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Cooked wings today. The new basket worked great. Fits a lot of wings. Easy to load. Haven’t cleaned it yet. I should have sprayed it with oil first. Probably would make it easier to clean. -
Thought I'd share this. This recipe is from the man who started Buffalo Chips. He's no longer with us but his recipe still follows. 1/2 butter & 1/2 Franks hot sauce. All he would vary was the heat from mild to hot to suicide and death. Made them today and they disappeared as fast as I could get them off the Kamado. His place is still in business. Thanks Al.
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By Charcoal Addict · Posted
It’s interesting. Unfortunately Amazon Canada doesn’t support the US coupon codes. Life north of the border. I’m curious to see if the device will still work on older homes with aluminum siding. Aluminum siding reduces wireless signal range on many devices. I guess I could solve the problem by switching to vinyl. -
It is very humid here in South Carolina (I'm not sure compared to Australia) but very high nonetheless. I get my KJ hot after the cooks to burn stuff off then close it down completely so all the vents are closed, put a Kamado Joe cover on it after it cools and have never had a problem with it. What kind of tarp are you using? I've had trouble with lots of things getting moldy under your basic tarp. And I wouldn't worry too much about those rings inside, they will get covered with smoke after a couple uses anyway. -
By BBQ Braden · Posted
I've been in the same boat. We have just moved house so now my joe lives outside. We've had lots and lots of rain in 20⁰c weather. I had it under a tarp but the humidity was the culprit. I pulled it all apart and scrubbed all parts and egg with warm soapy water, rinced it off. Then did a hot cook. 320⁰c / 600⁰f for over an hour. I'm still left with mould circles on the inner part of the dome but I'm sure all spores are toasted and not active. 1st photo. Next when it cools I'll scrub with a hard bristle brush see if they goes. If not I'm happy to cook as it is now. Going forward I'll be leaving all vents open. And try to keep it as dry as possible and clean after each use. -
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By MikeRobinson · Posted
Yes, I think you're right: the front lip appears to be broken off. (How did they manage that?) Looks like the manufacturer site "chargriller.com" has every replacement part you could wish for, organized by model. The "inner" and "outer" grates are sold separately, and nothing's expensive. Just look in the top menu under "Parts." I'm sure that you could burn anything if you had to. In the low-oxygen environment of a kamado, the wood might turn into charcoal. (I don't know for sure.) Also note that I find the Akorns to be extremely stingy with fuel: just shut both the top and bottom vents after a cook and, tomorrow morning, most of the charcoal will still be there, ready to be gathered up and put back in the bag. It's crazy how little fuel the darned thing uses. I've now run "low and slow" for an entire day and still had "leftovers." Vents "barely open," but the thermometer told me that the fire was still in there, burning steadily along. And it just stays there, mostly without intervention. I've never seen anything like it. -
By MikeRobinson · Posted
"My cow just ate your Vegan ... now, I wonder if "that bit of indigestion" will spoil the taste of the meat ..."
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