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HawaiiJoe

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  • Content count

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  • Location:
    Okinawa, Japan
  • Grill
    Kamado Joe

Recent Profile Visitors

1,266 profile views
  1. How do I get my Big Joetisserie to fit?

    Contact Meghan and she will take care of you. My new one fits well.
  2. Kick Ash Basket - Worth Buying?

    The KAB does interfere with the firebox divider, however KAB sells a firebox divider that works well.
  3. Leak finder?

    The silicon I used was made by Rutland. I found it at a fireplace/ wood stove store.
  4. Leak finder?

    I never had what I thought were slow shutdowns after closing the vents. However, after owning my BJ for 16 months the silicon seal around the lower vent started to pull away from the ceramic. It took a while to find a clear high temp RTV silicone, but once I did I removed the lower vent, cleaned the old silicone off and put a new bead between the vent and the ceramic, as well as on the top and bottom. Mine had no silicone under the stainless from the factory, just two small strips of adhesive. I originally did this because the old seal looked ugly, not because I thought I had an air leak. However, I have noticed the coals now snuff much faster than before. I now close the vents, wait 20 minutes and then open the lid to accelerate cooling. I couldn't do that before without having red coals leftover. It still takes a while for the ceramic to cool, cant change that. Not saying that your lower vent is the source of your leak, but if the easy fixes don't work you might take a look at it.
  5. Broil King Grilling Stone

    I have the Broil King stone and have used it many times for pizza and always had good results. You won't be disappointed with it. I cook pizza around 600-700 and after a 15 minute heat soak It has always been plenty hot. Never taken the temp though.
  6. Pizza 101 - Feedback requested

    I put my pizza stone on my grill extender which sits on top of my deflectors on the main grate . The makes a much larger air gap and places the pizza higher in the dome. I would be interested to know the stone temperature vs. dome temperature and if there are any advantages or disadvantages using this setup.
  7. How Long Before Fire Is Out?

    I have noticed that when my BJ was new it seemed to take an unusually long time for the coals to go out. Over time I have accumulated a fair amount of grease build up on the top and bottom vents and they seem to seal better, seems like the fire goes out quicker now. I never timed it or anything so maybe its all in my head. It has always taken 3-5 hours to cool off back to ambient temperature.
  8. Tips to maximize space?

    I would not think there would be an issue smoking with the rack in the lower position, it does decrease the gap between heat deflectors and meat but it should work. Experiment and rotate the food top to bottom if needed. I have removed the fire ring in the past to lower all the racks, this might work also and it would maintain the normal gap. Removing the fire ring does reduce your charcoal capacity a little if your doing an extended cook.
  9. Smoke?

    What exactly are you trying to improve? Longer lasting smoke? Clean smoke profile? Both? You might try just simply adding more chunks, I normally use 5-8 fist size chunks for 3-4 hrs of smoke. I lay some on top of the lump, some I bury. Smoke pot will get you a both a long clean smoke depending on capacity. Thin smoke is the goal, billowing smoke is not. John's video on smoke might answer your questions. Keep experimenting, you'll get it. Sent from my iPhone using Tapatalk
  10. Chasdev you are always welcome here, this site is about gaining knowledge. Some people need to relax and use a little tact when they post. Sent from my iPhone using Tapatalk
  11. Big Joetisseri--retrofit

    Same issue with the one I ordered. Sent from my iPhone using Tapatalk
  12. A whole bunch of MEATLOAF!

    It's on the Big Joe. Pretty sure I could have fit two more without much issue. This was only for 11 people though, everyone left happy with lots of leftovers. Sent from my iPhone using Tapatalk
  13. A whole bunch of MEATLOAF!

    About 27 pounds of meatloaf cooking. The bacon wrapped loaf is always the favorite! Sent from my iPhone using Tapatalk
  14. Big Joe Firebox divider

    I have used the divider often and agree with everyone else, dome temp really isn't relevant. I do have better results when I block off the cold side with a brick or something. This forces the air to only go through the charcoal side. I recently upgraded to a KAB and the associated divider, much more even burn and allows you to fill only 1/3 of the basket which is great when you really have only a few hot dogs. Sent from my iPhone using Tapatalk
  15. Hello from Austin Tx

    Welcome! Lots of good information here. Sent from my iPhone using Tapatalk
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