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Marty

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Marty last won the day on November 18 2016

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  1. Marty

    Top vent rain mod ideas?

    I do use and love it,As to size, it was the one that fit my Big Joe.The only bad thing I know of is the it gunks up inside, however it pulls off easily and a quick scrape with a scraper does the job.
  2. Marty

    Was does no one do lamb?

    I am sure a lot of it comes down to the place on lives in. I would love to play with lamb but only see it at Easter and Frenched . The Frenched ribs are priced like gold by the pound. LOL.
  3. Marty

    Kamado Joe Charcoal Baskets

    Nice baskets! My initial reaction is I would want two of the clips made wider like the KAB for handles,but to know I would need to try the clip-to-rack system. However it looks llike my Big Joe KAB will last for years but not being stainless not as long as the new baskets.
  4. Marty

    Grillgrates

    As noted ,you will get two opposite views. I do get awesome grill marks. I personally find them hard to clean as compared to cast iron and for me CI works better- I leave them in the deck box and use the CI half moon mostly. Possibly for fish that I did not want to stick or where I wanted to moderate the heat. On the other hand, if I were cookin on my gas grill, they would be my go to. As far as CI- I find that I get much better and more even browning with steaks by using a weight. Not sure what took me so long.
  5. Marty

    Dalstrong Knives - Shogun Series

    I have been looking at the Dalstong Shogun also. They are very highly rated and made of good steel. I believe they are one of the best values for a good looking high quality knife. From what I have seen comparable can run two to three times the price. The question is do I need another knife? LOL But that is just my personal opinion for what it is worth.
  6. Well that is a new one. I agree with the others than must be one for the Classic.It seems that most people have good fit with the Joetisserie. I am very sad that I did not have that luck as it hit at the rear and propped open in the front. It appears that I am out of luck preeminently. I would measure your OD and ask some one who has a Joetisserie for the BJ what theirs measures.
  7. Marty

    Advice for first BBQ

    aithough the price is in a different wold of the mentioned products . The sold cast aluminum Blaze will fall off the back of a a truck and live to cook the same day. A Weber kettle fitted with a slow-N-sear is something that I want.
  8. Marty

    Backpack Leaf Blowers?

    Our Echo after 15 years of heavy use ran fine but with parts replacement--(separation of rubber shock absorbers) and the rubber arm that allowed movement cracking and falling apart among other things would have cost nearly as much as the one we bought. The good news is our new Echo is much lighter and twice as powerful. Sorry do not remember the model. My only strong recommendation is to put stabil or the Brigs and Straton version into the gas can before filling. After 10 years of not doing with no problems this all of my equipment--weed wackers, blowers. hedge trimmers and our two year old Toro push mower had to have the gas metering parts re-built. The shocker was pitting in the float bowl of a two year old Toro float bowl. Previously all were used for the season and ran dry in the fall and they started up first try in the spring. Now I treat the gas can for two year storage before I put the gas in the container. It is a bit shocking what spoiled gas looks like , with slimy chunks floating in the gas looks a bit like jelly fish in the gas, Do treat the fresh gas as there is no way to restore spoiled gas sadly. This is cheap and small engine sites on you tube say that one can easily leave gas in over the winter but I just do not have the nerve to do this.
  9. Old news to our seasoned pros however I liked this and think it does a goose job of laying out the trade offs.
  10. Congratulations. The story that you have is almost as awesome as the oven. It will be something to tell over and over as the pizzas get better and better. I can not wait to see your first cook.
  11. A classic technique for food that needs to cook is to put all the coals on one side and cook on the opposite side indirect with a drip pan underneath and the vent over the food to bring the smoke to the food--then finish direct grill style. Or as Husker says just cook food that works direct.
  12. LOL- me too you beat me to it. Seriously I was looking at them for $120 Amazon at one point
  13. Marty

    Keeping temps going during grilling

    350 to 375 skin slashed-top rack is how is how I do chicken.Unless there is sugar in the rub,I go 10 minutes to the filp and temp around 10 min after the flip Thighs185-195 on the bone -no harm if 200. Breast 155to 160 with carry over. The temp will drop with the lid open but recovers. If it starts climbing I find that -if any thing the vents need to be closed slightly.
  14. Marty

    LG Konro Yakatori - unboxing thread

    I had to laugh when I read a comment that described the obsessive kind of focus.featured in the video as a common Japanese endeavor in which one goes from awesome and excellent to perfect. What is achieved with all the concentration in achieving perfect is such a small improvement that the difference can not be seen by most people. Three years to perfect skewering the food? As I said I have no doubt that you have a lot of fun and your food is great. Just to be clear it would be fun to eat in a place where they take things that serious but .....that is not the way that I personally would want to live my life. But LOL my wife probably would say that is how I already am with the food that I make on the Kamado.
  15. Marty

    LG Konro Yakatori - unboxing thread

    I thought this was interesting. It is listed above $61. I am sure yours is just as awesome.
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