Jump to content

58limited

Members
  • Content Count

    15
  • Joined

  • Last visited

About 58limited

  • Birthday 01/04/1969

Profile Information

  • Gender
    Male
  • Location:
    SE Texas
  • Grill
    Bayou Classic

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. It is very satisfying to make something work right - or better. Cook well my friend. Most any soft metal piece of the right size can be used for a bushing - I used what I found in my tool box.
  2. I used a little aluminum threaded adapter (similar to the one in the link which is steel - for illustration purposes only). The outside threads were slightly larger than the hole, when I tightened the nut it pressed into the hole so it is somewhat permanent - will take a bit of effort to remove if I ever wanted to do so. https://www.zoro.com/zoro-select-bushing-1-x-34-in-npt-1mnk2/i/G1463743/feature-product?gclid=EAIaIQobChMI7bvvnrKC5AIVDtvACh0t5A1MEAQYBSABEgKGu_D_BwE
  3. The company is still around, I would try contacting them, especially about the tile question. http://kamadocompany.com/product/kamado-k7/ Tile grout - waterproof http://kamadocompany.com/product/tile-lock/
  4. 58limited

    Howdy

    The pizza oven I'm planning will be similar to the ones on https://www.traditionaloven.com/ and I plan to add a parrilla to the side of it.
  5. 58limited

    Howdy

    Yes, horseshoe handles. they stay cool enough to pick up the disk even during cooking.
  6. Great video, I've been looking for SnS kamado vids - I'm thinking of getting one. Lawn mowers in the background, just like Sam The Cooking Guy And I agree: alder on salmon is great. I also subscribed to your youtube channel - home brewing and grilling, what could be better?
  7. 58limited

    Howdy

    More pics: I was making this recipe:
  8. 58limited

    Howdy

    Hi Bob, here is a pic I took of the discada awhile back. I purchased it from Maverick Fabrication of Sanger, Texas. Fajitas!
  9. Is that a crab meat stuffing? Mmmm....
  10. WOW, I live on the Texas coast and get fresh shrimp all the time, but not that big!
  11. This is good advice but on my kamado the fire will still flare up if I open the lid immediately after closing the bottom vent. This is a technique that I have been doing for a year or so now. I close the bottom vent, wait 5 minutes, then open the lid and do what needs to be done quickly. I close the lid and wait another 5 minutes before opening the bottom vent back up.
  12. Thanks for the tip. My next related purchase will be a burner and stand. My Cajun cooker doesn't spread the flame out properly for a large Paella pan. There is one I'm looking at on Amazon that can accommodate up to a 24" pan, and it comes with an 18" pan so I'll have a smaller pan too.
  13. I posted a breif version of this write-up in the introduction section. Glad to see a section dedicated to the Cypress Grill, hard to find much info on them and it is also hard finding replacement parts since they have been discontinued (luckily, most large BGE Eggcessories fit). I've owned a Bayou Classic Cypress Grill for 9 years now and I have been very happy with it. I guess I'm lucky in that mine has held up pretty well. Just this spring I noticed a small hairline crack in the base - it is not structurally significant and doesn't cause any problems. This spring I did a refresh on it because the firebox shattered and the bottom vent was binding badly. I replaced the firebox with a large BGE firebox I found on ebay for a good price. I replaced the bottom vent with a vent similar to the BGE draft door. I sealed this with gasket sealer: https://www.amazon.com/gp/product/B07JLK41S7/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 I replaced the sliding part of the top vent with a daisy wheel type and improved the seal of the top vent with some gasket material. The top vent I ordered didn't fit and I was unable to find an entire assembly with a daisy wheel of the size used on the Bayou Classic. I took the daisy wheel off the one I ordered and swapped it out for the slide vent on the original top vent. I had to use a bushing where the bolt goes through the top because the hole was bigger than the mounting screw in the replacement. This tightened the new top such that it doesn't move when dome is raised - a big problem with the original: https://www.amazon.com/gp/product/B07DHPLTFF/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 Replaced the dome gasket: https://www.amazon.com/gp/product/B00TLB75MA/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 I also added a Kick Ash basket and Kick Ash pan. Performance is much improved: https://ceramicgrillstore.com/collections/kick-ash-basket My next upgrades will be new grill grates. I really like the BGE Eggspander but Ceramic Grill Store has several nice options.
  14. Hi and welcome, just joined myself. Thanks for the Paella method - I recently bought a 24" Paella pan and need to break it in. It is rather big but was on sale for less than 50% off due to 'damage' which amounted to some very minor scratches.
  15. 58limited

    Howdy

    New member from SE Texas. I've owned a Bayou Classic Cypress Grill for 9 years now and I have been very happy with it. I recently did a refresh on it because the firebox shattered and the bottom vent was binding badly. I replaced the firebox with a BGE firebox and replaced the bottom vent with a vent similar to the BGE draft door. I sealed this with gasket sealer. I replaced the sliding part of the top vent with a daisy wheel type, improved the seal of the top vent with some gasket material, and replaced the dome gasket. I also added a Kick Ash basket and Kick Ash pan. Performance is much improved. I also have a trailer mount offset smoker for larger cooks and a 24" plow disk, or discada, which is pretty versatile and good for making quick all-in-one meals for a small crowd of friends. I plan to build an outdoor kitchen and add more cooking options in the next year or so - mostly DIY: Brick pizza oven with a parrilla off to the side with an adjustable level grate similar to a Santa Maria grill. Flat top griddle, maybe a Blackstone (wish I could afford an Evo). A cinder block pit similar to ones I've seen in Central Texas - food cooks about 2 1/2 feet above coals and can cook a half or whole hog. Unlike a lot of the ones pictured on Google, mine will be permanent and have a lid. Outdoor gas cook top DIY project like the one in the picture below. For this project I have a vintage Chambers cook top and will run natural gas to it rather than convert it to propane. A friend makes concrete counter tops so I'll have him make me one rather than use wood as seen in the picture: I've also been eyeing the Adrenalin Barbecue Co. Slow 'N Sear Deluxe Kamado as well.
×
×
  • Create New...