backyardgriller

Love my Weber Genesis for weekday cooks. One of the best built grills for the money.

My concern is that if you spend money on those, you're just going to be fighting your credit card company to return your money after it is stolen. There are a lot of these fake sites popping up. Blackstone actually posted info on their own site warning customers it's gotten so bad. There was another thread here a couple months back about someone who discovered after the order that it was a scam site and had to fight for the chargeback with their credit card company,.

I wouldn't touch that web site with a 10 foot pole and someone else's credit card. Newly registered site Prices are too sweet. No conversion from multiple currencies (Price stays the same, offers international shipping) Company is registered as a "home based business" in Elk Grove CA. This Linkedin profile of the "Partner" does not build confidence: https://www.linkedin.com/in/bobby-pattillo-081b8832/

All, The site currently appears to be hosted by Enom (A Tucows subsidiary). If you can provide tangible evidence that their behaviour is fraudulent, you can help get the site removed. https://www.enom.com/help/abusepolicy.aspx I'm sure they will just pop up somewhere else, but if you can make their lives more difficult, it helps.

The site was registered in Panama. The address doesn't exist. The phone number is from California The prices are way below anything that the manufacturers would allow. There's no way this site is legit. It's a well done scam though.

Welcome to the forum! You're going to love using that Vision in the winter. So much easier than using a gas bbq in a Canadian winter. I can't say I enjoy being outside when it's -25 or worse, but some of my best product has come from those temps. The kamado just stays toasty and that cold dry air burns really nicely. Cheers!

For gloves, I would recommend a few pairs of moderately priced welders gloves. Mig welding gloves are better for heat protection, but you do lose some dexterity. I would suggest wood chunks instead of chips. The chips burn up very quickly. I only use them when smoking fish. For large cuts, go with chunks of wood. oak, cherry and hickory and apple are my top choices, but try different things and see what you like best. A thermapen for instant-read temps is an excellent choice and well worth the price. (Pick up an open box or clearance color to save a chunk of money) There are lots of great choices for multi-probe wireless thermometers, but the maverick line is a solid choice for inexpensive. I'd suggest wifi or rf based. Bluetooth range is still too short. I have a cheap cuisinart pizza stone that works great. Not something I will personally spend a lot of money on, so when I have to replace it, I won't be upset. Definitely buy one though, you're going to love those charcoal fired pizzas. Cheers, and enjoy the new smoker!

Fáilte! Spent 1/2 of last August touring Ireland and loved every minute of it. I'm probably the first generation to set foot on Ireland since my family left in the 1700's. Enjoy the camaraderie and cooks!

Salt and peppered this steak the night before, then a pat of butter and vac sealed it. 3.5 hours sous vide at 137F. Got my Saffire screaming hot and dropped it on for 60 seconds on each side. Sorry, no pre-slice pic. Everyone was shouting to be fed.

You've covered the critial items. For thermometers, I highly recommend the thermapens for instant read. A good wireless thermometer with at least 2 probes ( 1 for the meat, one for the heat) is very helpful too. The Maverick products have treated me well.

That's cool you have the whole set. My mom gave me a stack of the containers, but she didn't have the press any longer.

Honestly, I just use this. Hits every time. I use the small mason jars. https://recipes.anovaculinary.com/recipe/sous-vide-ultimate-creme-brulee-with-variations

I love my Anova wifi. That said, I don't use it to replace things that I have always smoked. Brisket & ribs belong on my kamado, not in a bag. My favourites, in no particular order are: - Vegetables. They come out actually tasting like vegetables. - Chicken - Perfectly cooked every time, especially for stir-fry type dishes. - Steak. Wait until you do a reverse sear from the Sous vide bath to the kamado at screaming temps. - Creme Brulee. This one never fails to impress. Enjoy expanding your cooking tools!

Everyone in unison "Hi Mike" There's no cure unfortunately. All you can do is feed the urge to bbq. Enjoy.