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Alphonse

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  • Content Count

    18
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Profile Information

  • Gender
    Male
  • Location:
    AL
  • Interests
    wood working, metal working, fishing, cooking, automotive, engineering, plus too many to list.
  • Grill
    Primo

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183 profile views
  1. It is sheet metal isn't it? No big deal to drill it. As many have said already just center punch it and then drill away. Pilot hole first and then step up in size. A step drill would do really well. Search on Amazon for "step drill". Here is an example of what you will find and they work really well on sheet metal.
  2. Thanks for the tips on protection of tables. I have two bags of Fogo "M" on the way and really look forward to giving it a try. I even gave my wife a heads-up that an unusual grill is on the way. I am betting she loves it.
  3. Thanks CK. In addition to my confirmation, I did get an email from them today saying it was not in stock but the ETA is mid-September! Now I need to lay in a stock of Fogo Marabu. I found some 1 1/4" thick firebrick today for another project and will get enough to lay a mat down on table for it to sit on.
  4. Help us understand your question a bit better please. Bolded above - Is that really what you meant to say? Are you using both the basket and the bottom plate together or independently? I think you are using them independently but not sure. You haven't said much about your top vent. As you know, combustion air coming in is a function of both bottom and top vent positions. Meanwhile I will respond to what I believe you are asking. What I have observed in my Egg and another brand: 1. The perforated plate is an inhibitor to flow as compared to the basket. 2. The basket can go faster and hotter as compared to the stock perforated plate. 3. Vent adjustments are a bit different for the perforated plate vs. basket but not that much. 4. You control start up and the run temperature with both vents. 5. Once steady state is achieved, I rarely adjust the bottom vent but tune the top. Full disclosure, I use Guru and FireBoard control systems more than half the time for low and slow cooks.
  5. Coming back to this in case it is valuable for others later. I ultimately repaired the grill per Grill Dome's recommendation using JB Weld after looking at other alternatives. I used some painter's tape and cardboard to build a ledge and cast the repair. I let it cure a couple of days, re-gasketed top and bottom with Rutland gaskets, and eventually brought it up low and slow to cure both the repair and the new gaskets. This particular grill is at our camp so it doesn't see a lot of duty but it has been used a dozen times since the repair and seems to be holding its own.
  6. For other newbies on this topic who might be interested - here's ckreef's unboxing thread. Also found some other threads that answered my question on charcoal - looks like @gotzerois using Fogo Marabu as well.
  7. Thanks @ckreef, I now have a "large" on order. Hopefully it will come someday! They are not in stock but their website says they expect them in September. I believe you use Fogo Marabu lump in yours. I assume you use a chimney to light it and then pour it in? @gotzero, what charcoal are you using and how do you light it?
  8. Okay, I have seen some recent posts and references to Konro grills. The idea of table top cooking with guests sounds like big fun to me. I have dug deep enough to spark my interest and now looking for advice on what to buy. Additional photos and advice would be much appreciated.
  9. We have mulitiple brands of kamados in the family. I have never seen a kamado that didn't need a gasket. The most expensive and high quality kamados made use gaskets. It is highly dependent on the grill but some folks choose to use just one gasket on the bottom. One of my kamados is a BGE and it is equipped with a single Rutland gasket on the bottom. It has been a champ configured that way. To do this you need really good mating surfaces and a properly adjusted hinge.
  10. Based on my experience, looks like you are getting a lot smoking grease, tar and likely a little creosote as well. Kamados need to be run at a high temp from time to time to keep this from occurring. My son and I just cleaned up his new to him Primo XL. It appeared to have never been properly cleaned, gaskets leaking badly, and worse of all was full of grease and creosote buildup. We scraped all the surfaces, particularly the dome, with a putty knife and a hickory wedge. We removed the dome to do the cleaning. Once we had all the bubbly looking gunk/tar off and scraped to a clean surface, we ran it thru a burn without food to finish the cleaning process. It cleaned up well and runs like new now. We put a top shelf brisket on it over the weekend that was perfect.
  11. This long Bernzomatic pulls combustion air at the top and therefore does not starve for oxygen. For a kamado grill you can hang it on the side. I had another torch that was a pain because of the "starving for air" problem. Like others, I like the Weber cubes that you light and walk away from as well. I use both techniques depending on the day and application.
  12. Thanks for the responses John. Sorry I confused you. For clarity, perhaps just read my first post and we will leave it at that.
  13. There does appear to be a difference in the ceramic composition between the two. I was curious as to what it might be. Meanwhile the trajectory and outlook of KJ in the hands of the equity group was the point of the thread.
  14. I was evaluating a Big Joe vs. a Primo XL. There is a fairly recent video out there by Primo of them firing a batch of Primo's and they'd also done a test by putting in some of their competitors grills. The BGE behaved like a Primo in that it stood up to the firing. The grill that appeared to be a KJ did not. The ceramic had begin to deform at the firing temps in the Primo curing oven. That made me wonder what the difference was in composition. Still having an interest in the Big Joe, I called KJ and inquired as to the current ceramic being used and its makeup. The poor lady on the phone begin to tell me about the pH of the water in China and how they didn't have water like that in Mexico! Of course she'd assumed I was bench-marking against BGE. When I asked to speak to someone who could talk to me about the ceramic composition they use, she told me they were no longer there. With that info in hand, I did a search and found out KJ had been bought by an investment group. BTW, I didn't really expect them to reveal the exact percentages of components in their ceramic mix but would have liked to know why theirs behave in a plastic way at the Primo firing temps.
  15. Can you tell us more about the newer ceramic formulas please? I tried calling KJ and got a clerk on the phone that begin to talk about the pH of water in China being better!!
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