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Lumpy_Coal

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  1. Like
    Lumpy_Coal got a reaction from Scott Roberts in Wok-a-wok-a   
    I’ve had my Lodge cast iron wok for a while now and used it many times on the stove, this is the first time using it on the kamado.  It worked very well. I let the kamado get to about 450 before I put the wok in to heat up.  When I got to where I was opening and closing the dome often I pretty much closed the bottom vent to keep from going nuclear.  It went very we and I was impressed.  I don’t know if this falls under authentic wok cooking but it’s how I did it and we like the results. I love how the ring in the D and C rack holds the wok. My only complaint is that Lodge cast iron isn’t as smooth as I’d like, I may have to remedy this. 



  2. Like
    Lumpy_Coal reacted to John Setzler in Warped Metal Firebox Ring   
    I think if the firebox and fire ring configuration on the Kamado Joe is too complicated, a different grill would be a better choice.  I just odn't understand the fuss and frustration with this stuff.  I guess my problem is that I have assembled/disassembled mine enough that it's just easy for me to do, even with a warped metal ring.  It's because I have done this so many times and with very little, if any, struggle that I always respond to these posts the way I do.  I see the "it won't hold the firebox together" posts and I know that it will.  I think I will probably be better off not responding to these.  I don't want to come across as arrogant on the issue but I also would love to be able to convince someone that what they think is impossible is indeed possible.  One of my favorite college professors used a term that has stuck with me throughout my life.... "Sticktoitiveness"   
     
    That being said, I do believe a re-design of the firebox is in order.  I think it could be done where assembly is easier and maybe the ring is not needed.  
  3. Like
    Lumpy_Coal reacted to BrianAZ in Beef Burnt Ends   
    Probably not. Brisket burnt ends are made from the point end. While brisket flats are somewhat common, I’ve never seen just a point for sale.  Most likely you’ll have to use a full packer brisket and seperate the point and flat yourself. 
     
    Look up chuck roast burn ends, aka poor man as burnt ends. It uses just a chuck roast and can be surprisingly similar to brisket burnt ends. 
  4. Like
    Lumpy_Coal reacted to John Setzler in Warped Metal Firebox Ring   
    Imagine that idea!  Oh boy... Before you even think one moment further on that, do you know why we have a multi-piece firebox to begin with?
  5. Like
    Lumpy_Coal reacted to keeperovdeflame in Lump Charcoal   
    I use a Blend of Royal Oak and KJ Big Block.  I like fist size chunks so I use a little campground ax to whack the bigger KJ pieces and the odd large piece of RO  down to what I like to cook with.  The two brands combined burn well, do not put out excess smoke, and have a nice flavor that my wife likes. My wife is not a fan a too much smoke on anything I cook. Probably the only things I really use smoking wood on are Brisket, Ribs, and Pork Butt. I use a handful of fresh rosemary springs on my Thanksgiving turkey. Wife is happy with the level  of some flavor so, so am I. 
  6. Like
    Lumpy_Coal reacted to len440 in Pulled Pork Shoulder   
    6'2" and 6'3" is one pork butt enough. My 2 sons only one was that tall but they were both endless pits when it came to eating.
  7. Like
    Lumpy_Coal got a reaction from RVA Smoker in Cast iron smoothing   
    I’ve done a huge amount of research on this topic, as someone said it’s gotta be the most debated topic in the internet.  There is a good Facebook group called Modified Cast Iron that’s good for tips and tricks.  
     
    My experience has been that if you sand it too sooth, seasoning won’t stick well.  It’s best to only go as high as a 60 grit or so. Basically try not to go ultra smooth and give the seasoning some time to build up and you’ll be happy. I have a Lodge pan that I use daily and it’s as smooth as can be and I didn’t do anything to it but cook eggs everyday.  It will take a long long time if you don’t use it every day so I am trying to find the best method for my other Lodge pans.  So far I think what I said above is the best.  
  8. Like
    Lumpy_Coal reacted to SimonL in Pulled Pork Shoulder   
    Nice.....
  9. Like
    Lumpy_Coal reacted to Family_cook in Pulled Pork Shoulder   
    Well done.  Food for the week.  Tacos, taquitos, sandwiches and more.
  10. Like
    Lumpy_Coal reacted to len440 in Pulled Pork Shoulder   
    Nice butt i do about the same things as you do when i wrap i throw about a cup or so of chicken broth, this plus the juices gives me a flavorful liquid to add to the meat when i warm left overs 
  11. Like
    Lumpy_Coal got a reaction from Golf Griller in Pulled Pork Shoulder   
    Put this on this morning, first time using Fogo Super Premium. Ran at 225 all day. Rubbed it with Meatheads Memphis Dust recipe a friend got off the inter web.  Wrapped it in foil at around 160 IT until done then rested in the cooler.  Side note: cheap insta read thermometer died after about five years, time to start looking at Thermo Pen I guess. 


