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Tex

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Everything posted by Tex

  1. After looking my link I apparently got the last two for my replacements...... WINNER!!!!
  2. Decided I had to try it... Ordered on June 27nd and it was supposed to arrive on the 28th...UPS claimed they couldnt get into the gate.....total BS since I've never had that problem in the 12 years I've lived here. Showed up Monday and was totally ruined. Got to hand it to Allen Brothers. They immediately next day aired my replacement steaks! I was looking at eating,not in a good way, $325 bucks for two 10 oz steaks and they came through. July 4th is going to be truly special this year!! https://www.allenbrothers.com/allen-brothers-genuine-japanese-ribeye.html
  3. Not true. I season my my carbon steel De Buyer pans and they aren't porous. As well as the Blackstone. They come a machine gray and end up a bronze/black color after seasoning. Really you can season anything ya want,it's just a matter of do you need to.
  4. You can take off the lid but it'd be better not to,no reason to add steps in the assembly process. Have you thought about buying a couple of sheets of 1/4 inch plywood and sliding it or putting it on a furniture dolly and rolling it? Heck,the wheels on the Joe being as good as they are you probably wouldnt even need a furniture dolly.
  5. Outdoor Kitchen solves that problem. And being from the south most everyone has a crawfish cooker even if they dont have a outdoor kitchen.
  6. There is that. But that can be remedied with a fan.
  7. You wont have any problem putting it there. The KJ is designed to hold heat not let it out. I'd put my offset there if it'd fit....
  8. Tex

    New KJ Owner!!

    You're right on the edge of the Classics capacity unless you have the second rack.
  9. Oh.......dont get rid of the Kamado. You'll regret it one day. I've been BBQing for over thirty years,three or four of those years competitively and the Kamado is one of the most impressive rigs I've ever cooked on. It'll always have a place in my arsenal!!!
  10. A good pellet pooper is great to have! My three favorites are the Lang offset,KJ and the Mak 2 Star pellet pooper. There's really not much you cant cook on one of the three.
  11. I highly recommend them. You get two pucks for around 9 bucks and you could season the Blackstone a dozen times with em. Bought a two pack and the stick deodorant type applicator and I've seasoned dozens of pans and the blackstone.
  12. Got the big stainless model. While we dont use it that often it's great when ya wanna make some Philly Cheese steaks,Smash burgers or breakfast. Do yourself a favor and get a Crisbee puck. It works great on cast or anything else that needs seasoning.
  13. This is my first reverse flow offset and man does it produce some fine BBQ!! All that fat dripping on the reverse flow plate goes right back to the meat giving it some serious flavor!!
  14. Love to have a wood fired oven but with my type two diabetes I cant eat much bread. Thank God meat is diabetic friendly!!!
  15. Like the KJ clean up is super easy as well just in a different way. When you're done ya pull off the meat to rest,open up all the vents and toss on a new log. When it gets good and hot you hose out the inside and it basically steam cleans it. All the fat and crap ends up in the bucket and all you have to do before firing up next time is to shopvac the ashes out of the firebox.
  16. I'll tell ya what,this thing holds temps as well as the Kamado,maybe better,and it's around the same price as the Big Joe. While I love the Kamado for it's diversity and I cant say I've turned out a loser from it, nothing beats an offset for that real BBQ taste.
  17. Ended up selling the Pitts & Spitts and the Smoke Shack which paid for the shipping and the front end upgrade. The thing was a wood hog and it sucked firing it up for a rack of ribs and a yard bird.
  18. I'll get some up later. Right now I'm in a meat coma.
  19. All I can say is Holy Crap!!! This thing will hold temps for hours on end as long as you feed it a small split every 45 min to and hour! I had to keep checking the Thremoworks to make sure the temp gauge wasn't lying to me! Loving the reverse flow! There's a 20 degree difference from end to end from 250 to 270. Did add some firebricks to the firebox and the reverse flow channel which worked great! It holds temps better than my Pitts & Spitts by far!
  20. Exactly right. If you pull em right when they hit 155 they'll be underdone. Same with the dark meat,ya gotta let it dwell.
  21. Tex

    Toe Stubbing...

    Does anyone else find themselves stubbing their toes on the wheels of your Joe? I swear it happens at least once a week!!! I mean I get it that it needs to be spread for stability but Damn!!!!
  22. Tex

    Kent Rollins

    Big fan of Kent Rollins since we do a lot of the same type cooking. Tried his southern Philly Cheesesteak recipe today. It's a damn nice sandwich but next time I will toss in his cheese sauce with the peppers, onions and beef. Than follow up with some melted provolone on top. ....oh and a little salt. Highly recommend this recipe!!!
  23. In conclusion: The Field is a damn nice pan!! Great for reverse sear,cornbread and pretty much anything you'd use cast iron for. Clean up is a breeze since it's so slick. The real testament? Just ordered the #8 for smaller jobs. I'm Sold!
  24. My ring measures 22 7/16 installed and tight.
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