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  3. Ideally if I had the money to make such a decision I would go Big Joe/XL or even XXL Green Egg (no one seems to talk about that monster I see it at the Ace Hardware its YUGE!) and the Blackstone griddle. The big kamados are fantastic for the amount of cooking space. The griddle is so much more versatile than a plain gas grill and while multiple kamados could be useful I would find the versatility and ease of use of the griddle more of a compliment. It's a shame you see so many of those blackstones not being cared for properly on FB marketplace and such, people don't do a very good job of seasoning the cast iron surface and protecting them.
  4. I think I would be mostly worried about a grease fire doing it this way. You have hot liquid grease dripping directly into your firebox, you've negated flareups by cooking the meat higher, but whats to stop some of that grease from burning out of control. Burning grease can also create some pretty acrid smoke compared to the sweet smoke you get from a hickory chunk or fruit woods
  5. I just finished a bag of Marabu and I'm glad it's gone, won't buy again. Pros: burns a long time Cons: hard to start sparks bad when starting take a LONG time to get up to temp I'll stick with Fogo black bag and KJ Big Block, I do want to try Jealous Devil in the near future.
  6. thanks Justin. Really appreciate the tips. Will be sure to focus on the audio more
  7. I'm a fan of spatchcock chicken cooked direct over the coals on my mini Weber. Starting full up with lit coals and placing the bird skin up, closing the lid and running the vents 1/3 open for 50 minutes works great. Wet salt brining or dry brined with Jamaican Jerk (for two weeks in the freezer) are my favorites.
  8. Hey folks, Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need: 20% off for HET-F001 Instant Read Probe Thermometer: https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD 30% off for IHT-1P Rechargeable Waterproof Thermometer: https://www.amazon.co.uk/Inkbird-Thermometer-Backlight-Calibration-Foldable/dp/B07XG6MQDT 25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes: https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL 25% off for IBT-4XS 150ft Bluetooth BBQ Thermometer with 2/4 probes: https://www.amazon.co.uk/Inkbird-Bluetooth-Temperature-Thermometer-temperature/dp/B0771HXF9W 25% off for IBT-6XS 150ft Bluetooth BBQ Thermometer with 6 probes: https://www.amazon.co.uk/Inkbird-Wireless-Bluetooth-Thermometer-Temperature/dp/B06XWB456S 30% off for IBBQ-4T WiFi BBQ Thermometer with four coloured probes: https://www.amazon.co.uk/Inkbird-Thermometer-Rechargeable-Wireless-Calibration/dp/B07XL1P36N 30% off for IBT-4XC Waterproof BBQ thermometer: https://www.amazon.co.uk/Inkbird-Waterproof-Bluetooth-Thermometer-Rechargeable/dp/B07TXZ4T77 20% off for Inkbird WiFI Sous Vide Cooker: https://www.amazon.co.uk/Inkbird-Temperature-Stainless-Immersion-Circulator/dp/B0816MTC2Z 25% off for IRF-4S 150ft Wireless Food Thermometer with 2/4 probes: https://www.amazon.co.uk/Inkbird-Wireless-Thermometer-Waterproof-Temperature/dp/B07KPZK56Z By the way, you can get a free IBT-4XS with two probes or a IRF-4S with two probes if you order one or more Inkbird Sous Vide or Inkbird IBBQ-4T WiFi BBQ thermometer this week(12.09-12.15). Send us message if you have any question. wish you have a wonderful day.
  9. I would also love everyones opinion on the Primo I like the USA factor and the oval shape is interesting but I just am less aware of them and have yet to find a local dealer.
  10. Welcome to Kamado Guru, visit often and post pics. Drop by the introductions section and tell us more about yourself. I'd suggest a large kamado and a griddle for the most flexibility, I'm sure there will be many opinions on this topic.
  11. I am about to move into a new house and for a house warming/ Christmas gift and I am rewarding myself with my dream grilling table. I do a lot of entertaining and love keeping the oder outside so I am looking for a good bit of real estate. I am debating a few set ups and would love to hear everyones opinion. I am debating between a big Joe and a Joe junior, 2 Joe classics, or a big Joe and a Blackstone. I would love to hear everyones opinions currently on big green egg large that I am handing over to my father. I am making the switch purely for the dojoe, joetessarie, and mostly the gaskets and hinges on the KJ over the BGE. When giving your opinions on the setups I would like for you to keep in mind some of my favorite things I cook. We weekly do pizza, smash burgers, whole chicken, fajitas, and typically a variety of game day feasts. Things that interest me about each set up, with the big Joe I can do large briskets and a lot on one cooking surface with the extra space and charcoal saving of the junior, with two classics I could pump out pizzas and easily do burgers on one and smoke pork on the other. With the last set up I mainly get two fuel sources and everyone says they would take a Kamado and a griddle over a gas grill and Kamado.
  12. My boss built a UDS and has no deflector. He's gotten away with cooking everything directly. And most I have had was great. Even the turkey.
  13. Nice looking chunk of meat. Love the sizzling sound...
  14. Yes I agree @Grill_Boy. We eat this cut at least once a week. It's one of those cuts you can grill on a week night. Having dinner at a decent time.
  15. Unless you have positraction which is a limited slip differential that distributes power equally to right and left tires. And as anyone in (GA) knows, when you're stuck in the red mud and you step on the gas one tire spins and the other tire does nothing... hence my title for this post. Despite the overcook, I did remember to slice the husk open on these. That much I remembered from the school trips 45 years ago... See attached. Gotta love the internet for finding photos. The girls ran for the candy apples and floss, the guys ran for the warm chestnuts.
  16. Did an appy lunch / dinner today. Did some poppers and wings
  17. I think at after 10 minutes was when your first check should have happened. From other YouTube videos I see Chestnuts being roasted over direct fire. I will be roasting hazelnuts later during this coming week but I will be using 350 F indirect and I will be checking if they are done at 8 min to max 10 minutes. With whole chestnuts what family-cook said about cutting X into shell needed to prevent chestnut from exploding due to pressure build up.
  18. After reading the title all I could think about was the movie, My Cousin Vinny. Which is okay because I live in middle GA where red mud sticking in your rims really does make your front end alignment out of wack
  19. Yesterday
  20. TY @Struja It took me awhile to take the step. After you get a few paella cooks under your belt it doesn't seem so scary. I try and keep it interesting. With a 12-15 day Christmas vacation coming up I hope the weather cooperates so I can cook some interesting dishes out in the garden. Otherwise I'll have to come up with some interesting dishes cooked on the porch
  21. Did you put an X-cut in them to keep from exploding. Also makes easier to peel.
  22. Couple things here..... Let me know how the lid open detection works.. I am not sure when I am gonna get around to testing it again... I have a full boat for the next bit. THAT should not affect anything. The Signals is connected to the server in the cloud and the app on your phone is gathering data from that server. There should never really be a loss of 'connection' there...
  23. Hmmm, nope. First try failure. Probably too hot and even 30 minutes was too long. 2nd try to follow. Probably around 225 indirect and start checking at 20 minutes. On a positive note, I am guessing the squirrels will like the first ones.
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