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  3. Cooked on my Akorn for many years with really no issues to speak of. There was a learning curve but it didn’t take long to master the basics. Was so impressed I bought the junior. my big Akorn shows it’s age it’s rusty and it leaks and just generally looks rough but it functions like the day I bought it. I did by a KJ really only because I got an incredible deal on a close out model at Lowes. I’ve found The KJ reacts quicker to vent movement is really the only noticeable difference worth mentioning. The Akron’s downfall is moisture. If you live in a humid or wetter climate, I would not consider it unless you could store it indoors. Other than that, it’s a fantastic grill. Performance is equal to any other kamado I’m aware of.
  4. That looks tasty Thanks for sharing.
  5. byee

    BGE Minimax

    Thx for the info!! I’m now looking for a Kamado junior
  6. I went to the food kitty to buy a butt. They had these marked down. when I was a kid, we had a series of charcoal grills. Finally got one , a brazier with a motorized spit. That thing did not have a counter weight, so rrrr, sss, rrr, sss. Like a steady snore. Picnic was our go to for bbq. I don’t think rub even existed back then. We usually brushed on bbq sauce. Don’t remember a thermometer either. Old school, you just had to know when it was done. I don’t think we ever cooked one as long as we do today. This one went 13 hours, 45 minutes.
  7. That's ok. Gives me an idea to work from. Onion, some sort of pepper, mozz or similar cheese. Work from there.
  8. Last week
  9. Just bought the iKamand and it appears I have version 1. Why would this product still be available if it doesn't work like it should? I have the metal door on the flap.
  10. Been in a few of these discussions as of late and there is not much in the way of video support on how to tackle simple to the full monty of dome adjustments so i put together this KJ dome alignment 101 as a resource to help show the adjustments and process.
  11. When you "fast," especially for an extended period of time, you tell your ancient body that "there is no food to be found." Your body switches to its ancient protective modes, drawing down its reserves to stay alive. However, it has switched into "crisis mode." It stops doing things that it would ordinarily do in times of plenty. I've frankly found an easier way: "eat well." Circumnavigate the grocery store and go ahead and try those vegetables: if any of them "suddenly catch your eye," impulsively buy it and learn how to cook it. Give your body a cornucopia of varieties to choose from. (It was never built to assume that meat was readily available.) Your kamado can prepare a great many interesting things – roasted zucchini, anyone? (It's delicious!) When a horse is deficient of minerals, it will begin to eat the wood of its stall – a phenomenon known as "cribbing." Well, the snack-food industry calls the same thing "the munchies." Because you aren't eating whatever your body is looking for, your body compels you to eat. And, as necessary, it puts the excess away as fat – as a shield against future hard-times or starvation. But it still isn't getting what it's looking for, and so it keeps compelling you to search. You gain weight. And, you lose health. "When you go to the grocery store, skip the 'TV Dinners' aisle entirely." Flash-frozen vegetables are a legitimate source of things that are not now in season, but do not prepare your suppers in the microwave. Just a few aisles over, you will find the ingredients that are in all of those frozen boxes, and it is much more fun to go ahead and cook them! Without you even noticing it, the excess weight will go away.
  12. My nephew uses the smokeware cap to warm his skull cap, and enjoys the warm on a cold Christmas Day.
  13. I don't recall what all was in there, maybe some cheese, veggies etc.
  14. looks delicious. I am hankering to do a real wood dutch oven cook- chili or a deep peach pie.
  15. I have experienced this on more than one ocassion with various brands of new lump. It it not restricted to "used" lump at all. And, I seriously doubt it has anything to do with new kamados. Mine weren't at the time. I think that it was more probably bags that were rained on at some point and perhaps the middle of the bags did not get dry.
  16. Bend more than one? I bent two, they sent me 4. But there are two types of bracket, one with the flange that bolts into the strap going to the left, one to the right. They were also out when mine needed replacing, but had new stock in a few weeks, and we're quick to send when they got them.
  17. So was there any residue smell or taste in the shoulder? You mentioned water in the second pan - I get a lot of juices coming from pork, so not sure if you were far enough along in your cook for it to be that, or was the meat still fairly "cool" (say less than 140 F)?
