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fotoflux

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Everything posted by fotoflux

  1. That sea bass looks delicious! I haven't tried risking it on the grill yet. I normally pan fry mine because I don't want to over cook it. But your pictures make me want to try it on the grill.
  2. Beef short ribs are the best! Pork ribs are more for regular occasions. But when I really want something special. I go for the beef.
  3. I did put my deflectors on immediately after lighting the coals. I was trying to rush heat soaking them. But next time I will probably hold off and get the grill closer to temperature first and then add smoking wood and the deflectors. the boat was supposed to help the meat get past the stall quicker. I might try without the boat next time.
  4. They claim brining helps retain moisture. that sure looks like the case with your pork loin. I typically avoid that cut because it can be dry, but those pictures have me tempted.
  5. I have been searching for the rich smoke flavor that I used to get with my cheap offset smoker that I used to own. The Kamado is just so efficient that I can end a 5 hour smoke with smoking wood chunks still intact. I'd have to reload my old smoker with new wood after a few hours. One theory out there that Smoking Dad BBQ swears by is the "double indirect" method in his Kamado Joe. Basically he pumps up the temp to 300 and adds 2 heat deflectors with an air gap between the meat and the fire. Using this video as a guide, I tried to get my Primo XL set up as a double indirect smoker. I'd definitely say that at the end of the day, it was a success. However, I didn't get the smoke flavor, or the smoke ring I was hoping for. What worked: Hands down, the most moist brisket I have ever made No hard bark at the bottom (double indirect worked) texture was spot on, cut super easily, and it didn't fall apart when I picked up a thin slice you can fit an entire brisket on the extension racks in the Primo XL! No "bad" smoke at all during entire cook. What didn't work: No smoke ring Not much smoke flavor bark on the bottom "washed away" in foil boat. I didn't trim enough of the fat cap (rookie mistake) Injecting tallow is messy and I got it all over the floor having 2 deflector plates set up makes it nearly impossible to access your charcoal basket to add more smoking wood. If I were to try it again, I'd not bury my wood chunks towards the bottom of the charcoal basket (as recommended in the video). I never really smelled the smoke coming off the grill and I used a large 3x3x2" chunk of hickory. So either it wasn't burning when I put the cold meat on the grill or it burned off when I was pre-heating. Either way, I lost control of when the grill was smoking it. I'd say my brisket was restaurant quality (with their own smoker), but not competition quality. I'd be happy to eat what I made in a restaurant.
  6. Welcome! And you have a very nice son, Fireboards aren't cheap! I am glad to hear that your first 2 cooks went well. As others have said, you can play with temps to get different results. I recently cooked a brisket at 300 using Smoking Dad BBQ's double indirect method and came out with very tender and juicy meat. I Also used a small brisket with a rather thin flat. So I was definitely pushing my luck. But it really proved the point that the temp doesn't matter as long as you don't let the bark get too hard even if you cook hot and "fast" (7 hour total cook time)
  7. For reference, I just did a brisket on the XL this weekend and this is how much space I had on the extension racks with 2 layers of heat deflectors and a drip pan underneath
  8. I tried smoking country ribs once with similar results to yours. They ended up being pretty dry. Fall apart tender, but dry. I think your thoughts about lack of fat are spot on. I also love how they were sold as "boneless finger ribs" I didn't know pigs had fingers, and that pig must have been jacked to have that much muscle tone on the finger. I forget what part of the pig country ribs come from, but it's definitely not the rib or belly. If I were to try these again, I'd try to cook them like chops and cook them to 135.
  9. I'm about to try injecting "tallow" in the flat rendered from the fat cap. per Smoking Dad BBQ: Hopefully it yields similar results. I am not inclined to pay extra for Waygu tallow. I'll save that $$$ for beer or something to help swallow the brisket if I screw it up.
  10. looks delicious. And that is an amazing deal!
  11. I went with the Primo XL mainly because of the dimensions. I do a lot of ribs and I was worried I wouldn't get 3 racks of spare ribs on a round. Secondary to that was the black color vs red. I just am not a fan of red. Being made in the USA is awesome and I am happy to support them because of that. It feels good to support a business that supports "local" jobs, but it wasn't my first priority. If no Kamado was made in the US, I would've still bought the Primo over KJ. I went all-in when I bought my grill and within months I bought the Rotisserie and Pizza Oven attachment. Everything works as advertised with this grill and I am really satisfied. The build quality is excellent and it's actually more compact than the equivalent width round because it is not as deep. So it technically takes up a bit less space than a round Kamado. KJ will probably still continue to lead the market in in-house accessories. There are more aftermarket accessory options for round Kamados in general. We Primo Oval owners are dependent on Primo for innovations, which is definitely a downside.
