Tex

As a longtime stick burner I was shocked as well. Kept it plus or minus three the first time I used it. You dont see that on a stick burner until you've done it awhile.

I hear ya. Never thought to much about Kamados with me being a stick burner. Got mine about a month ago and have turned out some good stuff,but I see some great stuff once I get dialed in on temp control.

After further searching I've found people doing it bone in. Now that I can see.

While very tender the Filet Mignon lacks flavor. Has anyone tried to dry age one? Would it get to soft after dry aging being that it's already so tender?

With four points of contact I could see it being a problem. With three points it would be self leveling. The very reason I build my fire pits with three legs.

I've been looking at one as well,but there's very little info out there on them and the stuff I have found has been kinda negative. The only one I've found that I feel I could trust is the Dry Ager but I'm not paying $2700 bucks. https://www.dry-ager.com/en/

You didnt remove the felt that was is wrapped around the stand base by any chance.....?

The Wife has already said....get your ### to dry ageing!!!! I figure I'll have thirty lbs of meat in a new fridge by Thursday....LOL. Can't wait to try Brisket!!!

It came out a little more done than I'd normally cook a steak but the flavor and texture were awesome!! It reached temp during the reverse part of the cook way faster than expected!

One of the best steaks of my life handsdown! Did the reverse sear On the Joe.....incredible!

I've got an engine hoist. The hardest part would be getting it through the gate.

A regular fridge it is...... The only glass front units that looked any good were damn pricey anyway.

Yikes!!! That would be a sumbitch to get in the backyard!!! Wonder if the neighborhood association would pitch a fit if I set it up in the driveway?

Looking to start dry ageing. I've found several beverage refrigerators that are around 13 inches wide which is a little narrow. Want something in the 24 inch range. Any suggestions would be appreciated.

I've been toying with the idea of dry aging my own beef. The wife has said if you can prove it's better she's all for it....so here we go.