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Lesta80

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Everything posted by Lesta80

  1. I used to always use KJ Big Block charcoal.. but a few months ago I had a bag that was like you described... Cooked some chicken and I could even taste it in the food. I bought that bag from one of the big hardware stores.. Prior to that, I used to always buy through a local BBQ store. I moved onto different brands (settling on jealous devil) and had much better experience. Coincidently, I realized on the weekend I had a full, sealed bag of KJ Big Block still in the garage and it had the BBQ store sticker on it... Fired it up Sunday night and was good - No smell! I feel like I got a bad batch with that previous bag! I have read in threads that some people do seem to be more sensitive to smoke.. But I’d suggest trying another bag or a different brand!
  2. Hey @Vegas - I’ve had no issues with my ‘current model’ Broil King Keg at low temperatures - See attached a snapshot of today’s cook... I ran it at 220 for an hour to get this screenshot, but have since cranked it up to 235 as I was late getting the ribs on.. The bottom ash tray design can be pulled out to tip out all the ash in one go - It is a great feature, but does result in a poor metal to metal seal... With the Fireboard fan at 60% I can see lots of smoke coming out from around the bottom... I’ve seen a few people rant about these leaks and using high temp sealant on the forum, but for me, it does not seem to impact temperature control. Just replaced my first lid gasket after 3 years, only because it was compressed and stiff. I highly recommend the Keg for the same comments as @prowe - Weight, portability, vent design, no concerns of cracking (though I don’t always cover or clean it well - so may rust out eventually).. Not sure if the Fireboard 2 Pro is waterproof.. But there’s been pretty steady rain (and that frozen rain stuff!) all day, so popped it into a freezer bag for protection!
  3. Welcome to the forum, neighbor! (well same city of 1.3M people!) Heaps of great info on here.. If your fire goes out when you close the vents, your seals are fine in my opinion! Cheers!
  4. Sorry @byee only just saw this response.. Fireboard 2 Pro is fantastic... I use it on most cooks (except this lamb meal as I thought the cold ambient temperature might damage the controller) I really love that for a majority of cooks I don’t need extra cables and a power supply! Good eye! That is a SMAK probe.... I used to use the Weber instant read probes, but any splash of water and they would die! The SMAK probes have been really reliable and I just couldn’t justify the higher price of a Thermapen..
  5. Hey all.. I purchased this Signals & Bellows in Calgary in August 2020 (I have receipts) Comes with: Red Signals unit / Billows fan / cables and charger / 1 x pit & 1 x food probe (used) / 2 x food probes (new) Works great, but I am no longer using it - Looking to sell it to someone within Canada $200 CAD or best offer (I will cover shipping costs within Canada / can discuss costs of shipping to USA if someone is interested)
  6. Made this tonight... Absolutely fantastic!! Knew the kids (under 6yo) wouldn’t eat it, so made them a batch of fried rice and snuck a few pieces in... We had ours with rice, coleslaw and salad. I think my temperature was lower than the target 400 Deg until right at the end, so I could leave the crackling in place without overdoing it (was a small piece of meat) - Pulled it off after 90 mins at an IT of 190. Crunch, Crunch, Crunch!!!
  7. Wowser!! I’m glad the Fireboard is all good, but also glad your ok and didn’t get shocked! I have done a nine hour cook with the fireboard driving my pit viper fan running off the internal battery.. I am loving that for most cooks I don’t need to mess around with power cables like I did with my Signals/Billows.. But understand if your doing an overnight cook you would want the power connected just in case.. Very unique incident!!
  8. Hey @byee it was really good! Took around 7 hours but temperature dropped below 200 for a little when I got distracted with work emails! Probably didn’t need the wood chunks as it has enough natural flavour... I used a light coating of Hardcore Carnivore Camo seasoning - This goes really nice on shoulders or boneless lamb pieces. I don’t have any photos of the cooked shoulder... But I found a photo of a lamb rack from a few weeks ago.. Covered in mustard and a breadcrumb/garlic/rosemary combination!
  9. Love Lamb!! Good food will warm you up!! What temperature / time are you planning on?
  10. -13DegF this morning when I fired up the keg and put on a lamb shoulder! (-25DegC). I didn’t see any need to change my normal process - Just threw in some Jealous Devil lump, a single fire starter and some bourbon soaked hickory blocks. 40 mins to get the coals going and reach 210. In my defence, it was beautifully and sunny outside, but cold - It’s not gonna get much warmer than that for the next 5 days in Calgary! Anyone done a cook at colder ambient temperatures?
  11. Nice cooks Mr McG! I have been thinking about a Jnr size cooker, Shows you can do some decent size meals!
  12. Awesome cook.. I too am loving my new Fireboard! I hadn’t tried the live data share yet as I am only two cooks in... but I did find another neat little trick from this system! Automatically installed on my Apple Watch!! Saves me constantly unlocking my phone to peek at the progress of my cook!
