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Showing content with the highest reputation on 05/14/2021 in all areas

  1. It's a flat plate shaped to the profile of the firebox. It fits into the cast iron plate at the bottom of the firebox, dividing the firebox in two. Great for banking the charcoal towards the back when using a Joetisserie. They used to come as standard in the Big Joe's.
    1 point
  2. MikeRobinson

    Upgrade to Ceramic?

    I simply remove the bottom of my Akorn and keep it upside-down beneath the grill ... propped-up by a small piece of wood to promote air circulation. Therefore, nothing rusts out. Since I know that charcoal absorbs moisture, I throughly clean the grill "next day," store the leftover charcoal in a plastic tub, and position the bottom as described. I've never used a ceramic Kamado, therefore I can't comment about which is "better."
    1 point
  3. Yes, I knew that but if anodizing is an option they should just make the entire thing aluminum.
    1 point
  4. Thanks for the kind welcome.
    1 point
  5. Hi all, Just stumbled on this forum. Having newly acquired a KJ Classic II, I am really excited to share tips and tricks with you KJ masters. I have some experience on a BGE, but it wasn't mine. Now I am set-up and ready, having only one KJ cook under my belt (Flank Steak, which, BTW, was a huge success for Mother's Day). I have some great attachments, the Slo-Roller being just one. I am jonesing to make my first brisket and pork shoulder. Thanks for having me and I am looking forward to "meeting" many of you here on this forum.
    1 point
  6. Don’t believe it should be an issue. There is a recent posting on here where someone used a jr sized kamado with a piece of flexible dryer vent pipe feeding from it (hot box) into the bottom of another full sized kamado to do salmon. The heat was diffused out through the walls of the pipe and the smoke went up through the larger kamado. Seemed to work well.
    1 point
  7. Welcome, glad to have you with us you new KJ will work just like the BGE did for fire building and heat control. Only difference will be in becoming familiar with Joe's bells and whistles, like the slo roller etc. Enjoy your new grill and the forum conversation.
    1 point
  8. A.O.

    Divide and Conquer

    Yeah, no kidding!
    1 point
  9. len440

    Divide and Conquer

    Now that is a tasty looking meal
    1 point
  10. dman

    Grill brush

    Wood shim on a warm grill.
    1 point
  11. BigDBBQ

    Meat Probe ...The Meator

    So first con is really just an opinion. Both my Meater+ probes are within a couple degrees of instant read thermo, but your experience may differ. If it's way off just return it. I clean mine with my fingers and a bit of hand soap in my bar sink. If you do it while it's still warm, not hot, it cleans in about 20 seconds. If the black builds up on it, I use my fingernails to clean it. Might take a minute that way. It's no different than cleaning wired probes - except the Meater+ is dishwasher safe! Not sure about the WiFi comment. All meater probes use bluetooth. The more expensive ones use an extended range version of bluetooth (the 165ft range). WiFi is provided through a mobile device that has the app (like your phone) OR the Meater block (the block technically has a repeater for your home WiFi). I setup my Meater+ WiFi using an old iPad with the Meater app installed. I leave it in the basement inside. The Meater base units go halfway between the KJBJ3 outside and the iPad, which is still inside. Using the cloud link, I can check on my cooks from anywhere from my phone (e.g., 20 miles away at the grocery store). None of this is true anymore. I get great range through the KJBJ3 and walkout basement walls (Hardieplank siding and brick). See my setup above for how to make it work anywhere you have access to the Internet. Ambient temp is good but can be affected like anything by being close to a cold piece of meat or a hot griddle. That's no different than if you put your grate probe in certain areas. The ambient probe is not going to read the same as your dome temp because they are different distances from the fire. The new version is dishwasher safe. Also for cleaning, it needs to not have a huge thick layer of black crud on the bottom to charge. I have no problems cleaning with my fingernails, or you could use the rough side of a sponge. The battery leak is just speculation. I've had mine for a while and have no issues with battery life. Regularly do long cooks like brisket (this one ran for 20 hours), butt, and ribs. My personal experience: *After* I setup the cloud link I have only good things to say about the Meater+. I think that could have been better explained how it all worked. I use them (I have 2) multiple times each weekend and they have been a much better experience than using the wired probes I have. Just wanted you to have some comments on a recent version in case you reconsider.
    1 point
  12. Crich

    Meat Probe ...The Meator

    Thanks for the comments, they were as expected. I'll stick with my wires
    1 point
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