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Random Pointer

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Everything posted by Random Pointer

  1. My experience has been that the grate temp is lower than the dome temp. It will always be different, but as long as they are in the same zone, I think I am fine. I need a consistency when I read the dome temp, I should be able to trust that the food is in the same zone. Does not have to be exact. To avoid confusion, I suggest to do a dry run, try to hit and maintain a temperature without any food inside. You can have some ideas on how your kamado behaves. After replacing the KJ thermometer with Tel-Tru, it shows the predictable behavior, the dome temp is higher than grate, and they are consistent when I clipped the Maverick probe to the dome probe. I emailed KJ support with pictures on how I clip the thermometer, the diff between Maverick and KJ. They said it is not normal. They are sending me a replacement.
  2. I agree that the dome temp vs the grate temp will be different. I am not worry about it. However, this is not about dome vs grate. This is dome vs dome. My original post is about digital thermometer probes (Maverick, FlameBoss) clipped at the dome thermometer probe. The tip of the probes were about two inches apart, and they were different about 30 to 40 F compared to the KJ dome thermometer probe. The higher the temp, the wider the gap. KJ thermometer always showed a lower temp. I used a Tel-True BBQ thermometer (made for Kamado style cooker), clipped the digital thermometer probes the same way, and the difference was only about 5F. I think it is much more reasonable. I am sticking with that thermometer for now, and I will test the thermometer with another thermometer clipped in with my next few cooks.
  3. 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.
  4. 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.
  5. 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.
  6. I think it is broken. I tried a different dome thermometer, and it is off by less than 5F.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. How did you do it? I uses the technique from sdbbq, and it works fine. I am always interested to learn a new technique.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. I returned it and got in touch with the customer rep. They could not help. They could not reach KJ either. Just my luck.
  17. I purchased the Big Block charcoal from Costco, and they were delivered today. Instead of getting four 20 lbs bag of KJ Big Block, I received four 16 lbs bag of MasterBuilt charchoal. Sigh....
  18. No, it is a thick Chilean Seabass filet, with skin on one side.
  19. I had a nice Chilean seabass steak. I smoked it with apple wood until it reached 115 and then seared it on the grate. The skin was crispy and nice, but not the meat side. It fell apart and stuck to the grate, made it looked awful in some parts. I thought that reverse sear works well with steak, why not try it with fish. The flavor was great, the skin was great, the smoke tasted great, but the meat side looked bad. The seared meat tasted wonderful.
  20. When I started grilling/smoking food, I did not expect this to be an expensive hobby.
  21. Thanks for the input, I do have a infrared thermometer, and I do have a cast iron pan that I can use while waiting for a better grilling surface. I just get an idea about getting a fish grill basket, putting the fish inside that basket, and holding it close to the fire (with a heat resistant gloves, of course), it may help keeping the fish intact while searing it.
  22. Thanks. Too bad it is quite expensive. I think I will have to wait, but definitely soapstone is on my list now. I am seeing so many positive feedback for soapstone, the only negatives are the time to heat, and cracking issues.
  23. The wok that I purchased has only metal loop handles, and it worked well. I cooked a nice stir rice yesterday. I did use gloves. As I am looking at different recipes, I realized that I will have a problem with recipes that call for high temp, and then medium temp. I am thinking about moving the x-ring up and down the divide and conquer rack, or possibly inserting one of the half moon deflector.
  24. I love fish, and I really like the seared crust on a grilled fish. I reverse seared a fish steak, and the doneness, the flavor was good. However, I did not get a good sear. The fish is sticking, and falling apart on the grate. I had a problem with flare ups too. Do you have a suggestion on how to properly seared a fish steak?
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