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  2. As mentioned above, light in one spot and let it burn across the fire box instead of lighting all around. If that doesn't work, and I hate to say it and I know some will disagree, but you can also use some quality briquettes instead of lump. In my experience, they burn cooler than lump.
  3. I purchased a new Kamado Big Joe III on July 15th and TWO weeks later the right folding shelf snapped off. (One of the spindles on the shelf that hook into the bracket on the KJ grill snapped off.). I went through the requested steps from KJ Customer Support, sending them photos of the grill and the broken shelf. It is now over 2 1/2 months later and I have still not received a replacement shelf. They stopped answering my emails over a month ago, when I would inquire as to where the replacement shelf was. I called KJ Customer Support today and they said that there is nothing they can do. The shelves are on back order and they have no idea when a replacement shelf will be available. Horrible KJ customer support,. Just thought I would vent a bit. LOL
  4. Today
  5. I have used this sauce for years. I don’t use anything else... Mills is the Best. I use it on pigs , deer and chickens can’t be beat.
  6. A recent post here on KG on an old kamado intrigued me. I started looking into old kamados independently and later found some links here on KG. I found some old manuals on cleaning, caring for and cooking on Imperial clay kamados. Interesting history re: importing and developing an American market, and the shift to ceramics. I remember reading some years back about the development of charcoal for recreational cooking 1935-36, and about Hollywood stars having a charcoal grill. Backyard grilling was something new and exciting. Charcoal making for other purposes goes back way further than that. I grew up post WW ll, and in the 60's I know for sure we had a back yard grill. I am interested in your stories, your first grill and how you got to the grill you have today. Particularly interested if you have had or are using a clay kamado, or any older models you may have started with. Any and all stories, however brief or detailed are welcome.
  7. As an extra grip point the brackets are Ok but the primary lift points should be the hinge and vent. And of course make sure the band is snug and bolts tightened.
  8. Understand your concerns. Regarding the rain its been a non issue here in Va Beach for me, knock on wood. I did buy the gen 2 damper arm and rain cap for extra protection. After approx 70 cooks I have yet to have the robotic damper arm stick. I give it a quick wipe at conclusion of cook. I normally run this on a battery pack and its a mizer on juice. Anything is possible but dont see how it could stick while cooking. If you run it in Access Point mode juice consumption will go up. Concerning cloud requirement its not needed you can put your Smobot in the Access Point mode.
  9. pmillen

    Lifting BigJoe2

    IDK if that's advisable. I think my unpacking instructions specifically warned against it. I assumed that the strap isn't designed to hold that weight and might slip.
  10. I have two different digital temp measuring devices and they agree what the tel tru reads so calibration is not a concern for me. Note where the digital probe is in relation to the Tel tru probe, I get the same readings from both but of course the digital changes readings much faster AND I can see the readings while drinking beer in my living room!
  11. Just another thought about air flow perhaps when you added the new charcoal to the glowing coals maybe you could have knocked enough ash loose to clog some of the vents, this is just a wag
  12. Not sure it is too tough if you have a Costco membership. You can get a price not too far above that (given the things in the Roadshow package that are well worth it) and it is free shipping. My wife would pay $200 for the hinge alone. She hated the Primo because of the heft of the lid.
  13. Confrontational, much? If it's online it has to be right, right? That being said, assuming you are right, I guess that's a good thing unless they sell so many that KJ starts to cut corners in manufacturing to meet demand. Or, reduces the warranty because the mass market refuses to learn about what they bought and claims start going up.
  14. Chas I may end up doing something like that then, thanks. Also if anyone was curious, this was the response I got direct from Tel-Tru this morning: Thank you for your interest in Tel-Tru thermometers. All Tel-Tru bimetal thermometers models ending with “R” have the calibration adjustment feature. The sensor is in the last 2” of the thermometer and Tel-Tru thermometers have a 360 degree groove as a visual aid. The groove needs to be inside the dome cooking chamber without coming in contact with your food so that you get accurate readings. Here’s a link to the models that are most suitable for the ceramic grills like yours and all of them have the adjustment feature. Tel-Tru kamado style replacement thermometers Kind regards, Yvonne
  15. 13 Hrs. I took it off at 198 degrees. I probed it with a took pick and slid right through.
  16. Invest in a temperature probe setup (link below). I have a bluetooth temp probe at grate level during the entire cook. The thermometer on the dome is okay, but it isn't great for low temps. I have done 225 and it never reads much over 200, I suspect its mainly because it is up so high, but could be bad calibration. Some people suggesting adding gaskets could be right (I did add some gasket to the ash pan and the opposing surface from the lid to get a better seal), but if you keep snuffing out your fire I doubt you have too many air leaks. I think I might agree with some of the people on here talking about 250, I think you might just get better results out of a slightly warmer cook chamber. As far as building your fire, there are differing opinions on wood placement, but here is what I do. I have a 3/4 inch pipe that I put in the center when adding coals and stack around it to hold it up before lighting, I place wood chips and chunks around that as well. I remove the pipe and then put one firestarter cube (don't remember the brand, but I bought a big ol' bag of em for pretty cheap at Winn Dixie) down the hole, light it, and cover it with a couple pieces of charcoal. I give that until the grill thermometer starts tickling 200 before putting my deflector, grate, and temp probe on. I've told you all of that to tell you this. My big secret to maintaining temperature the easy way, buy a controller. I've done cooks without one and I'm out there every 1 or 2 hours (maybe less) fiddling with vents. I would monitor the bluetooth temp probe from my phone and let the temp build to about 240 then I would choke the grill down until it dropped to 220 rinse and repeat for hours. Then I bought a BBQube TempMaster Pro, set it up after starting the grill, went to sleep and woke up to a perfectly done Boston Butt. You don't have to get that one, but they are basically an electric bellows, not quite pellet grill easy, but worth it. I got the BBQube, because I found a used on ebay, but I would definitely recommend the bluetooth/wifi features so you can monitor it from your phone. https://bbqube.us/ https://www.amazon.com/gp/product/B07PYVLBSM/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
  17. the DoJoe is kind of heavy and unwieldy. And it’s screaming hot during and after the cook. Plus, it has the pizza stone/steel and the deflector plates, which add weight and heat mass. I’ve removed mine without mishap, but I’m on borrowed time and tempting fate at this point. Hence, trying to fabricate a door without investing a lot of time and resources. Not sure why KJ didn’t do something door-wise.
  18. I was initially tempted by the Smobot but three issues concerned me. Firstly it will allow rain to pour in so is a step back from the KJ iKontrol tower or BGE rEGGulator rain cap. Secondly, and more importantly, I surmise the entire mechanism is going to get choked up with grease. We already see problems with the stock daisy wheel's, the Smokeware stainless steel chimney cap and the iKontrol getting stiff and difficult to use because of grease build up so what are the chances the Smobot is liable to jam (and possibly burn out the activator). Not good if you are doing an overnight cook. Final it relies on a cloud server for control. So we have three points of failure with the Smobot when ideally we want none. Not sure how difficult it is to dismantle the vent but I reckon it is a high maintenance product.
  19. Ultimately both grills will do exactly the same thing, cook food over fire. Best bet would be to see both of them in person & see which look & feel you like better. Ultimately look and feel will be the only real difference between the 2
  20. I use some felt tape wrapped around the probe/s tips to hold them in place.
  21. I don't have a dojo, so forgive me for my ignorance. Would it be easier to make a hook to pull out the dojo and hang it off the side to cool? You would have to remove the side shelf since those melt. (don't ask how I know) Or is the whole thing just too awkward and heavy to do so?
  22. Beautiful looking meal and view. Looks like a wonder place to live.
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