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pr0wlunwoof

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    105
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  • Gender
    Male
  • Location:
    GA
  • Interests
    Grilling, Technology, Metal Fabrication, Outdoors, Hunting, Fishing Cooking
  • Grill
    Vision

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  1. If your going to keep it outside you gotta put a good coat of sealant on it and possibly cover when possible. Pallet wood just doesn't last long.
  2. I like Aaron's free videos allot. I stumbled across him when I was building my reverse flow offset. He had a video about how to make hinges which came in very handy. Down to cutting the door to the smoker after the hinges were welded on to make it easier to handle. His technique is definitely tried and true and he tells you what he likes and doesn't like about certain setups.
  3. Yeah Alton Brown is very respected in my house. We actually had a chance encounter at a icecream shop in his home town. I've watched every episode of good eats and revisit allot of them throughout the year. I did just finish Aaron Franklin's meat manifesto which is why the masterclass seemed interesting to me. I have plenty to watch for entertainment from food network. I think your right John I should probably tackle this as a skill based endeavour and sauces would expand my talents a whole lot.
  4. That looks pretty good too. I wish either of them had like a 30 day trial. I guess a money back guarantee is pretty good too though. Hard to fight that little voice in my head that says just spend the money on meat.
  5. So from what I have read the vacuum doesn't do much in the way of getting the marinade deeper into the meat. The vacuum possibly lend to faster marinading, but not a deeper penetration when compared to something marinaded fully submerged for 24 hours. What it does in this instance is create a super tight seal so when the container is turning it doesn't leak and speeds the marinating and tenderizing process. It could help in marinating penetration in other items that are more porous than meat, but I have not read much on that.
  6. Has anyone had any experience with the Masterclass series. I have looked at Aaron Franklin's for a while and am interested in it and some of Gordon Ramsey's content. If anyone has any experience please let us know your thoughts. I have gone through all of Aaron's free youtube videos and I found several of them super informative.
  7. I really like the unit thus far. I have done chicken with a couple of different approaches. I want to do the cardiff crack, but just haven't found the time yet. The ebay seller refunded me $20 after I let then know about the internal hoses, so I'm all in for $45.
  8. I would go the route of a controller for the Akorn. I have a gravity feed stumps clone I built with a heatermeter controller and honestly it is the cats pajamas. The MB is by no means a direct comparison to the stumps clone, but given your enjoyment of the traiger I think you will likely enjoy the simplicity and versatility of the MB. Any ceramic cooker would be a good investment, but you already have a kamado cooker so its kinda duplicate capability. If you go the route of the controller for the Akorn and you enjoy it and can accomplish the cooks you want wait for the ceramic to go on sale or the Akorn to give up the ghost. Now if your made out of money and have nothing but time, buy and do all of them. Collecting cookers is something I would do if I were wealthy.
  9. I'm not advocating the MB though I do think the simplicity should be comparable to the traeger, but the KJ is gonna be about the same as the acorn. Why not skip the KJ purchase and just get a temp controller for the akorn.
  10. Yeah, I did the same thing. I complained about the coal burning out and sent them a picture of my fix to no avail. I had left over gasket from a previous build so it wasn't a big deal.
  11. I pick the basket up slightly and shove the electric starter under it, which works ok. I have thought of modifying the basket to include the sheeth that come with the grill, but I haven't gotten that far.
  12. Welcome. I too have a vision S. I think you will like it. Look at some of the accessories made for it over at the ceramic grill store. I have the woo ring. Other useful additions might be half moon deflectors to give indirect capabilities.
  13. I prefer briquettes in my gravity feed. Not necessarily kingsford. Briquettes last longer than lump and is cheaper. I kind of like royal oak bricks, but I've burned every kind of cheap coal I can find. I flavor with pecan chunks and cannot tell a difference in flavor or performance. Mostly my cooks are below 275 so higher temp cooks might have different results.
  14. I used the gasket on the pro zone and it made a difference. Shut down now leaves unused charcoal.
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