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Found 7 results

  1. Guru's, I have read a few things on the Akorn FB pages that says that a stone is way better than the cheap-0 pizza pan as a diffuser. Should a diffuser just block heat/flames or should it actually retain heat (i.e. stone)? I haven't done an overnight so I can't really say how well the pizza pan works for that but it has been fine for my indirect's so far. Do I need to invest in a stone for diffusing, I just bought one for pizza but I don't want to use it as a diffuser (plus it's square).
  2. Hi all, I'm been trying to find someone who sells or ships spiders to canada for the pit boss. I want to set up for direct and indirect grilling can't find parts anywhere. Cermic grill store won't ship to canada ad their canadian distributor is sold out. Anyone here have any ideas????
  3. Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
  4. A while back I was researching whether brining is advantageous for fish. The "Test Kitchen" ran several tests and determined that yes, fish is well suited to brining. They recommended 45-60 minutes max at I forget what percentage mixture. I recently purchased Oakridge Rubs "Game Changer Brine Mix". I used their mixture recommendations (which mirrored the the same time limit as the test Kitchen). So, I brined for 50 minutes, dried off the fish, seasoned simply with butter, lemon, and dill. Cooked on Joe Jr, indirect, at about 500 (wanted 400 but it got away from me) for 16-17 minutes. The cooked texture was very good...almost silky. I did not sense a flavor profile from the brining, and it did not seem the least bit salty. The cooked fish was slightly more pale in color than those I did not brine. Note -- it was farm rasied salmon so they are not the most colorful to begin with The flavor and texture was very satisfying to me. I think I will do it this way all the time going forward. The side dish was Trader Joe's Root Veggies (sweet potato, parsnip, beets, and carrots) roasted per their instructions. Really easy, really tasty...
  5. Hi, I just bought a woo ring and stone for indirect cooking (Vision S Kamado). Did a test burn to see what temps were like. I absolutely nailed 400F. So hard I couldn't get it to cool to my target 350F at all. With lower dampers, one barely cracked and the other closed I couldn't get anything less than 400F. My questions. How much affect does the upper dome vent have on temp control? To smother the fire I close all vents in my attempt to lower the temp. But normally wouldn't I want the vent fully open otherwise to vent excess smoke? With the lower dampers closed the fire does die off and temps lower. But with it even just cracked open temps rise quickly back to 400F. What techniques would work to better control the temp? My direct cooks have been great. I just want to expand the repertoire and am looking for guidance on this. Thank you.
  6. Hey guys, I plan to smoke my first turkey. Will most likely brine (liquid) and do pretty much everything outlined here: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html Reason for the cake pan is to follow the gravy directions in the aforementioned link. The pizza pan under the cake pan it to both keep the deflector stone a little cleaner and to provide another heat sink from the cake pan (trying to keep the gravy contents and drippings from flashing to a crisp. I plan to smoke/roast at 350. Any thoughts on my thinking to elevate the turkey about 3/4" like I mention in the video below? Thank you, Roy
  7. Last night I took out one steaks I had prepared according to John video but I had vacuum sealed it and froze to use later date. I got my Kamado up to 500, one side was set up with cast grate on direct side in low position, the otherside half moon defector and high part Half moon grate. I seared on direct side 90 seconds, rotated 90 sec flip and repeated cycle. I then ,over steak to indirect side to finish. Turned out delicious, I like mine with a little more pink but if I too much my wife won't eat so I comprised. First photo is steak still in vacuum bag, next is after searing finished, Final two are of the finished steak.
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