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Showing content with the highest reputation on 01/03/2021 in all areas

  1. I have only had my kamado for 5 days (cooked in it 3 times already), so I am still learning. Last night I attempted pizzas, which were hugely successful and very popular with the girlfriend. However, the high heat (500-550) cracked my thin pizza stone. I am sure there is a thread on this somewhere, is there a minimum thickness/quality for a pizza stone? I know a few guys will recommend the Kamado Joe stone, however, they are difficult to find in Sydney. The stone that I cracked was just our old thin oven stone, it was likely very brittle and couldn’t handle the heat. An
    1 point
  2. Lumpy_Coal

    Pizzas

    Made six pizzas on by Classic and my Big Joe last night. Turned out great. Temps were 450-500. I’m learning to let the kamado(s) come up to temp slower and spend more time heat soaking. Also, to reduce stress and avoid ruining pizzas, I set the oven to low broil in case there’s a need to finish the top more so people will get desired crust...finishes perfect and you still get that same great taste.
    1 point
  3. Gross

    Pizzas

    1 point
  4. Good looking bird glad it came out good for you
    1 point
  5. Couple of Asmoke’s..brisket, fatties
    1 point
  6. Turned out great! I did one turkey with a bbq rub on the joetisserie for an hour, then it went into the fryer for 3 min/lb. This one stayed on the joetisserie for about 3 hours or so with a butter lemon herb mix. Temp was between 300F and 320F (I used the flame boss to try and keep it dialed in, as it was windy and quite cold yesterday). Both birds were fantastic but I prefer this one. I'd say it even beats spatchcocking. One note for other newbies out there that I want to mention - adjust your rotisserie clamps every hour or so. As the bird cooks/shrinks you may have to r
    1 point
  7. Glad you tried dwell in the shell. Once I discovered that method it's the only way I've cooked tails. Just thinking about it makes me want to go out tomorrow and get some tails.
    1 point
  8. a I am gonna launch into 2021 with a good attitude supported by a pretty decent bourbon. Happy New Year guys!
    1 point
  9. I want to share a link to a pizza peel I just bought and it fits perfectly inside the big joe dojoe. Like a glove. Its 18 by 18 inches, ive stretched out some really good 16 inch pizzas, and have been able to safely transfer them into the dojoe with just using a good sprinkle of flour on the board. Before i had a 16 inch pizza peel and i still wanted to make 16 inch pizzas but the problem with stretching the dough to the exact size of the peel is you CANT shake the pie loose before going to the oven. And that has been a game changer for me to get that perfect circle from the peel to oven. I st
    1 point
  10. EZ smoke

    Vision Advice

    I have the Classic B that is about 10yo from Costco. I bought it used for $100 IIRC about 2 years ago. I have owned a few different kamados over the years but now have the Vision and a 2016 Pit Boss K24 on the patio from Costco. Vision is a standard Auplex import kamado with a few bells and whistles depending on the model. The standard size is 18" which is nice because all of the other brand accessories fit. For me that is one of the biggest benefits of the Vision I own because I can pick up a knock-off divide and conquer system or a Joetisserie and it should fit and work on the Vi
    1 point
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