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Rob_grill_apprentice

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Rob_grill_apprentice last won the day on February 15

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About Rob_grill_apprentice

  • Birthday 01/24/1966

Profile Information

  • Gender
    Male
  • Location:
    Edmonton, Alberta
  • Interests
    Grilling, and low and slow, soccer, and sleep.
  • Grill
    Kamado Joe

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  1. Rob_grill_apprentice
    The rain stopped the burning of the second stump, But you can see how much deeper I got into the root.
  2.    Rob_grill_apprentice reacted to a post in a topic: Kamado Joe Grill & Sear Plate
  3.    CentralTexBBQ reacted to a post in a topic: Burning out tree stumps
  4.    Rob_grill_apprentice reacted to a post in a topic: Burning out tree stumps
  5. Rob_grill_apprentice
    First burn done. I might have to burn again as rain put out the fire as it started to get down into root. Feels like charcoal.
  6.    CentralTexBBQ reacted to a post in a topic: Burning out tree stumps
  7. Rob_grill_apprentice
    That is why I use Kamado Joe starter or Looftlighter to light my charcoal. From my youth I Remember the taste of bbq lighter fluid and I would never cook over open flame made with lighter fluid.
  8. Rob_grill_apprentice
    Here is what it looks like at 31 hour mark. I took photo of Celsius and Fahrenheit readings.
  9. Rob_grill_apprentice
    Both were soaked with kerosene to ensure whole stump down into ground would burn out. Temp still hot. Stump getting lower, It looking like this process will take 48 hours or lower before first burn completed. I am hoping it doesn’t rain tonight,
  10. Rob_grill_apprentice
    Looks like I might have to wait until Sunday to start second one. It was 200C /392 F before moving some ash off of the top and temp went up to 302C/576 F. This was after 23 hours.
  11.    KismetKamado reacted to a post in a topic: Burning out tree stumps
  12. Rob_grill_apprentice
    Almost 16 hours after still going strong. 294 C/561F.
  13.    Rob_grill_apprentice reacted to a post in a topic: Burning out tree stumps
  14. Rob_grill_apprentice
    Stump has turned into charcoal and is burning at 400C, 752F. i got second stump soaked with kerosene and will put some more on tomorrow morning when first stump done, Then transfer ring to it and start the process over,
  15.    Rob_grill_apprentice reacted to a post in a topic: Burning out tree stumps
  16.    CentralTexBBQ reacted to a post in a topic: Burning out tree stumps
  17. Rob_grill_apprentice
    I am in process of burning out tree stumps. My neighbour was kind and lent me the steel pipe to do the burning in. I started the first burn at 7 am this morning and have water hose near by. It was been raining lots and surrounding lawn grass is very wet. I used my IR gun center of ring was about 900 F was reading in middle and 500 to 600F is outer inside edge. Free use of pipe and the cost of Lump charcoal much cheaper than $300 per stump it would cost me to have done. Since I am stuck working from home, and the rain had finally stopped since yesterday,I decided to do this today. I will update after the first one is done.
  18.    Handyjayes reacted to a post in a topic: Wood chunk placement and timing
  19.    Rob_grill_apprentice reacted to a post in a topic: First pizza cook on Monolith
  20.    Rob_grill_apprentice reacted to a post in a topic: Covid19 Enchilada Casserole
  21.    skreef reacted to a post in a topic: Covid19 Enchilada Casserole
  22. Rob_grill_apprentice
    Well done. First time I have ever seen Tofu made.
  23.    Rob_grill_apprentice reacted to a post in a topic: Scratch Tofu
  24. Rob_grill_apprentice
    Looks very good.
  25.    Rob_grill_apprentice reacted to a post in a topic: Covid19 Enchilada Casserole
  26. Rob_grill_apprentice
    Looks delicious
  27.    Rob_grill_apprentice reacted to a post in a topic: Pork Belly Cook
  28. Rob_grill_apprentice
    Looks delicious
  29.    Rob_grill_apprentice reacted to a post in a topic: Pulled Pork
  30.    daninpd reacted to a post in a topic: Burned Pizza Bottom on Steel
  31. Rob_grill_apprentice
    What kind of pizza dough where you using. For high temperature pizza napoletana dough is typically used thin crust with light coat of toppings and at 800-900 F they are done in 60 to 90 seconds.
  32. Rob_grill_apprentice
    Ribs look delicious
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