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SmallBBQr

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SmallBBQr last won the day on September 18

SmallBBQr had the most liked content!

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  • Gender
    Male
  • Location:
    Alberta
  • Interests
    Camping, BBQ, Metal Detecting, Solar Energy, The Nissan Frontier
  • Grill
    Weber Summit

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  1. Yes. Lid closes fine. As the blackstone has some ridges on the bottom to prevent warping, I just sit it on top of the extra charcoal grate and it works perfectly. That said, I also have a 3/8" thick grilling steel (16" diameter) that I use for pizza etc, and I actually use it more often now than the blackstone top....
  2. It's one of the main reasons I got rid of my Keg....it was waaaaay too efficient to smoke at anything under 275. But it could cook on a load of charcoal at 500 for hours too...
  3. Same....the odd high-heat burn off, but other than that, I use a bbqpic and a wadded up ball of tinfoil when the grates are still warm... (I have absolutely no affiliation with them....) https://bbqpic.com/
  4. Thanks....text is a bit crowded in there so my old eyes skipped right over that....
  5. VERY nice...I would live to make this...do you have more specific instructions/recipe?
  6. In my experience, and especially when higher volumes and timing are a concern, I would not concern myself with a 100% kamado cook start to finish. No one will detect any difference in the end result and the added risk, stress etc. is just not worth it IMO. Place all the butts on, stacked or whatever works, and get a good smoke going for a nice initial smoke - maybe even up to stall temps - 160ish. Could even use a bit higher temp - 275ish to help avoid uneven temps etc. Then, instead of trying to complete them completely in smoke (they only take so much anyways), I would transfer them to a larger pan(s) and go to braise mode in the oven...a much more reliable method, less stress etc. Save all your drippings from the initial smoking to add to the pan to get more flavor (even use a water pan and drip tray to avoid scorching) and add some additional liquid for braising, and toss them in a 350 pan in the oven tightly sealed until they are fall apart tender.... Done single roasts this way numerous times and always delicious.
  7. Should be able to five Ruth's Chris a run for their money!! Can't wait to see the results.
  8. I've looked at the soapstone options over the years, but every time I bring out my 3/8" grilling steel, it chases any thoughts of adding to the accessories pile away. It get's used for so many things, and completely indestructible - just seems a better investement to me. While I have no direct experience to comment on your questions, from any picture/video I have ever seen, the sear on soapstone is no better than from any other searing surface.
  9. Alternatively, go find a local pottery studio, and ask/pay someone to make you a custom piece. Pretty simple to do, other than perhaps the color matching. It is the most basic shape to craft.
  10. Cooking in tortuous weather is a matter of necessity here. Though, what some might call tortuous, we just call "nippy".
  11. I hear you....a nice Wednesday night shot of bourbon to start a 17 day holiday!!
  12. Have had both metal and ceramic kamados through Canadian (low as -35C) Alberta winters with no ill effects, though I was always careful with the ceramics to heat them more slowly to avoid any thermal shock. Also made sure no moisture (from condensation etc) was left behind in case it froze - freezing water exerts a LOT of pressure if it seeps into a crack etc. Some folks have reported felt gaskets freezing their kamados shut. I often have to use a torch to open vents that are frozen shut though...
  13. Yup...briquettes, the manufactured char logs etc., all product a lot of ash. If your grill doesn't have a good ash management system, it can block vents during cooking, or just create a bunch more work cleaning up. Natural lump burns down more for sure. I use both lump and briquettes quite often in my Weber Summit kamado, but the ash management is great on it...just slide the damper lever a few times and dump the ash bin. Briquettes work amazing for producing a medium-high heat without going nuclear - old "kettle" style grilling.
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