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Showing content with the highest reputation on 02/01/2021 in all areas

  1. Welcome to the forum, and rest assured, we all learn this the hard way. This helped me a lot. Stages of Fire - start: wood is surrounded by flame from the starter - growing: wood starts to outgas and burn without external flame - mature: wood fully engaged in stable, high temperature burning - dying: fuel runs out so temperatures drop The advice is only cook on a mature fire. @Golf Griller got it right out of the box. You need 1000-1500F in the coals to complete combustion of things that taste bad. Once I understood, I changed my process. I always use a chimney starter, wait for flames shooting out the top (maturity), and then dump on top of the fuel so it's the "peak" of the volcano, and the fire burns down. As new wood catches, the gas goes through the hot fire and completely burns. No issues in a Big Joe settling at 225F. I am often cooking in 15-20 minutes, albeit before reaching target temperatures. Big Joes don't heat (or cool) quickly, but the smoke gets sweet right away. HAve fun, Frank
    2 points
  2. @JCASI It looks from your description as you did not wait long enough on your first cook. "(seemed like lighter smoke coming out)", whereas, your second cook "(smoke coming from dome seemed faint)". You might have needed to wait a little longer on your first cook for the smoke to become less noticible.
    2 points
  3. JohnnyAppetizer

    Ribeye

    If you want a tough gristle steak, this is where you buy it. perfect cook , good char , just chewy. Kroger prime ribeye is way better.
    1 point
  4. TSE7489

    Just joined!

    Today is the first day of the rest of my KJ life! I'm very excited. Going to try Chicken today and Country style ribs tomorrow. Looking for any hints on country style ribs. I downloaded the book, very helpful! Best thing I have found on Kamado cooking. Tim
    1 point
  5. JeffieBoy

    Another Covid Friday!

    @Vanole we plan on returning to weekly dinners once possible, but in the interim, we will be rotating through meal responsibilities. I have a nice big brisket in the freezer that is awaiting my next turn in the rotation. In the meantime I am awaiting my assignment for a side next week. Stay safe everyone!
    1 point
  6. Welcome from Tucson. My first kamado was a Vision Pro S. I had it for years and it saw regular use. I didn't like the electric starter door (it leaked) so I sealed it shut with Permatex. The Vision held temp beautifully after that. When the time came, I replaced the original gaskets with High Que Gold Standard nomex. I removed the soft close piston within the first month of use. I never had a problem with the temperature control dials. Like the sliders, once you learn them, it's pretty easy to hit and hold temperature. Even after I acquired a Primo XL, the Vision saw regular use, since, like you, I usually cook for only 2. It really was issue free. One of the things I really liked about the Vision was the simple, reliable hinge mechanism. I know there are plenty of fancier hinges out there, but for my money, that simple hinge never failed, never needed anything but the most minor of adjustments, and always kept the lid open when placed in the "full back" position. I also liked the fact that the bands were stainless steel. It came with a 2 level rack system, a metal hanger and deflector plate and a pretty nice cover. In time, I replaced the original racks with a CGS rack system. That was money well spent. All in all I think the Vision Pro S was a great value for the money. I gifted it to a neighbor with a young family, and I know it to be in regular, dependable use to this day.
    1 point
  7. Oh, around halfway between closed and the first mark on the Kontrol Tower, maybe a little less than that.
    1 point
  8. and put the pizza stone on the extension grate, so it's even higher, for better top browning.
    1 point
  9. scdaf

    Weekend ribs test

    I'd happily munch down on either!
    1 point
  10. JCASI

    Weekend ribs test

    Did an experiment this weekend to see if I could tell the difference between using and not using the SloRoller doing a 3-2-1 method. Saturday I made 2 racks using the sloroller and Sunday I made 1 rack using just the deflector plates. This was also my 1st time making ribs on a KJ. I think they both came out great. I think I got a slightly more smoke taste on the SloRoller version and cooked a little better and were my favorite. Although there was a slightly tougher bark on them. As consistent as I tried to keep it I still made some rookie mistakes such as starting the sloroller ribs bone up (thought about it about 1.5hrs in and flipped them and assume thats why it was a little tougher on the tops) and the non sloroller ribs were a little higher around 280ish vs 240ish. I'll try again as I keep getting better with the KJ but still a fun weekend!
    1 point
  11. I have been interested in the SloRoller since it's arrival. I watched the development video featuring the Harvard team. I thought it might be a game changer. Turns out not so much. I think the basic kamado design is so good there is not much room for significant improvement. The SloRoller seams to have a few design flaws, material, coating, clearance , operating temperature that limit its usefulness. Looking forward to future testing.
    1 point
  12. I get in enough trouble for my snarkiness - try to keep it clean and to the point here.
    1 point
  13. Reminded me of this video. The hunter is my brother in law. Bobcat trying to steal his turkey.
    1 point
  14. Looks like bobcat to me.
    1 point
  15. Vanole

    Another Covid Friday!

    - Looks like you all had a great time. Super good idea. - Back at Thanksgiving my wifes family had a zoom call with everyone too include grown up grandchildren all over the US, and then added aunts/uncles and cousins, shirt tail cousins and interlopers from Colombia. - NO great food exchange like your event. - Hope all the plans you folks made come to fruition this year.
    1 point
  16. So far I’ve done pork ribs, beef short ribs, whole chicken, spatchcock chicken and a pork butt all using the fireboard. Worked flawlessly each time and very happy with purchase. A temperature management system is a must if you value time as much as I do.
    1 point
  17. Thank you to everyone for your collective assistance. Having a bit of a win today, had the grill sitting happily at 240f for the last 4 hours. Cheers.
    1 point
  18. I love the flavor created on short cooks like burgers and steaks by fat dripping into the fire. Call me odd but that's what creates the flame grilled flavor.
    1 point
  19. I wanted to see the dome temperature on my wireless thermoworks smoke. So I took a stainless steel bolt and drilled a hole down through the head till it almost came out the other end of the bolt. I removed the original temperature gauge and installed the bolt, then I slide the temperature probe in the hole. It worked great! Then I was missing the original gauge so I reinstalled it and drilled a new hole in the backside of the dome at the same height as the front gauge. Now I can look at the gauge and watch the temp on my smoke remote. By not drilling the hole all the way through the bolt I can remove the thermoworks probe without creating an air leak. The Kamado Joe is easy to drill with a masonry bit (no hammer drill needed), it is very soft material.
    1 point
  20. You will not be able to use the expander grate with the add-on sloroller.
    1 point
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