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Everything posted by scarfmace

  1. Hey Everybody, So last week I was cleaning out the garden and thought it might be fun to burn off the sticks and twiggs in my blaze so I fired it up. I got to a temp of about 350°C and it lasted quite come time, when the fire died out, I had a look inside and it turned my blaze into a brand new machine. The opening of the lid was just for show of course I kept it closed for the rest of the time. Hope you guys enjoy.
  2. as a blaze owner I can put some weight in their camp, the Blaze kamado is insane. The construction is so over-engeniered I doubt I'll ever be able to kill it. The look is fantastic, like a futuristic space age rocket. Functionality wise its also a blast, easy to clean, (no firebox to remove). I have never had any issues with heat control. You light it up 10-15min later you are at cooking temp and when you close all fans, about 20min later the fire is dead. It will retain heat for a lot longer though. with a full batch I was able to cook for 15h straight and still had plenty left. They claim you can go till 30h and I believe them. a fieuw things I would have liked to see changed: - the top vent is straight up, so rain can get in, and also it tends to get sticky from the smoke. - Alumium is not easy to clean, and since the shell is so nice, you are going to want to keep it clean. I've bought mine in Europe and they have developed a product that can remove grease super fast, It's actualy crazy how good it works, but I don't know if it's possible to get in the US (weird thing to type) - The bottom vent is not square like most other models so placing a controler could prove more difficult (I actualy don't know, I don't own one) Other then that, the thing is a blast. I bougth mine early november and cook at least once a week on it. As for warranty: my temp gage tends to fog up a little (I keep it outside) and they are replacing it under warranty (I'm just waiting on the part) Their customercare is great as far as I a concerned (eventhough I have to go trough an EU rep) I would buy it again in a hartbeat. (I'll upload a cool video later, today you'll see)
  3. Great looking prime rib! I'm going to make it for the first time tomorrow, how much time should I recon? Bought about 3kg bone in.
  4. I second the @ckreef's notion to check out Thermoworks. Their Smoke is an awesome thermometer that has an optional WiFi unit you can connect to your network. The question that remains for me is: what will you do if you see your fire is dying or picking up wind and temp is rising? Maybe an option like a flameboss or Ikamand is also worth looking at? Depending on what type of BBQ you will use it for of course.
  5. Hey Guys, I feel there must already be a review out there about the Thermoworks Smoke but I can't seem to find it right away so here goes mine: The smoke is a 2 probe permanent thermometer which means you can read 2 individual temps on the same base console (for instance pit and meat). In the standard package, you get a meat probe and an ambient temp probe. Neither one of the probes are fast but they are very accurate if you leave them in long enough. (I have used them as a replacement for a pop reader and it can take up to 20 secs before you get a decent read so that's not really ideal). They are well build and easy to clean, the cables are braided steel, I have been told that they don't like to be pressed between lids but on my Oklahoma I had no other option and they never broke or gave me the Idea I was getting false readings. Thermoworks calls them pro-series probes and they are not exaggerating in my opinion. The base console is wireless and operates on 2 AA batteries. over the course of the past 2 years I've used for over 100 cooks and only last month did I have to replace the batteries for the first time (I sometimes even forgot to turn off the unit and found it giving me outside temp readings the next morning). It is IP65 Splash proof and can easily stay out in the rain without issue. Never had a foggy screen or anything. The back has 2 little magnets that makes it very easy to stick to a lot of surfaces. (I stick it to the door of my oven and it works perfect without falling off). It also has a little back stand which is a nice extra. The unit can give you 2 individual reads if you pop in 2 probes and either read can be limited with an alarm. say you want an alarm to sound when your meat is done at 203°, you but an upper alarm in on the meat probe. If you want your pit to stay between 130° and 160° you can set that up easy and have an alarm warn you when it gets to hot or cold. You can also buy a second meat probe and measure 2 meats instead of the ambient temp probe. The ease of use for setting up the alarms is incredible, you don't even have to look at the manual to understand what you have to do. The entire thing can be backlit for a couple of seconds so you don't even need a flashlight for the night cooks. Finally, the unit comes with a remote that can let you monitor everything from your sofa. The unit also gives an alarm and also has a backlit function. The connection is made trough IR and not Bluetooth or Wi-Fi so range should be excellent and setup is a lot less hassle. The remote has a couple of downsides though. If you stop the alarm from going off on the remote, the base unit will still be going at it so you still have to run over just to stop the alarm (and fix the temp or remove the meat). Another issue I had with the remote is that I got nothing near the distance advertised by Thermoworks which resulted in me basically never using the remote at all. But there is more I've bought my smoke in pre-order 2 years ago in August. At the time the unit was not Europe certified yet and upon my order, I got a nice email warning me about this. I accepted the risk and bought it anyway. My unit arrived and upon using it for the first time, I noticed I have a very limited connection between base unit and remote. I wrote to Thermoworks about it and they told me exactly how to set up a new connection between the two. Still didn't solve my problem and I decided to drop it, I didn't even think about it until a couple weeks ago, I visited their website and saw they now had the unit certified in Europe as well (and offered different color options besides gray). I wrote them a follow-up mail asking if there was a firmware update or anything I could do and this is what they wrote back: Hi Wim, It sounds like this has been a problem since you purchased your Smoke. I appreciate your patience through this process. While you are about a month outside of the two-year warranty, you have had this problem since you were in that period. If you can verify your current shipping address, I will have a replacement Smoke tested and shipped out for you today. I will verify the range/RF is working properly before it ships. Please let me know if you have any questions. This type of customer dedication is unheard of in Europe and I can say nothing more than keep it up Thermoworks, you guys and your products rock! So overall: + Build quality + splash proof + accurate + great customer service + long battery life + easy setup - The probes are not wireless - The wifi module is sold separately and quite expense
  6. In the second pic, is that all the meat that was left? that is the biggest shrinkage I've ever seen! Must have been sooo smokey (drool)
  7. I know what you mean! First time I laid eyes on it I knew this was the kamado for me to have, build like nothing I have ever seen before in the bbq scene. everything seems over-engineered to last a lifetime. Aluminium is not the most easy product to clean, especially in combination with the heat and the grease but its such an awesome looking beast, it would be a shame to powdercoat the outer shell. I've used mine 6 times over the last 2 weeks and I fall more in love every time :). Because I don't have a way to keep it out of the rain, I've bought the official raincover from Blaze. The cover is reasonable in price (I've payed 70€ for it) and has padding on the inside and velco straps at the bottom to ensure a tight seal. Very nice cover to have.
