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Dogstar

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Everything posted by Dogstar

  1. Yep. When my box showed up, the upper box in particular, and the lower crate too, looked a bit abused. But inside, everything was fine. I did take and send several photos to the store that sold me mine just in case there later turns out to be an issue, but so far I'm good.
  2. Hi 540: Any thoughts about why you liked the Rockwood better than the Fogo? Also which Fogo did you use - Premium (Black bag) or Super Premium (sort of Yellow bag)?
  3. I just checked the Fireboard website https://www.fireboard.com/ and Fireboard appears to have postponed delivery of the "Fireboard 2 Pro" model until sometime this Fall (2020). Of course that means I'm thinking they've got until Sept 22 (first day of fall) while some poor production person at Fireboard is unfortunately now thinking they have a breather until Dec 21 (last day of fall). Regardless of the FUD (Fear, Uncertainty and Doubt), I guess I'll now be saving my COVID pennies for a while longer, unless some other company swoops in and saves us.
  4. John, I'm wondering if you would choose to add the new Fireboard 2 controller on your list of "really right stuff"?
  5. Dogstar

    Help!!!

    Jay, is your Kamado covered? Do you leave the vents open or closed? I haven't had that issue here in SoCal, but I do have a cover on my KJ Classic III, and I leave the vents open. I also leave the lid open enough that the gaskets are not compressed when not in use.
  6. I have a Honda. It's 16 years old now. bought it in 2004. Still going strong. Mine is self propelled, but they sell versions that aren't. Outside of tune-ups and sharpening., I've had to replace the pull string twice and the. Pull string housing once. I also replaced the throttle cable. And maybe one wheel. They're expensive, but they just work.
  7. No, they haven't ever sold the KJ III's at Costco. But you can order one from Atlanta Grill Company. They have it on sale, and may still have free shipping. That's the best deal going.
  8. I just today bought 5 x 20 lbs bags of Jealous Devil for a GREAT price from The Woodshed in Orange, CA (within a few miles of Disneyland). Call them for the price. Very nice people. BTW: the same price applies, even if you only buy 1 bag. But unless you live next door, make it worth the drive and buy several. Click Here for their website Or go to WoodshedOC.com. They have all kinds of smoking woods and firewoods and other goodies like BBQ seasonings too. Note: you'll have to go get your JD.. They don't deliver (unless you want half a pallet or more), and they don't
  9. Get the bag of fresh spinich, kale and swiss chard from Costco, and just keep it in the freezer. Then pull out a clump as needed for cooking. Can't use it for salad, but before freezing you can take a portion from the fresh bag and set it in the fridge.
  10. 1" to 96" is not a lot of incline within the relatively small confines of your kamado. While heat from your charcoal would rise vertically, with zero atmospheric effects (and there will be some within a kamado), I seriously doubt the incline will be a problem, as your heat would be only 1/4th of an inch out of vertical after a 24" rise to your grill. Insignificant to us amateurs - though Setzler probably manages his to 1/64th. Len, I've never thought about it either, what KamadoBucky mentions above. Maybe it will turn out to be a net positive if you can manage or know the directi
  11. 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?
  12. 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 ha
  13. Definitely interested in reading your take John!
  14. 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?
  15. 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)).
  16. 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.
  17. Thx Jason. Well written and interesting intro. Good to have you on board.
  18. 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
  19. 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,
  20. 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.
  21. Hey Daz: Great job! I love that you're always thinking, innovating and then doing! Good work.
  22. What brand of charcol is that? I'm guessing that the small stuff is ash, and only the branch pieces remain?
  23. Congrats Tarnation. I do love a great deal. Now, all you need is some cool accessories!
  24. 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?
  25. 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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