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Graco

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  • Location:
    Florida
  • Grill
    Kamado Joe

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  1. What gasket do you recommend? I do a lot of searing btw. Thanks.
  2. I cook my burgers at 300 degrees, no pan. I place them indirect for 30-45min then apply oil and place 5min or so directly over the coals. Same principle as the reverse sear. Works beutifully. I have not changed my gasket yet, cannot help you there.
  3. So I have been using wood chunks but after 1h or so the smoke stops and is almost completely clear. Also, when I use my electric smoker with wood chips, added every hour, the food does taste more "smoky". So I bought this cast iron smokebox. Works like a charm. Does anyone else have that problem?
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