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jtemple

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Everything posted by jtemple

  1. I'm pretty sure this will be my next grilling tool purchase. Thanks!
  2. Uhh...everything in life needs more bacon. Yes.
  3. I use these for the dry stuff: https://www.amazon.com/gp/product/B07G466P5F/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 and these for the wet stuff https://www.amazon.com/gp/product/B07QPPT117/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 They have been going strong over a year and hold up to a lot hotter temps than I expected. I have even used the lower link for carrying hot cast iron skillets from my back patio up the stairs of my deck (2 story walkout) and into the kitchen with not much cussing :D I would still recommend doubling up for the long cast iron carry. I have some really nice welding gloves that transfer way more heat to my hands.
  4. Ardbeg Uigeadail (the glass on the left) Balcones Brimstone (the glass on the right) Two different kinds of smoky!
  5. Finishing off the butts in the oven and they look really good, regardless of what happened. I'll be firing up the other KJ here soon for some cheesy hash browns and brownies. This will be my first time grilling brownies.
  6. I ran my Big Joe overnight to do a couple pork butts, like I always do. I set the Fireboard 2 Drive to hold 225 overnight, and usually some time during the day I turn it up toward 250 to kind of time things so they're ready for dinner. My charcoal basket was filled to the top of the firebox. Buried in the bottom were two fist sized chunks of applewood. My max fan speed was set to 50%. The difference was that the temperature was about -11. I ran out of fuel by around 12:45 the following afternoon, which was unusual. I had maybe 1-2 lumps of charcoal left in the basket, which I filled to the brim before the cook. The only thing I can think of is that the Fireboard fan forcing subzero temperature air into the grill caused it to burn more fuel in an attempt to stay hot. I had a feeling this was going to happen because I'd see the temperature drop when the fan would kick on. Next time I do an overnighter this winter when it's this cold, I think I'm going to run it without the fan and see if I get a longer burn time. On the Fireboard chart you can see how the temp struggled to stay stable toward the end, and then started dropping off, even with the vents wide open. That's how I knew I was out of fuel. I don't really have an explanation for the spike to around 255 before midnight. I had to go out there and close down the top vent a bit and let it come back down.
  7. I feel the same way about having two KJs. I got my second one purely by accident, but man, I'm glad I got it. I cook on both at once enough that I'm glad it's there.
  8. In contrast, here's one from last year, I believe it was my first brisket ever. This was not wrapped. There's a lot less juice coming out of this one.
  9. You'll hear both sides of wrapping vs. not wrapping. Personally, I like the way mine comes out better wrapped at 165. Otherwise I end up with beef jerky for a flat. If you like a real crusty bark, then don't wrap it. I have found that the bark is still quite nice wrapped, and the flat stays nice & moist. Here's mine from a couple weeks ago, wrapped in parchment at 165. I flipped this one over and and it was fat cap up when I was cutting it. It cooked fat cap down.
  10. I think I have mine nailed down. Here's the abbreviated version: don't trim too much fat use your favorite rub smoke at 225-250 until the meat is 165 internal wrap in parchment paper and return to the grill until the meat is 200-205 internal rest it The spritzing isn't necessary, especially if you're wrapping it. For me, the key to the best brisket was wrapping. It holds in all the fat, keeping things from drying out. 165 is the point where the fat starts to render out. I have never had issues with the bark coming off, so I can't speak to that.
  11. True. I'm sure I can come up with another way to light it when the power is out, and I have a generator. Back in my Weber kettle + kingsford days I lit my coals with paper towels soaked in vegetable oil, or with the output of my paper shredder. That worked pretty well.
  12. If my Looftlighter gives up the ghost, I'll be looking hard at a grill gun. My favorite thing is that I can light the coals without anything but hot air.
  13. I got an email response from the metronome shop. They can't confirm whether or not it's a Seth Thomas from the pictures, only that it is very old. Old enough that they might not have the parts to repair it (Seth Thomas has been out of business for 50 years), and might only be able to replace the guts with new parts, which would mean drilling holes and stuff. I'm not really interested in doing anything invasive to it. It still works and is a great conversation piece, it just doesn't keep time well enough to use as a musician's tool.
  14. Yes they do. The bottom cover comes off, exposing the gears, but there's a crack in mine that's been re-glued and fallen apart again (it goes through the "Made in France" stamp), and one of the feet and stuff falls off when I open it. So, I'm afraid to open it up any more than I have to. Here's another site that has the same contact info, advertising that they work on Seth Thomas as well. https://www.metronomes.net/SethThomasMetronomeRepair.htm I think it would be cool to get the wood base restored to the point where you can pull the cover off without fear, find a replacement badge for the front cover, and tune it so it keeps time accurately.
  15. Thanks! I think it's a Seth Thomas metronome. The wood on the outside is mahogany. Here's a shot of the inside of the cover. I can't make out the signature at the bottom, and haven't found another example online of one with a handwritten signature on the inside, or with the same instructions written on the inside. I'm going off the shape of the metronome and the shape of the badge that used to be on the front.
  16. My son followed in my shoes and took up the saxophone. My dad is a musician, as was my grandmother (a Holocaust survivor). The crown jewel Christmas gift this year was my grandmother's old wind-up metronome, given to my son by my dad. It still works, but has a bit of a hitch to it, so it's not totally symmetrical with the beat it keeps. I may look into getting it tuned up somewhere, if I can find the right place. Very cool gift.
  17. Newer generation KJs have segmented fireboxes, and a ring to place on the top to hold them together. Looks like this.
  18. My sloroller is a greasy mess. I use a drip pan, but sometimes the meat is larger than the drip pan covers, and sometimes you have mishaps that spill the drip pan onto the sloroller etc. There seems to be a point where it won't really get any greasier, if that makes sense, but it sure does make for something dirty you have to store somewhere at some point. My ceramics are fairly clean, in contrast, mostly because I can burn off the crap once in a while.
  19. Just put some ATV tires on that thing and be done with it
  20. I dig it. I need to pick up some sort of Jack here soon.
  21. I burn mine out occasionally, either during some dedicated burn session or just by cooking pizzas. I have only followed that up with pulling out the firebox and thoroughly cleaning out the ash once in the last year. This thread has me paranoid about that now, and I might do that more often.
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