laxjoe everything with the yellow thread tape on it I had to buy at Home Depot to reduce down from the gas valve to the Blackstone quick connect.
P Possibly but the qd fitting from Blackstone did not mate up for me. So I had to buy some threaded reducer bushings to get to the right size. He may be fine with nothing, or need a male bushing, or two males and a reducer. But either way it's not a hard job.
Cabelas, academy, and the damn bbq store were all out of cure #1 today I know I'm low on it at home, hope I have enough for the sausage I was planning on making
Does anyone know if you remove the skin on a Turkey before smoking if it affects the texture profile? I’m wondering if it insulates the meat or helps maintain moisture.
Dry brining a turkey leg right now. Will throw on soon. I may throw on a pork tenderloin as well. Just trying to work my way thru a hangover.
Have a Kamado Joe and moving. It’s a pain in the ass to disassemble and try to roll / move to the street to load in truck. Multiple stone steps involved. Tried to get new owners to buy it and I’ll do something else at new house. They need to sell something that cradles it and allows use of appliance dolly. Something.
Was just thinking about this same thing earlier in the week. It’s definitely something I’d pay someone to do. Not sure how much time you have but they’re so damn heavy.
Actually, yes, that’s kind of what I was going to try. It sounds like I’d get harassed if I did that so I won’t. :(
I can see the dark meat holding up but I’m not sure the breasts won’t turn into jerky without skin if you are roasting a whole bird
What temp? Do these fry your gasket relatively quick? I hate replacing those damn things, worst thing about an egg honestly.
The foldable aspect of the griddle I bought turned out to fucking suck. It has now been replaced with a blackstone.
It was an Expert Grill one. Liked it because you could fold it up and take it tailgating and it had a lid. The downside was the piece of shit randomly collapsed in the middle of a cook.
My buddy got the camp chef and I think I might go that route. Has the ability to be a propane grill as well and I’ve heard good things from him. more expensive though. https://www.dickssportinggoods.com/...iMZV58e9VolAOAwyIWkaAmBXEALw_wcB&gclsrc=aw.ds
I’m at about 600*. My gasket isn’t ruined, but it is burned down in some places. I’ve been doing pizza almost monthly for a few years and still have a good seal.
Getting my cooking wood in order for when the Workhorse is ready in May. That’s all white oak cut up to 12-16” for splitting and seasoning. Two logs deep. This may end up closer to 1.5 face cords.
I have the camp chef sidekick griddle on my pellet grill, I have to say, it’s pretty damn convenient.
Smoking a whole turkey next week. Which meat church rub would you guys recommend? Or self made options?
Ok, curious for some feedback from some of the experts in this thread, and of course also from devine. If you were going to do taco's for 15 people, how would you do it? Chicken? Beef? Pork? What would be your plan? I am considering this for a meal next week.