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Ben S

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Everything posted by Ben S

  1. I can’t wait to hear what you think of it.
  2. I am 99% sure the big joe 3 has thicker ceramics than the 2. If that’s the case, the bands would be different and the weight range could be.
  3. I am ready for second dinner. Delish.
  4. I went to enable Canadian shipping, and thought back to the problems I have had with taxes in shipping to Canada. I am happy to chat about this more by DM.
  5. Posting with John Setzler’s permission. Hi All! As some of you know, my BBQ addiction lead me down a path into making custom Japanese style kitchen knives. These knives tend to be harder steel and thinner. This leads to a higher performing knife, although the thinner grind and harder steel are less forgiving than softer German /French brands. Given what’s happening in Ukraine, I want to help the innocent civilians, I started a raffle where all the proceeds will go to UNICEF to help the children of Ukraine $10 per ticket, 100 tickets. The winner get a knife from my personal collection, ~300 mm Aeb-l spacer with camatillo handle. The drawing will take place on instagram live at the end. All proceeds will be donated to UNICEF to help the children in Ukraine. Link to purchase tickets: https://bensbites.square.site/product/ticket-to-raffle-for-ukraine-/3?cp=true&sa=true&sbp=false&q=false Link to my original IG post: https://www.instagram.com/p/CbQFNLvup-a/?utm_medium=copy_link note edited to fix link. Please like and share this.
  6. I don’t use mine much. I have had success banking the lump inter a heat deflector
  7. Welcome. Stop by and introduce yourself. i would suggest you need to experiment with the setup that works for you.
  8. Seeking advice. My family is burnt out on smoked meat. I have slowed down cooking on the Joe… they have found a love for smoked cheese. After watching John’s video on cold smoking cheese, I am wondering what pellets everyone recommends? Thanks in advance. https://youtu.be/ZdEJXOSQ63c
  9. You are not doing anything wrong. Take the ikamand off to empty ashes. During beta testing the flap on the ikamand was damaged in some cases by slidding the ikamand over. That’s why the tabs are there.
  10. You should see the great Boston housing market.
  11. Thank you. I am flattered, I know I have been around here less these days. Welcome and happy?
  12. Very nice. If I had known I would have lent you a Kramer in AEB-L I am trying to sell. It’s a big 10 inch guy I picked up in a trade. Just not my cut of tea.
  13. Welcome, I am in Newton Mass. there are a few members closer to you. @prowe @Bgosnell151 @bostoncoffeeparty
  14. Newton here. Nice too see more and more New Englanders here.
  15. Welcome from the greater Boston area. Congrats!! Where are you?
  16. Has anyone tried the technique of “velveting “ tougher cuts of pork with baking soda water such as in this video? I have been around for a while and this is a new one to me. I have either missed something or this is a bad idea… https://weekendgriddle.com/boneless-chinese-spare-ribs/
  17. I think I picked up this in 2014. It was one of the first divide and Concure Joes in the US when KJ released the upgrade.
  18. Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. I haven’t used this BigJoe in a while, here’s some chicken breast on the joe!
  19. We can talk about deep, when you start making your own! I blame @ckreeffor starting me on this path! https://www.instagram.com/p/CIWSLTgjQ6L/?igshid=1dmjgo2aw5m7g
  20. I love thin hard blades! I have fell way way down the rabbit hole.
  21. I would loosely attach one side, then pull the other side until it fits over the bolt.
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