  8. Another question: what tool do you guys use to lift out the grates?
  9. I've done both and I can't tell the difference. Neither can the wife. the reason I use an empty can is because that way I can drink whatever was inside it :D.
  10. Made a little stop at the local butcher shop yesterday and picked up a 2kg chicken. Rub: salt - pepper - turmeric - chilli - origano You might notice the 'boobs' on the chicken breasts, these are actually lime parts that I filled with butter. They are placed between the meat and the skin and the butter mixes with the limejuice and enters the breasts to give them a nice full taste with a little acid kick. Also, I kept the can empty, so no Coke Zero was involved. Sides where simple: grilled carrots and sweet potatoes that I cut in Julienne with red onion. Homemade bbqsause to finish
  11. On my offset if I wanted to lower the heat (without opening the firebox) I would close off all airflow to the fire and open up the top vent all the way to remove hot air without adding airflow to the fire. I would imagin this work on a kamado as well, however I've tried it last Sunday and it seemed to take a lot longer than on my offset. I started looking on the internet and found someone who said you should close all vents, wait for temp drop, then open the lid for a couple seconds, close it again, wait for them to drop, open again etc untill the wanted temp is reached. This worked quite well
  12. Also using a headlight here: I have this one https://www.nitecorestore.com/Nitecore-NU20-LED-Rechargeable-Headlamp-p/fl-nite-nu20.htm It looks like it won't work at all but it's actually super bright, easy rechargeable with micro usb and has a great autonomy. Definitely recommend it!
  13. Thx for the kind words, I'll try not to forget but usually I'm so excited to start eating I forget to take a picture if I remember to take a picture, I'll be sure to post it . Last summer I did a Lamb Asado and made a little GIF about it though, here it is: googlephotos-dfd1b5679e2d67adb91bb41fe824be6574fe501a.mp4
  14. Mine came with the 4-1 plate aswell, used by the previous owner. Its also a little bent and shows a ton of patina from being used as a deflector shield. Anybody had the bending issue being covered under the lifetime warranty?
  15. Hey Everyone, I've bought a Blaze Kamado a couple weeks ago and I'm still getting the hang of using a Kamado over my previous Offset smoker. Yesterday I did a rack of beef ribs on 110°C for 10h, they turned out great but the cook didn't go perfect. and I would like to get some tips and tricks from you all. Here goes: - It was pouring rain here yesterday: how do you guys keep rain out from the top vent? - At one point, wind picked up something fierce and temp got raised to 200°C so I turned off all air vents. 1h later, my fire was dead and I had to remove the meat (with probes) and the lower grill to get the fire going again. The lower grill was super hot and very hard to take out an reposition, what kind of grill crate tool do you use to pick it up? - My temp gauge has water in it and was foggy all the time, does Blaze cover this under warranty? - How do you guys keep your aluminum outside body shining? I used white vinegar but wasn't able to remove any grease stains caused by the previous owner. That's about it for now, If anybody feels like there is something good I should know as well, don't hesitate to let me know :). For your amusement I've added a pic from yesterday when I lite her up. I've used an old door as a rain cover :). (Don't mind the rest of the crap on my terras, our neighbors are remodeling their garden and I told them they could store all there stuff with us)
  16. Hey everybody, New member from Belgium here. Just a quick introduction: I'm 31y old male, married and have 2 little boys running around the house. I've been passionate about BBQ's and grilling for as long as I can remember but discovered smoking only a couple years ago when I bought an second hand Oklahoma Joe Offset smoker. That BBQ kicked my ### for over 6 months until I finally got the hang of it and since then I've used it about 1-2 a week for cooking most anything. Couple months ago I did a cooking workshop on a Kamado Joe because I wanted to find how different cooking on a kamado was from my offset and the kamado didn't disappoint. The guy also had a Blaze Kamado sitting there and I felt so in love with the Blaze that I told him to contact me if he ever wanted to sell it. 2 weeks ago he ended up contacting me and I felt like I won the lottery. Been cooking on my new second hand Blaze for the past couple of days now and I'm pretty sure that I dream about cooking on it as well. I found this forum because I wanted to get some tips, tricks and maybe share a few myself. L&S cooking is something unheard of for most Belgians so it's often hard to get some decent info, even butcher shops often have no clue what I'm talking about. I'm on Instagram (scarfmace) if anybody wants to follow me.
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