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Andrey

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Everything posted by Andrey

  1. Guys, thank you very much for your opinions! It most probably saved me from wasting a ton of money!))
  2. Thanks all for your extremely valuable feedback, much appreciated! After collecting your opinions we realized that previous model with disposable section wasn't going to work. So we got back to the drawing board and decided to go a slightly different way - cooking grate with removable bars. They are much easier to clean compared to a regular grate, as they won't have many intersections where the food gets trapped. You could also remove the bars and toss them into the dishwasher (while the Mrs. is not looking If you are cooking something large (like a brisket or a big butt), there is no need to put but a few bars on the grate - which makes it even easier to clear afterwards. You could also wrap the bars in couple of layers of heavy duty aluminum foil and remove it after the cook - I tried it myself, works well even when cooking on the open flames, which was surprising as I thought the fire will burn through aluminum easily. If you could spare 2 minutes of your time and reply to the short multiple question survey, it'd be highly appreciated! Your honest answer could save us lots of time and money The first questions about grill experience, etc. are not required https://docs.google.com/forms/d/e/1FAIpQLSe-oCi-eCGhnBuAmFwXcDWl8h21ySwcXGhe2IeNlxMsqJMx1g/viewform?usp=sf_link Many thanks in advance! A
  3. Hey everyone! Some time ago we had a discussion about my dad's and my idea of creating a cooking grate that will have a disposable middle section, which you could toss in the garbage bin after one or a few particularly messy cooks. https://www.kamadoguru.com/topic/47086-never-having-to-clean-cooking-grates-again/?tab=comments#comment-567443 After collecting forum members feedback we realized that previous model with disposable section wasn't going to work. So we got back to the drawing board and decided to go a slightly different way - cooking grate with removable bars. They are much easier to clean compared to a regular grate, as they won't have many intersections where the food gets trapped. You could also remove the bars and toss them into the dishwasher (while the Mrs. is not looking If you are cooking something large like a brisket or a big butt, there is no need to put but a few bars on the grate - which makes it even easier to clear afterwards. You could also wrap the bars in couple of layers of heavy duty aluminum foil and remove it after the cook - I tried it myself, works well even when cooking on the open flames, which was surprising as I thought the fire will burn through aluminum easily. If you could spare 2 minutes of your time and reply to the short multiple question survey, it'd be highly appreciated! Your honest answer could save us lots of time and money The first questions about grill experience, etc. are not required https://docs.google.com/forms/d/e/1FAIpQLSe-oCi-eCGhnBuAmFwXcDWl8h21ySwcXGhe2IeNlxMsqJMx1g/viewform?usp=sf_link Many thanks in advance! A
  4. Welcome! Which part of Finland are you from? If it is close to the border with Russia or you have good friends coming from there, you could try asking them to bring you some charcoal from here. It is called Black Buffalo and is made of quebracho wood, very good option. It costs here $25 for 10 kg bag.
  5. I really appreciate everyone's input, thank you very much! So far 5 out of 6 respondents answered they wouldn't buy the disposable grate. If to take into account my friend, also passional grill guy, and myself - that is 2 out 7 who would not buy such a thing. But that's not very representative sample...