  12. I have a cracked firebox on my XL. I requested a new one directly via Primo's warranty claim form 2 months ago. They shipped me a new one for free. I bought via an online dealer bbqgrills.com. However if you buy via a local dealer, Primo will charge you shipping if you chose not to submit the warranty claim via your local dealer. If you go to your local dealer and have them submit the claim, shipping is free. I am still using my cracked firebox for the time being because the 2 pieces stand independently and I want to see what happens over the winter when I use it less and there are some freeze/thaw cycles. I 100% still would recommend Primo because my warranty experience was excellent and the oval shape has been wonderful to have dual zone cooking. I am able to reverse sear so easily after cooking, I can't believe I ever grilled w/o using dual-zone.
  13. I wouldn't discount a ceramic Kamado. The higher end ones like Primo, Kamado Joe and Big Green Egg have great warranties. It also matters how big the market is and what accessories are available. BGE and KJ are by far the largest and there are endless options for configurations. Primo is a distant third, but it is black, and has a nice oval shape. They added a bunch of new accessories in the last year, but there isn't as much aftermarket support.
  14. As a Primo user, I am secretly Glad something isn't perfect with the Kamado Joe. There is a lot of good about it and they have some unique accessories that you can't get with other brands (soapstone, slo roller, 3 rack positions, durable mesh gasket) The Primo has the oval shape going for it, but the firebox cracks just like all the other brands. Their warranty support has been excellent, however. And I like black better than red.
  15. Looks good! The fireboard is great!
  16. Welcome to the forum! Pellet grills can create some really good smoked meats. I am newer to Kamados too and am still learning how to get the perfect level of smoke and texture. I use a Fireboard Drive to mimic the set and forget it nature of pellet smokers.
  17. Alright, the firebox, band and gasket arrived today. I think the firebox was on backorder, the one I got was manufactured on June 22, 2022. It was shipped via freight and it was a "surprise" delivery. Good thing I was home! The packaging for the firebox was super well-done. No way it was getting cracked during shipping! Super satisfied with the warranty service. They did not charge me for delivery, but I bought through an online dealer, so their shipping charges may have been waived because I didn't buy from a "local" dealer. I am on a Primo FB group that Nick, the president of Empire, contributes to. He stated very clearly that the shipping is free if you go through a local dealer and they will normally charge shipping if you submit a warranty claim directly through Primo. This needs to be pinned somewhere because there is a lot of confusion around this. All in all, I am satisfied with my warranty experience directly with Primo. When I submitted the claim, no questions were asked. They just agreed to ship out replacements. The parts arrived in good condition. So just to update everyone on the fireplace cement. After heat curing and using it for several cooks, the crack re-formed and the cement started chipping off the firebox. It does not do well with high temp pizza cooks (the kind that turn your firebox white). I ended up buying the pizza oven door because the temps had spiked when I opened up the lid to remove the pizzas. I was worried that all the extra oxygen and temp spike was what caused the firebox to crack. Using the pizza oven door did prevent the temp spikes (and drops). It's a great product and worth it if you cook more than one pizza. However, the firebox did re-crack. The temp at the dome was 580 F max. Temp at the stone was up to 602 F. So not extremely hot. The pizza oven door says do not exceed 700 F, and I was well below that at the dome and at the stone. Again, the pizza came out great, and a little more evenly cooked than the last time. Also, I confirmed that my dome lifted off the band when I opened it because the bands do get looser when cooking at high temps. The pizza oven door prevents the risk of the lid falling off for those that are on the fence The bands still "felt" tight and I think the extra lip on the front handle keeps the lid from slipping off completely, but I don't want to risk it if I can prevent it!
  18. I have been following Smoking Dad BBQ https://www.youtube.com/c/SmokingDadBBQ on Youtube and he is a huge proponent of smoking at higher temps in Kamados because of the issues mentioned above with the fire not having enough oxygen and producing more smoke than a clean and hot fire. He does this thing called the "double indirect method" which is basically 2 ceramic plates separated by an air gap with the food on top of the 2nd plate (ideally with another air gap between the 2nd plate and the food). According to him, this allows him to smoke at 300 degrees and also avoid having a dry and overcooked bottom of the meat. I have yet to try this, but it is worth giving it a try if you have the space to. I have a Primo and I am vertically challenged space-wise, But I think I can do the setup if I use my heat deflectors as the bottom barrier followed by my grill grates (with the tiniest air gap) with a pizza stone on top. Stacked on top of this, I want to buy a 2nd set of regular grates (not the extension grates) to put my meat on which should give me an inch and a half of space above my pizza stone for a drip pan. See attached picture. So if you get creative, you might be able to do double indirect with any kamado.
  19. Tandoori Chicken: https://www.simplyrecipes.com/recipes/tandoori_chicken/ I reduced the Cayenne, because kids....
  20. The shipping charge is not for the firebox? This is the first time I have heard that they charged explicit shipping for the grate on top of the firebox.
  21. wait, where's the final picture! what I see looks great!
  22. the Meater battery is in the probe closer to the tip and stays inside the meat and has to stay below 212. So if you like your steaks black on the inside, it may not work for you
  23. Even the expensive stuff sparks…. Look at this Fogo Super Premium leave ash everywhere…
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