ThreeDJ16

Re: Pork butt - bone in or not? Bone-in absolutely! Mo flavor! -=Jasen=-

Probably will be a difference in how to set things up from me, being you are using higher pressure and do not want to impede flow as much. But using gas the theory is somewhat different with damper control than charcoal. I found my highest temps by closing the top damper as much as possible without impeding the flue gases that have to escape to prevent extinguishing the flame. I found that one half turn open worked perfect with the low pressure regulator and gave me my highest temps (would be more for you). The reason for this is to hold in the heat when using gas instead of letting it fly out the damper top. Since the combustion is happening in the lower area (not in fire box), I did keep the front draft door and rear burner doors cracked open. Anyway, those settings gave me my highest temps of 525 with only 10" WC low pressure (as a reference - 27.58" of Water Column = 1 psi). Anyway, not saying for sure this will work better for you, but might get you to your target temp! Just don't blow yourself up...hehe. Never leave the gas unattended and if the sound changes (such as the flame going out) ...turn off gas damn quick and open up the entire grill for a while to let the gas escape. Wish I could find the pic that circulated at work of a guy who re-lit his gas grill after the flame went out before airing out the gas built up.....it was not a pretty picture of him, his house/outdoor kitchen or what used to be a grill (and normal gas grill are low pressure). My results are in this thread if you wanted further info: viewtopic.php?t=1515 -=Jasen=-

Congrats! Your gonna love it! -=Jasen=-

Those look great dude! Another tip for medium is to use the sear grill and forget the lid down dwell. I do my steaks entirely on the sear grill with lid open. It is a little harder with thicker steaks as you have to move them off to the side sometimes (which is why I am working on a small rack to work in conjunction with the sear grill). Anyway, the trick I find works for me is around 90 seconds per side in the roaring flame (giving a 90 degree rotation halfway for extra grill marks). That is with the lid open and the bottom vent wide open. As my time runs down on the last side, I completely close the bottom vent. That will choke out the roaring flame pretty quick and leave some great looking coals. Then just keep checking them and flipping on occasion till they get to your desired doneness. Learn to use the pressure test method as you can get a good idea how done they are by simply pressing on the steaks gently with your tongs (that way no cutting or piercing the meat is needed). The softer feeling, obviously the more rare. When it gets firm, it is well done. A little practice gets you right on track with your own preference for doneness. Then I remove the steaks and rest them while preparing the tatars! -=Jasen=-

Re: Digi ll and Ezq motor I saw a pic with the DigiQII mounted on the rotis bracket, but do not remember seeing one with both mounted. Being you can't use the meat probe while using the rotis and no great place to mount the pit probe without the grill in place, most people use one or the other. -=Jasen=-

Re: Steaking my claim Man that is the truth. Was not very many years ago when the wife and I ate out way more than we cooked at home. I absolutely get disappointed the few times I venture to try a steak at a restaurant now. Ceramic cooking has been one of the number one contributors. Even the wife begs for my cooking over going out. Just ask Firemonkey how far I used to drive for decent fajitas...long way! Now that I have that recipe and carnitas down pat.....it is saving me tons in gas money...hehe (Columbia, SC or Atlanta, Ga is the closest edible Tex-Mex from Augusta....sad). Nice looking dinner Firemonkey. So how about a sear grill with a partial grill attached at the main grill level? I did come up with an idea of how to make this as an add on instead of built on. Soon as my neck quits bothering me and we get some cooker weather, I will make up a prototype to temp Dennis with. One level of cooking with steaks is just not enough. -=Jasen=-

Re: You're teasing those of us who can't use a roti/EZQue!! It has been a while since I have smacked the Mac users.....cannot resist an opportunity...ever! -=Jasen=-

I'm having problems with cats spraying mine. Get a dog!!

