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retfr8flyr last won the day on December 7 2018

retfr8flyr had the most liked content!

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About retfr8flyr

  • Birthday 10/06/1945

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  • Gender
  • Location:
    Providence Forge, VA
  • Interests
    My 06 Mustang and Home Theater.
  • Grill
    Kamado Joe

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  1. Use your pellet grill at low temps to bring the steak up to your desired internal temp. Then sear it on the cheap Weber kettle grill you just bought and brought up to very high temps. As Johnny said, pellet grills do some good things but searing steaks is not one of them. I have an Akorn Jr., KJ Big Joe and an Traeger Timberline 1300 and I think it's the perfect combination of grills to do anything I can imagine with.
  2. Welcome to the forum! Like others I would have to go for the Kamado Joe. I love my Jotisserie and use it all the time, I even bought a Meater temp probe just for the Joetisserei, I know others that don't think it is that useful. I have never used the Summit but it looks really nice and Baby Back Maniac owns both and prefers the Summit. It will all come down to how you think you will use the grill but $1500 for the Summit, with the table, sounds like a great deal.
  3. It looks like a Japanese import from the earlier days. Seems to be in good shape though, don't do high temps in the clay kamado's though. My father brought one back from Japan in the 60's and he cooked on it for over 30 years before he passed and I cooked on it for several years after that, until it was broken during a move.
  4. Try some high temp cement https://www.acehardware.com/departments/heating-and-cooling/chimney-and-flue/chimney-brushes-and-accessories/40487 works well and this should keep it going for a long time and any further cracks can also be repaired.
  5. I can't help with the ID but welcome to the forum!
  6. Welcome to the forum! Definitely go for the Big Joe, with you planned usage. I haven't looked lately but you used to be able to get the dimensions, to build it in, from the KJ web site.
  7. I have had my best results with Chuck roast, which I want well done, doing them for 12 hrs at 145°. This seems to be about the sweet spot for time, that will guarantee tenderness and still retain the texture I like with a chuck roast. Of course I only buy cheap chuck on sale, better quality meat probably wouldn't take as long. I have also done some better quality chuck steaks at 130° for about 5 hrs and they came out very good.
  8. Welcome to the forum!
  9. Same here, we finally got some rain last knight and I sat in the sunroom just watching it come down.
  10. The biggest problem I see with your idea is the time it would take to actually heat the insides of the patties would make the sear very crisp. Fully frozen patties, if they are not fairly thin, will take a while to thaw and heat up the inside. I do burgers Sous Vide and then seared quite often but I have never tried doing them frozen. Good luck and tell us how they turned out.
  11. retfr8flyr


    I love golf but I have been physically unable to play for over 6 years now. I was not a speed player but I couldn't stand the guys that took forever to play either. I used to carry a 2 hdp but it had increased to an 8 by the time I had to quit. TV coverage ruined public golf, watching all the pros take forever to decide on a shot, everyone thinks they should also take all that time. I really miss being able to play, hell I live in a golf community and envy those that can.
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