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edgarallanpoe

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  1. So I bought the 3 special bags from Fogo, the Cuban, the Eucalyptus, the Quebracho. I was wondering if anyone could give me some suggestions on how to use it. And before some smartass says, "you burn it" let me clarify. lol I realize that they will taste differently from the regular Fogo and was wondering if any of you have used these and would be willing to tell me what you made and what you thought of the flavor they imparted into your food. I have a nice leg of lamb and a pork butt that I want to cook. Which would you use for each of these? Love the site, I've already learned a ton.
  2. Well, you *can* still use the tool and drag the ash out the bottom door. I just tried it and it works with no issues. Thats the way I'll go from now on. Taking the grates out (heavy as hell lol) and then taking the ash pan out with the wind blowing is just silly for me to do. I didn't think the ash tool out the bottom door would work because of the slight indentation in the bottom ash pan but it makes virtually no difference. So all is good there.
  3. Got my new Kamado and aside from a few little niggles this thing is amazing. Fit and finish are almost perfect. The is what looks to be a small scratch on the front behind the handle on the hood but I couldn't care less about that. The grates are *heavy* and amazing looking. Everything is as advertised. It's fantastic looking and functions perfectly. I have used an Infinity Kamado for a decade until it cracked over the winter. My first cook on this was flawless and all indications are that this actually hold heat a little better. It took a looooong time to burn off very little fuel at 450. My one issue is with the ash pan. I don't like it. I live in a windy area and taking the whole pan out to clean the ashes will be a pain in the ####. I actually preferred the old way of pulling them out with an ash tool into an ash pan. But that is no big deal...just a minor quibble.
  4. As the title suggests, I wanted to get a good wireless meat probe for my Kamado and was wondering what you guys recommend. Thanks in advance.
  5. Ha! Small world...where did you live in Pittsburgh, if you don't mind me asking? I was born and raised in West Mifflin, currently live in Plum.
  6. Hello everyone. I've been cooking on a Kamado grill for a long time now...10+years if memory serves. I've been using an Infinity Dome grill for all of that time and I loved it. Everything I cooked came out perfect. But this winter was a really bad one and when I uncovered my beloved Kamado it was cracked in several places and I needed to move on. So when I was looking to get another Kamado I stumbled across the Blaze cast aluminum Kamado and decided to pull the trigger. Buy it once, take the hit and have a lifetime of great food. Let's hope it works out that way. The grill arrives tomorrow and after a good burn in I'll set to cooking something on it. I'll post some pics when it arrives.
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