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SmallBBQr

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SmallBBQr last won the day on March 27

SmallBBQr had the most liked content!

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  • Gender
    Male
  • Location:
    Alberta
  • Grill
    Big Steel Keg

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  1. I've always found "new" seasoning is not as non-stick as "earned" seasoning. The more I abuse it, the better and tougher it seems to get.
  2. Cast iron not being a good conductor is true in a "scientific" sense, but put a cast iron pan over medium-high heat and let it heat up a while, and every surface of the entire thing will be more than hot enough to season in no time... You are NOT going to have cool spots. Maybe "cooler" spots, but don't think that matters. All balances out in the end. I'm sure if your goal is to get the perfect "YouTube" seasoned pan first time on every surface, an oven is a great way to go. My cast iron is used almost daily, and from sanded smooth bare metal to completely seasoned on every surface does not take very long. Nothing special done...just cook. It often goes into the Keg, burns off bottom seasoning, and frying in it again a couple times puts it back...don't really think too about it much. It's dark, shiny, and incredibly resilient and non-stick. It also goes into a sink of water now and then, I use soap on it (hate the fish taste residue!!) etc. Pretty well ignore every cast iron "rule" out there. It was my parents, and not sure where they got it, but it's at least 60 years old... My only complaint with this pan is that the middle is slightly raised over the edges. I think this is from being scrubbed about a million times so the metal has worn down around the outside, but not in the centre. The outside/bottom is perfectly flat, so it's not bowed....I need to get out a grinder and wear down the middle a bit.
  3. It could be the temperature.....on the stovetop, the pan is likely quite likely to be in the 550 - 600 range I would guess from past temp readings. I've done some oven seasoning in the past and my (gas) oven was at 550 doing it...
  4. I'll have to try that for a good even base seasoning. Sounds promising. I've been using fried potatoes. I crank up the heat and keep throwing in potatoes cubes until they are good and crispy (overly cooked for eating - almost burnt). Then scrub pan and repeat a few times.
  5. i can scrub with chainmail and the seasoning on mine doesn't mark up at all. You likely aren't getting a true bond. I stovetop season my cast iron and steel pans.
  6. I love my baking steel....sears a great steak too! For pizza, raise it up with an air gap above another stone/heat shield....it will stop the burning problem.
  7. Been using this one for years (though I've long since converted to using a steel one!) https://broilkingbbq.com/en_ca/accessories/pizza/grilling_stone/ You can find them pretty inexpensive time to time. Thick, heavy duty....
  8. I was looking at a Blaze as a replacement for my Keg when it goes to rust heaven (the stand is rusting, the keg itself...not so much!) for the reason that it is not insulated. If I ever found a great sale on one...I'd probably grab one. The only concern I have about the Blaze is the somewhat off-standard grate size, but not sure how big of deal that is though to be honest. Not overly concerned about the shell getting hot. Lived with un-insulated BBQs etc for 50 years and don't ever recall anyone ever getting burned by one. That said....there are quite a few times that 24" grate would have come in handy over the years! Who knows...maybe the Caliber is more stable at low temps though...I've just never seen feedback from anyone that has one. They sure are nice to look at...local BBQ dealer has one in the showroom and they seem very well built.
  9. Be careful with highly insulated grills. My keg is super-insulated as well, and maintaining enough combustion to get enough good clean smoke is challenging while also simultaneously keeping low temperatures. I could maintain a 225 temp in my keg with a baseball size piece of lump if I wanted to, but it doesn't produce enough clean smoke...only smolders. Keeping a tiny fire often results in it either going out, or a slight draft catches another bit of lump and the temp goes up higher than desired. It sounds great in marketing, but in practice the results are not always so good....a pit that requires a "predictable" and consistent amount of burn is more important to me than efficiency.
  10. Personally, and probably going against everyone else thinks, go look up the Harry Soo SlapYoDaddy BBQ on YouTube where he does it at much higher temps....brisket is just as good, much faster, and you don't lose any sleep. I'm a convert.
  11. Damn, I wish I could get that up here....FOGO almost impossible to find.
  12. Been using MAPP or Propane for years. Tried numerous other methods, and I just keep coming back to the torch.
  13. Since getting a baking steel, I've never used a ceramic stones as the top stone since. Pizza crust is amazing. I also use it for smash burgers, searing tuna, searing steaks....you name it. Also works great in the oven.
  14. Thanks for the heads up. I have not purchased blue bag RO in years as find it absolutely disgusting. My latest few bags has been the Vision lump...only place I have found it is at Home Depot. I might try pick up a bag of the Master Chef and see how it compares.
  15. SmallBBQr

    Wood Chunks

    I use whatever brand I can find at Lowes, Home Depot etc, as here in Alberta, there is not much hardwood locally that grows. Various brands of mesquite, cherry, apple, hickory. Can't say I've noticed any difference between brands. I place my lump UNDERNEATH my charcoal as I find it burns much cleaner than when I place it on top, but my Keg burns very little to maintain temp, so that might be more specific to metal/insulated kamados than ceramic.
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