ThreeDJ16

I was watching a travel channel show on Gulf Coast foods (Bizarre Foods) and they showed this place. Looked fantastic! I will be trying it out soon. They also sell Turducken too for those interested. -=Jasen=- http://www.hebertsmeats.com/index.asp

I do too sometimes, but I prefer to do them outside with the fish cooker as I hate stinky oil smell. I also hate pulling out the fry fryer - hehe. I am thinking about getting one of these bad boys, but really need more space to put it. http://www.lowes.com/lowes/lkn?action=p ... lpage=none -=Jasen=-

Too late, I ordered one earlier. Not worth the effort as cheap as these are - hehe. I would have liked Dennis to have sent me the ash scraper / grill scraper - ehem!! hehe -=Jasen=-

I was gonna make one of these, but since Firemonkey put up the new $9.95 price, that is just too hard to turn down. -=Jasen=-

Nah, don't buy that... just skip the green stuff and other meal components and have the whokle steak + lotsabeer... happy days!! Do you see anything else on or around that plate?? Hehe, nah, did have a loaded tator with it as I cannot do without it! But nothing else. -=Jasen=-

This sounds like a very happy kamper post! I am gonna move it there so it won't get trampled on in the general section! -=Jasen=-

A little Tweaking Ok, a little tweaking on the hold down struts to make a bit of a shoulder worked great. The flame made a huge improvement and the additional height allowed the cover to clear the guide tubes in the door frame (as it was hitting on them with the cover lower). Though that would not be an issue to anyone with the front burner since it is a wider door. So I might stick with this design since it is so much easier and just change the material to SS. -=Jasen=-

Well, forgot to put an update here since I received my grill and actually got to use this project on a real cook. Works great!! I also cleaned up the wires (as I believe Rorkin said something about a rat nest - heheh). Though the mount method is lacking. The alligator clips just don't have enough bite to hold on to the slick SS. I am working on another removable mount as I don't want to drill any holes into the hinge area. -=Jasen=-

I sooo disagree with number 4. If anyone has used a ceramic with a Guru they would kick that Traeger to the curb. I owned one for a while (though not shaped like a cow or pig - hehe - those are just messed up looking). The pellet feed is kinda cool, but any moisture caused mega problems. It also would not sear or do high temps very well. It was only good at one thing in my opinion and that was low/slow (provided it was protected from the rain). I guess they are suggesting part of the cool factor was the temp controller but it is not even in the ballpark compared to a Guru. The Guru and my KK are untouchable as the best in all those categories! -=Jasen=-

Yeah, the foil was just to season so I wouldn't make a mess. Now why I split this....argh...I done splained this out before now! You have to save room for BEER!!!!!!! Half was just perfect with the baked tator and beer! Jeez, buy you people books, send you to school and waddya do, sleep in the back of class! -=Jasen=-

I don't think I would eat the skin prepared like this - hehe. Also, seems to me like the same thing could be achieved just deep frying it? I like to coat the outside off my tators with olive oil and use spicy season salt on it. Makes some mighty tasty skins too! -=Jasen=-

Yeah, that 3/8 SS sear grill grate makes some nice marks! I do not see any advantage to searing first, then resting. I am glad someone brought it up in another thread to cook close to desired temp, then sear as I thought it worked out easier and the crispies did not soften. On the Guru forum, BBQ Bob mentioned he used a similar technique called "Hot Tubbing", where you place the meat in a bag, place it in 140 water for an hour then sear it. Similar result, but I think the initial part of the cook on the grill achieved some nice smoke flavor in the beef, so I am sticking with the way I cooked tonight for a while! -=Jasen=-

Well, as I mentioned the copper was just for the prototype. Though it will last a while. The heat above will not be an issue. If I just used this as a cover and removed it during burner startup and replaced afterwards, it would probably last as long as I would need it. But to use it while the burner is running will certainly shorten how long it will last. I plan to make one out of stainless just as soon as I measure out and finish the plans I have for the next prototype. It should last without question, as long as I need it. -=Jasen=-

