Jump to content

All Activity

This stream auto-updates     

  1. Past hour
  2. AntinOz

    Not a boomerang

    They are not that common but we are starting to get butchers who are doing "american cuts" as BBQ becomes more popular down under and people realise that doesn't mean gas.
  3. King19

    First cook. All the ribs

    Ribs don't need a foil wrap unless time is a concern Every time I have caved into the guests and foiled my food has not been of the standards i strive for
  4. Fairly new member to the forum but for all of those who have contributed so much over the years...I believe they are owed an explanation at a minimum. It’s pretty evident there is very little interest if any at all about moving to Facebook. I am also willing to contribute money if it’s for financial reasons as I have gained so much from the few weeks I’ve been a part of this community.
  5. Today
  6. I broke my new KJ Classic II in with pizza today. It was pretty basic fare, but it tasted great. I kept the temp around 500-550. I would’ve like a little more char on the magherita pie, but my wife thought the underside was good enough and didn’t want me to cook it any longer. My first pizza was my best, but I didn’t get pictures. I opened up the top for a couple of minutes and got a pretty good char all around. The lump made all of the difference in the flavor profile. My wife and daughter thought it was the best pizza we have ever made. The key for me was to use parchment paper under the dough for the first 3-4 minutes and than slide it off onto the stone. I’ll play around with more next time and see if I can refine it.
  7. ckreef

    Primo Oval Jr w/ GO Cradle

    I think so too especially coupled with the oval length. I think Primo was onto something with an oval kamado. Less wasted circular space - if that makes any sense.
  8. KismetKamado

    Zucchini Gratin

    Sounds like an excellent birthday cook. I’ll be looking forward to seeing it!
  9. Scott Roberts

    Primo Oval Jr w/ GO Cradle

    Good amount of headroom!
  10. Scott Roberts

    DIY Baking Steel

    How to make a baking steel Thought I would Share, found on the web! Scott I bought a 14″x16″x3/8″ steel plate from Eddie at Exor Ironworks. Eddie ground the edges so that they’d be smooth. He sold me the steel plate for $45. If you don’t live in Seattle, find a local blacksmith and ask for an “A36 Steel Plate”. A36 is the alloy. Keep in mind that Steel has a weight of .284 pounds per cubic inch. That means that my baking steel is nearly 24 lbs! Eddie grinding the edges of my steel plate The steel plate from your local blacksmith will be coated in a rust like material called “mill scale”. Before you use the steel, you need to get the mill scale off. The easiest way to do that is with white vinegar. The steel plate comes dirty and coated in mill scale I used an old storage container I had and submersed my plate for 48 hours in the bucket. If you don’t have a bucket handy, a garbage bag will work just fine too. Soaking in vinegar After 48 hours in the vinegar soak, hit the plate with a garden hose and the gunk will come right off. I scrubbed mine with baking soda to neutralize the vinegar (I’m pretty sure this is overkill), and then with soap and water to get any remaining gunk off. The steel should be a nice light grey color at this point Without the mill scale to protect it, the plate will start to rust. Stick the plate in the oven at a high temperature to dry it quickly. I did two plates at once, they’re in the oven to dry after the vinegar bath Once the baking steel is thoroughly dry, you need to season it like you would with a cast iron or carbon steel pan. If you want to learn more about seasoning cast iron, Sheryl Canter has the best post I’ve read. I followed her instructions, use flax seed oil and apply three coats. The seasoning will keep the pan from rusting. My steel after three coats of flax seed oil seasoning Congratulations! You now have a ready to use baking steel! How to use the baking steel The key is to give the steel plenty of time to heat up. I put my steel in the upper third of my oven then let the oven heat up at maximum temperature for 45 minutes. I then run my broiler for 15 minutes, leading to an hour of preheat time. Using this method, I’ve gotten my steel to 700 degrees. Pizza on the steel, the steel was at 700 degrees when I measured it To get the pizza on and off of the steel, you’re going to want a pizza peel. How well does it work? I very much have to work on my dough stretching skills but here are a pair of pictures from recent attempts. I over cooked the pizza in the picture, but it was still delicious. Love how the crust came out! Round is overrated Summary of Instructions for Making a Baking Steel Buy a 14″x16″x3/8″ A36 Steel Plate Soak plate in vinegar for 48 hours. Clean thoroughly Dry thoroughly in the oven Season steel Apply a thin coat of flax seed oil to all 6 edges Rub off as much as you can Place in oven at oven’s max temperature for an hour Allow to cool in oven Repeat three times
  11. dman

