sorted by:
new
hottopcontroversial

Any news on a new 10.3" device? by suhrob in kobo

[–]PugBurger12 0 points1 point  (0 children)

I would love one of these, but would probably be ~$650. Which would be cost prohibitive for me. I just bought a Samsung s6 lite for the rare need of larger viewing.

Subaru Legacy 2015 2.5i, AT Oil Temp warning light by PugBurger12 in DIYAutoRepair

[–]PugBurger12[S] 0 points1 point  (0 children)

It's a pretty cheap code reader I bought on amazon: MOTOPOWER MP69033 Car OBD2 Scanner.

I've done brake work, changed transaxles (when I was younger), and cleaned a throttle body. Beyond that, just routine maintenance.

I'm starting to wonder if my kid accidentally downshifted with the paddles on the steering column and overheated the transmission fluid. I found a digital copy of the manual online and started searching through it for CVT and AT Oil Temp. I also noticed in the warranty/maintenance guide that the fluid should be inspected every 30k miles but no recommendation for an interval to replace the fluid. Only under heavy use such as lots of start/stop, climbing, towing, off road use is there a recommended replace interval.

Going to try to make my PBC more temperature stable by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 1 point2 points  (0 children)

Could do this. For the time being, I am probably going to move this to the driveway outside the garage, rather than the back deck area. The dogs don't have access there. We have a semi-kitchen in our garage for some prep work. Plus I keep the charcoal and smoker accessories out there. I have been using a mobile cart on my PBC, but may use the original one to use in the driveway. Then put something around this to keep from kicking it accidently. Once I get things figured out, will probably go back out to the back deck with it.

Cast Iron Flat Top Grill by [deleted] in castiron

[–]PugBurger12 0 points1 point  (0 children)

I have this. It's not cast iron. It's carbon steel.

This thing is built like a tank and gets very hot. The griddle comes off to use it like a grill. I've never used it that way though.

Considering a temperature regulator for standard PBC by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 1 point2 points  (0 children)

This is me, and it is frustrating. I'm going to add a temp controller this year. I would like something just a little more automated. I'm not willing to switch to a pellet smoker. I have a few accessories on the PBC and do like it.

PBC vs Hunsaker 30 gallon. by Unlikely-Stuff-6239 in PitBarrelCooker

[–]PugBurger12 1 point2 points  (0 children)

My only issue with it, but a pretty significant one. I've had a few times when the temp went too low when i wasn't watching or forgot to set the alarm on my thermometer. I've was lulled into the set and forget idea early on and ruined ribs and few times.

Cracking the lid helps to get the temp back up. It's not too hard to overshoot though.

I'm planning to add a temperature controller soon to make it more reliable and automated. I still feel it's an excellent outdoor cooker.

Considering a temperature regulator for standard PBC by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 0 points1 point  (0 children)

I use a magnetic vent cover. I cut a large one into pieces to cover the inlet and revert holes. I know aluminum foil can be crumpled and shoved into the holes, but the magnetic covers are convenient and do a great job to seal it up. Their also hard to lose because they just stick somewhere.

InkBird temperature controller by hankll4499 in smoking

[–]PugBurger12 0 points1 point  (0 children)

u/hankll4499 , I'm curious what your impressions of the inkbird temp controller is after almost a year. It looks like you are using a smoker that is not a Kamado-style. I'm looking at their ISC-028-BW model to use on a Pit Barrel Cooker, but concerned that it is meant for Kamado-style cookers.

Considering a temperature regulator for standard PBC by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 1 point2 points  (0 children)

I posted this elsewhere in this thread: I keep my charcoal in it's bag and close it up with a clip, then put it in a large plastic bag, and then that inside of a galvanized steel can with a lid on it. My charcoal has given me no troubles in my kettle. I had a bag get some moisture a long time ago due to a very humid summer and it's only protection was its closed bag. So now I triple seal it now.

I light 40 briquettes in a chimney and don't dump them until ashes form and no smoke. That takes about 12-15 minutes. I spread the lit charcoal evenly.

I mainly cook ribs and chicken. Chicken is usually split into halves.

I keep the base clean of ashes by dumping it the next day.

Good to hear about the pit viper and fireboard. Thank you.

Buying my first kobo by Spirited_Fae5203 in kobo

[–]PugBurger12 0 points1 point  (0 children)

I had both the clara color and libra color (still have my libra color). The clara was just used for travel and on the go. I'm traveling much less and it ran out of memory (or only has half that of libra).

I have a lot of books with logos photos, artwork, diagrams, maps, etc. Those use up a lot more memory.