  6. thank you, Andrew! Yes, the product will need to be all those things before it will be offered for purchase (strong, heat resistant, able to leave grill marks). The disposable part will be 100% recyclable, so I hope it will make it a bit better in terms of reusing. Yes, we just discussed it with my wife just recently - you hear a lot of stories, like "everybody said NO, but I still went ahead and now it is a big success", but it is kind of a survivor's bias, for each such case there could be a hundred when the entrepreneur didn't listen and lost money
  7. Thank you for replying and kind words! Yes, it seems like it doesn't bother most people as much as me((
  8. Thank you for your help! We thought about it and we will be looking for the material and thickness that will allow to withstand open flames
  9. Many thanks, really appreciate your help! I do the burn after the cook too, but I am afraid to use the wire brush after seen reports about them ending up inside people. With the wire brush it is probably much easier. We think about making the disposable part strong enough (either because of the thickness or by using lock system) strong enough to hold heavy weigh and at high temperatures without adding bars underneath. If we find out that there will be enough people willing to buy them that is So far I have my doubts))
  10. Have you heard about Grillgrates? I don't have one, but heard a lot of good things about them, including less flare ups https://www.grillgrate.com/kamado-grills/
  11. Hey all! I am quite new fairly recent to grilling but very passionate about it! One thing I hate about grilling is having to clean it after cook, especially the grates. As I am a bit of clean freak, I have to do it after each cook. Also scared of getting my family members injured, so I don't use wire brushes. My father is a product designer and I suggested to him making a new grill grate at his metal shop, that will help to eliminate the need to clean the grates. The grate is to consist of a permanent frame and disposable middle part made from thin stainless still that could be tossed away after one or a few cooks. We started drawing different options, but I am not sure if that's a problem for just me and it doesn't exist for most people? Please, let me know if you'd consider buying one. If you could spare 2 minutes of your time and reply to the short multiple question survey, it'd be highly appreciated! Your honest answer could save us lots of time and money https://docs.google.com/forms/d/17kf3YJmiEY9g6pRlKxRFSYnHzlSz2IuV23rg_u6N6U8/edit
  12. Thank you! Never heard about Kamado cookers until recently, but apparently it is already quite popular here and lots of stores sell those.
  13. Welcome! Love the Smoking Dad videos too, I think he is a member)
  14. Welcome! There are so many true gurus of cooking on kamado cookers willing to help you learn, it is amazing! I got very good recommendations here which helped me a lot! Your pork butt looks great, much better than my first one was Here in Russia when it is -20 - 25C and I need to start my Kamado fast, I found buying "heat gun" like below very useful. It blows hot air at 500C, costs 15-20 bucks but will cut 1/2 hours from cooker prep time. Also, to walk away from kamado for a long time I believe you could also invest in temperature control unit, just don't buy DynaQ model, I have it and 2 replacements they sent me, neither of them work properly (at least when your back yard looks like this...
  15. Thanks! I will try it without the pan next time. I am afraid the meat will go even more dry if I keep cooking it? I tried to keep the meat on 250 and 270 degree for 9 hours, but ended up with the same problem - mixture of dry pieces and tender juicy ones...
  16. Yeah, it is definitely another cut, because I couldn't find the same here in Moscow. There is no fat cap on mine and probably the meat/fat ration is higher. There is also mixture of "dark" and "white" meat in the cut that I found and the latter is always more tender and juicy than the dark one.
  17. Thanks for reply! Yeah, it is definitely another cut, because I couldn't find the same here in Moscow. There is no fat cap on mine and probably the meat/fat ration is higher. There is also mixture of "dark" and "white" meat in the cut that I found and the latter is always more tender and juicy than the dark one.
  18. Thank you Jeff! I did inject it with Apple juice this time. Do you inject and then apply rub? I did the opposite yesterday and the juice started to drip out of the meat washing away the rub... I cooked this 2.5-3kg piece at 270 for 9 hours. The last cook I did yesterday was roughly 3 kg and I also cooked it for 9 hours at 250, but there were still dry pieces. I think the reason is that there is a mixture of "dark" and "white" meat in the cut that I found and the latter is always more tender and juicy than the dark one. Not sure if I should keep it on longer or it is the opposite and I dry them out. I tried to wrap the thing earlier this time too to keep the meat from becoming too dry (after 3-4 hours) but that didn't help
  19. Hello All! Yesterday I cooked what is called in Russia pork neck: pork shoulder I tried last time and it didn't go well, as there is very little marbling. This one looks more or less OK, BUT - there is no fat cap. And this was something that I think created issue of drying the bottom part. As this was the 2nd time I had the issue, I put a big stainless steel drip pan and filled it with water, which didn't evaporate as I added more water once or twice, but that didn't help either. I had the meat on the grill at 270 for 9 hours, untll the internal temp got to 200, wrapped after 4.5-5 hours, was spritzing both sides every 45 minutes after 2 hours. The meat all over turned out great, but the bottom parts were dry and tough. I would be very grateful for any advice how to make the whole piece tender.
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