330 by the end of 1.5 hrs... but damn good. Once i took them off the grill, removed the heat deflector, the kamado cranked up to high heat fast... the wings were tossed in butter and bbq sauce to finish i didnt make enough.
  3. thanx all almost everyone is suggesting to use the deflector - i was going to attempt it at 275 for 1hr... and then crank it up to get the skin crispy... i totally like the idea of mixing it in butter/oil/sauce after
  4. ptmd

    Lump charcoal

    I typically have three different brands - Dragon's Breadth - big pieces typically found in the bag - Sourced at Costco, way cheaper than bbq specialty store - Maple Leaf - not bad as an everyday fuel source - Natures Own Natural Maple Hardwood Lump Charcoal - sourced at Costco - i have tried the coconut stuff, its pretty good - but not sure if its worth the price I wanna try Fogo and Wicked Good - i heard good things about both
  5. when going low and slow for chicken wings, is the rule of them to use the heat deflector? also at what temp for how long? I will likely through in some pecan wood, but not a lot.
  6. ptmd

    Pizza Sauce help

    do you freeze your 3 cups? canned them?
  7. ptmd

    Pizza Sauce help

    oh yes - we love san marzanos - we used them in our every day cooking!
  8. ptmd

    Pizza Sauce help

    thanx! we did some pizzas last weekend and ended up making fresh sauce similar to what you shared. The harvest this year has been pretty good for roma tomatoes, and we probably have less than 20 left (eating and giving them away) from 200. So, likely going back to canned San Marzanos.
  9. hey y'all We are growing Roma tomatoes in our home garden. and i probably will have more than enough for a years supply. Next year, i probably will switch over to San Marzanos (and no i dont have the same volcanic soil ) 2 things 1. does anyone have a good pizza sauce recipe using roma tomatoes 2. how does one shelf it/freeze it/etc.
  10. ptmd

    Pork belly porchetta

    well done how did you cook it? at what temps for how long? use any smoke?
  11. ptmd


    Hi All Any one use a rotisserie on the PBK24? if so, which one? Thanx
  12. no - probably next investment. trying to find a rotissiere for the PBK24
  13. ptmd

    Sealed my pitboss

    my top vent needs another round of gasket - it slides right now - thats two layers of gasket... damn my bottom vent is still tight