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kmcadillac44
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- kmcadillac44
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I second it on taking it apart - very easy to take apart and infinitly easier than moving as an assembly - i considered moving my XL with my tractor and loader but found it easy to move in pieces
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Hey Fred - I live in Lapeer - will try to join the eggfest June 15!
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I used a brand new cast iron grate - no wood added for sear - i could raise the grate but i thought the idea was to get it as hot as possible. I will try that today
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I actually got the same results - steak was great but still had the bitter black strips from sear
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Thanks - I am getting ready to throw one on with a new cast iron grid - i will apply salt only - will let you know how it goes!
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I like it! Do have a rule of thumb for time per side? I know I will ultimately cook to temp on inside
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New data - I bought six 5 pound butts - smaller than I have cooked in the past - with them that small I am guessing my best bet is to start them all together on one XL and cook them for 12 hours or so _ my only geartburn at this point is if i can …
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So far my experience has been the longer I cook them the better the ribs - why do I need the foil and the cooler? I am planning on the ribs being at 240 F for around 6 1/2 hours? Sauce on 1 hour before serving and again 30 minutes before serving …
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I love Oliva V's for consistency and flavor. Cubans have become too inconsistent - when you get a good one they are incredible - the other 80% of the time they are either fake or no better than Dominican and Nicaraquan. Love big ring gages too!
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I bought it and the spider to sear steaks - i NEVER use the spider - i set cast iron grate right on top of reducer ring and get a great sear. Using Trex method it can't get better than having the cast iron that colse to the coals - I'd recommend…
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Tonight i took the advice to disassemble it to move it - took 10 minutes tops! WAy easier than worrying about dropping the whole assembly with straps and tractor loader! Granite wil be installed Friday!
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Thanks guys - I like the tractor bucket idea - I just have to figure our the strap method to make it stable
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I'm a little disappointed in the community response for a legitimate request for help (thanks Brownie for weighing in!) has no one else moved these things?
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Educated myself on the internet machine about flank- that just doesn't look like what I consider steak
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I am embarrased to say this as a farm boy, but what is flank/skirt? I eat ribeye as choice #1, porterhouse #2 - can someone describe the type of cut/flavor of flank?
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Just got home - internal temp read 188 but it looks juicy on the outside and smelled fantastic - I foiled and have in oven now to keep warm - will et you know how it turns out
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Thanks for the tips guys - that is why I love this forum!!
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Based on 30 minutes a pound I decided to start it before I went to church - lit fire around 9am, got it stabilized and put pork on at 10:10am - its a 5.5 pounder - temp at 340 F right now - wish me luck!!
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I'm doing baby backs - the sauce doesn't burn after being on an hour?
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Disappointed to say I received my Maverick 732 last night and using on a briskit cook and meat temp is off by 35 degrees but BBQ temp seems to be accurate - any hints on troubleshooting? This thing was right out of the box and I set it up correctly
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So far i"ve been at 250 dome - haven't been able to drop it lower and I've kind of assumed anything below 300 will turn out OK - will let you know how it goes! I am going to crank it up to 300 dome now
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Thanks for the replies! I am going to try 225 dome temperature and see how it goes - I do not have the cider/vinegar for the misting - does that make much of a difference?
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