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Ski-Freak

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About Ski-Freak

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  • Gender
    Not Telling
  • Location:
    Rhode Island, and/or the White Mountains of New Hampshire
  • Interests
    All kinds of Outdoor Cooking, Growing Grape Vines, Brewing Wine, and SKIING!!!
  • Grill
    Saffire

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  1. Here's what it looks like on the plate with some Hot Pepper Peach Preserve and Bourbon Dressing on the Pork Chop. The Succotash is grilled corn sliced from the cob with sun-dried tomato strips and Lima beans. The Jalepeno popper is half of a Jalepeno pepper filled with cream cheese, topped with a Frito Lay chip, and wrapped with Bacon:
  2. Here is another Dual Zone Meal with thick brined bone-in Pork Chops in the Direct heat and a few Jalepeno Poppers in the Indirect heat:
  3. Saffire released a new Crucible Firebox lined with refractory bricks. It has a stainless charcoal basket on top of a lift out ash pan. It fit right into my 6 year old Saffire, but I had to replace the original 3-point triangular grid elevator with a new circular 4-point grid elevator. The new matching heat deflector for indirect heat cooking now comes in two halves, which allows the use of only one half for Dual Zone Cooking. Here is a picture of Bacon Wrapped Asparagus Bundles cooking in low heat with a slab of Eastern Halibut cooking in high heat. Tasted great! The new dual half heat deflector is also easier to store and less awkward a shape that doesn't block airflow. This all makes cooking better!
  4. This reminds me of the rain hat I put on my Stickburner - Oklahoma Joe Longhorn Offset Firebox Sideburner. Unnecessary for my Saffire which has spent its 6 years out of the rain inside my screen porch.
  5. I tried out doing a combination cook with both Direct and Indirect heat by using only one half of the new Ceramic Dual Half Heat Deflector Plates. I put it on the back half of the Multi-Rack for cooking bacon wrapped Asparagus bundles while grilling Eastern Halibut up front over higher heat. Both tasted great!
  6. Here is a picture of my Nomex gasketed Chip door after being used for 5 years in my Saffire. It still seals very well.
  7. I have cooked on the new Crucible Firebox setup a couple of times and saw the following improvements: 1. It comes up to temperature a little faster during start-up due to better air-flow thru the new Charcoal Basket instead of the old cast iron plate with 1/2 inch holes in it. 2. Before starting a cook I can just just shake the ash out of the Charcoal Basket and empty the Ash Pan if needed, instead of stirring the leftover charcoal/ash to get the ash to fall thru the small holes in the cast iron plate at the bottom of the firebox, and then tediously fishing the ash out of the lower vent hole with a little tool into a dustpan/tray. 3. The new 4-point Multi-Rack fits snugly and more securely holds my original cooking grid, much more securely than the original 3-point triangle shaped grid elevator. 4. I am looking forward to doing a combination cook with both Indirect and Direct heat by only using one of the Ceramic Dual Half Heat Deflector Plates. The original triangular heat deflector plate was awkward, blocked some air-flow, and could only be used in or out of the Saffire. I had a hard time storing it due to its awkward shape while the new one is much easier to store.
  8. If you're following I am the original owner of a 6 year old Saffire and just updated it with Saffire's new Crucible Firebox, Multi-Rack, and Dual Half Ceramic Heat Deflectors. For the past 6 years I have used my Saffire inside a Screen Room right outside the French Doors to the Kitchen of the house. This room has screen walls on two sides, and I use a high velocity blower fan to push the smoke out of the closest screens. This setup has allowed me to cook on my Saffire year-round in New England, paying no attention to our highly variable weather nor cold snowy winters. The process of removing my old ceramic fire ring and firebox, scraping and vacuuming out a lot of stuck on carbon on the inside of the outer ceramic lower dome finished off my 6 year old lower gasket that was already thin and fragile. Over the years I have dripped sauces on it and drug food and pans across it by accident so after the most recent work to replace the firebox the gasket was leaking wisps of smoke and ready to be replaced. I had bought a length of Nomex gasket material and Hi-Temp Food Safe RTV from BBQgaskets.com several years ago to better seal my chip door, and I had enough extra sitting on the shelf to do this job as well - so it was a quick fix. I basically just replaced my lower gasket with "Nomex" Gasket Material, using a bead of Food Safe High Temperature Rated RTV to glue it down. First I scraped off the remnants of the old gasket with a razor blade, and then I wiped down the surface with Isopropyl Alcohol to clean it up pretty good. I was careful not to stretch the Nomex gasket material (per the instructions). I left the joint in the rear, and worked my way around 12 inches at a time gently pressing the Nomex material down on the RTV bead as I went. I used the 1/8th inch tip of the RTV applicator to spread the bead around a bit before I placed and pressed the Nomex material on it. Finally, I closed the lid and it was a nice soft landing! I then let it dry with the lid closed for several hours. Today, 24 hours later, I cooked on it and it is working well with NO LEAKAGE! Some pictures:
