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Lumpy_Coal

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Everything posted by Lumpy_Coal

  1. Great job...Haven't commented much but followed along. I work in industrial maintenance and get to do stuff like that all the time....love my job! Sent from my SM-G900W8 using Tapatalk
  2. Never had burnt ends. Never seen them in Canada. Are the an appetizer or part of a main dish typically? What do you serve with them? Are they really fatty tasting like not cooked rubbery bacon? Sent from my SM-G900W8 using Tapatalk
  3. I would say like my Classic with the gasket wearing at the back is because it's too tight. Readjusting would help with joetisserie fit. Sent from my SM-G900W8 using Tapatalk
  4. Has this been figured out yet? I'm planning on getting a Big Joetisserie but have the older model Big Joe. Is the fit a common problem? Sent from my SM-G900W8 using Tapatalk
  5. I just cooked some chicken thighs on my mini. Man I forgot how fast that little thing heats up! Great little cooker for one or two people. Sent from my SM-G900W8 using Tapatalk
  6. Sorry no pic but i thought I'd share. Store only had lean ground beef yesterday for making burgers and I think that lean is well just too lean. I also bought some honey garlic sausages so I though why not mix them in. I mixed half and half. They were amazing! That is all. Sent from my SM-G900W8 using Tapatalk
  7. Nice work....Looks good! Measure twice, cut once. On the plus side that extra overhang probably makes the thinner points at the split a lot stronger. Sent from my SM-G900W8 using Tapatalk
  8. It only takes a small interference at the back to make a much larger gap at the front. I stand behind my theory of lid adjustment. The gasket just made the difference before. Sent from my SM-G900W8 using Tapatalk
  9. Looks good. Curious...why do you have the firebox divider in if both sides are lit? Sent from my SM-G900W8 using Tapatalk
  10. I have a Weber kettle rotisserie but I've been doing spatchcock chicken lately on my kamados. Wife says she likes rotisserie chicken better and I have to agree. I will be getting the Big Joetisserie. Sent from my SM-G900W8 using Tapatalk
  11. I'm starting to think I'm in the minority on this one but I thought I'd share my thoughts. Today I did a side by side comparison. I have to say I don't like the taste of smash burgers as well as grilled. I find the ever so sought after seared crust tastes kinda burnt. No, mine weren't overcooked. I like the grilled flavour better. I really thought that was the point of bbqing to cook over a fire. If I wanted to fry my burgers why not just do it on the stove? I also find it easier to grill them. Plus the grilled burgers were juicier. Not to mention my wife doesn't even like the concept of smash burgers, doesn't even want to try them. Sent from my SM-G900W8 using Tapatalk
  12. Is it me or does the lid stand up straighter on the 2017 model big joes? Sent from my SM-G900W8 using Tapatalk
  13. Good thing about using a kamado...they're always in season! Bu dump bum! Sorry for the bad joke. Sent from my SM-G900W8 using Tapatalk
  14. I'm not an expert but I'm guessing your lid may already be sitting tighter at the back then the front without the Joetisserie. I noticed the gasket on the base of my Classic showing wear like that's what it's doing. I suspect although I'm getting an air seal all around that the back is compressing and rubbing more than the front and I would think that would show up like what you have when adding a Joetisserie. Sorry I don't have a Joetisserie to prove my theory. Sent from my SM-G900W8 using Tapatalk
  15. I got into kamados because I was tired of constantly feeding and fighting with my kettles on cold or windy days. I still have two kettles (performers), one at the trailer and one at home set up with the rotisserie attachment which I have hardly used since I got my kamados. I will be cleaning it up and selling it shortly to fund a Big Joetisserie now that they are available. Sent from my SM-G900W8 using Tapatalk
  16. Sorry this does not look appetizing to me. Sent from my SM-G900W8 using Tapatalk
  17. I've known for a long time that a large percentage of people south of the border like hamburgers that a pretty raw on the inside. I watched a show on the cooking channel the other day that showcased burger joints. I personally wouldn't think about eating there...I mean the burgers were raw! What gives here?! Granted I like my steaks pink inside but hamburger needs to be cooked to prevent ecoli or so I thought. Blood on the burger plate or blood soak bun doesn't look too luring either. Wish I knew how to do a poll. Would love to know how many of you like your burgers raw inside. Sent from my SM-G900W8 using Tapatalk
  18. I'm not a big follower of the royals but this post got me thinking. These guys have all the luxury in the world but never have the joy of unboxing their new kamado that they've waited so long to get. Nor do the have the joy of sitting by their smoking grill in the sun watching the smoke roll out of it while sipping their favorite beverage. They are missing out. Sent from my SM-G900W8 using Tapatalk
  19. Looks good. Just did a spatchcock chicken myself. I cooked mine at 350. Do you notice a difference at 425? Sent from my SM-G900W8 using Tapatalk
  20. No, I don't really need them all going but it does make things easier and it's fun after all. Big Joe is heating up for steaks. Classic is running at 250 with a load of turds. L'Joe is running at 350 with a load of baked potatoes. The mini is running at 700 for a cleaning then later will host a pineapple for our first grilled pineapple. Sent from my SM-G900W8 using Tapatalk
  21. I only took it to 140 IT. Sent from my SM-G900W8 using Tapatalk
  22. So I did a double smoked ham...Cookes shank bone in fully cooked. Smoked at 250 dome temp until IT was 140. Soaked in water overnight (Wife and I find it helps cut the saltiness). The question: why does a good portion seem very dry? Do others experience this? Saw all the rave reviews of Easter hams...can't all be like this!? Sent from my SM-G900W8 using Tapatalk
  23. Poop...I'm working...have fun folks...life of a shift worker. Sent from my SM-G900W8 using Tapatalk
  24. Rak, when you have an idea of date possibilities could you shoot me a message as I work every other weekend? Sent from my SM-G900W8 using Tapatalk
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