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Today my nephew took possession of this brand spankin’ new Hasty Bake Legacy. Recently he and his bride found a little patch of green in this urban blight of ours and now this sweet rig...life is good.
Apparently he’s on a trial membership so I’ll get his user name and add it later.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I've titled this thread as an homage to the very successful thread started and maintained by (https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12614-light-my-pbc-fire-tips-on-lighting-and-maintaining-temperatures)fzxdoc (Kathryn) about lighting and managing temperatures in the
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I liked the thread title, and figured what the heck, why start a new one when I can hijack an old one? So, apologies to JCBBQ and his nephew. (I'm a poet, don't you noet?)
After testing Huskee 's patience and finally getting a pic and the tax form taken care of, I got an email from FedEx and Max Good that my Hasty-Bake had shipped last Wednesday (6/7) and would arrive on the 16th. Last Friday I got a call from FedEx in Yakima that they wanted to set up delivery for today, even though the HB was still in Hermiston. I said I would be here before 10:30 or after 15:00, so he said he would set it up for the afternoon and would give my phone number to the driver.
Today at 11:37 I get a call from the driver that he'll be there in 10 minutes. Um, no that won't work. He asks if he can drop it off. (Really? It's a $1200 cooker, not a package from Amazon) No, there's nobody there. he says he'll be there after 15:00.
He shows up at 16:47 (I saw him on the road on the other side of my hayfield, GPS sends them there every time) and finally finds my driveway. He backs in where I'm waiting with the tractor and forks. He opens the door, it's the only pallet in there, and even though it's on the bulkhead, I can see this:
Crap. We get it off the truck and pull off the box. It appears to be just a cosmetic scratch, nothing dented or worse. I can live with that, but tell him that I will write in on the Bill of Lading just in case.
Then he floors me.
He says that the copies he handed me are mine, he'll sign the one he's taking back. Say what? I've never had a freight hauler does not make me sign for a delivery. Now the request to drop off is making sense. So, without signing, i take delivery. Now were I a man lacking integrity, or a lawyer (just joking, sort of, for our barrister members) I would ring up FedEx tomorrow and ask why the driver did not make a delivery. When it was obvious the signature on the BoL was not mine, then FedEx would have it's tit in a wringer.
I brought it up to the garage, and though I didn't have time (dogs needed a bath, they got skunked earlier this morning) I went ahead and put it together so as to make sure all was good. Then packed it away.
I know, you want to know when I'll do the first cook. Mrs. CN is leaving to help a friend on Thursday, so not this weekend unless I want to never hear the end of it. By the time she gets back we should be under a burn ban. That means it will be October.
Alan Brice I don't know if it damaged it or not yet. You can see in the top pic that the TG is not properly oriented. Not sure if it came from the factory that way, or it it was spun when the damage occured. I turned it back to its proper orientation as you can see in the second picture.
This seems to be a more common occurrence as our society continues on its slide. It's a rare thing to get an undamaged package these days. And then the lack of integrity on the driver's part, a sad commentary.
Congratulations on your win! I know you will really enjoy your HB in spite of the scratch. You might give HB a call and let them know about your experience as they may need to make changes to their packaging and/or shippers.
Thanks. It wasn't their packaging. It looks like another item was against it when it was picked up with a forklift and caught the top of the box. Probably something protruding as it made a hole and put on the scratches.
Hasty Bake is in the Cooker Hall of Flame in the most versatile category. They are fine cooking rigs, fo sure!!! Congrats to the new owners. Now show us what you can do with one Cookies
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
ComfortablyNumb Actually, even that isn't necessary, IMHO. Just close the lid, intake, and exhaust, crank the handle to lower the coals to the ash pan so no air gets underneath. That should take care of it. You may find that unless the fire grate is high enough, only the coals nearest the intake will burn/stay lit, even on an unmodified rig. It's a good thing.
ComfortablyNumb you could definitely do that. Or, as TheCountofQ says .... that requires two more pieces of the puzzle. You want about an inch layer of ash in the ash pan at all times to smother the air flow AND you need to get some amount of seal on the firebox door. That way, when you close that vent you actually kill the airflow.
I'm not sure it's necessary to seal the door, although I won't say it would be a bad idea. I do know that if I'm restocking charcoal on long low temp cooks (unsealed Gourmet) those farther away from the intake vents won't light IF the box is not clearly above the intake a bit. It's as if the coals closer burn up oxygen before it gets to the further away coals, when using the heat deflector. Half a crank or so upward resolves the issue. A seal helps with wind gusts I 100% agree.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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