    Rainy day ribs

    Are the best of a wet day!
  12. Bigdizzle

    First attempt at beef ribs

    Beef ribs may be one of my favorite things currently. I had never done them either, did them for my first time about 6 weeks ago. Followed a great video from aaron franklin, they turned out killer
  13. eric

    First cook. All the ribs

    Don't worry about it, the more you do the better you'll get.
  14. eric

    First attempt at beef ribs

    Looks Great, did some today!
  15. eric

    Rainy day ribs

    Yeah it stormed over here so i did Short ribs and barbecue Mac and Cheese.
  16. Bongowillie

    Saturday 3 meat day

    @TKOBBQ thanks..the crispy pork belly was the best ever..steaks are still a work in progress
  17. ckreef

    Primo Oval Jr w/ GO Cradle

    Made a quick measurement tonight. With the main grates in the high position there is about 8" clearance in there. With the main grates in the low position it's about 9 1/2".
  18. I don't see the point, personally. Just my thing. If temperature swings one way or another by 20 degrees, I'm not too worried. I've only been smoking on a ceramic for about 8 weeks but even the first time I used the kamado, it held steady temp all day long on its own. If you want something simple, check out a tip top temp, not sure if you've ever seen one or not. Ive used one on kettles and the wsm, it works astonishingly well once you figure out its little quirks, and costs 1/10th the price of a controller.
  19. Let’s work with John to see if the KG forum can be saved. If not that’s not possible; then I’ll work with John to make sure the no one’s content is lost and the post from the KG forum are transferred over to the new forum.
  20. ckreef

    1st Oval Jr Cook

    A 10"x13" foil drip pan easily sits on the lower deflector racks so anything that'll fit above that after a little shrinkage.
  21. ckreef

    Zucchini Gratin

    It's not me Smoke and Awe......... But Nov. 8th is my last day unless something changes. I'll send you me and Mrs skreef's contact info before I go.
  22. TKOBBQ

    Saturday 3 meat day

    Your on a roll with your cooks and putting out some good looking food.
  23. odamaK

    Heat Deflectors Leaking?

    If it's under warranty contact support at Kamado Joe. That appears to be a manufacturing defect. Worse case scenario they say no.
  24. odamaK

    Converting Joe Classic I to Classic II

    There is a retrofit hinge for the big Joe, We've seen it and it was even offered to me by kamado Joe. I don't think they have it for the classic and Bobby Brennan only offered a fix for big joe hinges to owners and they came through on that. You can buy the mesh gasket and top vent and even get the AMP firebox under warranty . The only thing missing is the lock but it's not needed as the Big Joe with a retrofit hinge is not fully counterbalanced for obvious reasons we have heard. it may not be a kit, but for the big Joe there is a way to retrofit almost every item. The classic I agree, there is not the same options as there is no retrofit hinge and I dont believe there ever will be one.
  25. Oh nooooo!!!!! I'm not on FB, never will be. Losing this site, and all the resources contained within it's hallowed (albeit digital) walls would be a tragedy. I would be more than happy to chip in some $$ each month (patreon?) to support the site, if that's the reason it's being shut down. @Charcoal Addict if you end up running a new site, the offer of $$ each month still stands.
  26. Go with a Weber kettle, or acorn,or Napoleon gas grill. If your not using the big joe you won't use the classic. The big Joe and classic both take time to heat up and cool down, just the classic will be faster. I could see the the junior or acorn being an option possibly. What I am reading here is it just seems like you don't have the time or want to allocate the time needed to utilize a ceramic cooker. I completely see where your coming from. There are days I come home and I fire up the gas grill because I don't have time to wait for my Kamado to heat up and cool down. Also my wife won't use the Kamado, she prefers the simplicity of the gas grill. Another option would be a Napoleon grill with the charcoal insert. It has a tray you insert with charcoal that uses the gas burners to lift the charcoal so you can use both gas and charcoal on the same grill. Charcoal when you want the flavour yet still have gas when you want that quick cook. Some food for thought.
  27. KamadoJosephine

    The random pictures thread...

    WOW @Boomer that's awesome!!! Even cooler learning where you picked your name from.
  1. Load more activity
×