Well, I am bound and determined to try out all the Dizzy Pig rubs before I go back to work. So here is my latest effort. Man it was fantastic. I am hooked on the Raising The Steaks rub! Also, did the dwell at 400 for 6 minutes then seared the steaks!! Much better as it absorbed a little smoke that way! Very juicy and great crispies! Yup, only cooked one it was so big and split it! -=Jasen=-

Anyone have any experience with shipping a lot of small items? What would you recommend for package? Cheaper shipping deal you know of (flats rates and the such)? Should I use the free packaged the USPS offers or do you end up paying more on the shipping? Just lemme know! -=Jasen=-

This one will have to be a Dennis addon if he decides it is worth while and enough people want it. Since I don't have a production metal fab shop, making these out of SS like they need to be is way beyond my means for more than my one cover - hehe! -=Jasen=-

Re: !!!!!!!!!!!!!!!!!!!!!!! Don't bet on that. Postage rates recently changed. And now they charge more for envelopes "not uniform in thickness." They don't go through the machines, and need special handling. I'm guessing a polder plug fits that description. A four ounce envelope that isn't uniform thickness is $1.31. Not sure how much a polder plug weighs, but that's a starting point for you. Calculate postage at usps.gov. That is weird as TonyO just sent me a thermometer recently through USPS and it was a buck (BTW Tony, you got one of these coming for free! thx)? It was not an envelope, but I would have thought a box would be more than an envelope? Oh well, I will check it out. I guess I need to look at cost of those little bubble envelopes too (you can tell I don't sell much on Ebay - hehe - all new to me). -=Jasen=-

!!!!!!!!!!!!!!!!!!!!!!! Great, looks like we will have enough people to make this feasible. Monday I will get the prices and hopefully order the material. I will make up a few more molds so it will go faster and get the postal costs information (though I cannot imagine it costing more than $1 shipping in the US). If all goes well, I should be able to make them up the week after next (as I am back to work the weekend after the 4th ). I need to know whether folks want black or clear before I make them up (so how about send me a quick PM as to your preference please). -=Jasen=-

Ok, there is considerable ash that falls in this thing. Sure it is not that hard to remove and tap the stuff out. But why if you don't have to - hehe. I decided a cover would be a cool idea. So anyway, this is my first prototype. I didn't have an thin SS on hand and it is much harder to work with anyway, so I had a little copper sheeting around and made it out of that. My first though was just to make a small cover that could easily be inserted over the burner or removed via the front door (easy lighting access that way too). But after I tested it, I think it is feasible to leave the cover in place while using too. My next prototype will be an adjustable model so I can determine the proper height above the burner that still allows it to function yet blocks out falling debris. I am thinking a bar across the bottom with a bolt welded to it in the shape of a "T". Then at the top, another bar across that is threaded in the middle. This will hold the bolt center of the burner. Then the new cover would be threaded to allow it to screw down over the burner to the desired height and a second nut could lock it in place. Anyway, just some thoughts. -=Jasen=-

The stone is just a standard pizza stone, say 3/4" maybe? I must say, the cradle is a pain to clean up. I even sprayed it with PAM this time before use. If I had a huge sink, it would not be an issue, as I few minutes soak and the gunk falls right off. But this thing is way to large to clean very easily in my sink. I do however like the rotis experience. I slow cooked that chicken (3hours), it was fall apart tender and still ridiculously juicy. I had to wipe the pan of all the juice before I took that pic; it was starting to come back if you look under the left leg. And just for info, I thought a chicken fit in the 8" cradle just fine (it was not a huge chicken either). I also plan on trying Boston butts in it too. -=Jasen=-

Just curious, Alton always gives reasons for his techniques, that is why I love that show. What was the reasoning behind this method? -=Jasen=-

Tsunami Spin was pretty good on chicken. Though I am more a fan of a stronger season for whole chicken and this was very mild in flavor. So far I like the Swamp Venom the best on chicken, but I have not tried the Firewalk on it yet! The Tsunami season might be a good candidate for grilling a chicken breast with a teriyaki glaze finish! -=Jasen=-