  18. Traditional Andouille in Louisiana is stuffed in casings from the large intestine and you rarely see it offered commercially any place outside of South Louisiana. It is stuffed with pretty much every part of the pig that wasn't used for another purpose, spiced heavily and smoked. Most Andouille you find commercially is either stuffed in small intestine casings or commercial collagen based casing about 1" in diameter when stuffed.
  19. Hey Dave, Would you happen to still have the bracket? I seem to have bent mine during a move and looking for a replacement. Kamado Joe themselves is out of stock at the moment, could I buy yours from you?
  20. For some reason, I could not get the video to download. Picture looked good, tho.
  21. Edit again: If at a minimum for documentations sake I found an old post on this forum about it. Several people had ammonia like smell in 2014. They never narrowed it down but thought maybe humid climate? I am in Idaho and even winters here its dry, I have lots of issues with static electricity. Anyways I left the $25 bag of Kamado Joe brand lump charcoal sitting out and open on my concrete sidewalk. No rain, not hardly any morning moisture but yes a little. Very cold...Some in that thread also stated firing up leftover charcoal that had been put out by shutting dampers caused the smell, some new charcoal maybe stored wrong. Anyways the heat diffusors are white and smell warmly good, no smell at all. Just came from the charcoal fire...
  22. That does look good. We used to get Smoked Cod around here all the time. Sort of the same consistency as Salted Cod, but not quite as dry. Mum would poach it in milk and it was amazing. Haven’t seen it in 15 years around here and none of the local fish mongers had memories of it when we asked. This fall we were in New Brunswick and asked at a fish counter. Sure enough we bought three nice fillets and ate it for three nights straight!
  23. Update: I might be a bit worried. It's down to 400 after several hours of up to 820 full blast. The diffusor plates are white clean! Inside of lid is not prob due to the fact I opened it a few times when up high? Anyways I can still smell the smell out of the smoke tower exit. Not really when I just opened it, thats a good sign. Makes me wonder if the smell got into the black remnants inside the lid? Maybe it needs a high burn without diffusors to clear the inside of lid out?
  24. The smell ONLY occured after the brisket cook. The first two were just fine, amazing actually! It had to have been the water, the foil, or the brisket grease. Maybe the under blue side coating of the Reynolds tray but the smell occurred very fast with the first tray leaking water onto diffusors, I would say within 10 seconds. I am confident the water somehow created it, at a loss how
  25. Hey all! Joined few days ago and bought a KJ classic 1. Ive been without a smoker and miss it so much! Now I'm back in the game. Anyways got it home first night, broke in on 200-220 for about 3hrs then cooked some chicken thighs. Next day I did a brisket and all turned out amazing! This morning (doing pork shoulders) I stirred my lump charcoal, emptied the ashes, put a bunch new lump charcoal in and started my fire using the minion method, just a few lumps I accelerated outside of the kamado and put into the middle. All was well, 30 minutes later I set my two heat diffusors in along with a foil Reynolds roasting pan. The foil pan had a small hole from a bend of the weight of the pork and spilled 3-4 tablespoons of water onto the heat diffusors that were starting to warm up. I tossed the pan wiped the water as the diffusors heated up and started to steam. Then I caught nose of this smell, It was very close to ammonia. It burned the nostrils and the throat and unpleasant to the eyes. I cannot for the life of me figure out what was going on, still mostly have no idea. I turned it up a little to 350-400, a bit of heat, seemed to start to get better with the smell still detectable but slowly going away. I waited 20 min and put another Reynolds roasting pan on and came back 5 minutes later the that ammonia smell again! What is going on?! There was some water again on bottom side of foil roasting pan but no hole, maybe condensation some how? My ONLY faintest idea is the roasting pans have a blue coating on the bottom (very thin/scratches off) and somehow with moisture and ceramic diffusors it was creating some weird reaction. The kamado sat one day after the brisket, some (not much) brisket grease got onto the diffusors but that wouldn't cause anything. For the brisket I had a circular aluminum pie pan wrapped in foil as drip tray for water and catching drippings. Thats all the info I'm pretty sure, any idea at all? I'm not a noob to smoking, only ceramic kamados, and I have never ever ever ever smelt something like that from many grills I have had of all kinds. Ive never smelt any chemical smell period much less a pungent ammonia smell. Anyways thanks for reading. I can post pics if it helps, I opened her wide open let her get to 820 and go down naturally hoping I can do the pork shoulders tomm.
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