johnnyboy

Primeats wrote: I'm Sorry

Thanks Whiz! I won't do that again! Grilled the steaks anyway, but without sear. They were okay; but I know what they could have been.

DavidS, 2nd cook? How many days you've had that cooker now? ....... Just kidding

Primeats!!! You may just have to expand business and become our internet supplier!!! How's that for a novel idea.... You go Primeats!! Go!!

NakedWhiz, you can probably best answer this. Yesterday went to sear some steaks. Had some unusued coals left over from last cook, so topped it off with the remainder of a charcoal bag, small stuff; I guess that's what they call tines? Anyway, was surprised I couldn't get my grill above 500 F. Even before steaks went on, half of the charcoal had already burned up. Does this sound normal for tines? Not to get as hot as larger pieces? And burn up much faster.

What's the new baby's height? I mean Grill height! Is it full term, 30", 32"........

Fetzer wrote: Yup, sure do, probably down to 10 cartons; so I use it very sparingly. I also have a load of Tamarind lump, I like the flavor and probably use it most. And some of the newer not so good extruded stuff. If I burn it 100% it leaves a yuk taste on food like diesel or something. So I tend to mix it in as filler just to get rid of it. Especially if I'm cooking in a Dutch Oven with the lid on. So yea, I'm in pretty good shape for now. Imagine I have a few hundred pounds.

Awesome Dennis! I'll order too as needed; right now I'm okay. Dennis, Didn't I read somewhere on the forum, something about you having or applying for "exclusive rights" to sell coconut charcoal in US.

Sweet! DJ. I never heard of it; but I like the idea. Refer just isn't cold enough for the ice cold beer we want! We all know that eehhh. Hellava idea!

Trish, R U ready for some ribbin! Cause I'm ready for some givin' Out the gate she comes, roaring at the top of her voice "22 hours cook time", as if she knows all about it. Then....... to find answers, she sends ya on a wild goose chase!!!! Don't worry Trish, you're still loved. Just couldn't pass up a bit of ribbin'.

Trish, Wow! 20 hours. I'm learning something. Then do you slice or pull them? Something I'll have to try. If I want shredded, the best way I knew was dutch oven; of course not that big of piece either.

Amphoran, seriously, a "freezer", like chest type? Like for storing frozen foods? How much alcohol is in your beer? Great for vodka, but beer? I've forgot about them and blown em' up before....

All that meat may take a bit longer, but I don't think it's much. I'm trying to understand the beef taking longer than the butts. You plan on starting the beef roles at noon the 3rd, and butts that evening, so it's all ready for the 4th. Sounds like a long time for beef. I can shred beef in a few hours in a cast iron dutch oven at 350. I'd give the pork 16 hours give or take at ~220 F. If finished earlier than planned, wrap in saran wrap, foil, beach towel, and place in a ice chest, or microwave. Are you doing the beef for pulled/shreaded beef? That's what you may end up with if putting it on at noon. I think it'll all fit in the cooker fine. I'd let the butt drip on the beef if possible.

Well, here we go. You see now, if Dennis had that 19.6 ready; all you'd need to do is pick one of those puppies up. Roast on one and pork on the other.

I was thinking about that too, DJ. Just using the stone ledge; what the heck it's all going to be black from soot anyway. Not easy to see in that photo but the ledge is 4" X 14" wide, solid all the way through the wall all the way around, and does have a lip inside I could possibly slide a grill on. For sure need a fire grate. Just figured any fireplace store would have a basic model to hold wood. I'm also wondering how much distance to put between the fire grate and the grill? And will the top of lime stone edge be too high. I wanted to make sure and note, I'm not trying to build a grill; I really just wanted a fireplace. But what the heck, since the option is there. You know how it is sitting around a fire; sometimes you want to just toss something on. It's all mortared together; the top portion being wet may make it look like nothing is there. So sorry DJ, I can't just move anything an inch or so.... hehe but I may already have enough ledge. If that's the way I go. This may give you a better view. It's close call if that ledge is enough room for grill expansion. I think I measured 1/2 inch at the time, maybe more, don't remember. I had the same idea for the grill placement at the time but Wife talked me out of it; otherwise I'd of set more lip

You're welcome, Tim. Now I need to find my bear hunt pic; except mine has a bear in it! Not on this pc. Dang it. Was going to give you a bad time but you know the saying; no picture no happen.......

Thanks for checking on it DJ. And thanks for the tips guys. Not a big deal, just thought if it were something easy. Nice software it's just too bad they don't give SA's more control options. I used to write code, maybe that's it. I'm used to having the options. Like cursor placement; another option you probably don't control. We used to place the cursor in the starting text box by default. Here I notice navagating windows, upon arrival I first have to click the mouse to get the cursor in the text box. I always expect it to be there, so I start typing. Few keystrokes you soon realize your charachters are going nowhere. I know....... techies....

