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Dogstar

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About Dogstar

  • Birthday April 13

Profile Information

  • Gender
    Male
  • Location:
    Southern California
  • Grill
    Kamado Joe

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  1. I'm not familiar with the Akorn Jr. But according to Amazon that table is made out of Polypropylene. And I suspect polypropylene also underlays that stainless steel top. Might that be a problem with with heat depending on what part of your kamado rests on what part of the table / cabinet? Or the weight of the kamado bearing on the cabinet (not enough to break it, but maybe enough to change the door opening geometry) or structural strength if you cut through the top and poly underlayment?
  2. I wanted a place on my back patio, where the KJ is located, that we could use store most everything for the BBQ and not have to haul it to the garage or another "not immediately close by" location. I was lucky to find this really small Keter shed, Click here, online at Walmart a few months ago. Regardless of what the Walmart link says the dimensions are, the usable Interior space, is 39"D x 64"W x 74" to 78" H (peaked roof) which is pretty small for a stand-up, but about perfect for our needs. At that point in time, I paid about $270 plus tax, delivered to my closest store. I might have had a coupon or something. Not sure what's been going on with the price since then, but it's way up. Maybe Covid related issues. Anyway, I went with a stand up shed to make it a little easier on my aging frame. And we have a couple of other acrylic garden sheds that have lasted for many years, at least 15 so far, and are still going strong, so we're good with that choice. I also bought some containers from Costco to separate the BBQ flotsam from the jetsam. I still need to label them, and plan to to install more shelves. I keep thinking that at some point I'll want a solid stainless steel surface topped "kitchen" cart on wheels to be able to haul stuff over to the Q and back, and do some prep next to the Kamado. My master plan, constantly in flux of course, was to acquire enough storage room for all the BBQ toys. Oh and (at least) one other reason. Since the smell of BBQ (smoke mostly) seems to easily pass to other proximate items, the storage had to be dedicated space.
  3. Definitely interested in reading your take John!
  4. Loki, re-reading your comments, I see that you mention you had the lower vent closed, and were using a Pit Viper fan. So does that mean you effectively have a second source airflow pathway into your Weber (through the port where your Pit Viper was mounted)? Or does the Pit Viper mount on, or in lieu of, the "regular" lower vent? In which case the fan was cycling as it was the only source of oxygen for the burning charcoal?
  5. That graph says it all. That sort of temperature tracking is excellent news Loki. Thanks for posting. I see that there were 3 temp overshoots. Is there a setting to adjust / control the fan activity when the ambient air within the grill is below the set point. I'm thinking that while the grill is coming up to temp, I wouldn't want to use the fan to artifically expand the surface area of the fire, as it will probably "naturally" grow to be enough without increasing the airflow (volume of inbound oxygen (fuel)).
  6. Looks like you did a really good job. I'm going to check out that pizza dough calculator. Their blog has some interesting tips too.
  7. Thx Jason. Well written and interesting intro. Good to have you on board.
  8. I was looking around for a Pizza Peel, and found these helpful webpages Pizza-Peels-101 Using-Pizza-Peels And 200 plus Pizza recipes here. Awesome: Community-Cookbook
  9. Just found this on the Fireboard website in their knowledgebase, and it explains a few of the reasons you might prefer a controller that is designed to use thermocouples. "The Pro model uses Type-K Thermocouple probes, which provide several key advantages. Type-K probes are robust and heavy duty, perfect for rugged use. The connector is also very strong, providing a stable pathway for reading temperature from the probe. Thermocouples can read high temperatures, much higher than thermistors [ Ed: What almost all "regular" controllers use]. This is ideal for pizza ovens, wood stoves, or general cooking at higher temperatures. Since Type-K Thermocouples are standardized, any Type-K probe can work with the FireBoard 2 Pro."
  10. The recently announced "Fireboard 2 Pro" is supposed to come with Type K thermocouples when it ships in August. If you want accuracy and higher temps too, that's a good way to get it. Plus they seem to produce really good gear (no affiliation here). Other brand new Fireboard 2 models have just started shipping so you can read about them online. They look to be full featured and quite capable.
  11. Hey Daz: Great job! I love that you're always thinking, innovating and then doing! Good work.
  12. What brand of charcol is that? I'm guessing that the small stuff is ash, and only the branch pieces remain?
  13. Congrats Tarnation. I do love a great deal. Now, all you need is some cool accessories!
  14. Ohhh! That is painful. But thanks for the tip. Next time my son visits, we'll check out the PX. BTW: Do you have any idea what their "regular" price was/is?
  15. I'm not sure why BBQGuy's list price for Jealous Devil is higher than the list price for the same product I see offered at many other stores, both online and off.. Even their discounted price is still notably higher than the standard list price for Jealous Devil I see at many other retailers.
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