Jump to content

Ginger Ben

Members Plus
  • Posts

  • Joined

  • Last visited

Recent Profile Visitors

1,283 profile views

Ginger Ben's Achievements

  1. I have the new one as my previous one cracked. It's a bit of an odd one.
  2. Thanks, yes I think unless the D&C has also changed this might be a problem even if they sent a new dome as well. Perhaps a new dome and these new retrofit hinges would work? I'm going to have to wait and see what they suggest I suppose.
  3. Not strictly true, prague powder #1 is for things that need to be cooked before eaten i.e. bacon. Prague #2 is for charcuterie that is effectively eaten uncooked (but cured of course) such as bresaola or whatever Cold smoking does take longer sure but over night with a cold smoke generator like the ProQ one or similar gives a good 8-10 hours of smoke and once through is enough for a lot of people. I usually do 2 runs with a 24 hour rest in between.
  4. Was that hot smoked or cold? Looks yum either way. I cold smoked 5kg of back bacon (from the loin) last night for 8 hours, giving it 24 hours rest in the fridge then hitting it again with another 8 hours of cold smoke. Will give it a few more days in the fridge after that before slicing and more importantly eating it!
  5. Hi all, I've had my big joe for around 3 years now so it's a mk1. I recently had to change the lower shell as the old one cracked. Whilst I was doing this one of the bands got bent so I had to get some new ones before fitting the new shell and old dome back together. I got to this the other week and noticed that the new shell diameter is slightly smaller than the dome. This means that when the grill is cold the D&C is butted right up against the sides of the lower shell and the dome just about clears it to close. However when the grill is hot and the D&C has expanded the dome does not clear it and it crunches on the D&C which has caused a few chips to come out of the dome (I only did this once or twice as I was mid-cook when I discovered this issue, haven't used the grill since). In the UK the KJ distributor thinks it might be I need the new retrofit bands/hinge to solve the problem however I'm not sure. To me it seems like the D&C I have is almost too big for the lower shell. Does anybody know if KJ altered the size of the D&C when they changed the size of the big joe or has anybody come up against a similar issue and found a workable solution? The pictures below show the D&C touching the sides of the lower shell at the front and back of the grill and also the damage sustained on the dome. Thanks in advance, Ben PS - Just to clarify KJ UK are on the case, I'm just keen to know if anybody has also come up against this and what you did if so.
  6. It's worth having a look at the sausage making.org forum for curing and brining recipes. There are a lot of very experienced people on there who would be able to help if you need more info. https://forum.sausagemaking.org/
  7. We have those disposable grills all over the UK in the summer. they are dreadful lol, they barely get hot enough to cook burgers and the smell of lighter fluid is pungent!
  8. Did these beef plate ribs yesterday. Took 7 hours at 250f to get probe tender. I wrapped in butcher paper at an IT of 170F as they were a good color by then plus it's the first time I've used the paper and wanted to give it a go lol. These came out great.
  9. Realise this is 2 years old but is exactly what I was looking for - thanks, going to give this a try. Might try injecting the butt with some orange/lime juice and rum too
  10. I think this is a great idea and your points cover most things I see being asked on UK forums as well as wider. One of the main issues I see on UK Kamado forums when people cook pizzas is they make a generic dough from scratch but they don't pay attention to what temperature the recipe suggests cooking it at. This is because most dough recipes we see here are designed for cooking in the oven and they just say get it as hot as you can...translate that advice to a kamado and you have a problem...! Your point about why certain doughs work at certain temps and touching on why i.e. hydration levels and whether they have oil/sugar in will help a lot of people IMO.
  11. wow those are huge. Usually you don't get that top layer of meat with them (certainly in the UK at least) but they look awesome.
  12. I'm in Basingstoke - guess you're on CWS and the other usual UK forums? Nice cook BTW
  13. Glad you weren't badly hurt. As others have said make it habit then no need to worry. Something else I have had happen is when shutting down from high temps (think it was in 700f region) I stupidly shut the vents down fully straight away. About 30 seconds later there was a bang and I saw the lid of the big joe 'jump' open about an inch or so and fireball. Luckily I wasn't near it but I learnt a thing about shutting down that day! Bottom vent first then bring temp down with top vent is my protocol now.
  14. I have the book but haven't tried it yet as we prefer thin crusts. However, that picture....! I'm giving this a go soon and will be great to see a video from John about it too.
  15. It takes a while to learn the vent positions for the most common temp ranges you will be aiming for. Also the big joe is a big piece of ceramic, it takes a long time (probably an hour) to totally heat soak the unit to the temperature you want so this means for the beginner it's tempting to open the vents more to get it climbing quicker but this often leads to an overshoot unless you keep a close eye on it. Once it's too hot it can be hard to cool it down due to the ceramic holding heat so well. The best advice I can give is let your fire get fairly well established with the bottom vent and dome lid open for at least 15 minutes before putting in your deflectors or whatever you are using. Then close the lid and open the slider fully until you are 50f below where you want the temp to be. At this point I close the vents down to where I think they need to be (just based on experience) and keep an eye on it. Once I'm close to target temp I sometimes close to top vent a little more to make sure it doesn't overshoot. If it needs warming up then open the top a bit more. Having said all that precise temps aren't really needed for low and slow style cooking you just need to adjust your method and timings if you get it a bit hot. As long as you are below 300f your cook won't run away with you but I prefer to be in the 250-275f range personally.
  • Create New...