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Random Pointer

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Random Pointer last won the day on March 27

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  • Grill
    Kamado Joe

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  1. No, the probe is slid into the alligator clip. It has a special round tube handler where I can push the probe in. Three different thermometers show similar temp, (Maverick, Flameboss, and Tel-True), and KJ is the outlier. Maverick and Flameboss probes are attached to the dome thermometer probe. I retest the KJ thermometer with Maverick just now. I watched the pot starting to boil, KJ thermometer climbed in unison with Maverick. At boiling point, they are in agreement. Up to 212F, KJ thermometer is properly calibrated. The same probes showed different temperatures on the dome when I cooked pizzas, 40F gap.
  2. I clip the probe thermometer to the dome thermometer. I know that the dome temp and the grate temp will be different, but I want to know if I can trust my dome thermometer. This picture shows how I attached the probe thermometer to the dome thermometer. 30F difference between these two probes is not right. I replaced the KJ dome thermometer with a Tel True dome thermometer that I had laying around, and the difference is less than 5F. Much better.
  3. I did. It is fine up to 212, but the higher the temp, the thermometer started to diverge. I will talk to KJ support to see what is going on.
  4. I think it is broken. I tried a different dome thermometer, and it is off by less than 5F.
  5. After it showed a lower temperature than the grate, I calibrated the thermometer. It was fine, so I thought it was because of the heat deflector radiating the heat. Today, I was curious and clip the digital thermometer sensor on the KJ sensor probe. I was surprised to see the gap from another sensor just two inches away.
  6. Before using Kamado Joe, I use Broil King Keg, and the dome thermometer is always about 20F higher than the grate level. My KJ Classic II dome thermometer shows a lower temperature, when it shows 230F on the dome, it is around 250F on the grate. I found it strange. I thought it was because of the deflector radiating heat to the grate temperature sensor (Flame Boss). I cooked pizzas today, I put the deflectors on the x ring, put the grate, and a pizza stone on the grate. The temperature difference is about 30F. I detached the sensor from the grate, and clip it to the dome thermometer sensor. KJ dome thermometer shows 30F lower than the digital thermometer. It varies between 30F to 40F. I calibrated the thermometer using boiling water, I used both thermometer. The digital thermometer as reference, and adjusted KJ thermometer. They both showed 212F (or very close). I am quite puzzled. Is the dome thermometer defective? I am considering replacing it with other thermometer, and see how it behaves. I can accept some variances, but 30-40F is too much.
  7. I grilled chicken thighs today, and the skin was crispier than usual. Several weeks ago, I made Chinese roasted pork belly (siu yuk). If you search for crispy pork belly recipe, most of the recipe/video will tell you to poke the skin. The skin would blister, and very crispy. I tried without poking, and it did not work. The skin will blister better with more tiny holes. I thought this may work with chicken. As usual, I left the chicken uncovered in the fridge, and used baking powder (Kenji Lopez's tips). This time, I poke the skin. It turned out well. I smoked slow at 230F, and then cranked it up to 400F, and do a very quick direct grill, just 15/20 seconds. I am almost happy with the result, the chicken thighs were moist with crispy skin. I wish I poked it more.
  8. You can use a pizza stone as a heat deflector, and it is porous. You can cook on a pizza stone. Prior to Kamado Joe, I used a Broil King Keg, and a pizza stone was recommended as a deflector (years ago). So the answer is yes, at one time I was inexperienced, and I used pizza stone directly over the fire to cook pizzas.
  9. How did you do it? I uses the technique from sdbbq, and it works fine. I am always interested to learn a new technique.
  10. At the old bigsteelkeg forum, there was a discussion about diffuser stone. Someone suggested to get an 18" round paver stone. I got it, and it was nice and heavy. Does anyone here know what I am talking about? I am looking to get a similar stone again.
  11. I have a Classic 2, and a SloRoller. There is not much gap between the SloRoller top and the grate, probably just 1.5". I can fit a shallow drip pan, and the drip pan has to sit right on top of the SloRoller without any air gap. I am not sure if there is a good air circulation on the grate with a shallow drip pan on top of SloRoller. I am sure the air circulates well above and around the food, just probably not at the bottom. Videos and pictures that I see with Classic 3 show that there is enough gap between the SloRoller top and the grate, so I think the air circulates well. Like KismetKamado said, SloRoller was designed with Classic 3, so I feel that SloRoller works okay with Classic 2, but may not be as good as Classic 3.
  12. I do not like that metal part with wing. Last time I cleaned my KJ, I removed that part, and put it away. I use the ash drawer without that metal housing. It is easier to clean. I use a brush to move the ashes to the ash drawer, took it out, and dump the ashes.
  13. Thanks for the feedback, all. Today's menu in my house is grilled salted Saba (mackerel). I grilled two big pieces using a grilling surface, and it was wonderful.
  14. I returned it and got in touch with the customer rep. They could not help. They could not reach KJ either. Just my luck.
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