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Panchango

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Panchango last won the day on January 21

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About Panchango

  • Birthday 06/21/1971

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  • Gender
    Male
  • Location:
    Eastern PA

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  1. Smoked a 2.5 lb rack of pork ribs yesterday while I worked in the yard. Rubbed with Texas Pig Rub and smoked at 250F with some cherry, they were done in just about 3 hours. I had to wrap them for a few hours until it was time to eat.
  2. Finish cooking them in a pot of wing sauce until they start falling apart?
  3. Nicely done. I have used the High Que gaskets in the past and they work great. I have a local BGE dealer and stopped in there for the gray gasket last time. It was easy to install and has held up reasonably well.
  4. I haven't been doing much with the kamado, but did smoke a couple of pork picnics yesterday. Before trimming they were both about 8lbs each. Seasoned with John Henry's Texas Pig Rub over night, then smoked at 250F for just under 12 hours until probe tender. I used wild black cherry and beech wood (both from my yard) for the smoke. Wrapped in foil and let rest in a towel lined cooler for about 2 hours. Only snuck a taste last night but was pretty darned good. Enjoy your day.
  5. Nice. I have my grandmother's BSR Dutch Oven and picked up an Wagner Ware skillet that I picked up in a thrift store for $20. The skillet has a slight wobble, but is glass smooth.
  6. If I use wood with chicken, it is a small chunk of cherry. I like the color on the bird as well. Most times, I cook chicken about 400F and don't use any wood. Every once in a while, i like to cook it at a lower temp and use just a little smoke.
  7. I wouldn't let the slight price difference steer your shopping. These can be lifetime purchases if maintained correctly. Regardless of which you choose, I would look at the features you want, the warranty, and then the price. Ceramic grills do break and replacing fire boxes can be expensive. Good warranty and support go a long way.
  8. Due to the winter storm, work closed at noon today. I really didn't have all that much to do after work and decided to bake a pie on the kamado. This was an apple pie with an oatmeal crumble topping. It baked at 375F for just under an hour. Thanks for looking.
  9. Last August, we rescued a very high strung scaredy-cat of a chubby senior Chihuahua named Chico. In 6 months, he has come a long way but still barks and growls at me when he hears my footsteps and asks to be picked up as well while growling at me. To say the least he has some issues, but who knows what he went through in his previous life. He is finally settling in to a routine here and feeling more comfortable. I just need him to not be afraid of the neighbor's cat...
  10. Great Looking Room.... No backgammon or Foosball?
  11. Thanks. I wish I could take credit, but it was all my cellphone. I just pressed the button.
  12. I prefer lump as it burns hotter and has less ash, but my father had no problem with briquettes for close to 50 years in his Imperial Kamado. When the Home Depot puts Kingsford on sale for half price, I have no problem buying it either. I primarily use it in my other grills, but if I run out of lump it goes in the kamado too.
  13. That looks tasty, Nicely done. How long did it take to finish?
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