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Lumpy_Coal

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Everything posted by Lumpy_Coal

  1. We have a Mirro pressure canner that we got used for a good price, it works but I would go with All American in a heart beat.
  2. Can someone tell me, if I wanted to get the iKamand, can I use it on the Big Joe and Classic or do i need a different model for each? I did see it doesn’t work good on the jr.
  3. I have three Kamado Joes. I got a warranty replacement firebox delivered within two weeks of submitting my claim late last summer. No complaints about KJ from me.
  4. I love jerk chicken! Even better when it’s cooked on the mini!
  5. I think if you only do one type of cooking, you only need one type of surface. I use pizza stones, cast iron pans, grates and rotisserie.
  6. Sorry for the delay, mine ends up at just two inches above the base edge.
  7. I have taken it car camping to Bon Echo but never on any interior trips I like to do as it’s a bit heavy for that. Although I did try getting into the ice fishing thing for a bit, as it turns out, it’s not really my thing. I suppose I could just sit out on the ice cooking fish for people and of course just eat some of theirs!
  8. Maybe I’ll have to start doing something like this and just make extra broth too freeze and make gravy when needed.
  9. I cut a cast iron griddle to make one for my mini bge. It worked ok but I bought the proper ceramic one for it recently as I feel that the cast iron transfers too much heat.
  10. Curious, did Tinyfish ever get a KK? I love KKs, I cannot afford one and doubt I ever will but I love reading about them and seeing them.
  11. Curious to know what you think of it. Everyone I know that’s in to smoking has a pellet popper except me. A guy from work that had a Kamado until he got his pellet grill says he doesn’t like the food off it as much. He says it’s drier and doesn’t taste as good. But, it’s easier for his wife to use so he’s going to stick with it. Let us know what you think.
  12. The only time I haven’t liked the gravy from the drippings is when I added smoking wood to smoke a turkey. I found the gravy, and turkey for that matter had way too much smoke flavour. Because of this I started doing indoor and outdoor gravy for people’s taste preferences. Outdoor is as described above. Indoor, I put neck, wingtips and giblets in a pot along with chicken stock, apple, onion, herbs, carrots and chicken broth (everything I have in my drip pan) and simmer it for several hours on low while the turkey is cooking and then make the two different gravy’s. Actually I usually make a third gluten free gravy for my ciliac brother in law as well.
  13. Looks good, I’ll have to give it a try.
  14. Thanks, the California roll is good, adds something different to the menu. I tried to google it but only came up with sushi rolls.
  15. It did require a new ring as the design was different to accommodate the legs and I just wanted a new one. I’ve seen post in the bge forum where a guy uses an extra ring to raise the grill up more. I wanted to try this plus my original ring although was still together did have a crack. I also saw in another post where someone modified his old ring to accommodate the square legs of the platesetter. For the small extra price of the new ring, I opted to get another. It is only a mini after all, parts are cheap when compared to the big eggs.
  16. I assure you it’s real and can sure turn out some good food.
  17. Fired up the KJ Classic and the Mini BGE today. In the Classic I cooked up a nice meatloaf and in the Mini I did a “California Roll”. The California Roll is something our local butcher makes up pork tenderloin seasoned and wrapped with chicken breast then bacon.
  18. Haha, I finally got around to getting a platesetter for my mini! Splurged and got a new ring and firebox too! Love this little guy.
  19. Just came across this thread! These cooks look great! Love my mini!
  20. I love all my kamados but I’ve had a huge interest in my mini bge lately and really wanting to play with it. With a family of five that doesn’t happen as much as I’d like. I know this is an old thread but man, you’ve certainly proved the mini is capable! I did a roast on mine not too long ago and I was thinking that using a good dense charcoal like Fogo instead of the royal oak I normally use would make a difference it burn time as we but I haven’t put that to the test. Let’s keep seeing those mini cooks!
  21. I’ll check mine tomorrow and let you know.
  22. Although I don’t have it pictured my setup is a bit different in that I put my d n c rack in, grills on top level then deflectors on that followed by 1” spacers then the pizza stone. I would think our pizza stones both end up around the same height. Would you mind measuring from the top of you pizza stone to the rim of your base for curiousity? As for the shape, they all taste the same going down. Lol. I plan on trying a higher temp next time to get them done quicker but with two kamados going, things can get a bit hectic.
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