Re: You're teasing those of us who can't use a roti/EZQue!! See, that is your problem right there! Leave the toy computers for the kids to play on! -=Jasen=-

Re: perfect application for using coconut extruded charcoal. This is a perfect application for using coconut extruded charcoal.. Weight it, light it, time it.. Next burn will be the same. My container is being boxed right now.. 74% Fixed carbon - 3.4% ash I am sorry Dennis, but I am going to have to put this theory to scrutinizing tests and only then can we call it fact. So send me several boxes just to get started and I will let you know when to stop sending them! Naked Whiz....pfffft.....a has been....send me all the free charcoal! -=Jasen=-

Actually, how about just opening the lid? -=Jasen=-

Grab a low pressure LP regulator. Some already come with the connection hose attached. If that is the case, make sure you grab one with 3/8" flare at your burner attachment connection (as flare fitting or pipe thread are the two most common connections). But yeah, what they said, easy enough to bring your fitting with you and ask someone at Lowes to hook you up. As an alternate your local LP gas store is also a good place to go. -=Jasen=-

Welcome to the group Our you can try a Guru in the ramp mode that may work. Why drill a hole in the best cooker in the world? My 1 cent worth. I was thinking about the ramp mode too, but not sure how that might work since he wants it to end at room temp. Also since you have to use a meat probe for ramp mode, would the internal bread temp really play a part? But you might could somehow work it that way for the first part of the cook and then shut it down....not sure. But it is a cool idea. -=Jasen=-

Actually, what Dennis said should work great. Might take a little practice/experimenting with fuel, but you should be able to find a quantity of charcoal and draft damper setting to burn for X number of hours at Y degrees, then slowly cool down to room temp. Besides, there are more important matters here like getting us a Haxe recipe??? hehe -=Jasen=-

I dont have any middle bars on any of my grates, and I have all three:? Maybe he means the handles? As this prototype is minus the handle. -=Jasen=-

I would have wrote a slightly different caption for the first & second pic....hehe! Definitely could be some interesting looking babies.....and self grilling! -=Jasen=-

Hello! Welcome to the forum! You made an excellent choice! -=Jasen=-

Very nice! Course I gotta see some pics of it in action too?? hehe BTW, would you believe I am still on my first small propane bottle? It is crazy. And I use it 3-5 times a week usually. It has been feeling like it is about empty the last 5 uses...hehe....still going though. -=Jasen=-

Man, that is just wrong. Ruin perfectly good liquor by putting critters in it. Though more than likely, anyone who has drank moonshine, probably had some a rat had fallen into....hehe! -=Jasen=-

You got it Bud!! That's what I'm talkin about!!! But isn't German Schwein Haxe cooked in a vat of hot oil? I seen a version of Schwein Haxe for the K; but since I always thought the original was deep fried I never tried it. Also, I have enough difficulty finding pigs feet around here; it's doubtfull if I'll fine schwein haxe. The kids had a pig butchered and asked for the feet for the wife. They said we don't do feet around here. Then said if you want them, let us know early next time and we'll cut them off when they arrive; with hair, dirt, manure, etc and hand them to you. Have had them finished off in the deep fryer, rotisserie and oven.....it's all good. The fryer has the best finished skin, but is a PITA. BTW, I actually quit using the pork shank and moved to the shank side of the shoulder.....way more meat! -=Jasen=-

Re: disclaimer? But provided it was not lethal, we may find it humorous in our own sick, twisted ways! -=Jasen=-

I can get mine to around 600 with the proper low pressure regulator. I forgot Dennis went with my plug method for the jet, so yeah, grab a new one and drill it if that is your preference. Understand this though, if you mess up with high pressure there is way more gas building up in an enclosed rocket ship! Several people here have done it, but there is a reason high pressure burners are generally not enclosed! So needles to say I also recommend the low pressure. You can go to your local LP gas service dealer and get an adjustable low pressure regulator and the proper pipe to flare fittings. -=Jasen=-

Here is the post with drill size charts! viewtopic.php?p=5623#5623 -=Jasen=-

Yea, I got some loctite to use once I see if this is how I want it. Any tricks on getting the flame to come blue? I have a 0 to 30 psi regulator and even at its lowest setting, I still seem to have too much orange. Even played with that thumbwheel on the burner. Drilling out the jet? Not sure if I want to go there yet. I will find you the thread where I have more info on burner jet orifice sizes. But right off, I already see your problem. You are running a high pressure regulator on a low pressure burner. That burner is rated around 20K BTU at low pressure (something like 11" water column). Memory fails me, but somewhere around 27.something is equal to 1 PSI so that should give you an idea how much more pressure you are using. Now that being said, you could fill in your orifice with solder and redrill it to a smaller size. People tend to get this backwards, but the higher the pressure, the smaller the jet orifice and vice versa. BTW, you really don't need the thumbwheel. -=Jasen=-

Re: Germany calling Hello! Welcome to the forum! Finally, someone who can give us the real deal schweinehaxe recipe I have been dying for! BTW, no worries, you have made the best decision possible on a grill! -=Jasen=-