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Timtogrill last won the day on February 12

Timtogrill had the most liked content!

About Timtogrill

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  1. With the Joe in the background you can really see the size of that hunk of meat......I too am jealous! Great looking cook
  2. Yeah congrats! Your really gonna enjoy all that room. You mentioned the casters, they are rated for that much weight? Last thing you want is one cracking and.......well you know, just get that baby in something nice and safe soon as you can.
  3. The only thing that would make sense to me is tf the used lump has burned some then it is no longer as big as it was. But if you knock off the ash and fill the firebox to the same level as you did with new lump I see no reason why it wuld burn different or shorter time....just my thought.
  4. Anyone tried the Vision lump from Sam's? RO is nowhere to be found anymore here in north west TN.
  5. Highly recommend. Only thing I'll do different next time is trim off some of the fat.
  6. First rack of lamb cook on the kamado. This was the most tender, flavorable, juiciest meat I've ever put in my mouth. Cooked indirect to about 100 degrees internal then direct to 130. Maranated in Dijon mustard recipe for a few hours that I found here on the forum.
  7. My dad made this out of oak. Not that I don't mind spending the $ on the original but this one will have a greater value to me, my dad is 89 years old and still able to make things like this, from a picture I showed him.
  8. @CeramicChef Ok, so only dangerous if misused by user. I've been using those things for 20 years and like them for fire starting but it has a safe place to go after coming out of the grill. I couldn't use it on L&S on the Akorn because like you said it would lite to much lump. Even leaving it in only 3 minutes was to much but not the case with Primo.....use it on every cook.
  9. I should have finished my post with "I wish I would have keep the Akorn for those quick small cooks. I would never think about going back to Akorn and giving up the Primo.....ever! I understand there's more mass to heat up, new that before moving to Primo. Didn't mean to sound like I was complaining about how much lump I'm using or the amount of time it takes, heck I'm usually disappointed when the cook is over I will search for your post on electric starters, never new they could be dangerous.
  10. I used the cotton balls for low and slow when I had the Akorn but now I have the Primo XL it seemed to take way to long to get to a 250 temp, so I've just been using the iron. I'm sure my lump has doubled from the Akorn days.....kinda wishing I hadn't sold it, those things heat up so quick and with very little heat source.
  11. Never thought about that, good point. I always use an electric iron, just leave it in shorter amount of time if I'm doing low and slow
  12. Yeah your right it does. Most working gurus like me probably reserve the long cooks for the weekend so are doing the higher temp stuff during the week I guess.
  13. Since the middle of February I've went through 1 35# bag of fogo, 2 35# bags of jealous devil, 1 20# of primo, 2 15# of royal oak. Ran out last night......fogo arrived today just in time. Wondering home much some of you gurus go through that grill more than I do. Anyone keep up with it? Only reason I know is I got new kamado in February and loaded up on lump.
  14. Whew.....me too! I was hoping I wasn't by myself LOL. We were playing the dating game a few weeks ago and one of the questions was "what does it take to get your husband going" my wife's answer was "start talking about grilling/food"
  15. I tell myself every time I cook ribs to wait until the kamado gets stabilized @ 250 let the smoke die down some then put the meat on. What do I do? As soon as it hits 200 and I see all that smoke rolling I throw the meat on......somebody stop me and say be patient son