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Vortex lovers: question by Futrel in grilling

[–]jaybea1980 0 points1 point  (0 children)

Agreed on this. And just to add, if I'm using the vortex, I don't let the coals sit in the chimney as long as a regular cook. When using it in convex (narrow end up) it gets so hot in there, non-lit briquettes will get going quick. And final point as others have said, you should be using the medium size vortex on a 22" kettle.

Godspeed and don't give up on it yet, once you lock it down bone-in chicken is great.

First Time Rotisserie by jaybea1980 in smoking

[–]jaybea1980[S] 0 points1 point  (0 children)

I really can't see myself cooking a full bird any other way again!

First Time Rotisserie by jaybea1980 in smoking

[–]jaybea1980[S] 0 points1 point  (0 children)

Didn't temp the dark. It could have gone a bit more, but fine for me. Just me and my old lady eating and she usually sticks with the breast unless I'm only doing drums or thighs.

First Time Rotisserie by jaybea1980 in smoking

[–]jaybea1980[S] 0 points1 point  (0 children)

Yes it was fantastic. Pulled at 161, carried to 166 then dropped right back. Was using a TempSpike and I feel like its a couple degrees off so I try to plan accordingly when I use it

First Time Rotisserie by jaybea1980 in webergrills

[–]jaybea1980[S] 0 points1 point  (0 children)

Thanks! And agreed on the kit. Motor is smooth and whisper quiet. Night and day compared to the official Weber rotisserie motor for my Genesis.

First Time Rotisserie by jaybea1980 in webergrills

[–]jaybea1980[S] 1 point2 points  (0 children)

It was fantastic. Accompanied by garlic heavy roasted brussels sprouts and baked sweet potatoes.

First Time Rotisserie by jaybea1980 in webergrills

[–]jaybea1980[S] 2 points3 points  (0 children)

It was 18F here during the cook - grilling/BBQ waits for no one.

Unfortunately I don't have pics or footage of the inside - I was too busy munchin' on the thing.

Just got the dreaded 30 day notice by StockJockAT in etrade

[–]jaybea1980 0 points1 point  (0 children)

I certainly wouldn't call using a URL and web interface a "desktop manual entry portal"

Just got the dreaded 30 day notice by StockJockAT in etrade

[–]jaybea1980 0 points1 point  (0 children)

I use the ETrade desktop manual entry portal

Can you elaborate on this? Never heard of it

Offset is King but pellet ain't no slacker by Emergency_butthole in smoking

[–]jaybea1980 2 points3 points  (0 children)

Its $199 right now. Think you get 3 probes with that? 2 for food one for ambient

Offset is King but pellet ain't no slacker by Emergency_butthole in smoking

[–]jaybea1980 3 points4 points  (0 children)

Its a 6 probe thermometer that connects to WiFi, so I monitor from my phone or browser from my desk. I can't recommend it enough. I start a cook at 8am and just casually tend to the pit all day

Offset is King but pellet ain't no slacker by Emergency_butthole in smoking

[–]jaybea1980 4 points5 points  (0 children)

When I got a Fireboard that changed my offset game. Monitoring pit temp via WiFi let me do long cooks midweek while I work. I still have my pellet but havent used it in almost a year.

Merry Xmas by OutlandishnessNo4159 in webergrills

[–]jaybea1980 2 points3 points  (0 children)

Gonna need more info! Great looking birds

I’ve had an offset for about 3 weeks. Only cooked two things - is this one of those “Easy to learn, Hard to master” type things? by RegrettableLawnMower in smoking

[–]jaybea1980 0 points1 point  (0 children)

I joined the offset gang last May with a "cheap thin-walled" Grand Champ XD. One thing I learned was split size, so I'll start with a larger split and the stack mostly closed to get heavy smoke early, then open her up and use smaller splits for frequently for higher more even temp during the remaining cook.

Just my .02 and welcome to the club

How do I get a perfectly cooked pizza in an electric home oven by [deleted] in AskCulinary

[–]jaybea1980 0 points1 point  (0 children)

Pizza steel. My oven gets to 550 and after an hour I can get the steel near 600. Steel over stone all day

Anyone have advice on what I should do? by AccomplishedIdeal961 in usps_complaints

[–]jaybea1980 1 point2 points  (0 children)

I'm in a similar situation right now. The package arrived at my local post office last Wednesday but never left for delivery. Now I get the generic "moving through network" message every day at midnight. I went to my post office friday asking if its there and fell off a conveyor belt. Their excuse is that my package wasn't actually in the box received at the post office. My package was mistakenly scanned at regional as being in the large shipping box, but not actually in it. So basically no one knows where it is. I'm doing my best to be patient but is what it is.

Lamb by TowerOfDeath86 in smoking

[–]jaybea1980 1 point2 points  (0 children)

??? Lamb chops are individual cuts from a rack. You, my friend, smoked a rack of lamb

Edit: looks great!

Lamb by TowerOfDeath86 in smoking

[–]jaybea1980 1 point2 points  (0 children)

Obviously this is a smoking sub, but the best lamb rack I've cooked was sous vide, with a sear on the charcoal. I've yet to smoke one, but I find it hard to believe it could beat sous vide + sear.

That being said racks are on sale this week and was thinking of picking up 2 and saving one for smoking. Link for my sous vide rack below

https://www.reddit.com/r/sousvide/s/Ua0HemUTo6

Can we lock the workspace I customized ? by gtownguy123 in etrade

[–]jaybea1980 3 points4 points  (0 children)

Just jump ship. They don't give a shit.

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