Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 06/23/2020 in all areas

  1. jdog

    First Cook

    So, I took all the advice; filed up the smoker box and slowly brought the KJ up to heat. With the deflectors in, I was able to stabilize at around 380 after about 45 minutes. It was holding, but then started to drop and I then had to do a lot of adjusting, but I think I know my issue,: i didn't build the fire right. I need to break up the bigger lumps so the fire-box is really full with no real gaps in the charcoal. But even with that, I was able to get a great result. Brined this one in salt/sugar/garlic and spices, rubbed some compound butter/garlic/mustard under the skin of the breasts.
    3 points
  2. Here's a little project i have been working on recently. Feel free to download and share...... I may update this periodically as inspired and I will post those updates here... KamadoBOKv1_1.pdf
    1 point
  3. After 2 or so year my acron is is rusted out both the ash pan and the main body where it meets the ash pan. I used a cover for the most part. I thought it was just the ash pan no big deal, but the body is rusted out. Looks like it will be trash after this summer. Now I wish I had spent the extra money and got some thing that would last. Will see if Chargrill is going to stand behind their product. This compared to my Weber kettle grill same treatment has no rust. Update Customer service was great. They helped me out and are shipping a replacement body. I will be removing ash pan from now
    1 point
  4. Did a weekend local camping trip this past weekend. Homemade pizza seemed like a easy travel day cook. This is a Detroit style pizza except sausage and green pepper instead of pepperoni. Cooked in a Lloyd's Grandma Pan. The night before we left I made some sauce and a batch of dough. The dough did an overnight refrigerator rise. Thursday after work just before we left I took the dough out of the refrigerator to give it a few hours to come to room temperature. After we got setup at the campsite all I had to do was stretch the dough in the pan, add the toppings, then pop it in the Furrion ove
    1 point
  5. Thanks, this one turned out much better. I separated it ahead of the cook and cooked them independently at the same time. i did cook to tenderness and not final internal temperature. i still have a ways to go but they’re good and keep getting better every time.
    1 point
  6. Love my Qube, even with my XL egg it can still support a low and slow for a long cook.
    1 point
  7. jdog

    Cook number two-Salmon

    Steve Raichlen's Salmon Candy. Brined in brown sugar, maple syrup, water and salt for 8 hours. Smoked at 250 for about 40 minutes with two maple chunks in the fire. I wanted to try out smoking something that wouldn't take too long because this was my first attempt at going low and slow. So if I couldn't hold the temp right, I would be able to start over. I was able to park KJ classic II at 250 with the bottom vent open 1/2 and inch, the top vent closed and that daisy wheel between the first and second line. I rebasted with maple syrup right at the end. But, some missed the drip pan, and hi
    1 point
  8. philpom

    RV build

    Couple of quick updates. Since the bottom of the floor will be exposed to road grime, mud, snow and rain it needed to be protected well. I opted for several coats of a primer/sealer and an exterior acrylic enamel. I chose a high gloss white for two reasons. 1. It will keep it bright underneath and make it easy to spot damage or other issues and 2. I may do some LED lighting effects on the underneath. Did I ever mention that I hate painting? This is now ready to bolt down. In other news my door, windows and rear hatch all arrived in 1 piece
    1 point
  9. Deadeye

    Show your BBQ area

    We added our first kamado option , an Akorn Jr, to the GASJOE 32 after visiting this site recently. We will probably have to replace the GASJOE with a Blaze if we can't find replacement parts that fit, so far no luck. Looking forward to some kamado style cooking and these pics are of the first fire. The addiction is real, my wife can't believe how much I've already spent on accessories, and I haven't even gotten the Temp control unit yet. I'm seriously considering the DIGIQ DX3. Are there any better options for less money? Thanks for this site and all your help.
    1 point
  10. Yesterday, I did a reverse seared rolled rib of beef (which I guess you call Prime Rib on the other side of the pond). Reverse seared until 43C (110F) and then left to rest. It ended up at 52C (126F) and then I seared it at 400C (675F) for a fw minutes to crisp it up. It came out superbly. Pics don't do it justice. I also did some Yorkshire puddings with the beef dripping. Then this evening, another spatchcock chicken plus some roasted new potatoes. Lovely!
    1 point
  11. JeffieBoy

    Been a bit....

    Great work Bosco! Will keep my eyes open for a photo op whenever I am in that big little town underneath Rattlesnake Point.
    1 point
  12. CentralTexBBQ

    Brisket pointers

    Looking at that particular brisket, there was no way that the end of that flat would survive the cook, imo. My three 'take it or leave it' suggestions are: Try to find briskets with the thickest and most even proportioned flats that I can. A Adopt the method of cooking to doneness and not just an arbitrary number like 203°. There is a possibility that the brisket is done way before then. Do a little research on cutting a brisket. Cutting against the grain on a brisket makes for a much more pleasing eating experience. And a brisket's grain changes in at least three
    1 point
  13. keeperovdeflame

    Been a bit....

    Way cool. Great Job. we actually have one of the those in our neighborhood. A son in law who lives in Phoenix restored it for Grandma that lives up here. She uses it to drive the grandkids around town. Really cool fun car.
    1 point
  14. John Setzler

    Been a bit....

    @bosco That's extremely awesome
    1 point
  15. ckreef

    Been a bit....

    Very nice. Looks like a fun ride.
    1 point
  16. 1 point
  17. details grossly enhanced to help illustrate how The red circles represent the gasket. Water runs down the side of the body, collects on the lip of the ash pan, under the 2 part overlap between the outer and inner shell of the ash pan and collect inside. The green represents a possible fix by placing a drip edge.
    1 point
This leaderboard is set to New York/GMT-05:00
×
×
  • Create New...