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Everything posted by dfy8811

  1. What mesh size black pepper do you folks use for BBQ Rubs? I know I want it on the courser side but would be great to get your suggestions. Thanks.
  2. Grape seed oil is very light with a high smoke point...it's what I use. Sent from my iPad using Tapatalk
  3. These guys are over 2.5lbs over 2 inches thick... Sent from my iPhone using Tapatalk
  4. So I'm lucky enough to have a friend who is a wholesale butcher serving restaurants in the NYC area. Splurged on some High Choice / Prime Tomahawk Rib Eyes. Paid roughly $15/lb. Curious on what others pay for these things. Never tried the reverse sear so thinking about trying it on at least one just for testing the results. What temp would you start out on? Thanks for the help and HFD to all those Dads out there! Sent from my iPad using Tapatalk
  5. Agreed. The heat distribution of cast iron isn't an issue in an oven or Kamado. If I was using a cast iron indoors to sear a steak, I'd throw the pan in the oven beforehand anyways for that reason. I'm concerned about the seasoning issue but I've ordered it anyway. I'll probably tend to use this pan for burgers, bacon etc. (lower temps) rather than going nuclear on a steak. I'd end up using my flipped grill grates for going nuclear.
  6. Thanks for the heads up...I have a BJ so should be OK. Sent from my iPhone using Tapatalk
  7. Does the KJ CI griddle hold up any differently to sear temps than any other CI pan? Sent from my iPhone using Tapatalk
  8. Curious if anyone else has this and had any thoughts on it: https://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X Saw it being used on one of Raichlen's Project Smoke episodes. He uses it as more of a serving platter. I like to buy things that can serve double duty. Figured I can use this as cast iron griddle on top of the accessory rack, pizza pan, and cool (albeit heavy) serving platter. On certain cooks it could go straight from the grill to the table. Would love any thoughts.
  9. Sent from my iPhone using Tapatalk
  10. dfy8811

    Kontrol Tower

    Thanks. Hadn't seen it up there. Just placed an order for one. Mine will be ready to ship beginning in June 1st.
  11. CC - so you buy the hose attachment and just buy the disposable propane tanks? Pardon my ignorance here but I'm over using the starter cubes and my old BBQ lighter always seems to go missing.
  12. Is there a MAPP torch you recommend?
  13. Can folks recommend one? Not looking for huge torch.
  14. dfy8811

    Kontrol Tower

    I've seen somewhere that these were being sold by a dealer. Does someone have a part number for these yet so I can see if my dealer can order them? Anyone know what price they are selling for?
  15. So is it a consensus that everyone likes this product? How do folks adjust their cooking temps for this? Is the end product any different or does this simply help out with increasing volume? Had my first spin on the Big JT this past weekend and while I couldn't notice a discernible difference in the end product/taste being on the BJT, my cook had uniform color and honestly less babysitting which was a plus.
  16. Pork Rib Roast... Sent from my iPhone using Tapatalk
  17. Any issues with the fit of the BJT? Sent from my iPhone using Tapatalk
  18. Makes sense...thanks! Sent from my iPhone using Tapatalk
  19. I ordered it from a "local" dealer in NY. Gringer Appliances...they called their rep at my request and placed the order for me. Sent from my iPhone using Tapatalk
  20. Now that I have finally ordered my JoeTisserie for the Big Joe, in some of the instructional videos I've noticed the reccomendation to bank the coals along the back side of the firebox. What is the reasoning behind this and do most folks spinning do this? Great to get everyone's thoughts.
  21. Does anyone know if the new Top Vent is available to be purchased from authorized dealers? If so, anyone have a part number? If not, is there a timeline for this? Also has anyone heard any potential plans to do a SS version of the new vent for the standalone models? Thanks in advance for the help!
  22. I just ordered mine. Was told 3-4 weeks...we shall see. Now I will pay attention a bit more to all the spin videos Classic owners have tortured us with over the last year.
  23. Thanks...not in the group and was looking and their main page! Sent from my iPhone using Tapatalk
  24. Didn't see it on their Facebook feed...what date did you see this? Sent from my iPhone using Tapatalk
  25. Another late reply so my apologies. The rub I use does have plenty of sugar and plenty of paprika which helps. I also wrap and glaze with honey. I used a fair amount of wood on this cook knowing they wouldn't be on very long and there were 6 racks. I want to say I used between 6-8 fist sized chunks mostly cherry, a few apple and one hickory. For a typical cook of 2-3 racks I'll use 4 fist size chunks. Hope that helps!
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