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In Reply to: RE: Tell you chef posted by bullethead on April 27, 2016 at 18:12:03
It helps that I am THE MOST disorganized person you'd ever meet. Therefore, I have FEW demands on my time, other than those I choose to have! Goofy, right?
So, when 'the hunger' strikes, I'll take the time to make a couple 2lb Dough Balls in the bread machine. A quick trip to the German market for Spicey and Mild Sausage. Fresh Moz.
The rest of the goodies as needed. Basil from the garden. You get it.
for the Chicken? Do the cuts for Spatchcock and do a NICE RUB.
2nd pic is of what YOU WANT. A grill basically at the Pass / Focal Grand level of grilling.
Grill fires up quickly. From the attached picture, you'll see what the firebox end looks like after 2 hours at NEARLY full speed. Like-New. It'll wrap the 700f dome thermometer BACK AROUND to the ZERO.
I'll have a beer, and if any neighbor Complains, I'll invite 'em OVER for some pizza. That shut's 'em up EVERY TIME.
Last week? How about Baccon Wrapped Kosher Hot Dogs! Peace at last!
Use Ketchup and get the flippin' BOOT out of my house.
Get yourself one of the Smaller grills, the Pic is of the XL, and you can cook for yourself and a couple buddies no problem. The Large BGE is good for families.
Too much is never enough
Follow Ups:
That is a really nice system for making food. I use a Forman grill.
The ONLY problem is that when I get it fully Fired Up, I am easily seen on US InfraRed Spy Satellites.
I've had overflights of black helicopters which I ascribe to this.
I don't think they were dropping in for dinner.
Too much is never enough
Are you this guy complaining about that in your city council meeting?
your egg was new? My Primo ceramic grill started out white, but turned black with the first few uses.
NO, the Internal picture was after a FULL TEMP cook of PIZZA.
Beneath the Plate Setter, a ceramic barrrier used for Indirect Cooking, it gets EXTREMELY HOT.
That cook gets so hot that ALL the carbon burns off and out the smokestack.
Too much is never enough
That's hard to believe. My Primo cooker and your BGE. are not that different. My grill started out totally white on the inside, but there is no way no matter how hot I would get it that the carbon would burn off of the interior and it would ever be white again. I'll try to take your word for it.
Do you have a Plate Setter or EQUAL for your Primo?
The plate setter is a 3-legged piece of 20mm CERAMIC which goes immediately OVER the fire and raises the grill grate by 10mm or so. This is for INDIRECT COOKING.
The Plate Setter ALSO restricts heat transfer FROM the charcoal by BLOCKING IT. So, you have convection but not much direct radiation from the charcoal.
Also, do you use LUMP as opposed to man-made BRIQUETTES? Brick-ettes are made with real charcoal and a FILLER which makes a lot of ASH. I suspect real lump burns hotter, too. and definately LONGER, especially the big pieces possible when buying good stuff. I use Royal Oak or BigGreenEgg brands. Both are off the same prodution line. A few other brands get heavy play BACK EAST but are NOT available in California. I can buy Mexican Mequite, South American Hardwoods and COCONUT lump all day long.
PHOTO IS OF Plate Setter installed legs UP with an ADDITIONAL heat deflector / air gapped. This prevents the pizza stone from getting TOO HOT and burning the crust!
Any Kamado Grill Enthusiasts are cordially invited to the Big Green Egg Forums for chat, recipes, general BS and TIPS.
2nd shot is a Pizza ready to go ON. Off in maybe 15 minutes! Local supply house had the Pizza Peel IN STOCK.
Too much is never enough
I had a Primo that lasted about two years before it started screwing up. I bought a Maverick RediCheck for remote, but I don't really like it. I have a Maverick instant read which is excellent, but the remote has some stupid presets and alarms that IMO are unnecessary and a PITA. I just want to know the grill and meat temp remotely. Obviously when the probe for the meat temp reaches the target it's incorrect due to heat being transferred via the probe. It just tells you it's time to check with an instant read.
I don't like the Maverick trying to tell me what's correct for poultry, beaf, pork etc. I'll decide with my instant read. Just the facts mam.
The Primo grill is a large oval ceramic cooker similar to your BGE, but I believe slightly larger.
It has a firebox within the larger main enclosure. It also has metal hanging grates and ceramic plates that rest on these for indirect cooking/smoking with room between the plates for a water pan.
I have a Primo pizza stone that I have only used twice. I make two pizzas. One for me and my wife and another pepperoni only for my son. My first pizza (the pepperoni) was burned to a crisp while I went in the house for a moment. The second came out OK. We called Papa Johns for my son. It was funny. The standoffs under the stone look like a good idea. Im not sure I need something like that as I'm already cooking indirect. I have grates and ceramic plates over the fire, cooking grates and then the stone. You just have to watch it. Five to six minutes and it's done. My first pizza cook, I was thinking 10 and check it. It was scorched.
I'm better at slow cooked.
I use lump charcoal only. I like Royal Oak and Fire Flavor Oak and Hickory. Primo makes lump, but the only way to get here is mail order.
