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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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  1. 6 pizzas was a stretching my heat a bit. By the last pizza I was nearly out of lump and temp had dropped to about 475. Not ideal, but for that one I did pre-bake the crust for about 2 minutes, then spread on the nutella and put the rest of toppings on, and then put back in for about another 4 or 5 mins until everything had melted. Due to the low heat my crust on that one didn't brown up but it was still good. Pre-baking worked well though I would do it again. It's pizza for dinner tonight, only doing 3 pies so I will have lots of heat so may try the smores again. Kids definitely loved that one.
  2. That sounds pretty good but I literally had none of those ingredients lol!
  3. Well it was a great success. I did a cinnamon streusel and a half and half Nutella-peanut butter-banana / s’mores. The streusel was ok but the s’mores and the banana one were awesome.
  4. It’s my sons 8th birthday today and we were going to have company from out of town, but we decided everyone should avoid travel for the time being. So now I have 6 pizza dough balls proofing and only half the people to eat them tonight. I started thinking about trying a a couple dessert pizzas. Wondering if anyone has any good easy toppings they have had success with? Was thinking about cinnamon streusel, maybe a s’mores style? Or am I just looking to burn the sugars? Normally cook 600-650°. Any ideas appreciated on short notice!
  5. I gave my fire bowl a good cleaning on the weekend and found my coal grate cracked 50% the width. Sent an email with a picture and Dansons is sending me out a new grate, easy as that. Can’t say anything bad about customer service there. Anyone have something like this happen before? Grill will be a year old in April. I’m not sure if it will continue to crack with use? I still used it all weekend.
  6. I just cleaned out my kamado and dumped in a fresh load of Xylo. Venison burgers for dinner tonight! This was from about the 3rd quarter out of the bag.
  7. How much lump are you lighting? And what is actually your target temp? 175* is far too low even for "low and slow" if that is what you were aiming for and would be difficult to maintain for sure. You want to try to avoid getting a fire too big in the beginning, try lighting a single spot in the center and closing down the vents in half setting increments until you get to your target, you want to start early and make very small adjustments as you go. Try for a target of 250-275. I've found it very common that it can be rolling along and all of a sudden it can jump 20 or 30 degrees as new fuel catches, but within 20 minutes or so it will level back out, try to resist the urge to constantly fiddle with vents if you can. You are really just looking to smoke in a range of temps. 325* is really not too high for something like a pork shoulder it will still turn out very good.
  8. Just for instance, Costco Ancaster carried Nature's Own last year, and Costco Stoney Creek carried Xylo. They are only 20 mins away from each other, so it could vary widely.
  9. I don't know your location? But this place ships Canada and US as well, I've stopped into the store and purchased kiln shelves that made excellent pizza stones/deflectors. You may find something you can use here? https://www.psh.ca/index.php?cat_id=152 https://www.psh.ca/index.php?cat_id=154
  10. I'm using Xylo now, I stocked up in the fall before they stopped carrying charcoal for the season. I've never tried Dragon's Breath, but at 13$ a bag I think it works just fine, I don't find much difference between it and the Nature's Own they also carry at times. Comparable to Royal Oak with less sparks. I've used it many times for pizza 650-700* no problems. I start with a propane torch, not had any issues, last night I cooked mojo chicken and I started charcoal that has been sitting in rain and snow for the past 1.5 months in the firebowl and it started right up and was at a stable 350 in about 20 minutes.
  11. Looks great, perfect colour. I do a lot of cheese but have always done it in my electric smoker with mailbox mod and A-MAZE-N pellet tray. I've been wanting to try it in the Kamado just to say I did. Two hours is lots of smoke, that's how long I do too, and you are right give it at least 3 weeks, more is better. If it tastes like licking an ash tray, age it out longer and it will mellow. I just last week opened up a package of Gouda I smoked November 2017, no signs of mold and was well aged, nice and sharp! Sliced it up and put on venison burgers it was fantastic. One thing to make sure you do is leave the cheeses out to let any condensation dry out before sealing up, and you won't have any soggy cheese sweat problems later on. Leaves a lovely smoke aroma in the house too, better than my wife's smelly candles I found as long as you could stay under 90 degrees there was generally no melt or texture problems with the cheese. What temp did yours get up to after two hours? I would imagine you could put your heat deflectors or pizza stones in the fridge for awhile and that would help soak up any stray heat from the tube, but those don't make too much heat anyways.
  12. Galvanizing begins to create fumes at around 390F, I wouldn't risk using it. If you want to keep costs down I would imagine a sheet of mild steel would be your cheapest and easiest to work with option. It needs paint afterwards or it will quickly rust. Do the legs just bolt on? Or need to be welded? Unless you have access to a shear and brake, could be a bit of a tricky project but could be done, might cost you more than 20$ but any metal fab shop could cut and bend what are looking for in no time, and you just need to rivet or screw it on. I would seal it with a high temp rtv gasket maker in between the lip and cabinet, not a bead on the outside.
  13. Teak is naturally a silica dense wood, and teak is well known for being hard on steel blades. It easily dulls planer blades and the like, have you noticed it dulling your knives any faster? But it is hard and naturally oily/water resistant so I could see the tradeoffs might be worth it.
  14. @GLOCKer just take a sharp fillet knife and carve the bones off prior to cooking. When bone-in PR goes on sale here usually 4.99/lb I buy up 20 pounds at a time and cut them into ribeye steaks. Can’t buy even lesser quality steak for that price. The bones come off and when I collect enough they all get smoked for a nice treat. Fat trimmings get fed to the birds which love the little treat as well. Nothing goes to waste. I am smoking a 6 pound PR for Christmas tomorrow, which I trimmed off bones and saved for later. It’s been in the fridge wrapped in cheesecloth for the past 5 days to dry age, will be trimming and seasoning it tonight for cooking tomorrow. Last time I did a PR cook I used John Setzlers method and results were fabulous. Good luck!
  15. Mora Companion in carbon steel. For a 20$ knife that thing cuts. And so easy to sharpen with the Scandi grind.
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