Welcome to the Primo club! A not too hot burnout, maybe new gasket and a new temp guage (if needed) and you'll be most of the way there.
Posts by Kookabanus
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I actually seasoned my grill2go grates in the oven like I would cast iron before first use. I think you should be fine after you do a round of seasoning like everyone else has said.
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I guess the ash pan would get way hotter than the top seal of the Akorn because of lit charcoal falling through
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Yep they did grey import a while ago and really pissed off Weber HQ which cemented them not being able to stock them in stores for so long
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Might not be big enough, but if you want to do some comparisons I bought the Blackstone 28" (2 burner) on Amazon for less than $400 delivered last year. Every now and then it changes from a steep delivery fee, to free delivery, but you have to catch it when it's on as it often only lasts a week or so.
I've even converted it to plumbed gas and it works a treat.
PostRE: Blackstone Flat Top Plancha
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Keep doing the search, it will come up as a "Prime" product. I waited 3 weeks for it to come up after the first time I saw it.
At the moment the Marine pedestal 17" version has Free Shipping: https://www.amazon.com.au/Fleming-Sales-…15955693&sr=8-2Urban GrillerMarch 17, 2021 at 3:37 PM PostRE: Blackstone 28 inch griddle conversion to natural gas
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The two burner (like IO have) is on Prime right now
https://www.amazon.com.au/Blackstone-Out…25726562&sr=8-5Urban GrillerJuly 8, 2021 at 4:48 PM I've kept an eye out for these but they don't seem to ever go as cheap as when you guys got them on here.
I'm currently trying to work out if I can get a flat top to fit my Grill2Go x200 gasser.
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I don't think you'll have problem getting crackle with the direct heat on the roti. I always do pork belly on the roti in the kamado at about 200-220C. I guess for a rolled porchetta you could start out that hot to get the crackling started and then lower the temp over time to get the inside cooked.
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I'm keen to do this for a mexican pork dish, cochinita pibil. All I know is you need to put some heat or a flame to the leaves to make them plyable first. Like wave them over the stove and you see the colour change to darker green.
Curious to hear how it goes!
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The flavour will intensify when moisture loss is 40% vs 30%
As you were saying, wait until closer to 40% and you might find you're seasoning is closer to what you hoped!
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I was at The Que Club a couple of weeks ago and saw they were stocking Primo stuff. I didn't realise they were the distributor now. The guy there did say they were expecting another shipping container full of stuff very soon.
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Jimmy70 Yeah primo. Held temp rock solid and very controllable. It held 225F easily with the roti
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That's probably the best primo bargain yet! Nice one!
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Looking good Bentley Meredith
I've used these charcuterie bags quite a few times with great results. I always found it was best to vac seal my salami once it had lost enough weight, which helps even out the moisture levels from the outside to inside. So that might be an extra bit of time to factor in.
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I have that flattop without the air fryers, it's a great BBQ Grill!
I wish I got that when it was so cheap on Amazon!
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