See my post about ceramic becoming transparent to infrared had HIGH temps. That's why I use a 2nd layer of ceramic.Also, if you can RAISE the pizza stone in the dome, that helps.
I use FIRE BRICKS which I cut in half and they provide me an addition inch or more height above either the flame for direct or MORE when I stack 'em on (edge) on the plate setter. High dome temp will give you a nice browned but not-burned TOP.
Also, don't forget the cornmeal as a lube between STONE and PIZZA
Too much is never enough
Edits: 04/28/16
You're clearly into this grilling thingy.
Has anyone ever accused you of being able to hear a difference among interconnect cable jacketing?
:)
No such accusation has ever been leveled.
However, ON THE GRILL, Teflon emits the most God-Awful aroma while Neoprene is a close 2nd.
NO Lead /Tin coated goes on my grill. ALL of the Clear Finishes on Magnet wire are likewise verbotin. The only approved jacketing? COTTON. An all-natural fiber with wonderful aroma and finish. Goes with any Red Wine over about 6$ per bottle.
No capacitors on the grill, either. The BIG electrolytics EXPLODE and Metalized Mylar or any of the OIL types are VERY toxic. Wax leaves a film everywhere and the paper NEVER comes alone.
Transistors contain all or some : Phosphorus, Arsenic or Boron. All nasty stuff.
I can tell the difference between different charcoal types, at least the BIG categories, like 'hardwood' V 'Mesquite' V 'Coconut'/ Burn time / temp, Flavor Profile and Ash production all vary.
Different SMOKING woods are also clearly distinguished, with PECAN going with my yearly TURKEY and sometimes with Chicken or game hens.
Can't miss with most of the others. Hickory is an 'old standby' and I've used Apple or Cherry.
Hotdogs MUST be Kosher with THIN sliced bacon wrap and Woe Be Unto He Who Ketchups.
Too much is never enough
After reading your insightful insights into various chemicals and how they behave when heated, it occurred to me that maybe that's why the sound of my amplifier stinks.
But, yes, apple, pecan, and hickory are good choices, as is oak. (On a grill, not in amplifiers.) I'm not a fan of mesquite - too strong of a flavor for most occasions.
:)
"The plate setter is a 3-legged piece of 20mm CERAMIC which goes immediately OVER the fire and raises the grill grate by 10mm or so. This is for INDIRECT COOKING.
The Plate Setter ALSO restricts heat transfer FROM the charcoal by BLOCKING IT. So, you have convection but not much direct radiation from the charcoal."
THIS is key! I've wanted to grill a pizza, but didn't want to spend $300 for a collar which simply raises the grate and lid by about 6 or 8 inches. I've thought about how to keep the pizza from burning on the bottom before the toppings are done. The typical "pizza stone" would last about two times before cracking. Your two-tiered contraption looks to be just about perfect! Thanks!
:)
You wouldn't believe how TOUGH that ceramic stuff is. As long as you do TWO THINGS>
1. Keep it safe from Mechanical Shock. No hammers or dropping allowed
and
2. Temp must be raised slowly and allow the grill to cool naturally.
BGE has a LIFETIME guarantee on the dome and kettle.
It might be noted, that from the THEORETICAL standpoint, the Plate Setter will become TRANSPARENT to InfraRed at some very elevated temp. For Silcon (semicondutor material) that would be maybe somewhere NORTH of 800c. = 1472f whichis pretty darn HOT.
That's why I include a 2nd barrier AIR GAPPED from the plate setter.
Check out the LINK if you own the Primo XL. Your sales guy should have told you this kind of stuff.
Too much is never enough
Ha! WAY back in the early-mid 1960s, my parents bought a Weber 'kettle' grill. I still have it, but haven't used it in several years. Well, I had to call Weber one time about my other grill, and I mentioned that I also have a vintage original. The girl at Weber said, "You mean the one that was black when they bought it, and now it's gray?". I said, "Yup, that's the one!" Hahahahaha!
:)
I bought a Weber Smokey Joe. Gave it away a few years later and bought the 22" Kettle for 40$ at the local grocery store. I WORE IT OUT in 25 years and 3 sets of wheels, which you could still get at that time buying local. My SECOND 22" kettle was sold when I bought the EGG. I used the steel internals from the FIRST Weber in the SECOND. So, when i sold it, (50$) it had a NEW grate and cooking surface. That Weber was probably 15+ years old. I also installed a NEW VENT system so it was back to New Condition. I included my CharCoal Rails for indirect, too.
Weber continues to cheapen the product and 'push' people toward GAS. The newer Kettle I bought was not only made of lighter metal, it had ONE handle on the kettle and was NO LONGER wood, but some plastic. The clearance was such that I could hardly get my FINGERS around this new grip.
Before my 35 years with WEber, I owned as many as 6 HIBACHI grills at once. When guests would come over? Just light as many as it would take to cook it all up.
Pic of my last Weber up-for-sale.
Too much is never enough
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