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Posts posted by Wingman505
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Marble Brewery started here and went national. It’s like being called up to the majors. I’m from Boston, so I have a special place for Sam Adams. I quit 4 years ago, so I’m out of the loop.
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On 4/19/2021 at 11:58 AM, ckreef said:
Definitely a major upgrade. Mrs skreef is really into all this so I have to give the Mrs what she wants after putting up with me
Really sucks about the brand new tire. Local tire shop will have me fixed up later today. A little screw will not stop this show.
My truck is almost identical. Nice choice! Watch those Firestones. I’ve had them on 2 Rams and have had to replace them in 2 years both times. I actually have an appt. tomorrow at 2 pm to have them replaced on this truck. Beautiful 5th wheel... Congratulations!
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On 3/12/2021 at 11:05 PM, Forrest said:
Well, I’m pretty impressed with my little 475 ml MSR smoker pot on my first cook. I’ve heard one of the down sides to the traditional Dutch Oven smoke pot is it doesn’t handle hotter temperatures well. One of the advantages of the small size of the MSR is you can bury it in the charcoal. The temperature at the bottom of the fire basket is much cooler then the top, sometimes several hundred degrees cooler.
I cooked some chicken at 400 degrees. To start I placed the MSR at the bottom of the basket and then buried it in charcoal. I then lit some charcoal on top with my torch. I allowed the grill to come up to temp over the course of an hour. The bottom of the fire box basket takes awhile to heat up, I know this because I have run temp probes during cooks at the bottom of the basket for testing purposes. This works out perfect because the thicker white smoke that started coming from the smoker pot thinned out once I got the Kamado Joe up to 375 degrees. Placing the smoker pot underneath the coals requires a lot more heat and time to come up to temp, you just have to preheat the smoke pot from the beginning of firing the grill up. The smoke pot maintained a nice thin level of smoke through the entire cook at 400 degrees the pot was filled with 2 cups of B&B Competition blend pellets.
I think this method might be the best way to adapt the smoke pot to hotter cooking temperatures (bury it at the bottom of the charcoal). As a bonus it shoots the smoke way down to the lower vent ensuring the smoke has to go up through the burning charcoal purifying (in theory it burns off volatile organic compounds in the smoke before it reaches your food).
Sent from my iPhone using TapatalkI love everything about this post. Thank you buddy. I bought two different sizes, one of them being the 1.6L as I use 3x3 chunks from Fruita Wood quite often. 😊👍
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I ordered the larger one, lol.
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I was cooking Kalbi ribs hot and fast, hence the abundance of smoke.
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21 hours ago, Forrest said:
We’re good with the BB and Ultimate . @Christinelynn would divorce me.
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1 hour ago, Troble said:
@Forrestwelcome! Don’t let them give you a hard time about your age, I’m 41 and get grief for being young, they’re just jealous you figured it out before they did!
gkad you’re hear, great people on this site who happily share their wisdom
I’m 42. We have you back. 😜😄
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2 hours ago, tony b said:
As part of the bottom crate, make sure to keep the box in the middle - it's essential if you ever have to move the KK to a new home. It keeps the weight off the legs during bouncy transits.
I couldn’t agree more! I had to bust mine down with a hammer (carefully) to get my cookers off of them, so I’ll have to make some should I need/want to move.
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Larry’s products are good. I use Adam’s Polishes CS3 on my KKs. Cleans and protects.
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I’m glad I live in the 505. 😊👍
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I’m a Yaxell Super Gou fan.
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I cook at 225. I don’t worry I’d the temp creeps up so long as it stays below 250. I smoke for three hours then wrap. You always have such great cooks with really good ingredients. Here are the beef ribs we last cooked.
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It’s hard to shake the desire to ride. I sold my bike. Less than a year later I bought this one. I hope everything worked out and you’re out there helmet up and rubber down.
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Meat side up for three hours, wrap in pink butcher paper until they reach my desired internal temperature of 203. I use a variety of ribs including Dizzy Pig, local Chile based ribs, Meat Church (Honey Hog Hot is my favorite for pork). These were coated with Albukirky seasonings Sweet Red rub. I also don’t do baby backs anymore. Not enough moisture for me. I cook St. Louis or full spares.
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On 10/7/2020 at 6:13 AM, Steve M said:
Yeah, I gave my Weber summit to a coworker.
I did as well
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6 hours ago, tony b said:
Yes, hone after each use.
Sorry, but I'm traveling and using the phone to post; otherwise I'd send you a link to some good videos for knife sharpening. I can't remember the guy's name, it was Richard something, if I'm remembering correctly. I haven't watched them in quite a while.
https://kramerknives.com/product/6-piece-sharpening-kit-by-zwilling/
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5 hours ago, jonj said:
You might check out Burrfecion (https://www.youtube.com/c/Burrfection). Ryky Tran has been doing YouTube videos on knife sharpening and knife reviews for several years. He is no longer going to be making new videos (he is going to be writing a book about Japanese artisan knife makers) but he has quite a library of videos on stone comparisons, usage, sharpening techniques, knife reviews, etc. Worth a look to see if you like his style. The production value dramatically increased as he become more well known, but the content is always solid.
Oh yeah, I’m already subscribed and watch his videos every night.
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My wife and I really want to find a high end scale for the kitchen. We search and are disappointed by what we find. I know you all love quality kitchen implements... Can you give us any suggestions? Do any of you have a high end scale?
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8 hours ago, tekobo said:
I thought the fact that we are (almost all) OCD in some way was a given?
Absolutely!
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1 hour ago, Tyrus said:
Beautiful knifes and if they slice half as good as they look your work time and ease of prep will be that much more enjoyable. One could have the best Knife in the world...if you don't develop a good consistent technique to sharpen, it might as well be a butter knife. Does this make you Samurai?
😄. I am researching wet stones now. I am also learning a lot from videos and literature. Gotta none the blade very often too.
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Yeah...
That. Is. Sick.
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New 5th Wheel - Reflection 337rls
in Jokes, Ribbin' & Misc Banter!
Posted
You’ll get at least that out of them. Congrats again, both truck and trailer are beautiful.