Recent content by papoo
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wet or dry?
I have to compromise. I like chunks, but in the Primo, there isn't much space atop the coals for chunks. I was thinking of going down the chips route, but my BBQ store sells thin round chunks. They work very well for me. I'm going to try Traeger pellets, distribute them all over the firebox...- papoo
- Post #15
- Forum: Grilling Tips
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How much lump for an all day smoke?
You're taking 60lbs? Wow. That's a lot of coals! Nothing wrong with that though, if it works. I guess slowly the ceramic grill is paying for itself after my vertical ECB. 5-6lbs of coal will give me 225 on the dot for 18+ hours, easily! Shame it isn't very big.. -
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Help me decide....
As mentioned, the WSM is great It's as set & forget as you get at that price (for charcoal). Take a look at Sears or K Mart if you have one. They do a total rip off (of lawsuit proportions) of the WSM, and IIRC, it's $80. Not too bad a deal! Also, depending on your budget, look at craigslist...- papoo
- Post #15
- Forum: Charcoal Smokers
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I have "seen" the light
6 hours, makes sense. Are we talking spares here? What about spritzing, mopping/foiling? In my ECB I did 2-2-1 on BBs, spritzed every 45, foiled, then unfoiled. They turned out brilliant. In my new ceramic (and their ability to retain moisture), I threw a rack on for a straight 3:45, without... -
Greetings from Surprise, AZ
Hello from Scottsdale! I've been going low and slow for about 8 months now, had a cheap Brinkmann upright which I think taught me a lot. We'd grill most nights on our PGS gasser, and now the burner was in disrepair, I used that as an excuse to start looking for a ceramic Primo Oval grill &... -
2nd try @ a Fauxstrami w-qview
Yeh, I'm with you. That's my opinion, too. We don't pull our briskets out normally until 190, so I was confused as to why you would pull your pastrami so early. Thanks for the response... -
2nd try @ a Fauxstrami w-qview
What I have noticed (as I plan to make some Pastrami very soon), is that on here, most will pull at higher temps - 185+, whereas other forums/recipes will tell you to pull at 160ish. Does anyone know why? I suspect it will be more tender (but possibly less moist) at the higher temp? -
Easy Beef Rib Question
For me it just helps in the prep process of getting my generous layer of rub to adhere. Can't notice flavour at the end though, all other things being equal.. -
Pastrami or corned beef?
Hi all, I've wanted to do a pastrami for some time now, and I think I will in the next few days. Please forgive my ignorance, but what is the difference between corned beef and pastrami? The spice mix will go on, along with whatever else (I'll be looking on here for recipes), I have a good... -
Indirect chicken quarters with q-view..
You know, I actually didn't use any woods on this, just bunt The Good One, reason being is that right now I only have hickory and cherry, neither of which I'm overly fond of with poultry. Will be stocking up on apple soon. Yes indeed, I'm now just looking for excuses to throw 4 slabs of ribs on! -
Indirect chicken quarters with q-view..
Today was my first proper cook on my Primo Oval ceramic. 2 chicken quarters and a baked potato at 375 for 90 mins. It was astonishing. It held the temp nailed on the dot, and it used about 2 bucks of coal. Food was ridiculously moist, bone came straight out, but the skin was nice and crispy. I'm... -
world record ghost pepper eating
That's hilarious. I love hysterically hot food. I have pureed habaneros on my wings, but ghost chilies for some reason are just a whole new level. The smearing in the eye gag is a bit odd, though! Takes all kinds, I guess!- papoo
- Post #6
- Forum: Fruit, Nuts & Vegetables
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My new ceramic & toys..
Thanks, It was the shop's demo model. The only carts Primo makes are a wooden table which is pretty pricey, and a nest, which offers no work or storage space, so for demo purposes they got that at Costco, and plasma'd a hole in the top. Works a charm!- papoo
- Post #5
- Forum: Charcoal Smokers
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Royal Oaks Charcoal
From what I gather (having not yet got through my supply of Good One lump), is that there are a few 'breeds' of RO lump. I've been told to avoid the ones made outside the USA. The one made here in the US is great - long burn time, not too ashy, and good value, especially as you can often find it...- papoo
- Post #5
- Forum: Charcoal Smokers
