Recent content by Rich Dahl

Ours is Barbs burgers about 80/20 hand made when we grind our own ground beef. Chuck roast, top or bottom round, brisket and brisket fat. Barb hand makes here own recipe with secret herbs and spices (not really secret but I don't know what she puts in them) into 1/4 pound burgers, we vacuum seal...

Welcome and ask away with any questions you may have. There is a world of knowledge on here to help with anything you need. Also were a friendly bunch of diehard grillers, so there are no such thing as dumb questions. Especially, thank you for your service.

Lance see post 15. Rich

Boy, you caught me flat footed on that one. Barb and I do all kinds of different chicken vortex cooks. So many different ways to do them. I checked with Barb and we both agree that the one you are interested in is bone in skin on chicken thighs which is what we use. We use a coat of yellow...

The jumbo joe is my go to grill for the two of us, plenty of room and easy to clean. I do use a weber basket for indirect cooks and it's perfect for vortex cooking also. I even built a special cart for mine I use it so much.

I've had both and still do have two JJs. It's perfect for two or more people and can do direct and indirect with ease. I noted where you live so the JJ probably wouldn't be a problem. Here in Arizona and most of the western states during the summer they have live fire restrictions in the...

Looks good Tim. Seems as we get older those things from the past that tasted so good now don't taste the same as they used too. Growing up in the 'burbs of Chicago (Franklin Park) nothing was better than a bowl of Cambells chicken noodle soup on a cold winter's day. I hadn't had that in many...

Thanks everyone! Had a quiet BD yesterday Cooked up a new steak recipe in the CI with a new marinade, really good. Nice big baker for the side. For those that know me and my non tolerance to cold will be glad to know the old man got out and installed my new PID controller for my Camp Chef. The...

Thanks, Timothy, for the birthday wish. Never thought in my wildest dreams I would live to be 76. Although I can't do many of the things I used to do, but I still treat each day as a blessing with my wonderful wife Barb and my grown kids and grandkids. Heck my son will be 50 in a couple of...

Same boat here. Trying to downsize, so what do I do. I decided to semi restore my 1985 gen 2 that's sat covered for over two years. But on the bright side I have a jumbo Joe (one of two) and a Smokey Joe along with a 22 kettle I want to unload cheap. Probably should unload the performer also as...

You got my curiosity up with your serial number. I went out and checked mine and its L3-010204?

Glad to see you're making progress and Weber is helping you also. So! agree it would be nice if I didn't have to drag out the dedicated vacuum cleaner after every cook on the Camp Chef. Guess they all have their own drawbacks.

For years I've read the sagas of the Smokefires woes. I'll concede that maybe a Smokefire probably can create a better smoke profile by design, but I've never had anything cooked on one as around here you can't find one working long enough to try it. I will say that I'll take my good enough will...

About 6-7 years ago I was doing about 2-3 restores a week. Then I figured out that I was making about $2.00 an hour, but it was fun. Now not so much. Wife is in a two year program to have both hips replaced and both knees replaced. So, my focus immediately changed to picking up the things that...

Thanks for the reply, Scott. I've decided that was what I wanted (redwood) and both Barb and I agree that it needs to go back to being an active grill instead of a museum piece. Although a well taken care of active grill. Reserved for Barbs cooks and her great ribeye's. With 10 grills and two...