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Posts posted by bosco

  1. Royal oak red is by far the best charcoal I have used.  I don’t care about the size of it as it burns clean and smells great. With the US border shut down I haven’t stocked up.  

    my equally favourite Canadian brand is Maple leaf lump. Someone on the forum let me know that they are back up and running after a factory fire shut them down for two years.  

    me I have tried about every brand you can imagine.  These are my go to bags all day everyday 

  2. On 11/4/2020 at 8:42 AM, JeffieBoy said:

     If you are up for a short drive:  https://www.dipietros.ca

    it’s about a 35-40 minute drive from the Mattamy Velodrome up Derry and Hwy. 97.  They had Maple Leaf on the weekend and as the old commercials used to say, “It’s worth the drive!”


    Do you recall the price?  I may swing by on the weekend

  3. 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!!




    it’s road worthy and insured and appraised way higher than we had expected 



  4. On 5/29/2020 at 1:07 PM, Scott Roberts said:

    Late to the Party, love me a good looking bug! How many cc's is the engine and have you thought of using a porsche engine instead of the stock engine?



    it’s the original motor for this car 1500cc

  5. 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 spent a great deal of time getting it set. Still a work in progress, however; it locks now and latches.  

    installed the dashboard and all components and we have a working radio finally. 

    we added tar sound proofing kit to the floor and trunk.  And this week we started putting the interior trunk together.  

    we should have all of the carpet installed shortly  and we will be installing the seats.  They could be resorted, however; dad wants to keep them as is for now.   We have an appointment with an interior upholstery guy in a few weeks to patch a few parts.  

    we spent the past two weeks looking for a passenger foot rest that needed to be installed prior to the carpet installation.  We found one finally so we can proceed with the rest of the carpet kit.  














  6. 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. 




  7. 1 minute ago, keeperovdeflame said:

    On the burn The manual says to start at 350 for 20 minutes and then go 500 for30 minutes. I think I stayed at 400 425 for about 45 minutes to an hour. I put the chicken in following the burn in. So I did not wipe down the grill. maybe that was a mistake? Also I have not wrapped the deflector plate with foil, thanks, that sounds like a good idea. I just put one of those custom size  drip pads, that came with the grill, over the deflector. I did wipe everything down, and clean the fire box and bottom of the grill, with my ash vac after my first cook. Thanks for your help. Maybe it was smokey because of the way I dd the burn in. 

    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 since getting into the traeger.  

  8. @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. 

    A different flavour profile will come out 100%.  But you should be tasting a cleaner flavour overall.  Charcoal tends to dominate all foods for me now when I have it.  Doesn’t matter what temp I cook with it.  

    lastly do you foil wrap your deflector? I find creosote will build up quickly on the deflector so I always keep mine wrapped to avoid that taste from getting into the food 


  9. 2 hours ago, keeperovdeflame said:

    My spatchcocked chicken came out perfectly cooked and  extremely moist. The only downside for me was the level of smoke taste, which was higher on the Traeger.  I like the smoke on beef and pork, lamb and such  but I really like the clean taste produced in my kamado. Not that the Traeger chicken was not flavorful, because it truly was, but I just prefer the kamado chicken between the two. I did get some "Summer Shandy" blend pellets which are a combination of  Alder, Apple, and Citrus. I will try that on a chicken,  and see how I like it. The chicken I cooked previously was over Winemaker blend pellets which have some hickory, which is a bit strong on chicken. 

    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 

  10. 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 mentioned... it really is fool proof.  Keep it clean and it will reward you with worry free cooking and great flavour.  

  11. 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 shop vac to help.  Keep the deflector covered with fresh foil. 


    the Comments about lighter profile is true to an extent.  I would say it’s more of a clean smoke profile and you will need to realize that the removal of charcoal in a low and slow is a huge change.  

    learning to cook on the traeger is a bit of a curve.  I find that as the cook temp is a bit more consistent my cook times were slightly longer.  Also, learning how to do a super smoke at the start of cooks is a great thing.  

    An example would be a Boston butt.  I like to smoke at 165 on super smoke for an hour before I start cooking.  It allows for a heavy smoke penetration before you get going.   

    When I spatchcock a chicken I may do 165° on super smoke for 30 min before I start cooking.  

    any questions let me know.  I will be more than happy to guide you through it all.  


  12. 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 thought that I would get involved. Money and time never permitted and my dad let them go.  

    10 years ago my dad found a hidden gem.  An original owner 1968 convertible from California. Some guy that my dad new drove it back to Canada and began restoring it.  Before he passed away, he completed a full restoration of the frame.  He did a body off restoration on the chassis.  My dad ended up being able to buy it from another person that took over the garage. 

    This car had a special place in my dads heart. He buys and sells everything and never seems to keep anything for himself.  Well this lasted a decade.  He recently sold his 74 Dodge Dart swinger slant six and figured that it was time to jump in on the VW with both feet.  

    in my early 40s now I figured it was time that I too fulfilled his 30 year request to help tackle a restoration project.  

    sorry long winded I know....





    for the past 10 years this beetle has gone up and down the driveway.  It runs great but a total eyesore.  The original colour was Yukon yellow and someone sprayed it black after what we now know to be a result of some bad body work from a collision prior to the 90s.  

    We are not body work people and we found an excellent body shop to bring my dads dream back to life!!  


    And after 10 years of this sitting it was officially off for a new start....


    Turns out that we had more rot than we had expected and we found out that the front end was caved in from a collision and never repaired.  

    our fenders were rotted as well as the hood and front apron.  So we had to replace a bunch of parts.  We sourced New old stock items and were able to find 35-40 year old brand new parts. 







    after a month getting body just right and lots of metal added to some shady spots we are just at the painting stage.  

    The body shop messaged me yesterday to show me a teaser.....



    we went with royal red over the original Yukon yellow.  My dads favourite colour and quite frankly maybe mine too now lol.  

    We are going sometime next week to see the progress.  Can’t wait to see how this looks all corrected and brought back to life.  

    Still have a long road ahead of us to get this back to life, however, spending this time with my dad has been an amazing experience for me.  




  13. 4 hours ago, Charcoal Addict said:


    If you use Traeger pellets you’re at a $1.10 CAD a pound.  If you use any high quality brand, you’re at $2.00 a pound.  


    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.  


    Kamado joe big block lump 20lbs at 29.99 a bag equates to 1.499 so we will call it 1.50 a bag.  


    So pellets are literally cheaper in Canada where you and I both live.  


    What high quality pellet are you referring to at 2.00 a pound?   It’s not pit boss, lumberjack or bbqers delight.  So what ones are you getting this info from.  


    Low and slow and grilling I am averaging 1.2 to 1.3 lbs an hour and in winter Lowe and slow is about 1.5 to 1.6. 


    High heat isn’t that much worse from winter to summer in the timberline.  I will not make up numbers so I will give you accurate results in the fall and winter soon.  Currently in the warmer months I am seeing about 1.5 pounds an hour during high heat.  


    With the new pellet sensor it allows me to accurately measure my cost per hour.  


    In all honesty, who cares what you are burning per hour.  If you are worried about that, get a gasser as they burn under .10 an hour ....



  14. 23 hours ago, Charcoal Addict said:


    I prefer the Timberline for the extra Real Estate.  I would bet the Pellet Joe’s biggest advantage over the Timberline will be Pellet use efficiency.   


    If the pellet joe also has the hyperbolic insert, it would have an advantage in higher temp pellet cooks at the 400 F above mark.  


    I would never use a pellet grill to do cooks above 400 F.  To me, pellet grills are pure smokers and useless for doing searing and high temp cooks. 


    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°



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