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pmsinger

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  • Gender
    Male
  • Location:
    Toronto
  • Grill
    Kamado Joe

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  1. pmsinger

    Joe jr

    I flip the triangle grate rack upside down, rest the deflector on the three prongs that stick out, grate on deflector and 10" lodge griddle with handle cut off ontop of the grate. I make my best pizzas on the Jr!
  2. My game changer is the soapstone griddle I got for mine. Lots of room for smash burgers, steaks or fish.
  3. I have spun quite a few birds on the Big JT and all I do is bank coals to the back. Yes there is grease that drips down but I have never found it as a detriment to the results. A couple suggestions, make sure your rub contains low or no sugar. Sugar will burn up at higher temps. If you are getting a lot of flare ups you can almost completly #### the bottom slider and open the top vents almost all the way. This will keep the fire size down and the smoke will pass the dome much quicker. Just be careful with your temps when doing this configuration, it can kill the fire or it can get very hot if you are not careful.
  4. I have a Big Joe and a Joe Jr. I get a lot of mileage out of my Jr. and contrary to the general sentiment, I would recommend it to people who are cooking for just a few people. You certainly lose out on the versatility of the D&C system; but you still are able to grill, sear and smoke (smoking will require smaller cuts, i.e. you won't fit a 12 pound brisket). I can fit quite a lot of chicken drums and thighs at a time, i can cook multiple steaks, 6-8 smash burgers. Really a lot you can do. In terms of cooking for leftovers, you might need to cook in batches if you are trying to feed 3 people for dinner and take lunch the next day. Also, you will generally be able to cook your protein but will need to take the sides inside.
  5. Great post John this is very helpful and covers a lot of topics. One thing you might want to add is rotisserie turkey. I think this technique is new for a lot of us and more experimentation is required. From personal experience during Canadian thanksgiving I spun my bird using a butter herb rub under and over the skin as well as a baste. This was a bad idea, and I should have realized you can't cook a rotisserie bird like you would an indoor turkey. The drippings caused significant flareups all throughout. Butter on the skin had that burned look and the outside layer cooked a lot faster than the deep part of the breast leading to a drier result.
  6. I went through this and it was extremely frustrating. It took 8 months for resolution. I had a claim for a hinge and a base. During the wait period I received incorrect sized bands and a wrong colored base. My claim was filed in January and I was calling for updates weekly. The issue finally got escalated and while they did not have any parts available the resolution was to send me a shell 2015 or 2016 Joe (dome, hinge and base). I had hoped I would receive a new model but it is what it is. I received these parts on Monday, August 21st. As a workaround to a faulty hinge, I would place a small brick on each side of the base by the hinge. This would allow the dome to stay open while I maneuvered the food. Not ideal as it damages the gasket, but it allowed me to keep cooking.
  7. I really like Soapstone cooking. I was fortunate enough to pick it up for $99 CAD earlier this year, currently selling for $159. You can definitely get a custom made piece of soapstone, the main disadvantage to doing that is it will not integrate into the divide and conquer system. Things like a reverse sear with the sear side in the lower position and the cool side in the upper position might not be possible. If it is possible on a custom piece, you might not be giving yourself a lot of room to work with.
  8. I think you have the same issue as me...we live in Canada, and the Canadian KJ distributor is no good. I have had a slew of issues (hinge, vent, firebox, base) which had been reported to KJ in January -- still not resolved. Each time I call they submit an order to their Canadian distributor near Toronto and then radio silence. When something does get shipped, it has been the wrong part (I have a set of bands that do not fit, and a black replacement base for my RED big joe sitting in the garage). In terms of dealing with KJ, I have found it best to call directly. They usually sound sincere and apologetic when I call but that's not necessarily good enough for a paying customer.
  9. I have a Soapstone for the Big Joe and have used it with and without the grate. I think it is stable enough without the grate. In terms of durability, it is a soft stone and it is very heavy. If you drop something on it, it can very likely make a chip / dent. If you drop it completely, it will probably break. With that in mind, it creates a fantastic crust.
  10. I believe meathead at amazingribs.com did an article on Beercan chicken which concluded the beer itself does not infuse any additional flavor into the chicken, that being said, roasting a standing up chicken indirect can yield great results. Another popular method is spatchcock or butterflying the chicken, creating a flatter surface foran even cook -- this method can be done direct or indirect. Some people say they cannot taste the difference between this and a spun bird, others say they can. Does one need a Joetisserie? No, there are plenty of ways to make fantastic chicken and roasts. That being said, you will not find a person on this board who has a rotisserie say it is not worth it. In one of my earlier replies I posted picture of two smaller birds post spin. Here is a shot of two 6.5lbs in action. They tasted as good as they look Spinning is not just a tool for chicken. Here is a bonus prime rib roast. Certainly different than a reverse sear and equally fantastic; a great way to change things up.
  11. It seems like this conversation has steered away from should I get a JR and moved towards BJ vs BGE. With that in mind I will comment on the original question. I too had this question once upon a time. You will find a lot of great pics in this thread. Both the BJ and the JR have a place in my cooking repertoire and I love them both. I think my pizza's turn out better on the JR than the BJ other than that I use it for smaller weekday cooks. I haven't taken nearly enough pictures on the JR but here are the few that I have (don't mind the burnt skin).
  12. Two chickens no problem. Unfortunately, I do not have the before picture, here is the after still on the spit. These were not big birds (probably 3.5 - 4lbs) but there was a lot of extra room available.
  13. I have not used GG so I will not comment on them; I will however provide feedback on the KJ products. I have a lot of success with cast iron grates. Great grill marks, great sears and when not searing they are a very good option for direct grilling. From a pure searing perspective I have moved on to Soapstone and each time I get a full, wonderful and delicious crust. The downside of the soapstone attachment for the Big Joe is the size and mass. It is not easy to clean as it will not fit in a standard sink. One could purchase a smaller piece of soapstone which would alleviate this problem.
  14. The quality of the cast iron and the gauge of the steel play a big role when comparing the two. Many people prefer a thicker grade steel than cast iron due to the lower amount of maintenance. For me, I use cast iron for any grilling and put on the stainless steel grids when smoking.
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