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  • Location:
    park city,ut
  • Grill
    Kamado Joe

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lhedrick@mountaindogs.net's Achievements

  1. Thanks for all the replies. Looks the the Akorn Jr should fit the job. One last question. My Joe Jr holds tmps for hours with no adjustment once it stabilized. Does the Akorn Jr do well at low and slow unattended for let's say 1 hour?
  2. Okay folks here goes. Intro: I have lived in the mountain west for 40 years. I live outdoors at least 6 weeks each year. River running, fly fishing, back packing, car camping I love every minute I spend in great places. One of the items which makes these trips special is special food. Dutch oven cooking, wood fire grilling all kinds of good stuff. I have taken my Joe Jr on lots of trips. Slow cooked pork ribs, beef ribs, brisket, roast turkey, chickens, grilled steaks, chops. Load the Joe, get it stable, go off fishing, hiking etc. Dinner at 6:00, nothing like it. Now unfortunately even the Joe Jr is 75 pounds. 2 years ago on some rough 4WD roads up to some lakes at 11,000 feet on Boulder Mountain UT, I bounced it around a bit and cracked the internal fire box and upper ring. Next time I padded it so that wouldn’t happen. But, at 65, hefting around a 75 pound Joe is work. I was wondering if an Acorn Steel unit might be an answer, I have never used one or seen one used. I would assume that not being ceramic, it would be more durable. Just looking for peoples thoughts. I have a March trip coming up to the West Desert along the Nevada border. with some friends. I am thinking of 3 or 4 ribs worth of standing rib roast. I’m getting hungry just thinking of eating a big slab of prime rib as the stars start shining. Is the Acorn up to the task?
  3. That additional information makes sense. I can see having a stable tmp and air flow will have an effect on the smoke as more O2 gets to the fuel. Thanks for the clarification.
  4. I have take my Joe Jr on lots of camping trips. Last time I cooked beef ribs for about 7 hours on one load of coal. That camp was in the mountains of Utah up at 11000 feet. They were great. Longer then that would likely require me to lift out the meat and load more coal. While I still want a standard size kamado, I have been completely happy with the Joe Jr.
  5. Simple answer, Lack of oxygen? I'm not buying that one. At startup I usually have the draft open when I get the most smoke. As the heat builds, then I start to close down the draft. I still get the same smoke after damping down but after some time the smoke level drops off. So your premise does not hold water since there is more O2 at start up and less after closing down the draft. The harsh smoke must have something to do with impurities in the charcoal which are driven off as the heat builds.
  6. Smoke, very complex. When I light up my kamado, I get thick white smoke which is too much. WHY? what causes it? Is it from the coal? Those with offset units keep loading new wood throughout the cook and they don’t seem to get this dense white smoke. I have tried something different. I have been using western scrub oak which I can get free, is has a mild flavor. I cut a 2 inch diameter piece about 6 inches long. I place it on the bottom with one end at the edge of the fire box. Next I place lump coal all around it. The opposite side will be a few inches from the firebox and I fill that with charcoal. I light that side, the one away from the wood and let it burn across and get a longer slower wood burn for the smoke. With this method, I don’t seem to see this dense start smoke. At any rate, what caused the harsh startup smoke?
  7. I'm very interested in this discussion. 2 years ago I purchased a Joe Jr. It has worked perfectly and I would like to add a bigger unit but that would be around $1100 dollars. I would love to try out the charbroil or Akorn to see how they work. For me it will come down to the results on pork ribs, beef ribs and half chickens. I will add one item. I needed some parts on my Joe Jr. They took care of the issue under warrant and corrected things quickly which is worth a lot.
  8. So looks about the same to me. I have cooked on both and my results also seem to be the same. My vote it to buy the one with the best price if you can get it locally. In Salt Lake City, Ace hardware has a complete stock of BGE and accessories. If they had a sale, that would work for me. My KJ Jr. works great also and that's the one I use most of the time. At about 70 pounds and with me being 6 foot 4 225 pounds, it's portable for me and I take it on campouts often but my wife wouldn't be able to move it like I do. BGE has even more sizes. People are going to be more then happy with either and heavier too after about a month. I could could pack on another 25 pounds easy if I cooked on these every day.
  9. So the fire box and ring on my Joe Jr cracked on a camping trip. Might have been due to it being in the back of my truck on some rough roads. I called KJ and asked how do I get replacement parts. They asked for the purchase date and said then they would replace them free. I got the parts in a reasonable time at no cost. Some companies get it. When I buy my standard size model it will be KJ. Service has value and the thing works great too. I think I'm 20 pounds heavier because of this device. I give KJ and my KJ Jr. 5 stars.
  10. I asked about the juniper because as you pointed out the fragrance from camp fires is nice. Moving on. As a wood worker, boat builder etc, I always have loads of small pieced of hardwood red oak white oak ash (I've got tons of small pieces of ash) cherry (lots of that too) Brizialian cherry (hard as a maple) left overs from flooring projects maple black walnut (I have a feeling walnut would be bad smoke) Around where I live there is the gamble oak I have already used and I like it. Then there is also mountain maple, and choke cherry.
  11. Was wondering if anyone has used juniper or pinion pine for smoke. I can always pick up a box full while camping in the desert southwest. On another note Utah/Colorado is loaded with more scrub oak (gamble oak) then we could use in 10 life times and it works great. Hard burns hot and has a very mild flavor.
  12. I too have a quest for sugar in any form. it's a good thing those are not in front of me right now. At 6 foot 5 and 220 pounds I could down all of them and only be 1/4 to tank full. Looks like it's time to start cooking.
  13. Having a Jr for a year now, I would go bigger if i could only have one. It has worked find on everything I have tried with one exception. Pizza does doesn't come out well much of the time, I think it's just too small to hold enough heat. Open it and the cook is over, bottom over done, top not done. I have to get the temp just right then not open it till it's done. One shot only. Still working on it. Would I get a Jr again, yes. For two people it's just right for most items. Slow smoked, ribs etc always good.
  14. This is with a few chunks of wood added. The last few times I have used apple or pecan with port ribs. I have never used charcoal only with the exception of grilling steaks. So I wouldn't know if the same white smoke would be there with just lump coal. Next time i will start the coal, then add wood a few minutes later then observe that smoke for 15 minutes. Perhaps I added a few to many chunks of wood. I guess I need to get past the idea of the more smoke the better.
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