Recent content by IMAVGAN

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. I

    Who here has a Char-Griller AKORN Auto Kamado?

    Not using an Acorn but loaded up my KJCII this past Sunday at 7:00AM for a 225 cook & by Monday morning 11:00 AM I took out the food & opened up the air flow half way to burn things off. By 6:00 PM the cooker was still holding 400 degrees. I'm sure if I wanted to hold 225 it would have went...
  2. I

    Broil King Pellet Grill Woes, Traeger or Yoder as a replacement?

    On top of that if I remember correctly, Yoder charges a couple of hundred to ship. MAK has shipping in the cost. That may have changed since I last priced one 15 months ago.
  3. I

    Back to square one

    I was thinking the same thing. I actually fit 8 racks of babybacks on my 2-Star and could have fit another 3 more if I wanted to. Can't chnage the looks though if the OP hates the look. But as far as forever grill, MAK will make the newer parts backwards compatible to allow for upgrades.
  4. I

    Espresso Maker Suggestions

    jdixon, Hot brewed & cold brew are two different animals. I mention cold brew because I personally feel that ice coffees are much better with a cold brew especially if you drink them without all the sugar & syrups to hide the sour & bitterness. My suggestion would be to get a good drip coffee...
  5. I

    Looking for suggestions on a 14" cimeter knife...

    I have the 14" Victorinox with Fibrox handle & it's big. I find it unwieldy at times, but boy does it cut a nice clean steak from a whole rib eye roast! Most other times, I wish it was smaller so I think the 12" may be a great decision.
  6. I

    6 LB Peking Duck

    I love duck & have tried to make a Chinese style roast duck, but from prep to cooked it taking close to 24 hours, it is easier to drive to the local Asian market and buy a whole roasted duck for $22. The time is needed to dry the skin in the refrigerator if you want crispy skin w/o drying out...
  7. I

    Automatic Meat Slicer

    This machine is specifically for slicing frozen meats for things like Korean bbq. I think it's overkill for cheese steaks. Also note that according to the video the rolls fall out via gravity which would not work for fresh unfrozen meat.
  8. I

    Yoder versus Rec tec vs Traeger vs Webber

    Just make sure you get the Cookshack at the end of the settlement or it'll all be for naught. :emoji_laughing:
  9. I

    Chicken wings the good the bad the ugly

    baking soda is use as a tenderizing agent for meat. I'm not sure what they do for the skin on the wings though.
  10. I

    Pellet Dust test ► Traeger, Pitboss, and Bear Mountian

    Does she know how to cook & clean and is she purdy?
  11. I

    HOT weather coming up...

    daveomak, Glad I am on the Right coast & didn't have to be witness to that one....
  12. I

    Traeger vs Yoder

    American Built or Chinese built has little to do with it. It’s the American company “Traeger” specs that the Chinese are building to in order to keep maximize the money returning into their pockets that guide how the product is made.
  13. I

    Pork Belly Strips

    Best pork belly I've ever had was cut into bacon strip thickness and pan fried or cooked over an open grill at a Korean BBQ joint. Look up "Jeyuk Bokkeum" recipes if interested. If not, you can certainly go with burnt ends.
  14. I

    Pit Boss-Traeger-Recteq best for the money.

    I agree that's why I pointed out the fact that "Satisfaction or money back guarantees" should not be a point for deciding what to buy.
  15. I

    Help my pipes won't smoke!!

    Don’t know what you’re thinking, but any open fire in the pit will have heat rising and will cause Air flow up & pull air from your wood shack. The only way to do what you want is to put in a fan to force air back to the wood shack or build a larger fire on that side.
See more
Top Bottom
Back
Clicky