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Showing content with the highest reputation on 05/16/2019 in all areas

  1. 2 points
    Scott Roberts

    KJ Joe Junior - Pizza-Porta

    Just saw this on their site! KJ Joe Junior - Pizza-Porta 199.99 The Cutest of the Pizza-Porta KJ models. But don’t let it fool you. Easily cooks at 650F and a load of charcoal lasts over 3 hours. You can now make pizza at the beach, or on a tailgate! Make 10” wood-fired pizzas Door Opening is 11” by 3.75” Recommended stone size is 12” (Big Green Egg makes a MiniMax 12” stone) My opinion is that the stone should come with Pizza Porta for the Price they are asking, but with that said I want one!!
  2. 2 points
    ajbart

    Show your BBQ area

    This is my little area. Not a lot of space but gets the job done!
  3. 1 point
    Jack 101

    Kingsford Pro Competition Briquets

    Kingsford Competition Briquettes are not the same as lump charcoal in briquette shape. They are still made of compressed materials held together by binders. This is not to say that you cannot use briquettes in your Vision S. Just be prepared for a lot more ash than lump produces, and the potential blockage of air supply that could come along with excessive ash buildup.
  4. 1 point
    T Yelta

    Smoke - What You Need to Know

    It's not my idea but thank you To answer your question, I guess it really depends on how you build your fire. If there is enough fire to heat the wood inside then it would work. If you are building a small fire and the wood inside the dutch oven doesn't get hot enough then it will not give off smoke. Have you looked into pellet trays such as the "A-MAZE-N Pellet Smoker?" It is a good way to get great smoke at low temperatures. I hope that helps and maybe someone else will have a better answer. Happy Cooking
  5. 1 point
    SPORO

    Custom Cedar Table for Kamado Joe

    Very nice! Beautiful work on the tables!!
  6. 1 point
    John Setzler

    The Kamado Joe SLoROLLER

    The sloroller would not get hot enough to smoke the wood at that temp range.
  7. 1 point
    daninpd

    The random pictures thread...

    "It's not about how quick you pick it up, It's about how quick you can set it back down", said by a cowboy who wanted to examine a horse shoe the farrier was working on.
  8. 1 point
    Jack 101

    Smash N Sear Burger Tool

    From Williams-Sonoma. Cast iron, about 2.5 lbs. $19.95. I've used mine twice now, and like it.
  9. 1 point
    Mccaf

    Rusted ash pan - Classic II

    Wood ash combined with water (rain water especially) creates potassium hydroxide. Lye. Highly corrosive to many metals. Also used in soap making and drain cleaners. if this collected in the bottom of the ash collector For any length of time I’m not surprised it corroded away.
  10. 1 point
    John Setzler

    Porter Road Tri Tip

    Oh boy.... OFF. THE. HOOK.
  11. 1 point
    12v_dub

    Custom Cedar Table for Kamado Joe

    HI guys, I have recently moved to a new house so wanted to share my new setup. It's nice to have a covered porch for rainy days
  12. 1 point
    3 for 2 on Big K 15kg restaurant grade Coal @ Ocado Also have a Waitrose code you can use on Ocado VOU8227825 - min spend £100 £30 off So, 90kg for around £72 https://www.ocado.com/webshop/product/Big-K-Restaurant-Grade-Barbecue-Charcoal/266898011
  13. 1 point
    ndg_2000

    The random pictures thread...

    saw this on amazon when looking for a K.A.B. someones going to be in a world of pain if they try to do the above
  14. 1 point
    CentralTexBBQ

    Show your BBQ area

    Honestly, the lil' joe is just there for the sake of the pic. Never cooked on it!!! alternative cook spot...
  15. 1 point
    @Chris Topher made a great point. I often have a bag of Royal Oak that I use for hot/fast cooks. I save my KJ Big Block for the low and slow. My experience is for the hot/fast cooks, you just need something that creates the heat and don't have to worry about the smoke. Seared tuna at 500 degrees is on the grill for 2-4 minutes. Not going to soak up much smoke.
  16. 1 point
    I didn't want to continue the LeCreuset conversation in the Borek cook, so have started this topic. One issue I ran into with using the LeCreuset Braiser when I made the Borek was how to cut it without damaging the enamel interior. I simply did not want to use a metal knife so I resorted to using a plastic pot scraper to cut it and a plastic spatula to serve it. Not ideal and there had to be a better way. I took a trip to Bed Bath & Beyond looking for a non-metal knife. Nothing. Sure, I could use a plastic knife that's used at picnics, but that's kinda tacky. The sales clerk at BB&B said a metal knife and spatula was all she used - that might be fine for her pans, but I'm not risking it in my new Braiser. A week or so ago my Google News feed had an article about a company in West Virginia that specializes in Cherry utensils and is featured on one of the Food Network shows. I visited their website and found exactly what I was looking for. A Cornbread knife and a Cake Server filled the need perfectly. I also ordered a set of long handle measuring spoons to go with the order. The company: http://www.alleghenytreenware.com Allegheny Treenware I'll take some pics of the utensils and post them later today, but I have to say the quality is superb! I don't normally post reviews of products I purchase, but I had to write the owners and let them know how impressed I was with the craftsmanship and heirloom quality of their products (especially as a woodworker myself). I received a heartfelt reply thanking me for my kind email. There might be a few bbq related pieces they sell, but most of their products are for kitchen use. Reasonably priced, excellent quality. I haven't made anything in the LeCreuset pan since receiving the knife and server, but they'll be put to good use very soon. Some pictures. Cornbread knife and pie server - Measuring spoons - Forgot I'd bought this. Spatula - Regards, -Dom
  17. 1 point
    Just4fun

