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GrillnBrew

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About GrillnBrew

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  • Location:
    High Point NC
  • Grill
    Kamado Joe

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  1. I have shredded and vacuumed sealed with a bit of mop sauce (I'm in NC, so vinegar based) and it turns out well. What I do now, is break the butt into halves or thirds while it's hot (then you get to snitch some bark), and vacuum seal the larger portions. It seem to retain more moisture and smoke when I do it this, then just shred after it's reheated.
  2. I cook direct at 350-375 and use the extender rack to keep it from getting a char. Being up in the dome also helps cook and crisp the top of the chicken, so it cooks a bit quicker.
  3. I use this little metal table I picked up at Target for about $25, might be low enough for the dog to try to sniff, but they will only try that once.
  4. I too started with the 18" KJ classic, it was a good size for most cooks, but get a large group together and and you realize the limitations. I also have an Akorn Jr. which I bought on clearance for $50 at Wal-Mart, great for tailgating and has become my hot dog and brat grill. In the last couple of years I have had family move close by, so I decided it was time to upgrade to something bigger, and after researching for almost a year, I decided on a 32" Komodo Kamado. So the answer for me is it's not a one size fits all scenario, like Mike said, it all depends on your situation.
  5. Yes, you will need to flip the head when you get it to use the smaller groove, it fits the KJ grates perfectly
  6. Always used a Weber wire brush until I got a bristle stuck in my mouth behind my teeth. Switched to the wooden scraper, works pretty well, but just this year switched to the grill floss. I like the way it cleans the top and bottom of the grate, makes it easier to do the deep clean with PBW later.
  7. I bought these Weber charcoal baskets for use with the Joetisserie on my KJ classic 1. I found they also work well for smaller fires for quicker cooks.
  8. For Mother's Day, I cooked four racks of baby back ribs and a pot of baked beans at one time, and I have the Classic I. Also use it for cooking protein and veggies at the same time, reverse sear, and for pizza. With the exception of hamburgers and hot dogs, I pretty much use it for everything.
  9. Grill Floss, I heard about it on here and on other grilling sites, bought one and I'm not going back to brushes. https://www.grillfloss.com/
  10. I believe those are the only differences. I have a five year old Classic I and I replaced the gasket it on it last fall, and I replaced it with another felt gasket. I am still using the original daisy wheel, and other than getting gunked up every couple of years, I have had no issues at all with it. The lid is not that heavy, but depending on who will be using it, that may be the determining factor as to whether or not they can safely lift it. If that is not an issue, you should be fine with the Classic 1 and use your savings to buy a Joetisserie and other accessories.
  11. This is one of those accessories you never knew you wanted until you start watching You Tube videos of people preparing Al Pastoor, Shwarma, gyros and other nice looking cooks. I've also seen some nice homemade ones, and some people using the Joetisserie and a pan below it for collecting the meat and juices, but this looks way more simple. https://smokeware.com/collections/trompo-king/products/trompo-king
  12. Do you put a lot of seasoning on your burgers before grilling? One thing I quickly noticed when I switched to charcoal, high heat cooks was a lot of the spices I put on the burger burned during the cook, especially garlic powder and black pepper. This resulted in a bitter, burnt taste on the burgers. I now blend the spices with the meat prior to making the patties, and I have not had the issue since. Just a different thought beyond which charcoal, temp etc.
  13. Sign up for the mailing lists for Atlanta Grill Company, BBQ Guys etc. You should get emails notifying you of any sales. Like @prowe said, no day like today. Once you get it, you'll wish you had gotten it earlier.
  14. Since we're all helping you spend your money, I'll go ahead and suggest grilling the fish with the Joetisserie and the flat basket.
  15. I've had the classic now 5 years, but I believe what the II added was the air lift hinge which helps lift the lid(you'll be lifting the full weight with a I), a front latch vs just the weight of the lid which should create a better seal, an upgraded gasket, and possibly the Kontrol Tower top vent as opposed to the daisy wheel. They will both use the same accessories, so it is up to you whether you believe those upgrades are worth $500.
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