Fetzer, no I haven't checked the box. I like providing my credentials when I start. That way my password stays fresh in my mind. Otherwise if I don't use it often, then log on from someone elses machine, chances are I'll have forgotten my password. I'm good at that. Army requires upper and lower case letters, numbers, and special charachters all be contained in the password. So it's become habit, but hard to remember. Then want us to change every 6 months; sometimes sooner. Eeek!

bobvoeh wrote: OMG, what a reminder I don't need. Last year at a block party; someone shows up with a quad! Of course my sons friends knowing I'm a beer drinker want to challenge me eehhh. So I do it and win. Another group then decides to challenge me; again I win. This goes on for three or four rounds and I finally quit. A while later they're hollering at me, come on John one more time, we got a guy here to beat you. That should have been my clue. So I get talked in. Already half lit okay! Long story short, the bastards thought it would be funny to put Jim Beam in with a little beer. Darn, that was a bad joke. 15 minutes later I'm done, back at home sicker than a dog. Soooo, be careful and make darn sure you watch them fill it! Or better yet; DON'T WIN.

What is the forum idle time before it automatically logs you out? I watch the site all day most days; but in doing so I have to constantly re-provide my credentials (UID, PW) just to check for new messages. Anyone else have that problem?

CheffJeff, Tough question to put an answer in a nutshell; but I'll try. For me here's my basic approach. Burgers, Brats, Steak, dogs, and sometimes chicken parts - no deflector. Everything else - Pork Butt, Brisket, Beef Roast, Tri-tip, whole chicken, ribs, tenderloin, whole turkey, cast iron dutch ovens, all go in with heat deflector. Looks like a good recipe to try.

Neat machine Cruzmisl!!! You go buddy!! First I've ever seen. I'd like to see the same idea applied to the big kegs; date timer, etc. 5 Liters just isn't enough beer for a big beer drinker. Beer mugs I brought back from Germany hold one liter themselves. Right DJ? In fact, one mug I have holds two liters. That's some beer!

Bobvoeh asked: Sorry, Wife doesn't care for smoke flavor, so I rarely add wood/smoke. Once in a while I'll sneak a piece of wood in (same time I put the meat on), but darn if she hasn't caught me every time. I'll first get the look, then I'll get the question. Then the bitching, I thought I told you .......bla, bla, bla... hehe-he

I've missed a bit here; but just caught up. Great job in fact; DJ. I've been watching and enjoying all the collaboration/suggestions. Partially because I have a similar situation with a fireplace I'm building. I'd like a add a grill to it. (Dennis, need you to build one to specs for me, rectangle; are you willing?) The fireplace is in fact designed for a grill, I just don't like the way the model I'm copying has it. They've attached angle iron around three sides of the firebox for a grill to slide on. What I don't like is when the grill is out the angle iron is still there. I was thinking along the lines of FireMonkey suggestion. Any ideas you guys have would be great. I was also thinking an end iron with pig tail arm that swings into and out of the fire. Like the Wagon Days. Besides hanging pots I believe the old timers also hung grills on them. Here's a photo of my un-finished project. You'll notice a 4" thick limestone ledge that goes all the way around the firebox. Just a few inches under that is where the original design had the angle iron mounted.

Mungeti, I can't stress enough, since your first cook includes special guests, don't chase dome temps. Most of us have been there done that. I have the other guys cooker; it isn't unusual for temps to vary 10-15 degrees. I shoot for 220; but if it settles on 230-235 I'm okay with it. Learn to drive without auto control first; you may find it isn't necessary. That's what happened to me. I've found what works well for me on overnighters, is to start the grill a few hours before meat goes on. Sometimes meat doesn't go on until 10:00pm but I've started my grill at 6:00pm. Make sure you start with plenty of coal in too; you're not going to waste it. Starting fire early gives me 4 hours to get the temp settled where I want it, grill walls heat soaked, etc. and plenty time to convince myself "it's there" so I can sleep; if you can't stabilize temp in 4 hours sorry, you'll probably be up all night because you're chasing temps. When I put my meat on I don't change a thing; don't dare. It'll look like it's cooling, but chances are it's just the fact your dome was open and your meat is cold. But without adjustment, temp normally returns back to where it was. Heating my grill I use gas attachment. Everything wide open (hat and door) Once coals start, I remove gas. Soon as temp hits 250 F. I dial hat down, and nearly close draft door. On mine, hat is just 1/4 turn open (just enough to where I can feel a little teeter-totter action of the hat on the threaded shaft) and draft door open maybe the thickness of a matchbook cover. Again, I have the other guys cooker so settings may be different. Good luck. Oh yea; I'm a mustard guy. Just regular old Frenches Yellow mustard. Give it a good coating; trust me, doesn't taste like mustard after it's cooked.