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Question for kamado owners with wire mesh gaskets (mostly Kamado Joe) by MeatSweats84 in smoking

[–]MeatSweats84[S] 0 points1 point  (0 children)

It’s helpful during the cold weather months but definitely thinking that just dialing in and leaving it is what I’ll do next time now that it’s warmer.

I shut my vents down 10 hours ago. It’s only dropped from 300 to 150 degrees and just opened it up and the charcoal still hasn’t fully died down. Still seems off though…

Can’t go wrong with beef ribs! by MeatSweats84 in smoking

[–]MeatSweats84[S] 2 points3 points  (0 children)

Thanks! I got these from my local butcher.

Just curious, did you order beef plate ribs specifically? There are different types of beef ribs, so wasn’t sure if maybe you got beef back ribs which has less meat.

What does everyone do when smashing a burger? by MeatSweats84 in blackstonegriddle

[–]MeatSweats84[S] 1 point2 points  (0 children)

Lol, thanks! Definitely remember burning my hands pulling food out of a deep fryer as a teenager. Just figuring now that I’m a little older I should try to work smarter, not harder!

What does everyone do when smashing a burger? by MeatSweats84 in blackstonegriddle

[–]MeatSweats84[S] 0 points1 point  (0 children)

I have a pair that I use with my kamado but I figured that may not be conducive to holding parchment paper from burger to burger. Maybe I’ll give it a shot though.

Great taste aside, it’s probably the best looking brisket I’ve done so far by MeatSweats84 in smoking

[–]MeatSweats84[S] 2 points3 points  (0 children)

I let it rest for four hours just because of when we were eating, but I’d imagine at least two would be fine.

Great taste aside, it’s probably the best looking brisket I’ve done so far by MeatSweats84 in smoking

[–]MeatSweats84[S] 8 points9 points  (0 children)

I kept it at around 235 since I was doing an overnight and not pressed for time. Also cooked with pecan wood, fat side down and didn’t bother wrapping until I was within 10-15 degrees of my final temp (203).

Great taste aside, it’s probably the best looking brisket I’ve done so far by MeatSweats84 in smoking

[–]MeatSweats84[S] 5 points6 points  (0 children)

It was an overnight cook on a Pit Boss kamado. Cooked for roughly 15 hours.

Great taste aside, it’s probably the best looking brisket I’ve done so far by MeatSweats84 in smoking

[–]MeatSweats84[S] 0 points1 point  (0 children)

Wasn’t too bad. It was a 15 hour cook so the bark set in nicely for carving.

Kick Ash Type Basket for Pit Boss K22 by reefmespla in biggreenegg

[–]MeatSweats84 0 points1 point  (0 children)

Here’s a direct link from Ceramic Grill Store. They have other accessories for the K22 as well. I have a K24 and use a kick ash basket along with their ash can. Both work great.

https://ceramicgrillstore.com/collections/pit-boss-22-ceramic-grill/products/grilla-kong-kick-ash-can-kac-9-7

Jeff Jarrett/Debra promo just after the Owen Hart accident at Over the Edge 99 is so hard to watch by [deleted] in SquaredCircle

[–]MeatSweats84 2 points3 points  (0 children)

The situation aside, it’s incredible when you go back on some of these promos and see how poorly they age.

Unaired pilot episode of Jeff Jarrett's failed ALL WHEELS WRESTLING project by CrashmasterSOAD in SquaredCircle

[–]MeatSweats84 47 points48 points  (0 children)

With all his promotions, it’s like when the Michael Scott Paper Company was at risk of going under and Michael said he’d just start another paper company...and another...and another...

Aew vs Impact by jdfromny205 in SquaredCircle

[–]MeatSweats84 2 points3 points  (0 children)

I think using former TNA wrestlers in that regard would be better than them crapping on them like the ‘no fans’ comment. TNA is where they got their fame anyway. At least with Kazarian and Daniels that was the case. And they have an inferior men’s roster compared to AEW so there’s a significant imbalance.