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Posts
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About MtbChip
- Birthday 02/03/1958
Profile Information
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Gender
Male
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Location:
San Diego, CA
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Interests
I enjoy the social arts of food, music and sport. Spending time in the garden, taking pictures and riding my mtnbike. Most of all, love my wife.
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Grill
Kamado Rocket
Recent Profile Visitors
3,781 profile views
MtbChip's Achievements
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MtbChip reacted to a post in a topic: New take on Pan Roasted Brussels sprouts.
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A.O. reacted to a post in a topic: Chicken wings--best recipe??
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daninpd reacted to a post in a topic: Help. I don't like smoked foods
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1) Quality fuel is #1 2) Do NOT close down your "top vent" before your bottom vent. If done, it will "drop" the exhaust back down on your food and drop nasty flavors (soot and waste exhaust). Start your cooker without food inside and wait until your fuel (charcoal) is up to heat and has burnt off some of the "uncarbonized" fuel. Keep at it!
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MtbChip reacted to a post in a topic: Help. I don't like smoked foods
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MtbChip reacted to a post in a topic: Help. I don't like smoked foods
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MtbChip reacted to a post in a topic: Super long cook, why?
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MtbChip reacted to a post in a topic: My first attemp at low and slow ribs.
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My first attemp at low and slow ribs.
MtbChip replied to baileybbq's topic in Kamado Cooking and Discussion
Great job! Sometimes patience is the best ingredient. -
MtbChip reacted to a post in a topic: I am doing something wrong
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DanSchlim reacted to a post in a topic: Wood chunks under lump charcoal?
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MtbChip reacted to a post in a topic: Unhappy With Charcoal Flavor
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Scott Roberts reacted to a post in a topic: Wood chunks under lump charcoal?
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MtbChip reacted to a post in a topic: Best Kamado cookbook?
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MtbChip reacted to a post in a topic: Best Kamado cookbook?
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Wood chunks under lump charcoal?
MtbChip replied to DanSchlim's topic in Kamado Cooking and Discussion
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Wood chunks under lump charcoal?
MtbChip replied to DanSchlim's topic in Kamado Cooking and Discussion
I do the same as SmallBBQr. I also use a "smoke bomb", placing the smoke wood products into a 8"X2" long stainless steel pipe nipple. Caps on both end, one side has a 1/8" hole drilled thru for the smoke to escape. Makes for a clean smoke aroma & taste on the food (instead of tasting like a forest fire) -
MtbChip reacted to a post in a topic: What Kamado Grill is best?
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Thinking about entering a local BBQ competition in March
MtbChip replied to Burntweenie's topic in The Cooler
I participated in one several years ago. Simple summary: People playing/manipulating with food, stuff you'd NEVER serve your family or guests. Go have fun! -
CentralTexBBQ reacted to a post in a topic: What are your other hobbies and interests?
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Fantastic! 275°, perfecto!
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Tioga reacted to a post in a topic: What are your other hobbies and interests?
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Rob_grill_apprentice reacted to a post in a topic: What are your other hobbies and interests?
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TKOBBQ reacted to a post in a topic: What are your other hobbies and interests?
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Hobbies include: Gardening (both edible & non-edible) & travel. I read a LOT of non-fiction about our world ( I have a degree in Geography & Economics). Needless to say, I work hard at making fine food in my Kamado as well. I weighed 155 LBS when I got out of high school (1976), now a fit 165 lbs. My BIGGEST hobby is riding my mountain bike. Fortunate to live in LowSoCal, so it's just about year round without weather incidents. Next big epic trip is to go back to the Copper Canyon deep in the Sierra Madre of Chihuahua MEX. I will ride from Urique to Batopilas (look it up on google map). I'm pretty sure if I didn't ride the way I do, I'd be a fat man.......
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Vanole reacted to a post in a topic: How Low Can You Go?
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Making a brisket once, I've matched the Franklin BBQ tie of 21 hours at 225°. The coal basket had some more fuel to burn! Turns out I believe brisket at the 240°-250° range for 15 hours is the magic time & temp combo for me.
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PHEAD reacted to a post in a topic: Hello from San Diego
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Forty pound bags of Oak/Hickory mix.
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Welcome to another San Diegan! Difficult to find quality lump charcoal here, so I take a couple of pallets of cooking coal from CalChar in L.A. shipped here. If you want a few bags on my next order ( I'm down to 5 bags, should last a bit), let me know! chip@sandiegoproperties.us
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Charcoal Question
MtbChip replied to toddwchandler's topic in Char-Griller AKORN Kamado / King Griller
I use a 1/2" screen to remove the "fines". I then use those small pieces that fall thru in my garden. Mix with the compost. BTW: I also use a R.O. product called NatureGlo. It comes in 40# bags. I NEVER use briqs, esp Kingford. Smells terrible and imparts a nasty taste on the food. -
Like a runaway train.... Once the cooker reaches 50 degrees UNDER the target temp... shut it DOWN to a WHISPER of air going in the bottom vent and same on top. If you shut down "too hard", that's is when the cooker will "reverse flow" and render the food tasting like a campfire. Just make sure the air is always going up and OUT. The trick is the super super slow whisper slow you need to be escaping from the top vent.
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What are you cooking for our nation's birthday?
MtbChip replied to TexasBlues's topic in Kamado Cooking and Discussion
6 racks of "Saint Lewie" style ribs. This year slathered with JERK seasoning (because that is what I think of the POTUS, a real jerk!). -
I got my first Kamado from R. Johnson in 2004. What a game changer it made for us and the quality of cooked foods!
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NatureGlo by Royal Oak. I buy 40# bags (one pallet a year). Oak and Hickory and the occasional rock or two.