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hootstwo

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  1. Don't really need it, but I ordered 2 more anyway! :D
  2. Man, I only WISH I could get brisket for <$4/£ (I just found the symbol keyboard on my tablet!). The lowest I can find brisket anymore is in the $6 per pound region :(
  3. Bosco, I'm sure you don't need another, but you can get the classic for 1199.99 at BBQS.com in Vaughan, so not quite 1399.99
  4. Man, if that was around up here.... I'm thinking my deck would be a few hundred pounds heavier than it already is!
  5. I'm not exactly sure who would NEED one of these things, but it'd be impressive to host parties with for sure. Apparently brand new in box for $975 Canabucks, I'd say that's a pretty smoking hot price! http://www.kijiji.ca/v-bbq-outdoor-cooking/oakville-halton-region/weber-ranch-kettle-charcoal-grill-save-600-brand-new/1076187564?enableSearchNavigationFlag=true
  6. I remember watching Ming Tsai making Peking duck and thinking wow, that's a long time for the duck to go unrefrigerated but he specifically addressed it in the video - something to the effect of "hundreds of millions of people have used this recipe for hundreds of years, we're all good" (paraphrasing terribly I'm sure). Crispiness of it looks amazing. One comment I have regarding duck (i've cooked a few of them lately) is that there's far far far far far less meat on a duck of a given weight than a similar weight chicken. I've REALLY enjoyed the ducks lately, but each time I cook one I marvel at just how little meat there is! (But I keep buying them because I enjoy them so much!)
  7. Most of the decent sized butts I've done have been around the 12 hour mark unless I was pushing the temp up higher (I like to stay the 260ish range, but it really expedites things when you cook at 300, that's for sure!) As to the Brisket, man I miss it. Last year I could get it from my butcher for $3.99 per pound, but it JUMPED to $6.49 per pound and I'm just not willing to drop that on it (with any regularity certainly).
  8. Saves me taking a picture and posting, received mine today too! And I was also surprised by the Fogo labeling, I wasn't aware that they were the makers. This stuff is definitely dense (simply from the size and weight of the bag), haven't used it yet (or so much as opened it actually), I'll up date upon use!
  9. While my gasket doesn't LOOK perfect, it operates just fine and I have no issue with low and slow cooks. I've had my classic b over 700 at least a dozen times. I've run about 700lbs of lump through my kamado since I bought it new, so I'm pleased with the factory gasket. (Just did the napkin math for the charcoal - surprised me I've used that much!)
  10. I posted a link to the Quebracho page on Amazon earlier in the thread. It's always on back order. Amazon is always cautious so you gotta order bags to make them buy a pallet of 20. Hopefully enough Canadians start ordering Quebracho on a regular basis so Amazon Canada will pre-order stock.Wicked Good used to use Quebracho trees in their lump 3 years ago. It made them the coveted brand on the Naked Whiz. For some reason they switched to a cheap supplier and their lump has never been the same. I'll warn anyone up front, it takes longer to light than other lump bands. It's the price of being so heavy and dense. If you'e willing to overlook 3-5 minute it takes to light-up Quebracho with a Looftlighter, it burns like a champ. A good Kamado will sip Quebracho even on high temp cooks. If barely produces any ash at all aside from a very fine light grey powder. It's the quintessential low and slow lump that Wicked Good used to be in it's Hey Day. The other mistake is never light more than three areas of the Quebracho lump at a time. It's doesn't take much for it to go thermal nuclear. If you don't pay attention during the lighting process it can go from 300F to 1100F in about 9-10 minutes with a full open vent. It'll take an hour to get it drop back 600F. Lessons you learn while beer drinking. Thanks for the advice! On your wisdom, I've actually swapped what I ordered to the Quebracho lump bags (they're essentially the same price!) Good to know about the Kebroak being essentially the castoffs from Fogo, because the Fogo did have HUGE pieces of lump and I really appreciated it for exactly that reason. When I get the Quebracho I'll update here. Just received notification from Amazon that my four bags of Quebracho have shipped I'll keep you posted on my thoughts after a cook or two.
  11. Oh, I've got lots of lump at home right now to keep me going. Still have a bag of Fogo, 4 bags of Basques from Costco and a couple of bags of Royal Oak too. Can't be too prepared!
  12. I posted a link to the Quebracho page on Amazon earlier in the thread. It's always on back order. Amazon is always cautious so you gotta order bags to make them buy a pallet of 20. Hopefully enough Canadians start ordering Quebracho on a regular basis so Amazon Canada will pre-order stock.Wicked Good used to use Quebracho trees in their lump 3 years ago. It made them the coveted brand on the Naked Whiz. For some reason they switched to a cheap supplier and their lump has never been the same. I'll warn anyone up front, it takes longer to light than other lump bands. It's the price of being so heavy and dense. If you'e willing to overlook 3-5 minute it takes to light-up Quebracho with a Looftlighter, it burns like a champ. A good Kamado will sip Quebracho even on high temp cooks. If barely produces any ash at all aside from a very fine light grey powder. It's the quintessential low and slow lump that Wicked Good used to be in it's Hey Day. The other mistake is never light more than three areas of the Quebracho lump at a time. It's doesn't take much for it to go thermal nuclear. If you don't pay attention during the lighting process it can go from 300F to 1100F in about 9-10 minutes with a full open vent. It'll take an hour to get it drop back 600F. Lessons you learn while beer drinking. Thanks for the advice! On your wisdom, I've actually swapped what I ordered to the Quebracho lump bags (they're essentially the same price!) Good to know about the Kebroak being essentially the castoffs from Fogo, because the Fogo did have HUGE pieces of lump and I really appreciated it for exactly that reason. When I get the Quebracho I'll update here.
  13. Not too often does stuff show up less expensive on the Canadian Amazon than it does on the US Amazon, but this is one of those times. 40lb bags of Kebroak hardwood lump charcoal are on sale for 39.99 and shipping is free! Seems like a pretty darn good price for something to your door. I partook in the Fogo deal last year that was similar to this and regretted not buying more while they were reasonable. They're out of stock on the 40lb bags, but they'll ship when they get more. http://www.amazon.ca/Kebroak-KHWC40LB-40-Pound-Hardwood-Charcoal/dp/B009P1669E I ordered 4 bags
  14. The Costco brand certainly looks very similar, although, it's got green on the bag. I've burned MANY MANY MANY bags of the Costco brand and <generally> I've been pleased with. I'd say about 1 in 6 or so bags is not much more than crumbles, which would be entirely disappointing if you only bought one bag and got that! For the money, there's really nothing that I have consistent access to that touches it.
  15. Find a Paderno Factory outlet near you and look at their stuff. Aside from my cast iron (fry pans and dutch oven), it's all I use. I love it, and if you can take a while to build your set, you can get some seriously awesome deals at the factory stores (most Home Hardware stores carry Paderno too and regularly have "Factory Sales" where one or two items are loss leaders to get you into the store for absolutely amazing prices)
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