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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
Grilling Season Thread
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<blockquote data-quote="JPKII" data-source="post: 16929141" data-attributes="member: 12867"><p>I just decommissioned my 11 year old Kamado Joe this spring. I used the simple metal frame that came with it for the entire time. If I were to do more of a built-in, I'd make sure I had room for all the heat deflectors, pizza stones, torch gloves, and all the different height racks/grates you end up with. You'll accumulate all kinds of gadgets and doo-dads. I used the storage under my Weber gas grill to store all that. This stuff will be sooty or greasy. So it needs to be a surface that you don't mind patina on or is easily cleaned (stainless steel). </p><p></p><p>I'd also want a surface that I can set down a hot grate. For example, searing a steak, then finishing it at a lower temp. I'd pull the lower grate out, with steak on, then fumble around adding a higher grate. It wasn't always graceful. Having a surface that could take the weight and heat would be useful. You could also use this to set the electric lighter on when you're done with it. I most commonly used my Weber grill to hold hot things. This worked. As long as I wasn't cooking something else on the Weber. Then, again, it was a bit of fumbling around with hot shit. Not ideal and I certainly took some battle damage. </p><p></p><p>Lastly, a cordless leaf blower really accelerates your start up times. And makes for a cool fire tornado once you close the top. lol. For start up, I'd get the coals lit using an electric lighter (most consistent and reliable method I used), then pull lighter out, and with top of grill still open, put the leaf blower pointed at the bottom vent. You can't go gonzo here because you'll blow hot cinders everywhere (ask me how I know). But once you get a good flame going (most of charcoal white) and close the top, let that blower rip. Very fast heat up. I'd do this in the winter most often to get the grill heated quicker. Yes, kind of abusive and probably why my junk only lasted 11 years. But fun to do. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="JPKII, post: 16929141, member: 12867"] I just decommissioned my 11 year old Kamado Joe this spring. I used the simple metal frame that came with it for the entire time. If I were to do more of a built-in, I'd make sure I had room for all the heat deflectors, pizza stones, torch gloves, and all the different height racks/grates you end up with. You'll accumulate all kinds of gadgets and doo-dads. I used the storage under my Weber gas grill to store all that. This stuff will be sooty or greasy. So it needs to be a surface that you don't mind patina on or is easily cleaned (stainless steel). I'd also want a surface that I can set down a hot grate. For example, searing a steak, then finishing it at a lower temp. I'd pull the lower grate out, with steak on, then fumble around adding a higher grate. It wasn't always graceful. Having a surface that could take the weight and heat would be useful. You could also use this to set the electric lighter on when you're done with it. I most commonly used my Weber grill to hold hot things. This worked. As long as I wasn't cooking something else on the Weber. Then, again, it was a bit of fumbling around with hot shit. Not ideal and I certainly took some battle damage. Lastly, a cordless leaf blower really accelerates your start up times. And makes for a cool fire tornado once you close the top. lol. For start up, I'd get the coals lit using an electric lighter (most consistent and reliable method I used), then pull lighter out, and with top of grill still open, put the leaf blower pointed at the bottom vent. You can't go gonzo here because you'll blow hot cinders everywhere (ask me how I know). But once you get a good flame going (most of charcoal white) and close the top, let that blower rip. Very fast heat up. I'd do this in the winter most often to get the grill heated quicker. Yes, kind of abusive and probably why my junk only lasted 11 years. But fun to do. :) [/QUOTE]
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