  13. Same... Ordered direct from Fibreboard Saturday night, email confirmation with tracking details Monday morning, delivered Wednesday afternoon to Calgary, Canada!
  14. Just placed my order.. I’m super forgetful and want to be able to leave the ambient probe in my ‘Keg’ even when I crank open the vents.. Outside temperature was 0 DegC when I was cooking pizzas tonight so I wasn’t hanging round the grill! - Will be worse next week when we get down to -20 DegC!! I had my IGrill probe inbetween the pizza plate and diffuser so I could track the temperature inside whilst topping the pizzas.. Temperature hit 510 (F) before I knew it which would have been getting close to the maximum of the standard probes. From my experience in the manufacturing industry, thermocouples can drift over time (rtd probes are preferred for most applications). But If there is an issue with the probe, $35 for a replacement every couple of years isn’t bad.
  15. Thanks @JeffieBoy - I have an igrill mini now that rarely gets used... Think I will follow your lead! I was worried that a lot of the probes on the market have limited temperature range and when I crank up the Keg to ‘el Schorcho’ mode for a clean then the probe would get forgotten & damaged. But I will try out the igrill idea for now as it has a decent temperature range (716 DegF) and it is just sitting in the drawer! If it gets damaged, I will drop a few hints to the wife for the new fireboard 2 with thermocouple probes for my birthday! Can leave one of those probes hanging in the grill constantly with no fear of damage (but wouldn’t leave the fireboard controller outside!) Cheers!
  16. Imagine having a Bluetooth or wifi enabled device that replaces your standard temperature gauge in the top of your Kamado. Battery powered so it can be turned on when you light the charcoal / turn off when cook is finished (no power cables to clutter the deck) and would need a local indicator as it would sit in place of your dial temperature.... Someone please build this!!!
  17. If I had a ceramic Kamado I would probably take more care.. But having the steel keg I don't really change processes with the colder weather. Cast iron accessories are stored inside the house, along with the charcoal all year round. But I leave the main CI grate, second stainless tier, tools and joetisserie outside. I do crank up the temperature for a burn off every now and then, but this would be after every 3-5 cooks. My biggest issue is grease buildup on the CI top vent, I caught my self tapping it pretty hard on day and realized I could break it, so now I just make sure it scraped and cleaned regularly to prevent sticking. Have you had issues with gaskets sticking in the cold? I am about to replace the steel gasket on my keg and looking at a standard Nomex type gasket as per Other Kamado’s.. But maybe it is better to stick with the standard compressed steel gasket! I always cover it within 24 hours of a cook... I am expecting the steel keg will have a finite life - 3 years in, Hoping for at least 10 years..
  18. Hey Brewsterb... I’m also in Calgary - Gotta clear the snow off my Keg to cook some chicken thighs tonight! I don’t think the altitude would make much difference - I’d suggest it is your temperature that has the most impact and would think if you can hold your cooker closer to 225 DegF you would get more typical cooking times. I remember a ThermoWorks blog where they compared pork butts - one at 225 which took 16 hours and one at 300 DegF which took 9 hours. Cheers!
  19. Hey Jamie... What about the Broil King Keg? I bought one in Canada when we arrived here from Aus a few years ago... It has been awesome - joetisserie and other standard Kamado gadgets fit it and like the Weber it eliminates all the ceramic negatives you noted above.. I had a look online and my jaw dropped at the price in Oz... but still a few hundred cheaper than the Weber! Cheers Les
  20. No more to say really... 2 years now with the keg, no regrets - Except for the time I cleaned the outside with cleaner and ruined the finish! But it doesn’t affect the cook!!!!
  21. Sorry, I meant the factory charcoal plate (not the diffuser) with kick ash basket on top... For low and slow, I didn’t think I needed full airflow (so kept the plate in place).. Sitting above that I have the factory diffuser dry, lined with foil and then a tray sitting on the foil to catch drippings.. The factory unit looks flimsy, but does the job at that temperature.
  22. Hi @Kozik... You mentioned you had the bottom vent closed so that only air from the flame boss would come in? Where is your fan located? I have a ThermoWorks Signals and Billows... fan mounted on the rotary bottom vent... I have the vent fully open (but sealed by the fan) I also leave in the factory diffuser and sit a kick ash basket on top - Maybe this limits the air input and temperature upswings? My last cook I saw steady within 6 DegF Setpoint of 240 (239.4 up to 245) for hours. I also had the top vent almost closed the whole time.. I was thinking maybe you didn’t have the coals lit enough - strange for there to be such a drop in temp - Could you hear the fan working hard when it was below setpoint? That would confirm the issue is more with coals / vent settings than the flame boss controls... Hope something in that rambling message helps!!!!!
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