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Crich

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  • Content Count

    23
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Profile Information

  • Gender
    Male
  • Location:
    Fernandina Beach Fl
  • Interests
    Grilling and Smoking
  • Grill
    Kamado Joe

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130 profile views
  1. Thanks for the comments, they were as expected. I'll stick with my wires
  2. I was looking to purchase the Meater meat probe but after reading many reviews I see where the ambient (chamber) temp. is not accurate because it's so close to the meat it get's false readings. Can anyone tell me the pro's and con's of this probe?
  3. I cook wings often. I never leave them long, I open the dome and rotate them many times during a cook. When crispy to our liking, I spread a ton of Franks Hot wing sauce on them and put back on the grates. In minutes I'm rotating them again. Perfect. Point is, wings have to be monitored regulary. Good luck. Also, during the last portion of the cook, I removed the deflector for crispness. Wings love an open fire but not too close to the coals
  4. I cook wings ofter. I never leave them long, I open the dome and rotate them many times during a cook. When crispy to our liking, I spread a tone of Franks Hot wing sauce on them and put back on the grates. In minutes I'm rotating them again. Perfect. Point is, wings have to be monitored regulary. Good luck. Also, during the last portion of the cook, I removed the deflector for cripness.
  5. I'm with you LargeRedJoe. I can't even dream of a 12, 16, 27 cook. Best I've ever seen was 8 and that was stretching it. I'm missing something.
  6. I did my first brisket today, cruising at 275-290 for 4 hours, meat was getting internal near 167 so I slowed it back a very little bit with top vent, less than 1/4". Came back 20 minutes later and dome temp had dropped to 248. Opened vents and after about 15 minutes it came back to life. It seems the fire snuffed out from 280 deg. And no I didn't close the vent too much, I barely moved it. I'm blaming the same Brazilian lump that snuffed out on me doing jerky last week. I am confused. Another thing, I had my kick ash basket loaded up and after the 7 hour brisket, it was all burned out.
  7. As a follow up, I have used this BGE Brazilian several times since, doing a brisket today and it is doing great. It was my mistake the first time. I did not have the fire established when I put on the jerky. Lesson learned. It's great lump.
  8. My answer to that is buy the aluminum pans at Sam's and throw them away. Buy 30 or so small ones for 8+ bucks, 15 of the large one about the same.
  9. Last quick thought on this. I've never used smoked salt, is it subtle like wood smoke or is it dominating to a degree. I would prefer natural smokewood unless the smoked salt is subtle as well. And yes, I'm sure you can overdo both. Clint
  10. John, I have a question about smoked sea salt. If you rub your meat or chicken etc: with smoked salt, is it going to ruin it if you use smoke wood chunks while cooking as well?
  11. I bought a bag of BGE Brazilian hardwood to try. Nice size lumps. First attempt at jerky I could not get the temp to stablize and I had the vents a little too open and left it for ten minutes. came back and it was pumping at 350 deg so 75% of the jerky was lost. I did salvage some. After using the same lump coal on roasted chicken and smash burgers on my Joe Jr. I attempted jerky again on my Joe Classic II. I let it settle at around 190 for a while and then put the jerky on. It stayed good for 15 to twenty minutes so I closed down to attempt 170-160. deg It slowly dropped and continu
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