  9. I just replaced my lower gasket with "Nomex" Gasket Material, using a bead of Food Safe High Temperature Rated RTV to glue it down. First I scraped off the remnants of the old gasket with a razor blade, and then wiped down the surface with Isopropyl Alcohol to clean it up pretty good. I was careful not to stretch the Nomex (per the instructions). I left the joint in the rear, and worked my way around 12 inches at a time gently pressing the Nomex material down on the RTV bead as I went. I used the tip of the RTV applicator to spread the bead around a bit before I placed and pressed the Nomex material on it. Finally, I closed the lid and it was a nice soft landing! I then let it dry with the lid closed for several hours. It seems good!
  10. I saw the new Crucible Firebox on the Saffire website for their current model and called to ask if it would fit my older Saffire. I really liked the idea of using refractory fire bricks in the firebox to avoid cracking, and also the nice stainless steel charcoal basket, and the lift out ash pan that are a part of this new firebox. They said yes it would fit and it arrived today and I cooked on it this evening! It's a really nice update that I'm looking forward to using. It did require a new cooking grid elevator and a new ceramic heat diffuser plate for indirect cooking, which was good because my old one had broken due to rough handling about 6 months ago. The new one comes in two halves to allow you to use only one half for a combination of indirect heat on one side and direct heat on the other. So, a couple of service items I found in the process of cleaning it up were that my lower stainless steel band had loosened quite a bit, and by the time I was done with the full clean-out and installation the front part of my lower gasket is down to the bone and some wisps of smoke are coming out, so I'll need to replace the whole lower gasket. I guess almost 6 years of using my Saffire several times per week had weakened the gasket material, and the work I did today dragging fireboxes across it finished it off.
  11. I have removed my gunked up top stainless steel damper 3 times now over the past 6 years, and put in a bucket and used Easy-Off Over Cleaner on it liberally with a little scrubbing from a nylon brush. Then I rinse it with the garden hose (all done outside). It has cleaned up perfectly each time!
  12. I heard you have to have NYC water to make that great NYC dough - and that was the hidden secret to why every kind of bread you buy in NYC is the best bread you have ever eaten. Two decades ago we lived in NY Metro and honestly the only things we missed when we moved up to New England was one FM radio station and the bread. The FM radio station broadcasts on Internet Radio too so we can listen to it now, but even trying to seek out the best bread up here it's all substandard compared to the bread in NYC, and I mean ALL bread. This area is a lot less congested, nature is purer, and life in general is just better for us though - so bread was the only thing we gave up. I tried buying pre-made pizza dough up here and it was marginal at best. You have done a really nice job of making a science out of making your own great pizza dough from scratch, which is what it takes and what I haven't done. OTOH, there are several good restaurants in our area where we can get our fill of good wood fired pizza made by them, so all is not lost. Good Luck to you Jose, and you're doing an awesome job cooking with your Saffire!
  13. That pizza does look really good - Congrats! I don't have a source for good pizza dough, and the couple of times I tried it was the iffy dough that turned me off. I like the way you keep from burning the bottom of your pizzas.
  14. Jose, Thanks for your report on the new firebox! As to how long my gasket has lasted, I have been using my same Saffire for almost 6 years and am only now getting ready to replace its dome edge gasket(s) - probably right after I complete the installation of the new Crucible Firebox. The bottom gasket has the most wear and is getting thin, which is probably from occasional drippage and dragging across it. I do burn off the grill at high heat while watching it when I'm done cooking so mine has certainly seen plenty of 600-700F temps, but not for very long. It still snuffs out fine still and I don't see wisps of smoke while snuffing coming from the gasket area - which I think would be the easiest indicator that the gasket was not sealing. However, I exclusively grill and smoke in my Saffire, and have only tried cooking pizza in it a couple of times around 5 years ago. I do cook on it several times each week, all year long.
  15. Your Saffire looks great in blue! I have enjoyed my older Jasper Red model, set in their Teak table for many years. That new Crucible Firebox looks amazing! It has refractory fire bricks held in place by a metal frame, with a really nice lift out charcoal basket, and a lift out ash pan underneath. I just ordered one for my older Saffire as an upgrade, and am looking forward to installing and using it.
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