
Charles Wagon
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Charles Wagon last won the day on November 3 2020
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Charles Wagon started following Advance Charcoal Science thread , KJ Lump - Pallet Sale , KAMADO Rapair and 7 others
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Got an email from KJ about a sale on its lump — by the pallet. 20 twenty-pound bags (1/2 pallet) for $450; 40 bags for $750. That’s a lotta lump!
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I believe you need to heat cure refractory cement, at least a Rutland product that I used in my fireplace required heat curing. The instructions said to apply, let dry for a day, pre-cure at 200F for some amount of time, and then cure at 500F for some other amount of time. Cured rock solid for me.
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Mine was seasoned very well on arrival. Much better than other preseasoned cast iron items that I have purchased.
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Kamado Joe is ignorant of the meaning of Memorial Day
Charles Wagon replied to T_om's topic in The Cooler
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Scott Roberts reacted to a post in a topic: Using egg carton dipped in melted crisco a good charcoal starter
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A.O. reacted to a post in a topic: New Kamado Joe owner!
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+1 on the basket. Accessories can wait… GET COOKING!
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JohnnyOKI reacted to a post in a topic: Easy Pizza with Store Bought Dough
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Easy Pizza with Store Bought Dough
Charles Wagon replied to JohnnyOKI's topic in Kamado Pizza and Baking
Pizza dough is really pretty simple to make from scratch: flour, water, salt, yeast + time in a warm spot. There’s an app (PizzApp) that calculates the ingredient weights based on time and fermentation temp. You do need a good scale with .01g accuracy, since yeast weight is pretty minuscule. -
I definitely chewed up my gasket by using the dojoe. I haven’t thought about using nomex on the dojoe to try to avoid wrecking another gasket. I really haven’t used the dojoe since getting an ooni
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Dojoe fits my classic I with no problems
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Webber_Grills reacted to a post in a topic: Blasphemy
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Hmmm. Interesting points that hadn’t occurred to me. Thanks for this perspective!
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what about the sharks? or the lions? we may be near the top of the food chain, but a tiny irukandji jellyfish can kill an adult human. And, as we've all learned over the last year, that a simple virus (which is barely in the category of a life form and some debate that it is not a life form and merely a biological chemical) has the capability of wiping out an entire civilization. Back to topic of impossible meat, I haven't tried it and have no desire to do so. If placed in front of me, I'd probably try it out of curiosity. Given the choice between a fresh home-made veggie burger (with visible chunks of beans, carrots, rice, oats, onion, peppers, etc.) and any meat-based burger, I'd go for the veggie burger every time. My preference is to celebrate the vegetables rather than try to make a plant-based meal taste like a meat-based meal. YMMV, of course.
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Webber_Grills reacted to a post in a topic: Is the Kamado Joe DoJoe worth it? Head to head review
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Is the Kamado Joe DoJoe worth it? Head to head review
Charles Wagon replied to Smokingdadbbq's topic in Kamado Joe
Now THAT’S a fire! -
Is the Kamado Joe DoJoe worth it? Head to head review
Charles Wagon replied to Smokingdadbbq's topic in Kamado Joe
As others have mentioned, it says not to exceed 700*F. That being said, I'm not even sure that you could exceed that stated limit, even if you tried. (Well, I guess if you really, really tried, you could easily exceed 700*F; I mean under regular/normal conditions of typical lump charcoal, naturally aspirated...). I've fired up my Classic I with the DoJoe, with a full basket of lump (RO or KJ), bottom vent wide open, top vent closed, basically according to normal conditions, and the dome temp never exceeded about 650F. I think its design prevents getting up to the 450-500C/840-930F range. Those temps are in the Neapolitan range, and there are much better tools than the DoJoe. It really is not up to that task. -
Advance Charcoal Science thread
Charles Wagon replied to CeramicTool's topic in Kamado Cooking and Discussion
This is a very interesting thread. Lots of good information. -
Brandon Store reacted to a post in a topic: DoJoe first use experience
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Buttburner reacted to a post in a topic: Rusted Cast Iron Fire Grate
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A soak in an equal mix of white vinegar and water should go a long way in removing/dissolving the rust. Then, go at it with mechanical scrubbing. Here's a good resource on cast iron cleaning: https://www.castironcollector.com/cleaning.php If this is the fire grate, I don't see the point in seasoning it, or actually, even spending too much time on rust removal. In the firebox, any seasoning would likely be burned right off, leaving bare cast iron, which will rust again. A high temp cook off will cook off any seasoning on the fire grate, or other cast iron surfaces.