Jump to content


Members Plus
  • Content count

  • Joined

  • Last visited

  • Days Won


Marty last won the day on November 18 2016

Marty had the most liked content!

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. 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.
  2. 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.
  3. Old news to our seasoned pros however I liked this and think it does a goose job of laying out the trade offs.
  4. 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.
  5. 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.
  6. LOL- me too you beat me to it. Seriously I was looking at them for $120 Amazon at one point
  7. 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.
  8. 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.
  9. Marty

    LG Konro Yakatori - unboxing thread

    I thought this was interesting. It is listed above $61. I am sure yours is just as awesome.
  10. This home made grill temp controller looks easy to make and will run around $50. In the test run in the second video it seems to perform well and if it does not then the cost is only sround $50.
  11. Marty

    Wing party

    The wing look awesome and the Hawaiian Mac salad sounds interesting
  12. I used a Therma pen and loved it for years until it quit turning on and the replacement is not reliable either. Since then The Thermo Pop has been just as good for my use and dependable for a lot less. The Smoke would also be good
  13. Marty

    Shredded Pork Verde

    I am always looking for something to make with pork loin. This looks promising.
  14. Marty

    Temperature Control & Divide and Conquer

    John has some good videos on lighting the Joe you can find them by searching John Setzler lighting ting the kamado Joe or go to the Kamado Joe web site and hover on getting started then select videos. Or alternatively do a search of Kamado guru lighting the Big Joe or some version of it and you should find several threads. http://www.kamadojoe.com/getting-started/videos/ http://www.kamadojoe.com/
  15. Marty

    Temperature Control & Divide and Conquer

    FWIW . I primarily grill. When I do this I light the lump and leave the top open with the bottom vent open and and close the dome after around 6 minutes. I always set a timer because things can easily get away quickly. When I went to the KAB I had to cut down the open dome time because the lump lit much more aggressively .Then I wait for about five minutes or as long as it takes for the temp come up to around 300 and I make adjustments I tweak it for around 325 to 350 occasionally I do 400 and then I put the chicken on when the temp is stable. After using your Joe, where to set the vents will become second nature. . I primarily direct grill on the extension rack BUT I am not any where typical in how I cook. I probably fall into the oddball 1%. This method works for me because the ceramic is not heat soaked and I am wanting direct cooking heat from the lump.. Because I am controlling the temp by burn rate and not heat soak, I find that getting the temp that I want is easy When I do shoot for 250 for say a brisket. I set the top vent extremely tight about 1/8 when I close the dome and let it come up slow and take my time. If the top is kept closed, i find that the bottom vent setting really does not matter because the top vent controls the air flow. As you track the temp adjust it as responds to the setting over time HOWEVER if the dome is opened after a few hours, then it can really take off so setting the bottom vent is important also. Many people say that they light the Kamado and after letting it start with the dome open, they set the vents and walkway and come back to the temp they want. You will soon find that the settings will be second nature