Chris Finney
TVWBB All-Star
Got the pics.
Thanks. I was wondering why Bill said you needed my email address.
Nows I knows.
Nows I knows.
I Do.Originally posted by Rich Stone:
Does anyone have pictures of Bryan's mod? Thank you.
You ordered the LID ventOriginally posted by Bryan S:
I ordered the ash catcher and lid vent from the SJ. Going to modify the lid vent for the bottom and drill 4 holes in the bottom to get the underneath air flow going. Not happy with this design either.Bryan
Originally posted by Doug LaFleur:... my SJ Platinum ... I used a full Weber chimney ...
OK I'll try and clear up what i was trying to achieve. I was going for a super little blast furnace to sear the Hell out of steaks. I found i could not get what i wanted with the stock SJP. Yes it was hot enough to cook on but way too cold for doing steaks on.Originally posted by Chris K:
For some reason I havent had any problems getting my SJP up to temp for cookin. Perhaps its the new fire groove kingsford?Seriously thought that is what I threw in there and it grilled hot and steady for a long time.
What is it that this super high temp does in so far as searing a steak that 700 degrees doesn't ? Is it that this high temp permits searing over and open grill/grate as opposed to a conventional, high heat gasser ? Just asking - curious ?Originally posted by Bryan S:... the 1500 - 1800 degree temps that the famous steakhouses use to get the results we all try to achieve.
What is it that this super high temp does in so far as searing a steak that 700 degrees doesn't ? Is it that this high temp permits searing over and open grill/grate as opposed to a conventional, high heat gasser ? Just asking - curious ?Originally posted by Paul G.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:... the 1500 - 1800 degree temps that the famous steakhouses use to get the results we all try to achieve.