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sfdrew28

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Everything posted by sfdrew28

  1. As soon as she started eating solids I varied her diet. I fed her stuff like tongue, snails, spicy foods, and anything else we ate. I’m hoping it sticks and she becomes an adventurous eater like her dad. Sent from my iPhone using Tapatalk
  2. Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too.
  3. That pie! Sent from my iPhone using Tapatalk
  4. It took one hour with my grill temp between 550-600 to get the following results: I found it interesting that there was about 100 degree difference on the stone itself even though the fire seemed even to me. Also took some temps on the outside. Sent from my iPhone using Tapatalk
  5. On the 32 I cook my pizzas on the stone up there. Other than that I use it for extra real estate. Sent from my iPhone using Tapatalk
  6. I make the peaches with a bit of oil for the grilling. I then do the balsamic like you but add fresh mint leaf sprinkled on top to finish. It adds a really nice depth to the peach. Sent from my iPhone using Tapatalk
  7. I cook mine without wrap or injection. Comes out with. Fantastic bark and very juicy except for the end part of the flat. Sent from my iPhone using Tapatalk
  8. I do at least one hour. Sent from my iPhone using Tapatalk
  9. I’m in nor cal and would love that for my back patio but the wife would kill me. I told her the 32 was the last grill I’d need for many years. That was in November [emoji23] Sent from my iPhone using Tapatalk
  10. Makes sense. The smoke blows out of the holes because I get a strong steady breeze from the ocean. I live a 1/2 mile from the ocean on the hillside of a canyon. Nothing blocking the breeze at all from the ocean to home. I’ve put up a blocker in front of smoker before but I don’t always do that. Sent from my iPhone using Tapatalk
  11. This is the applewood chucks that I dried out in the microwave. I do have a good ocean breeze today so that helps keep them lit. Have pump set at 1/2 power as it was pumping huge amounts at full steam. Funny thing though....anyone notice sometimes there’s a big plume of smoke going into the tube and other times very little? It’s the same cook and the tube is clear. Sent from my iPhone using Tapatalk
  12. Interesting. I used Traeger hickory and they burnt well but I’m unsure if I like the flavor profile. It was hard to tell if I just used too much smoke the first time because I’m not used to pellets. I’ve got two racks of ribs I’m about to do right now so I put my apple chips in the microwave as I think Dennis mentioned that works well for him. Now I got 19#s of hickory pellets left. Oy! Sent from my iPhone using Tapatalk
  13. My eyes...my eyes...so bright [emoji23]. Good job on the charity work. Sent from my iPhone using Tapatalk
  14. Great looking pizza Sent from my iPhone using Tapatalk
  15. The pump Dennis sends out works really well. It’s a single valve but it has a dial to control the airflow. Don’t think you’d need the dual valve unless I’m missing something Sent from my iPhone using Tapatalk
  16. The brisket weighed 15 pounds before trimming so about 12-13 at cook time. I found soaking the smoker in brewers wash overnight worked the best. Effortlessly cleaned the next day. Sent from my iPhone using Tapatalk
  17. Okay all...I started the cook at 9:30 pm and it took off the Wagyu brisket at 2:30pm so a 17 hour cook. The temp held most of the night. I did have to add a bit of lump around noon for the final stretch. The pellets seemed to work real well although they did go out towards the end of their burn. Excellent bark and very juicy point. I chopped up the flat for sandwiches and stuff in the future. Flat was on the tinfoil. Overall, extremely pleased with cook. Sent from my iPhone using Tapatalk
  18. Thank you gentlemen! just did a test run and I’m over the moon on how well the smoker worked. The problem I had doing overnight cooks was I’d worry the wood chips would go out. I’ve just been throwing chunks on the coals sometimes to avoid the hassle. This is with the Traeger pellets sold at local store. Sent from my iPhone using Tapatalk
  19. Okay...you all convinced me to try some hickory pellets on my overnight cook tonight. I figure I’ll go with 1/2 filled as they seem to be slower burning than the chips and I don’t want an overwhelming smoke flavor on the brisket. Sent from my iPhone using Tapatalk
  20. I use it in the dedicated port. My tube into the smoker is shorter and just straight without the second air flow control. At least I think that’s what’s on the bent piece of metal you have. I’ll give pellets a try. I thought I read that they gum up the tubes a lot quicker than the chips. Doing a full packer Wagyu brisket starting tonight. Afraid to try them out on that piece of meat but I still might [emoji51] Sent from my iPhone using Tapatalk
  21. I have the cold smoker but the tube going into the KK looks nothing like the one I have. Is that custom? I’ve been using wood chips and sometimes it works fantastic and other times it’s a frustration. I never ventured into the pellets as I believe Dennis mentioned they aren’t ideal. I’m pretty sure it was him. Sent from my iPad using Tapatalk
  22. They all look so pretty new. Lol Sent from my iPhone using Tapatalk
  23. Great looking cook to both of you and I enjoyed the family backstory. I’m searching SF Bay Area for an authentic rub to give this try. Sent from my iPhone using Tapatalk
  24. sfdrew28

    Griddle?

    Third time and I’m starting to get it seasoned. I love it!!! Made these awesome cheesesteaks. It doesn’t have a grease trap but I just scrape it up when done. Sent from my iPhone using Tapatalk
  25. sfdrew28

    Griddle?

    Jonj it looks like 1/4 inch but I’m pretty sure they could make you anything you want. Sent from my iPhone using Tapatalk
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