Repeated the 1st cook – kept everything the same except:
· used the chimney starter rather than fatwood this time around
· no sweetcorn (didn’t have any)
· maintained dome temp pretty much spot on 200C (390F).
Much better results. Juicy, flavourful chicken. Nicely roasted potatoes. Very slight hint of an acrid aftertaste, but I was the only one to notice it. Mainly just a nice, background smoke flavour.
No evidence of flames this time either.
Definitely going to try using a drip tray next time to catch the juices (shame to waste them) and may try another brand of charcoal at some stage
Thanks for all the replies
Great post thank you. I just got this grill and have cooked on it twice. I have two questions for you please. How did you realize or know that you had to make this modification? Also, how did you tighten the bottom door screws once you put everything back together, what tools did you use?
Thanks for your help!!!
Well, I just did pork belly for the first time recently, so not sure I have any good advice. I think you’ve got a few good ideas.
If you season the slices and pan sear maybe that will render a bit of the fat and crisp it up a bit and add some depth of flavor without getting too fancy.
I ordered the KJ classic online from Ace at the $699 price, then rec'd a cancellation notice. After several calls to customer service, they honored the sale price and sent the KJ to my local Ace dealer for pickup.