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Marty

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Marty last won the day on November 18 2016

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  1. For what it is worth there is already a mod for a wind baffle for the masterbuilt as well as a firebox mod made from stainless after weeks of use, the charcoal chute was already rusting and flaking. I want one of these but am questioning the long term outlook but I guess it can be maintained.
  2. I have always cooked on pavers. I do get sparking from time to time when lighting and at times when the charcoal is something that I have not tried. I do have a jacket with holes in the arm from lighting the kamado. I do agree that the likelihood is small. but sparks getting under the deck and lighting something is a concern. All it would take is one time. I have decided to assemble my grill gazebo next to the deck steps. I just could not sleep at night if doing an overnight nor leave when cooking. Silly I agree but as a kid we would hear of a fire cased from a wood stove. I have read that at
  3. I see that the vast majority of these amazing grilling areas are pavers or cement floors. My question is should one be concerned about a charcoal Kamado on a raised attached wraparound wooden deck? If our deck were to catch fire, it likely would burn down the house. Any thoughts??
  4. I see that the vast majority of these amazing grilling areas are pavers or cement floors. My question is should one be concerned about a charcoal Kamado on a raised attached wraparound wooden deck? If our deck were to catch fire, it likely would burn down the house. Any thoughts??
  5. John that looks like a very nice sealer. One of the things that I found for sealing liquid is home made sangria. It will transform into a poor tasting liquid in 24 hours if left open to the air in a refrigerator, but will keep a couple of weeks if sealed and refrigerated. It tastes almost like fresh made.
  6. That is why they are used for wood stoves, they hold a lot of heat for hours after the fire is out. The time to heat is why I prefer the half moon CI and use it mostly.
  7. I know nothing about the propane aspect but the gasohol is terrible for small engines. I used to just run all the gas out of the grounds care equipment and store for the winter. One year I had to rebuild all of the carburetors. Now I automatically treat all fuel when I buy it. Knock non wood so far so good. When I researched this apparently gas can spoil very quickly if it gets hot. I do know that many remote site campers have converted their Honda generators to propane because of problems with gas Quality. Grounds care people pay as much as $45 for ethanol free gas to store their equipment
  8. When I bought the extension rack for the Big Joe that sits on the top grate at felt line I thought that I would not use it much. It turns out that I use it frequently for the extra 5 to 6 inches you get. I like to cook chicken direct with no diffusers. The extra height allows cooking at as much as 400 with no problems. Cooking this way has its down side because the fat goes into the fire and coats the inside much more than indirect and catching the fat in a drip pan. So the down side is it needs frequent burn offs. Admittedly I probably am a rare example.
  9. At $2,700 there are a lot of choices. It would be fun to play around with. It would be nice to see it in action Interesting having a round surface surrounded by a square with built in probes. They seem to imply that you can set the temp and fans will maintain the temp. Upkeep? Parts?
  10. One thing that I have done with the Big Joe is to put my kick ash basket in the bottom ring of the divide and conquer and you can put the split grates right down next to the coals or use a deflector and grate combo or the half moon cast iron If you want heat up close. This has worked well for me.Perhaps this is possible with the CGS rig. The kick ash basket is not much money and well liked by a lot of people.
  11. Harry Soo recommends burying the wood under the lump in one of his kamado "basics" you tube videos. When I did this, I did get a cleaner taste but less effect for the wood volume that I used. It does increase handling the unburned lump before cooking.
  12. Wow !! The main reason that I never used my Traeger 060 was that it ate pellets. On smoke it used almost none but at 300 , I could almost watch the pellets go down. But it is a single layer of metal with a rounded door where the smoke just flowes out. I used to smoke the pork but and finish it in the oven. I agree but that is a bit of a problem because buying a good quality grill is not cheap and one just does not know until one has it. A place with demo models would be the perfect solution. LOL I can not agree more that getting a grill that suits one is import
  13. LOL, I was having a had time imagining you chewing up two hot peppers.
  14. Top right. Are those hot peppers??????? Sounds like my life story. My motto now is keep the end goal in sight. At least I do think some version of Keto will be the solution.
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