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Gunzzz

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Everything posted by Gunzzz

  1. Everything worked out great. The weather turned out to be a average at best, my butts were done at about 3:00pm, 8/8.5 hrs at 270, foiled at 165. Using the Setzler famous pork rub, came out delicious. No pics to speak of there were too many waiting, hungry people milling about for there share.
  2. I have a two pronged approach. A rain cap over the vent and a patio umbrella built into the BBQ side table.Add a small cooler and some well hopped beverages and the hours will fly by.
  3. Considering the amount of smoke that rolls through their place, it's a small price to pay......
  4. It's supposed to rain like a $!$!%# tomorrow what better thing to do than cook 3 butts on the Big Joe. Two for the neighbours and one for us......it's all good.
  5. Fwiw, I think the broilking stone is the best bang for your buck out there. Top quality and low price. To answer a previous question about the ribbed underside........Panini, oh yea!!!
  6. Just got a knock on the door, 2 more bags appeared. I'm now fully stocked for awhile, about 300lbs of Basques, Maple leaf and Quebracho....ready for summer, just add meat.
  7. Thanks for that. Like most things legal, it's never black and white but some dulled out shade of grey. If I'm ever getting car jacked and threatened I'll try and remember to pick my hammer out of my tool belt on the seat beside and crack the dude with it rather than reach into my pocket for my knife.....maybe it'll save some legal fees.
  8. Buck Vantage Pro. S30V steel. I use it all the time at work, I'd feel naked without it. I certainly don't feel like a criminal. Isn't Bosco a police officer?? What's his opinion??
  9. I've had three cooks with this lump since it arrived last week. It's impressive stuff. Nice sized chunks even a few that were too big that needed to be broken down a bit. It burns a long time. I haven't weighed, timed or done anything scientific but it's obvious by the amount of lump still left that it's very slow burning. It has a very light smoke profile, I mean it barely smokes at all (no sparking on light up either). After I lit it up, I went back after 5 min to see if it was actually still burning because I saw no smoke coming out of the Joe. To be honest though, I do love the light up smell of Basques and Maple leaf. Reminds me of camping as a kid since its the same native wood we would burn typically in a campfire. So you really get no additional smoke flavour from this stuff, but that allows you to really dial in your smoke with additional chunks of your favourite wood. Lighting up the lump the second time, it seemed to light faster and get hot faster than what I'm used to with previously burned lump. At $1 per pound vs about $.70 for Basques, it's really a wash since the Quebracho burns so much longer. I think it may even be a little bit better deal if you're counting pennies...... and it's delivered to your door. I'll be buying more....
  10. Space lump......if there is life on other planets surely they have Kamados.
  11. I suggested to my wife we sell our excellent Dacor wall oven to fund further investment in Kamado research. Apparently this is not going to happen anytime soon......
  12. 16 hr butts, really?? I've been Kamodo..ing almost a year only ever came to about half that length on an unfoiled 8 pounder. I here of these long cooks but from my experience it just never happens. Typically butt for me is around 6 hours with foiling at 165 and cooking at at 250-270. Is the envelope pushed in both directions, say a monster butt cooking at 225 to get those times?? I've only done one brisket....it was lack lustre and stupid expensive.
  13. I've got my 2nd annual Porkfest coming up so I think this will work well for the long cook times with a bunch of smoking wood added. I'll give it a go this weekend and experiment a bit and post my impressions.
  14. Fwiw, I suggest getting outside and leave the treadmill for poor weather days. You'll find your speed and distances improving without actually trying due to nicer conditions and a more pleasant experience. Also if you have trails around, getting off hard surfaces is easier on the body.
  15. This is weird. Ordered this http://www.amazon.ca/Quebracho-QHWC40LB-40-Pound-Hardwood-Charcoal/dp/B009P166SK/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1431460087&sr=1-1&keywords=quebracho But got this....Fogo Quebracho. It looks like very serious charcoal. What the heck, it came in two days free shipping I'm sure it will burn forever. I'll post the results after a couple weekend cooks. If you look closely the font and info is all the same, I guess the original picture is not the most up to date bag. p.s sorry about the sideways picture, no idea why it flips like that.
  16. I remember seeing one in my Kamado shopping days (daze) before settling in on my big joe. It looked quite nice, although I thought the wood chute tube thing was a bit gimmicky. The stainless stand was impressive and I don't remember it being priced out of the norm. I just figured it was better to go with a company better represented in the field where service and warranty track records are proven.
  17. Fwiw, I reverse sear only to add a nice smoke punch to my steak, usually mesquite. Otherwise I would just grill direct.
  18. I usually keep it at around 225-250 indirect using the divide and conquer keeping the meat on the cool side for a longer slower smoke period till about 110 internal temp. Take them off, tent them, remove the deflector, then crank up the joe. A quick sear once the grill is very hot . It takes very little time to finish up.
  19. Damn, now that's pizza.....worthy of further research and trials. One of my favourites pizza's is made by my B.I.L.'s mother. She's Italian and about 80 yrs old barely speaks passable english. She's from Calabria area and it's just a medium thick dough lightly sauced and lightly cheesed but, it's incredibly flavourful, light and extremely addictive. You could keep eating until you bust.
  20. Other than a few Maple Leaf and one Dragons breath, I use the Basques all the time. It's price and quality can't be beat in Ottawa at Costco. Yeah I can pay much more to get longer burn and bigger chunks elsewhere but really I'd rather put the extra cash into better quality meat. I'd rate Basque a solid 7/10. Maple leaf a little better 7.5-8/10. Dragon breath was a nice burn but lots of ash.
  21. I shove an old hair dryer into the air intake. Full blast no heat, it really supercharges the charcoal fast.
  22. Sounds like you need to visit Chicago The perfect response! Ok so what makes a Chicago style pizza, a Chicago pizza?? I have no idea how the legend was born.
  23. Let's not get our panties in a knot....The thread was meant to challenge, annoy, cause chaos and general mayhem, all in the pursuit of better pizza. A very worthwhile cause imo....
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