  12. Like
    Lumpy_Coal got a reaction from KismetKamado in Pulled Pork Shoulder   
    Put this on this morning, first time using Fogo Super Premium. Ran at 225 all day. Rubbed it with Meatheads Memphis Dust recipe a friend got off the inter web.  Wrapped it in foil at around 160 IT until done then rested in the cooler.  Side note: cheap insta read thermometer died after about five years, time to start looking at Thermo Pen I guess. 


  13. Like
    Lumpy_Coal reacted to BobE in I’m Still Alive!   
    Welcome back!
  14. Like
    Lumpy_Coal reacted to retfr8flyr in I’m Still Alive!   
    Welcome back!
  15. Like
    Lumpy_Coal reacted to shuley in I’m Still Alive!   
    Get to cooking! 
  16. Like
    Lumpy_Coal reacted to ckreef in I’m Still Alive!   
    Welcome back @Lumpy_Coal
     

     
  17. Like
    Lumpy_Coal reacted to ckreef in A 3 Kamado Cook.   
    One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. 
     
    Potatoes and carrots on a Primo Oval Jr 
     

     
     
    When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. 
     

     
     
     
    I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. 
     

     

     

     
     
    While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served. 
     

     

     
     
     
  18. Like
    Lumpy_Coal reacted to pesto3 in Kamado Joe Jr Rotisserie   
    None what so ever mate! When I made this I used it constantly. I’ve got a home made rotisserie for the Jr, Classic, Big Joe,  Akorn Jr and the GA Weber. So I’m spoilt for choice on spinning meat. When I first made the Rotisserie for the Jr, I didn’t like the design but it had to be built that way to give me decent clearance from the coals. To be honest it could not be a better distance. It’s perfect and I love it. 
  19. Like
    Lumpy_Coal got a reaction from pesto3 in Kamado Joe Jr Rotisserie   
    Curious how this rotisserie is working for you?  Have you used it much? Is there anything you would do differently?  I remember people saying if the lid was at that angle it’d probably burn the gasket.  Have you had any negative things using it?
  20. Like
    Lumpy_Coal got a reaction from BEER-N-BBQ by Larry in Barbecue Beans from Scratch   
    Not the same recipe, the wife doesn't like molasses but we often bake beans with maple syrup. They are amazing. And no we don't eat canned beans.
    Sent from my SM-G900W8 using Tapatalk
  21. Like
    Lumpy_Coal got a reaction from pesto3 in Still Here   
    Don’t know if anyone was wondering but I still visit this forum from time to time.  Not as much since the end of tapatalk though, I was using the Facebook page more...easier on the phone.  Now that’s gone too.  Glad this forum is still alive.  Thought I’d say hi!
  22. Haha
    Lumpy_Coal got a reaction from Slowdown in Do any/all KJ Classic owners wish theyd gotten the BJ?   
    I have all three size Joes as we as a mini egg.  Love them all...they all have their place.  I don't use any of them nearly as much as I'd like to.  I started with the Classic and many times I found I need /wanted more space.  I have a family of five plus guests, add to that doing extra for left overs for my lunches and end justifies the means.   Everyone's needs are different.  Get what you want/can afford and run with it.  Realize you will probably get another some day anyways.  If you get a Big Joe there will be times you do a small cook and feel like you wasted money and should have gotten the Classic.  If you get the Classic and do a large cook you'll be frustrated and say you should have gotten the Big Joe.  The only reason I bought the Classic first was the true words uttered by my wise wife. "Just get the Classic now that you can afford, rather then wait for the Big Joe which you know you will get later as well."
  23. Like
    Lumpy_Coal got a reaction from KismetKamado in 2017 Solar Eclipse - Should I be more excited?   
    I know eh?! I totally hate it when there's traffic and my 10 minute drive turns into a 12 minute drive! [emoji23]

    I don't miss my commute to the big city at all! Did that for 13 years and that was enough.

    You could just pedal your bike the 8 miles, might be faster passing traffic on the shoulder of the road.

    Sent from my SM-G900W8 using Tapatalk

  24. Like
    Lumpy_Coal got a reaction from Dub in The random pictures thread...   
    Let the fun begin!

    Sent from my SM-G900W8 using Tapatalk


  25. Like
    Lumpy_Coal got a reaction from Ben S in Trifecta completed!   
    Welcome to the club if in fact you actually have the trifecta?! No pics...not real.

    Sent from my SM-G900W8 using Tapatalk


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