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  2. Thanks ! I guess I just needed to be reassured !
  3. Hello Kamado Gurus Here’s my Full Couse Meal Challenge entry. I ended up with a seafood themed menu this month. For the kamado cooked portion of the challenge, the hors d’oeuvre and main course were both cooked on the kamado. It was slow going working through the courses with the prepping, cooking, photographing, and well eating… In the end, well worth it, it was a fun challenge. the menu... Curing the salmon, cured 4 days. Cold Smoking, 1 hour using apple wood. Homemade Balsamic pearls Hors
  4. Google is your friend. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjPjpuAjqjtAhXHpJ4KHaymACMQFjABegQIARAC&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DMMBzVr8xy0U&usg=AOvVaw3gZrdsrlXSjrSP30IE2fwg
  5. great looking full course meal, well done!
  6. Opening the dome and putting food in always results in the temperature dropping a bit and it doesn't always recover fast, usually not as fast as your cook time of 7-8 mins, so you're not doing anything wrong, it's quite normal and if the pizza was cooked ok at 500 degrees F I wouldn't worry about it at all. Having more charcoal and pre heating it for a bit longer may mean it doesn't drop so much
  7. Today
  8. Hello, Thanks for welcoming me in the Kamado family ! I'm a happy owner of a Kamado Joe Junior. I'm new to it, and learns a lot from all of you, thanks for your discussions, this is fantastic. Cheers !
  9. Hey everybody, I recently purchased a Kamado Joe Junior, I love it and has already cooked a few delicious meats and veggies. I tried for the first time baking a pizza yesterday. I waited for the temp to go up to 600°, and then put the pizza in. The temp then went down to 500 or so, and didn't went up from there, even if bottom and up ventilations were fully open. Is that normal ? After 7/8 min, the pizza was done and still good, but I was wondering if I'm doing something wrong ?
  10. Hi everyone. I have a Classic 2 that I purchased almost a year ago. I'm very happy with it. However, it has one small flaw. When I first got it, I would open the dome, and it would close maybe an inch or two but then hold its position. So, no problem. Now, however, when I open the dome and let it go, it closes all the way. There's no way I can keep it open. Is there an adjustment I need to make? Is there a repair I need to make? Better yet, is there a video somewhere I can watch so I can learn how to repair it? Thanks so much
  11. Is there a way to use the iKamand strictly to monitor and maintain "pit" temperature as opposed to both "pit" & "meat"? It constantly gives me notifications that the meat probe is not connected and since I'm using a rotisserie, it wouldn't make sense to have a meat probe.
  12. Jr. finally arrived at 5:11 pm on Saturday, November 28, 2020. It was suppossed to arrive on Wednesday, then it was moved to Friday, then it was moved to Monday and it shows up when it is not scheduled. The boss has said she wants grilled pineapple. Jr. had better make her happy or I will not hear the last of it.
  13. Yeah, quality bread is key. We get the cranberry walnut from a little bakery called Pangea. They bake it every Wednesday, and it always sells out quick. On the Wednesday before Thanksgiving the line was down the block. Probably sandwich enthusiasts, as well.
  14. Thanks for your replies. Turkey turned out great. The BJ calmed down eventually and everything was fine
  15. Thanks, I used them before but £23 a bag is ridiculous, their courier smashed it to dust, they sent some more for free in boxes. I recently used CPL distribution where you collect and can choose a bag from the top of the pallet if you're lucky.
  16. I'mtalking about the sticky brown residue around the door of the iKamand. Paper towel won't wipe mine off and I don't wanna damage the rubber seal.
  17. I can't help you with making charcoal - but I can maybe help you with buying it in the UK. Big K restaurant charcoal is excellent and they will deliver free to your door if you buy 2 bags or more. 15Kg bags of their "Dura" large lump restaurant grade charcoal are £22.99. Their "Flama" stick product is also excellent. https://bigkproducts.co.uk/range/professional/page/2/
  18. Yes this is what I do just invest in a good pair of BBQ gloves
  19. You may be better using brake caliper paint as it's formulation is for high temperature application
  20. Hi If you search the forum for Kinuurayaki pottery you may find a few threads here that will help nige
  21. So, here in the UK charcoal is scarce and getting more expensive, it's doubled in price from my usual supplier and they always bash the bags around so it gets smashed up. I watched a few videos and tried the barrel inside a barrel method. It seems to work and I get very light weight silver grey charcoal as in the picture. It burns very hot and a little too fast. How long should I cook the wood after it starts gassing off as in my short video, Making my own charcoal I've been using the charcoal in my Pizza oven, it works great, I use a few strips of wood at the en
  22. Hey guys, I'm looking at the DigiQ for a temperature control system for my Akorn Jr. It is on sale now for $187 this weekend and includes the adaptor for a Jr. Any pro or con reviews would be helpful. Any other better brand recommendations would be appreciated. I'm not seeing the usefulness of Bluetooth or Wi-Fi on the system, please explain if you do. Thanks for any insight on your experiences.
  23. Can still get a Classic 2 for BBQGalore $969 4% Rakuten Cash Back - $38.76 Rakuten new customer bonus $40 Brings price down to $890 https://www.rakuten.com/r/EUANLE?eeid=28187
  24. @gwbaker Something is wrong with your method somewhere. Try backing down to 30 percent on the fan. Tell me your detailed startup procedure including how you light your coal and when you start your fireboard and we can figure out where the problem is. This thing works flawlessly on my kj.. ps... keep the vent on the fireboaard fan fully open all the time
  25. Welcome aboard from a Canadian Akorn nut! Learning to use the Akorn is like falling off your porch, very easy. Your mistakes will still taste better than most other food. Enjoy!
  26. @Dogstar I heard that the 26 pound bird looked a little like this whilst @altautahwas preparing it:
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