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bosco

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Everything posted by bosco

  1. bosco

    Been a bit....

    Carpet and seats are installed and we drove it for its first drive since 1996. needs a tune up, oil change and we now have a small oil leak. It also has an aftermarket exhaust that is seized on. We drive it to the shop Monday for some mechanical work!! but.... it’s road worthy and insured and appraised way higher than we had expected
  2. bosco

    Been a bit....

    it’s the original motor for this car 1500cc
  3. bosco

    Been a bit....

    It is a work in progress lol
  4. bosco

    Been a bit....

    So we have been busy over the past few months since we got her home. first thing we added all of our exterior trim, emblems, bumpers, mirrors, a second antenna as the first one was installed incorrect and we broke it. this car did not come with a stereo when it was built in 68 so we added an original 68 stereo and speaker. the wiring was a total mess. We ended up with a new panel, switches and relays and we were chasing wires for weeks until everything was finally sorted out. We had alignment issues with the front hood as it was after market and we
  5. bosco

    Been a bit....

    I haven’t updated this post in a while. We completed the body and paint work a few months ago. put on a new windshield and reinstalled all of our glass. fenders and running boards installed. we will have our hands filled with re-wiring the car. My dad has his electrical ticket so we plan on doing this ourselves. As you can see the wiring looks like a birds nest right now.
  6. the manual use to recommend a full wet cloth wipe down after burn in. There is a ton of oil that gets burnt off and it leaves a dry residue that will likely blow around. The drip liners are ok but personally I find that the edge on them prevents the grease from flowing into the grease trap. Foil is clean and works great. next cook to avoid any smoke flavour preheat grill to 375-400 and put the meat in. You likely tasted the burnt off oil profile in the meat. Almost like a creosote flavour in the meat. I can honestly say that I have never had better chicken s
  7. @keeperovdeflame A few things about your burn in. When I did my burn in they recommended 500° for 30 minutes. Is this 350° in their literature now? did you wipe the grill down after the first burn? Now for the cook part. Did you put the chicken on and bring to 400° or did you put the chicken on after 400°? I ask because much like your clean smoke from your Kamado, a traeger is very much the same. Anything over 350 burns very clean with very little smoke. Using the pellets that you used are mild and I’m a bit surprised to hear that it was too Smokey for you.
  8. may I ask how you cooked the chicken. I can avoid smoke all together on chicken. Perhaps I can help you tweak your cooking method for spatchcock
  9. a charcoal grill is an excellent combo with the pellet grill. You will find that a pellet grill can do most everything great. I don’t use my kamado much at all these days but I fire it up once and a while for charcoal flavour. I may end up losing my kamados at some point and picking up a cheap Weber kettle for the days that I feel like charcoal. @keeperovdeflame how did you find the flavour? I was surprised on how well the traeger cooked chicken. It’s the only way that I cook poultry now. @shuley honestly, a pellet grill isn’t for everyone, but like @keeperovdeflame
  10. You are going to love the timberline 850. It is the perfect size and my current daily driver. Upgrading to D2 was my best decision. I love the new variable stage motor. Having my first auger jam a week ago was an easy fix with a push of the button. No more disassembly. the double wall steel, upgraded door gasket and beefed up stainless grills makes the decision a no brainer as long as it’s affordable for you. I love the Kamado, however; I have only used it twice in the past year. my advice to you is maintenance. Create cleaning habits now. Get a small sho
  11. bosco

    Been a bit....

    Paint was finished today. Now they will start sanding and buffing. Should get it back in two weeks I am guessing. Then our work begins again
  12. bosco

    Been a bit....

    Thanks all... this is more an opportunity of creating memories with my dad now. I feel blessed!! A few updates ...
  13. Been a bit absent lately..... but for a good reason!! Ever since I can remember, my dad has been bringing home cars to tinker with in the hopes that I would take a project on with him. When I was younger, I always seemed to have a million other things to do other than hanging out with my dad. Of course as you get older in life you realize that each day that you have with your parents is a gift. My dad has always loved muscle cars, however, we both seem to love Classic VWs. My dad has brought home at least a dozen. When I was 15 we had 2 1974 super beetles and I really
  14. Thoughts and prayers friend. We went through this with a close family friends son a few years ago. Can’t imagine the stresses on your family and I’ll pray for your family
  15. welcome to the forum. Check out the introduction section and tell us a little about yourself!!
  16. interesting but I think that you are wrong... traeger gourmet pellets for example in Canadian dollars is far cheaper than average cost charcoal. Lets do actual examples of cost break down Traeger Costco gourmet blend 33 lbs @ 25.99 a bag equates to .787 a lb. so we will call it .79 a pound. Traeger regular bag of pellets 20 lbs at 22.99 a bag equates to 1.149 so we will call it 1.15 a pound. Now in canada i prefer maple maple leaf lump charcoal 17.64 lbs for 21.99 a bag equates to 1.246 so we will call it 1.25 a pound.
  17. Curious why you think pellet efficiency isn’t good on the timberline? I can tell you that my trageers have literally replaced every aspect of my cooking needs with the exception of open fire char on my steak. I cook 375-450 almost exclusively on my Timberline. The timberline is double wall steel with an oversized door gasket. The new D2 motor has a multi speed drive that is able to quickly recover temps and maintain heat within +/-5°
  18. With the new Timberline D2 I can average pellet consumption based on the hopper sensor. My last rib cook I filled the hopper up to 90% which was 22.5 lbs. my cook was 225 for about 6 to 6.5 hours. I flattened the pellets let’s in the hopper to get an accurate reading. My sensor was reading 70% I am not sure of the % increments, however I would think that it is fairly accurate. So 20% pellet consumption at 6 hours with a starting weight of 22.5 lbs means I used 4.5 lbs. 6 hours 4.5 lbs is burning less than a pound an hour. .7
  19. welcome back to the traeger game!!!
  20. Imagine cutting one inch off of a straw and sliding over the probe. I can’t seem to find the photo but it looked easy and guaranteed solve the guy said
  21. I saw an excellent work around for this grill. Take a piece of foil approx 1” wide and wrap it around the thermostat probe a few times. Imagine making the probe extend 1” further into the grill this way. Milk try and find the post to borrow the photo. Buddy said it was an immediate and simple fix for now
  22. What model do you have?
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