Lumpy_Coal

Thanks for the input. I’ve thought about two heat shields, I may try that some time. I’m guess it’s the hotter grate temp. As for the size of my pan, it was fully covered by the jr heat deflector....good thought though. That’s one of the reasons I chose KJ over BGE, I felt the heat deflectors have better coverage.

Seriously?! Not one person?

So I made meatloaf and cooked it in my Joe Jr, started around 370° but as you know when you put you meat on temp drops on the dome thermometer which then read around 320°. Recipe calls for 350°. Heat deflector was in the low position. The issue is, the meatloaf was more cooked (too much) on the bottom by the time the top was done. My first thought is ok, too much fire from below but then how do you maintain the 350° temp? Do you bake things like this at a lower dome temp? What else would be the solution? Oh, and yes I’ve calibrated my thermometer. Would I be better getting an auxiliary

I love dried apple slices but nobody seems to ever carry them around here. I had a cheap dehydrator in the past that didn’t work real well and now just have a dehydrate option on my oven. I think I need to look at getting a better stand alone unit. I too like it for backpacking and canoe trips.

Welcome, that’s pretty much the way I got here too minus the WSM. Love using the ceramic kamados in our Eastern Ontario winters.

Thanks!

I fought with having even heat and fluctuating temps in anything but sunny summer days. Don’t get me wrong, I loved my kettles but kamados are way easier. In my opinion.

I will respectfully disagree. I fought more with my kettles then I ever do with my kamados.

Tried doing a couple pizzas on the mini today! In a pinch I used a tortilla recipe I have for the dough. It worked but I’d like a good quick pizza dough recipe.

Are there times when it’s more beneficial to use another cooker rather then a Kamado but we still “Kamado”? I’m thinking of fast fried things that aren’t over the fire but in a pan or griddle....is it worth it to fire up the ceramics and consume the lump that lately seems to be in short supply? For example, I don’t know because I don’t do smash burgers but is there a taste difference between cooking them on a griddle in a Kamado vs on the stove or using a Blackstone griddle? I do notice a taste difference with bacon I’ve fried in a pan on the Big Joe vs on the stove. Just looking for friendl

The little fella got an upgrade today! Added a perch and carry handles to the mini’s stand. Next step is clean up the tired handle and then wait for the new guts I’ve ordered to arrive.

Hardly any flare ups at all.

Nice comparison! Far better then the one I did between Fogo Super Premium and Royal Oak. I did mine by weight and found that a pound of charcoal is a pound of charcoal and thus the comparisons were so close that I could not justify to myself nor my wife the need to spend over double for premium charcoal.

It’s not all about the meat.

Wife picked me up an injector, first time ever using one. I did two chickens, one I injected with garlic and butter and the other I injected with butter and Franks Red Hot. They were good but I thought I’d notice the hot sauce and the garlic more. Any tips and tricks?