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Everything posted by pr0wlunwoof

  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.
  15. You will like your grill. I'm a little over a month in and I think the S is a great implementation of a kamado cooker. I have added a woo ring and a charcoal basket. The woo ring brings the cooking grate even with the lid and the charcoal basket let's you sift the ash easily.
  16. Think about adding a sous vide cooker to your week day cooks. Allot like crockpot cooking where you can start it in the morning before work, but you get precise temps so you can cook anything from rare to well done. Then fire up the Camada to 600 degrees and sear it off to get that smoke and crust. Works with all cuts of chicken, turkey, pork, beef, lamb, pretty much all mammals and birds and their subsequent recipes. I dont cook fish much but when I do I fry it or cook it over direct heat. The other thing you can do with sous vide is cook your slower bbq style dishes in the traditional method. Slow smoke your pulled pork, brisket, smoked turkey, and vacuum seal it and freeze it. The day you wanna eat it take it out of the freezer and place it in the fridge before you leave for work and then when you get home fire up the sous vide to 140 and drop the bag into the bath. Less than an hour later you got almost pristine whatever you put in the bags. These are things I do weekly. I dont like eating leftovers for a week so sous vide with my kamado and other cooking methods keep my dish variety going so I dont get bored with dinner.
  17. Anyone tried to do this from scratch. I recently got a vacuum tumble marinator and wanna give it a shot.
  18. In the mean time post some of those awesome cooks I'm sure your gonna have!
  19. Warranties are good, but companies build their cost in by calculating rate of failure multiplied by average number of claims. Usually how they invest in R & D on current models.
  20. Yeah sounds like a pretty decent price point for $500. All the capabilities of some units you cant touch for less than $2k. All be it its built by a company known for disposable grills. I'm glad they made it. Maybe get some other vendors thinking about how to compete in the gravity cooker spectrum. I love my gravity. It's my favorite to cook on and produces the most consistently flavorful food with the least amount of effort. I'm not a big fan of pellet grills and think this is the perfect competition for most consumer grade units.
  21. Nice. I might give tri tip a shot. The chicken thighs were really good. The wife had seconds and while nawing on a leftover told me she didnt really like thighs, but she liked these. I think the tenderizing tumble is allot of what makes it special. Allot of what I have read say the vaccum doesnt give better penetration especially compared to a long soak, but with the tumble it penetrates at a faster rate and tenderizes the meat. I put them in while they were still pretty frozen and in an hour they were like if I had thawed them and marinated them over night. Also they were less "stringy" than some thighs I have cooked hot and fast.
  22. The most useful tool when using my gravity feed is my heater meter. It regulates the temperature of the pit, Records the meat temp, and notifies me(through an app on my phone) if temperatures go above or below a range from my set point. This makes the whole experience truly set it and forget it(unless the app notifies me). With that said what features do the controller on the master built have?
  23. When I first started researching gravity feed systems this was a major concern. The first systems used a large diameter pipe as the charcoal shoot. This design inevitably would cause "bridging" of the charcoal and either inconsistencies in the burn or an all out extinguishment of the fire. To rectify the design people went with a rectangular shoot with a concave design with the top being narrower than the bottom to the degree the charcoal couldnt bridge itself. The other major issue I've read about (and experienced a little bit of)is the clogging of ash on the burn grate. This also causes inconsistencies in the burn, but not to the point of extinguishing the fire. That's why they design removable burn grates now. You can periodically jiggle the grate to release ash tha has not fallen properly.
  24. All in I like it. I wouldn't pay brand new price for it($250), but for $65 with shipping and a little restoration work I think it adds to the capability I want. Cleanup wasn't too bad either I washed it out and put some soap and hot water in it and let it tumble for a while. Then washed it out again and let it dry. The capacity of it is nice too. I can prolly fit a whole bone in turkey breast in it or a whole large chicken. I cant wait to do some jerky in it. Take the two day process down to a 1 day makes it allot more manageable.
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