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About GrillnBrew

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  • Location:
    High Point NC
  • Grill
    Kamado Joe

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. I've had Iberico ham, I can only imagine how good the ribs are!
  6. I have this little table, I can place my hot grates and deflector plates on it with no issues. https://www.target.com/p/18-34-steel-mesh-patio-folding-table-threshold-8482/-/A-16386107#lnk=sametab
  7. I hear ya about the wind and the rain this winter, I ended up putting a canopy over my grills on the deck so I didn't have to get drenched while cooking. Now I am strongly considering pouring a concrete pad in my backyard and putting up a gazebo to be my "grill/smoke shack". With spring in the air, I'm getting grill fever and looking to add to my collection, but I know that will get me kicked off the deck, so installing and customizing the gazebo seems like my best option.
  8. I have a friend who just bought one of these https://www.goldenscastiron.com/ and he loves it. It's his first kamado, so nothing to compare it to, but it looks nice and it's black.
  9. I have never had two briskets behave the same way, and when I adjust my cooking methods, I try to change only one thing each cook. The one thing I have stuck with is not to chase temperature or time, I go with the "probe tender" school of thinking. I would say the majority of my cooks that happens around 200, but I have also had it happen at 189 and 210. My current method is to equilibrate to target temperature, add brisket, cook to the stall, wrap, then pull when probe tender and let it rest in a cooler for at least an hour. Not all come out perfect, but if it is a bit dry I turn it into
  10. I'm not familiar with the Dome, but from those listed I would choose the Primo. When researching Kamados, I read about how the oval shape influenced the heat distribution and provided the most even cooking temperatures across the surface. I have the Kamado Joe (I got a great deal on it), which works great and the Green Egg would be the same. Like @fbov said, if you want to take it to another level and willing to pay for that level, then look at the Komodo Kamado.
  11. As opposed to marketing it as replacement grates, maybe as a disposable, multi-use grate for those messy cooks. BBQ chicken and ribs make the biggest mess on my grill, I would consider something like this for those cooks. Use it a few times, do a quick burn off between uses, and then toss/recycle it when it burns or gets too nasty. I would use the original grates for the majority of my cooks. The prices you have listed are pretty cheap for SS, but I think at the right price there might be a market for it.
  12. Wait for the grill to stabilize at your desired temperature, then remove thermometer when you put the chicken in. Temp should hold for the 1-2 hours it takes to cook the chicken.
  13. Welcome from the Piedmont of NC! I had the same grill pedigree as you when I first bought my KJ Classic, but the Kettle and WSM have been "re-homed" as the KJ can do everything those two can, and do it better!
  14. That's my go to recipe and it always comes out great. I like using apple and cherry for smoking, and the only change I've made is using half white sugar and half maple sugar. Also, based on the comments, I increased my cure time to 10 days, but that was with a 5# loin, so you will probably want to stick with the time in the recipe.
  15. Sloppy, yes. Game changer, no. The biggest issue I see with your grill is that it is too clean, you need to get grilling. Most people are going to be more concerned with what is coming off the grill as opposed to a few cosmetic blemishes.
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