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I was going to ask about that too but some amazon reviews were less than favorable. Looks cool though.I love my electric Looftlighter, so easyhttp://www.looftlighter.com/Anybody use the bernzomatic? I've gone through 6 different fire starters from Home Depot and lowes. My outlet must be busting them or something.
Anyways, thought I would try something new.
I've used a Weber chimney for years and can't imagine anything being much more convenient or effective.Anybody use the bernzomatic? I've gone through 6 different fire starters from Home Depot and lowes. My outlet must be busting them or something.
Anyways, thought I would try something new.
Yeah, I think they have roughly somewhere in a 20 start capacity, at best. I keep hoping to find one that looks like a giant dildo of pain. that seems like the best design imo.
congrats! I think you are going to love the Joe! Please post in here when ever you want. We should probably change the title of this thread to Ceramic Cookers to be more inclusive.
Nice.
Very nice. I love the inlaid tiles.http://i.imgur.com/2xJWJSD.jpg?1
I think I linked it correctly, but I built this for my dad for Father's Day. Would fit an Egg, but made some modifications for the Steel Keg. Also, the 2x4's have been replaced with a circular stone. It was a surprise, so I wasn't sure how the grill would fit. Needed to raise it another 1 1/2".
That is nice. I have 1x6's across the top. They're curling a bit in the sun and aren't a food-friendly surface. I think I'm going to try to pour my own concrete countertop later this summer.Very nice. I love the inlaid tiles.http://i.imgur.com/2xJWJSD.jpg?1
I think I linked it correctly, but I built this for my dad for Father's Day. Would fit an Egg, but made some modifications for the Steel Keg. Also, the 2x4's have been replaced with a circular stone. It was a surprise, so I wasn't sure how the grill would fit. Needed to raise it another 1 1/2".
You're saying throughout the cook you left the daisy wheel wide open?
can you give a quick recipe/technique for these?
same with me. Almost as thin as a credit card on the bottom and then a crack on top.
after two cooks I love it. The chunks have all been medium to large in size and very little dust so far. They light up quick with the torch and seem solid so far on how long they last.
I actually put the daisy wheel on but leave it wide open. Everything I have read and seen on youtube confirms what you and NR say but Im telling you, I have pretty much set it and forget it during this whole cook. I have no reasoning behind it. It worked when I did chicken breast a few weeks ago also
I'm just going to use this basic marinade (below) but probably cut down the sugar a tad. Will just pulse it in the blender a few times and let go overnight. Will smoke them at 225 till the bone is getting loose. I am trying to find "full" short ribs, but those are hard to locate. The main difficulty comes in that each rib (if not whole rib) cooks at it's own speed so might have one come off a full hour before the last. I've done it south texas style with just salt pepper oak and that had people doing backflips. Doing an asianed thing on the chicken as well.can you give a quick recipe/technique for these?
thank you! I am going to try this the next time I see some short ribs on sale!I'm just going to use this basic marinade (below) but probably cut down the sugar a tad. Will just pulse it in the blender a few times and let go overnight. Will smoke them at 225 till the bone is getting loose. I am trying to find "full" short ribs, but those are hard to locate. The main difficulty comes in that each rib (if not whole rib) cooks at it's own speed so might have one come off a full hour before the last. I've done it south texas style with just salt pepper oak and that had people doing backflips. Doing an asianed thing on the chicken as well.can you give a quick recipe/technique for these?
1 cup soy sauce
8 -- green onions, white and green parts thinly sliced
1/3 cup packed brown sugar
1/4 cup sesame oil
1/4 cup rice vinegar
6 large garlic cloves, crushed
2 tablespoons crushed peeled fresh ginger
1 -- serrano chile, minced
1 teaspoon sambal oelek (a spicy chili paste available in the Asian secion of most markets)
How big is it and is it bone in?
it is close to 9.5 lbs and bone in. . I just woke up to temps at 234 and the pork at 187. It just actually went up to 189 as I was typing this. It did not stall and if it did, it didnt stall long. Now I have to worry that it's ready too early. I plan on pulling at 203. How long can you do the foil and towel in the cooler trick before you have to pull.
I'm in the exact same boat. Smoking two 8-pounders and they are at 195 already. I'm pretty sure you can wrap and rest for a few hours and they will be fine. Just monitor internal temp. Mine will be resting around 3 hours once done at 200.
Double wrap in foil. Then wrap in towels and then put in cooler. People report that they have kept them for 5 hours in cooler and they are still too hot to touch when they take them out to pull.
Having the daisy wheel on, but fully open is not the same as having nothing on the top. Even with the daisy wheel fully open, the opening for air flow is slightly smaller than if you had nothing on top.
Nice!
think about it this way, when you have the wheel off, you can really get it burning (5-600 degrees). Put the wheel on an it drops a significant amount. I am not expert, I'm not trying to say that. All I'm saying is that it works for me. And if it lets me sleep while I have a butt on the grill, I'm all for it.
i used my maverick an the thermometer was reading no more than 10 degrees difference at any point in my last two cooks.
It got rave reviews from people who are usually honest.
I have done thighs and legs BUT, I did them in a pan not directly on the grate. I think it took 2 hours or so
Wow, 6 hours is great to stay hot like that. Makes cooking for a party so much easier.
Mine had a good taste, but I got to the store late and had to get one that was smaller than I wanted. Had choices of like 3-4 pounds or 8+, wanted something in the 5-6 range
. As a result I tried to pull it off earlier than I normally would for a giant one Still tasted and pulled ok, but wasn't perfect.
. You're gonna love it.
