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  • don't forget pork butt, the same basic cooks as brisket t
  • shrimp scampi in the mantra with shrimp,  think they are done, good chance they are.....
  • @Ivanhoe  I dig the za. dougcrann,  if thin crust pizza, see if you can do the cook with one stone on the rig or rig extender.  either stone will work.  you want a consistent temp rising off the lump to maintain a constant stone temp.  so, have the…
    in AR Rig... Comment by tjv June 7
  • steaks and burgers, things you want to char or sear are better done near the lump.  more heat with less energy to expend.     roasting cooks. chicken, brats, veggies,  things you want to render fat or crisp can be done higher up (felt in the dome) …
  • one of things a spider can be used to do. t
  • thanks Scott, but all the credit for fast shipping goes to Nancy and Larry.  Best thing I can do is stay out of their  I'll pass along your kind remarks.  As mentioned the platform provides alternative set-ups in the PSWoo.  It can a…
  • most of the controllers can be hooked up to a jump back.  I'd run them this way at eggfests.  cool thing about the pack is they can run multiple overnight cooks between charges.  t
  • did you consider the pitmaster IQ110,  single pit probe and plugs in to an electrical outlet.   I don't like the batteries on the party Q,  always wondering it they will last through a cook or need to change and don't have any. t
  • Biggreenpharmacist said: Since you jumped in here, Tom, may I ask a question. I have a PSWoo CI and use my cast iron grid pretty exclusively. I want an extender and D-grid. Does that still work with my cast iron grid on my woo?  Probably a dumb…
    in New grid Comment by tjv May 15
  • If cleanliness is a factor, I would make sure any stainless grid you purchase is fabricated with electro-polish quality (EPQ) stainless, usually 304/304L grade stainless for grids.  Plus as an added benefit, I would see if the grid is electro-polish…
    in New grid Comment by tjv May 15
  • for egging, might consider a wok.  with a billion plus people growing up on them, my guess plenty of recipes to keep it refreshing........ registered dietitian is also a good connection to make. t 
  • Guinness book entry right I dig the dirty favorite way to see 'em t
  • to all, thanks for the help.   t
  • Battleborn said: I saw some on The Ceramic Grill Store website for around $30. Can't remember to size and shipping cost though. I have always used foil, because that is always what's available. However, every Texas Hill Country place I have eve…
  • large rig I'm guessing. t
  • I appreciate the thread, learning some new things on our products.   on pswoo availability, we are reworking the tooling fixture (jig) used to weld them together.  So, will be a week or so before available. just to clarify rig vs pswoo with a one …
    in PS Woo Question Comment by tjv May 13
  • From my rotisserie days gone by, I found the novelty wore off in a couple months and it became to much a hassle to set-up, clean and store.   t 
  • I go every year and get hit a couple times with the freezing.  Good friend's brother in law passed away from a cancerous spot on the bottom of his foot.  found it because he stepped on a nail.  He passed in less than two years.   something everyone…
    in Skin cancer... Comment by tjv April 24
  • start the bird skin side down to get the skin rendering.  go as long as you feel comfortable without burning the skin.  then flip it over.  you can flip back skin side down close to the end to help crispness.  With flavor, on the big birds you can …
  • I just saw your second pic, one with the griddle at the fire ring.  Might be a little careful as this is felt line.  the high heat could push to your felt and damage the gasket.  I see it you have a rutland gasket, so this more for folks with the st…
  • these ribeyes were damn tasty.....t
  • I'd snag that and reel it in any day. t
  • you'll be ok.  t
  • love breasts on the grill....did ya throw that asparagus on  too looks great t
  • hi ron, we did a major upgrade last couple days.  still working on it.  lots changing these days with websites and just trying to catch up and be in a position to keep current.  somewhat a big step back to takes steps forward. what complicates it…
  • thanks for the props, much appreciated.   We are actually working hard to bring out another update, new site.  Making it easier to get around with mega menus and such.   hopefully, graphics will be better too.  Once launched it will be a work in pr…
  • if you want to clean your grids often, then get on of these, plastic hot water heater pan.  Spray the grid with oven cleaner outside then bring it in and place over the sink when you want to rinse.  just make sure the cleaner won't hurt your sink.  …
    in Stainless grid Comment by tjv March 24
  • HeavyG said: tjv said: on set-ups, we can do more things with the egg than we can with kjoe.  t Not straight from the factory you can't. I've cooked, owned and sold Kjoe,  know them as well I a know bge.  that's why my c…
    in Kamado Joe vs BGE Comment by tjv March 5
  • on set-ups, we can do more things with the egg than we can with kjoe.  t
    in Kamado Joe vs BGE Comment by tjv March 5
  • oh man, gotta love a sheboygan roll with a brat hanging out....... closest I've come in TX are the rolls at the local mexican food mart......outer shell not quite as hard but inside very soft.  perfect shape for brats....... t
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