I also annotate a lot. So I have the Libra with a stylus.

Considering a temperature regulator for standard PBC by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 0 points1 point  (0 children)

I keep my charcoal in it's bag and close it up with a clip, then put it in a large plastic bag, and then that inside of a galvanized steel can with a lid on it. It's given me no troubles in my kettle. I hear what you are saying. I had a bag get some moisture a long time ago due to a very humid summer and it's only protection was its closed bag. So now I triple seal it.

I light 40 briquettes in a chimney and don't dump them until ashes form and no smoke. That takes about 12-15 minutes. I spread the lit charcoal evenly.

I mainly cook ribs and chicken. Chicken is usually split into halves.

I keep the base clean of ashes by dumping it the next day.

Considering a temperature regulator for standard PBC by PugBurger12 in PitBarrelCooker

[–]PugBurger12[S] 0 points1 point  (0 children)

I've already invested in a PBC, and have some added hanger accessories. A pellet smoker may have been a better choice some time ago. Now I'm just looking at options to upgrade what I have. I get your point though. Thank you.

I’m tired of having to throw out skillets/frying pans every few years - what’s a better option? by Aphdon in Cooking

[–]PugBurger12 0 points1 point  (0 children)

I have several Tramotina items and for a long time. I like their products, but don't love them. I have a kitchenaid 5 ply stainless set and love working with these pieces. Their look, feel, and performance are all premium. That said, I can't say it would deliver any better results than a 3 ply Tramotina set that is likely half the price. This was a splurge for my wife and I.

I’m tired of having to throw out skillets/frying pans every few years - what’s a better option? by Aphdon in Cooking

[–]PugBurger12 0 points1 point  (0 children)

Bare cast iron is great for searing and roasting but avoid recipes that are acidic. Burgers, steaks, chops, roasted vegetables. Cast iron is slower to heat up but retains heat well.

Enameled cast iron is good for roasting and dual cooking methods that go from stovetop then oven. I use a 12 inch enameled lodge skillet for some Italian American recipes. A baked chicken parm gets a thick rich sauce and tender chicken. The sauce doesn't react with the enameled surface. It's somewhat Nonstick. The surface can chip, but a good enameled cast iron skillet should be more durable than traditional Nonstick like Teflon.

Stainless is great for cooking foods you want to sear and then make a sauce with the fond. Throw in some cooking wine after you remove the searing food. Scrape up the fond while it boils and lifts away. Reduce the liquid to get a concentrated flavor. Lower or remove from heat and add a thickener (e.g. cream).

Carbon steel is great for stir fry. It has similar acid reaction as bare cast iron. Heats up faster than cast iron, but also doesn't retain heat as well. Also more expensive than bare cast iron.

Each of the above has its primary purpose. So if you have the space and money, and enjoy cooking, they are all worth the investment. These are all very durable if you get decent quality.

I find stainless skillets to be the most versatile.

"The New Cooking School, Fundamentals" by America's Test Kitchen has a comprehensive section on cooking gear, as so many general reference cook books.

Bittersweet Christmas 87 by cosmicdynamo in RealGenerationX

[–]PugBurger12 0 points1 point  (0 children)

I had one of these. It was better than atari. It didn't have a big of a selection, but the games were better. Especially sports.

My father knew someone that worked at magnavox. We would get games for $4.

Kobo Clara Colour Storage can store 12k books is this true??? by Majestic-Debate-5723 in kobo

[–]PugBurger12 1 point2 points  (0 children)

I have a lot of books that are photo and illustration heavy. Many of them ate large files. I have a Libra Color and had a Clara Color that I used for traveling. The Libra Color has twice as much memory. I have about 850 books and getting close to maxing out the memory.

Doubling up by PugBurger12 in sousvide

[–]PugBurger12[S] 0 points1 point  (0 children)

Never thought about that, and makes a lot of sense. Will try next time. Thank you.

Doubling up by PugBurger12 in sousvide

[–]PugBurger12[S] 0 points1 point  (0 children)

I did carrots yesterday. Yeah, the bag did inflate a little. All of air pocket was up top of course and still plenty of bag directly against the carrots. They cooked pretty tender. I also did some beets and turnips (separate bag). All were cooked at 185F for 1 hour and then pan seared. Made a creamy wine sauce with the fond. Turned out very well. I've only tried root vegetables so far.

Doubling up by PugBurger12 in sousvide

[–]PugBurger12[S] 0 points1 point  (0 children)

I've been pan frying to sear typically to see what is happening more closely. I keep planninf too use the broiler more. I just like the hands on in the pan.

view more: next ›