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scarfmace

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  1. Like
    scarfmace got a reaction from CamelbackJoe in Blaze vs. KJ Big Joe III   
    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)
  2. Thanks
    scarfmace got a reaction from Golf Griller in Christmas Prime Rib   
    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.
  3. Like
    scarfmace got a reaction from ckreef in Thermoworks Smoke   
    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

     
  4. Like
    scarfmace got a reaction from ckreef in Recommend a wifi thermometer   
    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. Like
    scarfmace got a reaction from KismetKamado in Thermoworks Smoke   
    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. Like
    scarfmace got a reaction from Chris Topher in Thermoworks Smoke   
    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

     
  7. Like
    scarfmace got a reaction from BURGER MEISTER in Thermoworks Smoke   
    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

     
  8. Thanks
    scarfmace reacted to BBQAdventures in Lychee smoked pulled lamb   
    Lychee Smoked Pulled Lamb
    Well here is something that is a little out of the ordinary.
     
    Lychee Smoked Pulled Lamb. Using the trusty Kamado Joe Classic I take an ordinary square cut lamb shoulder and turn it into the most magnificent pulled lamb meals I have ever eaten.
     
    Pulled Lamb in over drive
     
     
    Ingredients:
    Lamb Shoulder Treebark Rub Olive oil

    Kamado Setup:
     
    As we are going to be pulling this lamb it will need a med-long cook, somewhere between 8 and 10 hours so fill the firebox with fresh lump charcoal add your smoking wood. This is the first time using lychee wood as the smoke wood and I am really interested to see what flavour profile it adds to the lamb.
     
    Of course with this cook, we are set up for indirect smoking. Deflectors in the lower position.
     
     
    Aiming for a dome temp around the 110C (225f) mark for the majority of the cook.

     
     
    The lamb,lychee wood and the Tree Bark rub were all purchased from The Low and Slow Meat Co. If you get the opportunity pop in and say g’day, tell them you read about them on Kamado Life.
     
    Method:
    Coat the Lamb Shoulder with oil
    Apply a liberal coating of the Treebark Rub
    Place lamb in a suitable roasting pan or a foil pan
    Once the Kamado is up to temperature and stable add the Lamb
    Cook until internal temperature around 95c (203f)
    Now sit back and relax you will need somewhere around 8-10 hours
    Remove and “pull” while hot.
    Serve and enjoy.
     




     
    Alternate/Variations/Suggestions
    If you are cooking with the meat directly on the grill, suggest adding a water pan. Don’t just use plain water though add a bunch of herbs to add that extra depth of flavour.
    You may wish to wrap in foil once you reach an internal temp of ~68c (155f) or once your bark has set. By wrapping in foil you will slightly decrease the cooking time. It is at this temperature that the meat hits the “stall” and seeming takes ages to progress. I will post more on the stall process in the coming weeks.
    For this cook I wrapped for about the last hour as I needed to speed up the final part of the cook. I was only expecting 8hrs and it ended up being around 10…
     
     
    Results
    WOW WOW WOW.
    The flavour of the Lychee Smoked Lamb Shoulder was outstanding. The Treebark rub is an absolute compliment to the lamb and I cannot recommend it highly enough. Just the right mix of ingredients, nothing overpowering or too salty. The bark that was formed was magnificent, kind of like the skin on a BBQ chicken, simply divine. I can’t wait to try it on other cuts of meat.
     


     
    I have been asked about the Lychee wood some and what it added to the cook and the resulting flavour profile. During the cook, the aroma from the smoke produced from the lychee was amazing a really sweet smelling smoke, subtle but at the same time very aromatic.
     
    What did it add to the meat?
    This is a really hard question to answer and I have asked myself over and over since the cook. If I stop myself from overthinking it my initial answer is that it adds a very subtle flavour. Unlike some of the stronger flavoured woods that can leave a really overpowering smoky flavour. On a 10hr cook like this one, I think it was a perfect choice. The smoke flavour was definitely there and it was delicious. I cannot wait to try this on chicken where I think you will be able to taste some of the subtleties of the smoke itself.
     
     
    What I would do differently
    Learn, learn, and learn, that is what I try to do every time I cook. Here is some of the minor changes I would make for the next cook.
     
    This was my first cook of anything where I was aiming for “pulled” so the final duration took me by surprise. I had initially estimated that I would need 6-8hrs and majorly underestimated the effect of the stall. Next time I would wrap a bit sooner.
    I must buy a remote thermometer, make life so much easier
     
    My bonus tip
    As the lamb was cooked in a pan it captured all the rendered fat, about 15mm covering the bottom. For this meal we had some simple greens with some mashed potatoes. If you take a couple of tablespoons of the drippings and add it to the potatoes you certainly won’t be sorry!! The creamiest most flavoursome mashed potatoes EVER!!
     
    And then there was left overs for the next night - Pulled lamb tacos
     

     
    Thanks for dropping by.
     
    Jason
    kamadolife.com
  9. Like
    scarfmace got a reaction from Rob_grill_apprentice in BBQ Chicken on a can   
    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

     
     
     




  10. Like
    scarfmace got a reaction from BobE in BBQ Chicken on a can   
    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. Like
    scarfmace got a reaction from Scott Roberts in BBQ Chicken on a can   
    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

     
     
     




  12. Like
    scarfmace got a reaction from BURGER MEISTER in BBQ Chicken on a can   
    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

     
     
     




  13. Like
    scarfmace got a reaction from Golf Griller in BBQ Chicken on a can   
    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

     
     
     




  14. Like
    scarfmace got a reaction from Nnank76 in BBQ Chicken on a can   
    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

     
     
     




  15. Like
    scarfmace got a reaction from freddyjbbq in Tips and tricks for a new Blaze owner   
    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)
     

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