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I'd love to, but I wont get my Big Joe until next week. I had an Akorn but I found it very frustrating in trying to maintain steady temps on slow and low cooking. Looking forward to the Big Joe! -
Thanks John, this is great info. I knew high heat had risks for cracking the firebox but didn't know it impacted other stuff. To be honest I'd assumed it was ok given your pizza video, might be worth adding a note to it? I haven't really looked closely yet at how the bands work - If I choose to use my BJ for high heat and my bands go loose, is there a limit to how much I can tighten them before they're just permanently loose? Are they replaceable at a reasonable cost? Are we talking like only 10 cooks before they're headed for the dustbin or more like 100? Just trying to get an idea of the scale of the risk. -
Nice looking table you did a really good job on it. -
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By keeperovdeflame · Posted
Welcome cspear, tell us a bit about your kamado cooking experience. -
That's true. When a fire is not lit in the Kamado you can then leave your vents open more to provide enough oxygen to keep the pellets ignited.
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Thanks for the tips, I think I am going to brine them first, so I will need a couple days prep to brine and dry time. -
First day of spring, first bbq of spring. Warmed up enough today for the gasket on my Pit Boss to thaw and open the lid. I have lit fires in the bottom to melt it open before but I have had enough of the cold and don't want to be outside that long lol. But yesterday was beautiful so I had to bbq. Simple meal. Striploin and potatoes.
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