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Duck9601

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Everything posted by Duck9601

  1. I use cotton balls and Vaseline in my survival kit for lighting regular fires and one thing I have to do is pull the cotton ball apart a little bit. This creates edges and air spaces so it will catch a spark. Also, make sure you’re not using synthetic cotton balls. It sounds dumb but you would be surprised by how many people don’t check to see that they’re using 100% cotton.
  2. You should see what they have at Fred Meyer. When I lived in Anchorage I used to get my hardwood chunks for my old Smoke Vault from there. I recall them carrying some smaller bags of lump.
  3. Kosher salt is good for curing and pulling juices out of meat. I think Kosher meat has to have blood or juices removed from it. Anyway, I use it for brining salmon and curing bacon.
  4. Does this include the $80 or so you would’ve saved by not paying a sales tax in Oregon?
  5. I would go with the temp controller because I have a pretty decent pizza set-up. I just don’t see how a DoJo is going to improve my pizza much. However, I like the idea of being able to set a temp controller on a long cook and get a peaceful nights sleep.
  6. That looks great. You should’ve thrown in some beard hair and cigarette ashes to make it more authentic.
  7. I got a Flame Boss 100 on Ebay for about $130-$140. It works great. Once I set the temp it holds firm. I check it periodically, but I would feel comfortable setting it on a long overnight cook and going to sleep. I chose the 100 because I don’t like relying on WiFi or an app that has been known to go tango uniform from time to time.
  8. I like the manual seal of the Cabelas sealers and I also like the 1/4 inch weld. I used to have a Foodsaver, but the weld was too thin and leaked quite a bit.
  9. I’ve been using this one for about 9 years. It’s very durable and works with all bags.
  10. Southern Pines, NC Lowe’s has this deal. It has the old gasket and no air lift hinge, but it’s still very nice.
  11. I got the half moon from KJ and I got a separate pizza stone. However, if I had to do it over again I would’ve gotten this. It’s a better deal.
  12. I use this exact same set-up only I use terracotta planter feet instead of copper T’s. It works great.
  13. Lowe’s is also a grocery chain based out of NC. http://www.lowesfoods.com/
  14. We have both. The only things they both sell are BBQ sauce and water.
  15. I got an nice little 3 1/2 lb rib roast at Lowe’s for a good price so I decided to give one a try on my Kamado Joe. I used a Dijon herb wet rub and gave it a little smoke with some post oak. I like to cook mine to 120 degrees. I normally go at a higher heat, but I stayed around 250-275 on this one. It turned out good, but I think I’ll stick to baking it at a higher heat with a little less smoke. Don’t get me wrong. It was delicious, but I like a more traditional flavor.
  16. I was going to say that booze is always a nice gesture, but this works as well.
  17. For those of you who need last minute stocking stuffers, Amazon also has Classic II half-moon soapstones on sale for $79.
  18. Sorry for the late response I was gone for a week. Just google “Costco Special Events” and then click on your region and see what’s coming. I just happened to see that they were doing a KJ Roadshow in Apex (Raleigh).
  19. I went to the Costco in Apex, NC to get some KJ lump ($21.99 for 30 lb bag). They had the same deals on KJ’s and lump as the other roadshows, but they were also selling Joetisserie’s. Same deal as always. Free cover and fire starters with purchase. I didn’t ask about the deal for the floor models. KJ Lump: $21.99 Big Joe: $1499 KJ Classic: $969 Small: $399 Joetisserie: $185
  20. I used to live up in Alaska and have smoke a lot of salmon. I used a half cup of kosher salt, one cup of brown sugar and one cup of white sugar. I brined it in the fridge for roughly 8 hours. I then ran cold water over the filets in a bowl until the water was clear. This kept it from getting too salty. Then, I patted the filets with paper towels and layed them out on cooling racks for about four hours until the flesh was tacky and shiny. I then coated each filet with brown sugar or honey before putting them on the smoker. I always smoked mine on a Big Chief electric smoker for around 4 hours using alder chips. I don’t know the temperature that it smoked at, but I’m sure it was around 150-200 degrees.
  21. I had some leftover BBQ pork and chicken, so I decided to try my hand at Brunswick stew. I used Sweet Baby Rays BBQ sauce which is pretty sweet. I might try a vinegar based sauce next time. It still turned out great.
  22. I got John Setzler’s smoked meatloaf recipe off of YouTube and decided to give it a try. I followed the recipe very close, but I used two different BBQ sauces. I put John Boy & Billy’s grilling sauce (local NC product) in the meat and used Sweet Baby Rays to top it off. I also used McCormick’s Grill Mates Sweet & Smokey BBQ rub and hickory chunks for smoke instead of applewood. Anyway, it turned out great and I already ate about half of it, so if you want a good smoked meatloaf recipe then this one should suit you. My wife threw some purple potatoes in the air fryer with olive oil and French Onion soup mix sprinkled over them. They were a nice compliment (so was the beer).
  23. 10 roma’s 1 cup water 2 TBSP olive oil 1/4 cup brown sugar 2 TBSP granulated garlic 1 Tsp salt 1 TBSP white vinegar Blend tomatoes, olive oil and water until smooth. Add rest of ingredients and bring it all to a boil in a pan. Reduce heat and simmer for an hour or two or until it’s to your desired thickness. This is a basic recipe I have used from a website, but you can add or subtract ingredients to fit your taste. For example, if you don’t like it sweet then cut the amount of brown sugar. If you think it needs more salt then add more. Use crushed garlic cloves instead of granulated garlic or add basil or other herbs. However, the baseline recipe is pretty decent. You can freeze it pretty easily. Use Ziploc freezer bags or you can do like I do and freeze it in glass jars.
  24. I think my wife found it at a restaurant supply store.
  25. Thanks for the ideas. I will definitely be heading to the hardware store to find something to help raise my stone into the dome.
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