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  • Birthday May 2

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  • Gender
  • Location:
    Birmingham, Alabama
  • Grill
    Kamado Joe

RMJAMR's Achievements

  1. Is this it? Five Star PBW Cleaner (Powdered Brewery Wash), 4-Pound Jar https://www.amazon.com/dp/B001D6IVZG/ref=cm_sw_r_sms_c_api_r3AlzbFZ5G4XP Sent from my iPhone using Tapatalk
  2. Sent from my iPhone using Tapatalk
  3. nothing wrong with that! Same reason people ask me why I wash my cars each week. On a side note I did see someone suggest an aluminum garbage can lid from a hardware store or a large galvanized bowl from an Ag Supply, its big enough to soak grates easily but only a few inches deep
  4. Was wondering what everyone did to clean the stainless grates after a low n slow. Coming from the Akorn obviously it had the cast iron. I tried scraping last night after removing the butt being low and slow a lot of it wasn't really charred and was still hanging from the bottom of the grates like snot lol. I don't really want to wash them or put them in the dishwasher after every cook but don't want to cook on food from 2 cooks ago either. I think higher temp cooks problem will take care of itself I am more wondering about after low and slows which can be a little sticky with rubs and BBQ sauce. Sent from my iPhone using Tapatalk
  5. Here is how the butt turned out. I may try some of the techniques I have seen in Johns videos such as tenting to speed it up a little. I was cooking at 250 -275 ish but it took 13hr 20min for an 7.8 lb butt to reach internal temp of 203. I had trimmed some of the fat cap off also. I see folks and Johns videos doing butts this size 8-9 hrs which would help a lot time wise
  6. I used Local Alabama Pecan Wood! Sent from my iPhone using Tapatalk
  7. Here are the ribs. Butt is still rocking along just busted through the stall ! Sent from my iPhone using Tapatalk
  8. Doing my first cook/smoke on my new and first KJ! Not sure why I wasted a year on the Akorn so far this is so much easier to control the temps ! Doing a butt and baby backs! Sent from my iPhone using Tapatalk
  9. I am assuming you use it without the cast iron grate in place? I saw your video review and am looking forward to trying lighting using a fire starter/toothpick method in the ash drawer. For non low and slow cooks would I use 2 starters in the ash tray instead of 1? Sent from my iPhone using Tapatalk
  10. I had seen some folks comment that the new fire bowl was slightly wider than the previous years so that's why I was asking. I just got a new classic this weekend and I noticed there is about .25" gap maybe a little more between the KAB and new style bowl which is why I was asking. Sent from my iPhone using Tapatalk
  11. John have you had a chance to try the KAB with the new classic? If so what are your thoughts ?
  12. I was told with all the updates to the classic and Big Joe that the Jr would perhaps get some attention next year Sent from my iPhone using Tapatalk
  13. Actually those aren't the new models they have the old top vents is the easiest way to tell. Those are still last Years models and prices. Sent from my iPhone using Tapatalk
  14. RMJAMR

    KJ Big Block

    Just the obnoxiously large chunks , I prefer fist sized ish. There are still and I am sure will be the case with Big Block some medium and smaller sized pieces as well. Sent from my iPhone using Tapatalk
  15. RMJAMR

    KJ Big Block

    I prefer the flat head screw driver and hammer approach. If you tap a large chunk of Fogo with that it will break into 2-3 fist sized chunks easily Sent from my iPhone using Tapatalk
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