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Showing content with the highest reputation on 05/23/2021 in all areas

  1. For years I lit my Weber kettles with my propane torch like that. Then my last Weber kettle that burnt out on me had a propane igniter built in, so I removed it and made a bracket that would slide into the bottom vent and sit right under the charcoal basket of both Joe's. 60 seconds, remove and set the vents and wait for the desired temp. I like to repurpose things if possible.
    2 points
  2. A.O.

    Starting the fire..

    So what do you guys use to start your fires? Lots of stuff out there for the purpose , electric, starter squares, lighter fluid (Big no no) and my new favorite a propane torch.. I've been using lighter fluid for years in my charcoal grills and even my big smoker but everything says not to in one of these Kamados.. I bought my kamado Joe and all I had here was the fluid, I had ordered the squares but they had not arrived yet so I needed to figure out how to light it. Got my self igniting propane torch out of the garage and gave it a shot.. it worked great! Light one place or 2-3 and
    1 point
  3. dman

    Smash Burgers

    This is how I do it too.
    1 point
  4. adm

    Super long cook, why?

    I normally use about 225F to 250F for low and slow cooks. Collagen starts to dissolve around 160F and is fully dissolved by 180F. While this is happening, the internal temperature of the meat tends not to rise much - this is known as "the stall".
    1 point
  5. willys1

    Starting the fire..

    Cotton balls soaked in 90% alcohol. I use 1 cotton ball in the middle for low and slow and 2 or 3 spread out for a hot fire. Light up and walk away. They have yet to go out without getting my lump going under any conditions. 200 balls and a bottle of alcohol is less than $5 which equates to 100 or so cooks.
    1 point
  6. O C

    Kiss my butt!

    Your first? You're a natural lol, looks great. Did my first on a kamado too, albeit an Akorn. You and your family will love that grill!
    1 point
  7. A.O.

    Kiss my butt!

    So I kept the KJ warm on low as the butt was resting, then moved some stuff around inside and got it cooking again, added a couple corn cobs and some onions then pulled some of the butt and had dinner... OUTSTANDING!
    1 point
  8. In a word , No. Terms like that are used by the marketer to catch your eye. More important terms are things like 100% hardwood, or others like that that speak more directly to what’s actually in the bag. I am not familiar with Big K, although KJ makes a charcoal they call Big Block, which I have used and like. Other brands I use and like are Fogo, Jealous Devil, Royal Oak. My advice is use what’s available to you and pick what you like. I also suggest buying one bag of a couple name brands and see what different brands you prefer. In truth any lump charcoal will work but some brands burn clean
    1 point
  9. len440

    Super long cook, why?

    Forgot to answer your last question. A temp controller is not really needed to use the grill. My classic II can run for at least 14 hrs at 225 degrees. Learn how to use the vents to control the grill before you use a controller
    1 point
  10. len440

    Super long cook, why?

    Have you read this? Not sure of the scientific reason but it works. The length of depends on the temp your running temp of meat when putting it on the grill the size of the meat A 4 pound brisket will be done before a 10 pounder will be. A big key to remember is the meat is in charge and will be done when it wants to be done. Take some note for the first several cooks to compare what worked and what didn't. Don't get too wrapped up in times each roast will be slightly different. Don't give up it will come Ribs are a good choice to start with there forgiving and cook some what quick 5-6 hours a
    1 point
  11. If you find it in a Walmart store it you should be good to go. If you are looking at walmart.com then I might suggest paying close attention to who the seller is. If it's someone other than walmart, then I'd be wary and investigate to see if that seller is authorized. If it matters at all I'd suggest going to atlantagrillcompany.com because they are authorized and they are Kamado Joe's biggest dealer.
    1 point
  12. Cooking a skin-on salmon fillet and getting the skin to a nice crisp consistency is a fun and easy task on the Kamado Joe Soapstone. You can also do it on the cast iron half-moon griddle or in a cast iron skillet on the grill if you choose! There is only one thing you need to pay attention to on this type of cook. You need to make sure the soapstone is not TOO HOT for the cook. This technique I have shown in the video makes it easy to keep the soapstone from getting too hot. You don't want to scorch the skin on the fish while you are cooking it. Here's the recipe for
    1 point
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  14. 1 point
  15. Like @keeperovdeflame explained swivel the thermometer so target temp is straight up and down. That was my old method. I now use my Thermoworks Smoke or my Thermoworks ThermaQ devices. But not at grate level. I removed my standard dome thermometer and put the digital probe in the dome thermometer hole. I use either a slice of a wine cork or some foil to keep it in place depending on the grill. Nice accurate digital reading in the dome that I can take in the house with me. I even have this setup for my Wood Fired Oven. Single best upgrade I did to my grills.
    1 point
  16. Hi all, I've been using the maverick gear for a couple of years now, both the ET-732 and the ET-735 they do the job well but are fairly awkward to use and maintain, 1-4 probes, wires, batteries etc. I'd heard about the first version of the Meater and the issues some ppl were having with connection strength and basically waited for a better version. So now the Meater+ is out and I've been testing out... its very very good. Pros; no need for a stop watch while searing steaks it has combined pit and internal temp readings, only one probe to clean no mor
    1 point
  17. I’m a bit puzzled why KJ didn’t use the same self hosted standard as BBQ Guru. The controller should be hosted on your own network from your own personal computers and router acting as a web server. I don’t see any advantage of having the iKamand hosted on a central web server.
    1 point
  18. I did a test today using some leftover lump. Temp shown is from Maveric 732. Dome was close, but a little higher. Full firebox of left over lump. Outside temp 80 and a little breezy. Bottom Vent --- Top Vent -- Temp 1" --- 1st line -- 350+/- 1" --- 2nd line -- 550 1" -- 3rd line --- 650+ (dome temp as this is over temp for Maverick)
    1 point
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