    Show your BBQ area

    It’s awesome to have the counter space
  18. 1 point
    mtoddsolomon

    Show your BBQ area

    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
  19. 1 point
    Now i want a flir camera.. lol
  20. 1 point
    TKOBBQ

    Show your BBQ area

    Looking to the left, then looking to the right.
  21. 1 point
    Daz

    Show your BBQ area

    I don't have a backyard, we rent the upstairs so I can use only one side of the garage. But I may win by grills per square! What I take pride in is some of grills are made by me and the rest have accessories I made for. And I power all of them with the TempMaster controller I made. The last stove has a hollow wall with holes on the inside. I made it with a paint can and some steel sheet. When the fan is on the stove will run a fire vortex that can heat up a pizza stone over 800 degrees in 15 min.
  22. 1 point
    Burntweenie

    Show your BBQ area

    Pellet grill and the Egg
  23. 1 point
    John Setzler

    Show your BBQ area

    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago...
  24. 1 point
    Jose Andres Zapata

    Show your BBQ area

    Looking at the other setups, I am glad I did not leave room for more. I can see it turns into an addiction.
  25. 1 point
    mbellot

    Rusted ash pan - Classic II

    Two years old, they should cover it. My ash catcher (the other half) warped so bad I couldn't get the pan in and out, they sent me a new one no problem. I don't leave the pan in while cooking, I only slide it in when cleaning to sweep ashes into for removal.
  26. 1 point
    pmillen

    Rusted ash pan - Classic II

    I quit using my ash pan when I realized that it wasn't very effective. It isn't beneficial in any way since I vacuum the area before every cook.
  27. 1 point
    Teajunkie

    Reef's Lump Comparison

    It looks great. Thanks for taking the time to do this. Charcoal is like shaving soap, if you ever get into wetshaving that is, one can never have too much variety!
  28. 1 point
    Chris Topher

    Reef's Lump Comparison

    Ummm... your bags of lump have dollar bills in them. I’ve found rocks, wire, and assorted other crud, but never cold hard cash
  29. 1 point
    CentralTexBBQ

    Reef's Lump Comparison

    sorry but I have zero interest in this thread...
  30. 1 point
    You should tighten the bands on your grill twice a year. They aren't going to ever hit a point where they need to be replaced because of that. I think you are overthinking this. If you are inexperienced with making pizza, neapolitan pizza is the WRONG starting point. If you are experienced with making pizza, try making neapolitan style pizza without going to 900f to do it. Make a 70% hydration dough instead of a 60% and do it at 500-550f.
  31. 1 point
    First of all, I do NOT recommend taking a ceramic kamado to 800-900f. It can be done but I just don't recommend it. If you are going to attempt this, make sure you have tightened your bands on the dome lid. Extreme heat causes the bands to get really loose. To do it: Fill your firebox completely with as much lump as you can stuff in it not to exceed the top of the fire ring. LARGER pieces of lump are not really your friend in this situation contrary to popular belief. It creates a lot of dead space in the firebox. You get more airflow and a faster startup but you have less fuel in the firebox so take that idea as you will... Light the coals in 3 places. Close the dome lid. Open the vents fully and let the grill temp come up to 500-550f. This should take less than 20 minutes. Open the lid, install your d/c rack with your pizza stones in whatever configuration you like (assuming the use of KJ or other high quality pizza stones). Close the lid and let the stones preheat. Leave the vents fully open. On the KJ, fully open means the center piece either removed or slid off to the side completely. The slider on the Kontrol Tower will not give you enough airflow to get that hot on its own. At this stage, you just have to wait. It may take 30 or 45 minutes to get that hot.
  32. 1 point
    This is bad information. You get stronger airflow by creating a draft when you have the lid closed and the vents open fully.
  33. 1 point
    Not for 45 min i guess i missed that you should never leave your lid open for that long 15 20 min tops then shut the lid The mystery is solved on this one and john is absolutly right leaveing it open for that long burned up the coal and that also explains the outside of your grill wish i didnt mis read that earlier Thanks @KismetKamado For pointing that out
  34. 1 point
    Somethign doesn't add up then. My video above is NOT with heat deflectors and a pizza stone in. It will take significantly longer to heat the dome to 550 with those two things in place.
  35. 1 point
    Here's a short video of how the Kamado Joe Charcoal Basket works... 20180924_CharcoalBasket.mp4
  36. 1 point
    mike echo

    Rec Tec Markdowns

    @retfr8flyr . I got a taste of that too. I am NOT put off. Here are my opinions: (had a conversation with a startup small business guy a while ago) which broadened my horizons. The negative comment "syndrome" is daunting for businesses. There seems to be a vicious cycle that starts with an aggressive negative commenter. Rarely do commenters especially a negative commenter state why they made such comments. If I infer that a review or comment is for product improvement or a flat out equipment defect I pay more attention-even more when the business responds and what they say. I feel that if one has an issue, solve it with a phone call or email. Patience and persistence and "the Golden Rule" prevail. I have the impression that largely any comment or review, anywhere can only be removed by the writer. Ordered up a Trailblazer. As I always do, I will put it thru the paces early on. I do that with everything I buy. If there are issues I cannot tolerate, I will return it. That is the policy anyway. M.
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