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Eaglescoutjb

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  1. Like
    Eaglescoutjb got a reaction from TKOBBQ in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  2. Like
    Eaglescoutjb got a reaction from gt_4me in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  3. Like
    Eaglescoutjb got a reaction from DerHusker in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  4. Like
    Eaglescoutjb got a reaction from Edsland in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  5. Like
    Eaglescoutjb got a reaction from freddyjbbq in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  6. Like
    Eaglescoutjb got a reaction from CeramicChef in Home made smokers in Scotland   
    I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge.
    The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great.
    He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build.
    I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.




  7. Like
    Eaglescoutjb got a reaction from Ben S in KJ Classic lid won't open   
    I got the lid open this morning. I used a utility razor to loosen it a bit and a stiff putty knife to pry it open. No damage to the ceramic. The gasket is shot but I'm not going to replace it right away.
    Thanks again for all the great advice.
  8. Like
    Eaglescoutjb got a reaction from TKOBBQ in The Honey Bastard Pizza   
    This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available).
    I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/
    Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes.
    Family loved it. It had a nice sweet heat but not too hot.

  9. Like
    Eaglescoutjb got a reaction from CeramicChef in The Honey Bastard Pizza   
    This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available).
    I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/
    Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes.
    Family loved it. It had a nice sweet heat but not too hot.

  10. Like
    Eaglescoutjb got a reaction from Ben S in The Honey Bastard Pizza   
    This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available).
    I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/
    Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes.
    Family loved it. It had a nice sweet heat but not too hot.

  11. Like
    Eaglescoutjb got a reaction from Jack. in The Honey Bastard Pizza   
    This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available).
    I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/
    Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes.
    Family loved it. It had a nice sweet heat but not too hot.

  12. Like
    Eaglescoutjb got a reaction from Spicoli in The Honey Bastard Pizza   
    This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available).
    I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/
    Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes.
    Family loved it. It had a nice sweet heat but not too hot.

  13. Like
    Eaglescoutjb got a reaction from Aussie Joe in Honey Bastard Pizza   
    While visiting Dallas, I discovered an awesome pizza place called Cane Rosso. We had a Honey Bastard Pizza with homemade mozzarella, honey habanero, prosciutto crudo and bacon marmalade. I've scoured the web for instructions to make myself. Does anyone have a recipe to share?
  14. Like
    Eaglescoutjb got a reaction from ScoutHikerDad in Honey Bastard Pizza   
    While visiting Dallas, I discovered an awesome pizza place called Cane Rosso. We had a Honey Bastard Pizza with homemade mozzarella, honey habanero, prosciutto crudo and bacon marmalade. I've scoured the web for instructions to make myself. Does anyone have a recipe to share?
  15. Like
    Eaglescoutjb got a reaction from Dub in Do you like your Kick Ash Basket?   
    I've owned mine for a year and give it high marks. It makes clean up a breeze between cooks. Just lift out and shake (cooled of course) the dust. It does enhance airflow because it creates a small space between the basket and the fire box. The guy who makes them said some people remove the iron grate and just use the basket for even better air flow.
  16. Like
    Eaglescoutjb got a reaction from Dub in High-que or Kick Ash?   
    Kick ash is one of my best additions to the KJ. If I really want to jack up airflow I remove the iron fire grate and just use the kick ash. Not to mention really easy cleanup.
  17. Like
    Eaglescoutjb got a reaction from Nick2cd in High-que or Kick Ash?   
    Kick ash is one of my best additions to the KJ. If I really want to jack up airflow I remove the iron fire grate and just use the kick ash. Not to mention really easy cleanup.
  18. Like
    Eaglescoutjb got a reaction from CeramicChef in Time to replace my grill grate   
    CC: I currently have the original SS grates. They are beginning to show some wear and was considering an upgrade to CI grates. After the comments that are all basically saying the same thing, I'll stick with SS.
    I have a Bayou Classic CI reversible griddle that I love to use. It does take some effort to maintain though.
    Grill Grates are definitely high on my shopping list.
  19. Like
    Eaglescoutjb reacted to dsarcher in Time to replace my grill grate   
    I agree with CC, CI requires more maintenance than I am willing to do.
  20. Like
    Eaglescoutjb reacted to CeramicChef in Time to replace my grill grate   
    I've got Stainless Steel grates and wouldn't trade for them. CI is overrated in my opinion. It has a cache that to me, simply isn't warranted. CI is a PITA to maintain in a high temp environment like the kamado used for sears, pizzas, etc. Get some Grill Grates, some stainless steel grates, and simplify your life. Get a CI skillet or two or a griddle if you really like to cook in CI.
  21. Like
    Eaglescoutjb got a reaction from CeramicChef in A couple questions for you kj owners   
    I use a 16" CI Bayou Classic skillet on my KJ classic. I don't have an infrared thermometer so I run my grill surface temp around 450. At that temp I get a nice crust on my burgers. Much over that and things begin to burn.
    In regards to grease I have the same issue. My skillet is circular with a a small lip so grease really builds up. I have found my only option is to carefully remove the (burning hot ) skillet with welder gloves and dump the grease into a container. In no way ideal. Even with gloves it's HOT! I'm open to suggestions.
    I found the gasket replacement to be a very time consuming process. The glue that held the old gasket was stubborn. I used the wire drill brush quite a bit to to remove the old glue. Next time I'll take more time and saturate the old felt with acetone as part of my prep. I rushed the acetone step the first time. My advice is to be patient and give yourself lots of time.
  22. Like
    Eaglescoutjb got a reaction from Oly Smokes in A couple questions for you kj owners   
    I use a 16" CI Bayou Classic skillet on my KJ classic. I don't have an infrared thermometer so I run my grill surface temp around 450. At that temp I get a nice crust on my burgers. Much over that and things begin to burn.
    In regards to grease I have the same issue. My skillet is circular with a a small lip so grease really builds up. I have found my only option is to carefully remove the (burning hot ) skillet with welder gloves and dump the grease into a container. In no way ideal. Even with gloves it's HOT! I'm open to suggestions.
    I found the gasket replacement to be a very time consuming process. The glue that held the old gasket was stubborn. I used the wire drill brush quite a bit to to remove the old glue. Next time I'll take more time and saturate the old felt with acetone as part of my prep. I rushed the acetone step the first time. My advice is to be patient and give yourself lots of time.
  23. Like
    Eaglescoutjb got a reaction from ckreef in Tried Ckreef's dough   
    Thanks ckreef
  24. Like
    Eaglescoutjb got a reaction from CeramicChef in Filet Mignon cook suggestions   
    I bought a few filet mignons on sale at Sams yesterday. I'm looking for suggestions on how to cook. They're about 1 1/4 inch thick. I have done several reverse sears with other cuts so that's where I'm leaning. I'd like to know the gurus thoughts on the matter.
  25. Like
    Eaglescoutjb got a reaction from HighRock Heat in Burgers on the CI skillet   
    I took a chance on a CI skillet for Christmas. I've seen so many stories and pictures from you gurus about cooking burgers on CI. Wow I am not disappointed. The best part was the crust created during the cook. These are the BEST burgers I've ever had. If you don't have a skillet yet go buy one. This is a Bayou Classic 18".
    Simply used 80/20 chuck and dusted with Southern Flavor. I find this good on any piece of meat. Cooked direct at 500 for about 5 minutes per side. Plated with grilled onions and portobello mushrooms and smothered the burger in homemade guacamole. Lo carb style.



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