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Chris Topher

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  1. Like
    Chris Topher got a reaction from John Setzler in DO NOT BUY KAMADO JOE PRODUCT ON AMAZON   
    I usually check to see who the seller is before buying from Amazon and have much more confidence when an item says "Ships from" and "Sold by" Amazon.com.
     
    That being said, I have been an Amazon customer since the time that they were just an online bookstore, and I'd prefer not to think about how much money I have spent at Amazon over the last 20+ years. Over that span, I have had MAYBE ten, but probably more like five, issues with a purchase. They have always made it right (by refund, replacement, or price adjustment) with little or no fuss.
     
    I have never received anything that appears counterfeit or fraudulent. But, it is a good idea to always be vigilant. Thanks @John setzler for the heads up and the reminder!
  2. Like
    Chris Topher got a reaction from Webber_Grills in Blasphemy   
    Hmmm. Interesting points that hadn’t occurred to me. Thanks for this perspective!
  3. Like
    Chris Topher got a reaction from Webber_Grills in Is the Kamado Joe DoJoe worth it? Head to head review   
    Now THAT’S a fire!
  4. Like
    Chris Topher got a reaction from Brandon Store in DoJoe first use experience   
    I have a DoJoe for my classic I.
     
    It is a good addition and can produce great results but is definitely not going to get you anywhere close to temp for Neapolitan pizza. It's just the wrong tool for the job.
     
    If you're quest is Neapolitan pizza, an Ooni or Roccbox would have been a better investment. I have an Ooni Karu and have not cooked pizza on the KJ since getting the Karu.
     
     

  5. Like
    Chris Topher got a reaction from Buttburner in Rusted Cast Iron Fire Grate   
    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.
     
     
  6. Like
    Chris Topher got a reaction from Paul in Adelaide in DoJoe first use experience   
    I have a DoJoe for my classic I.
     
    It is a good addition and can produce great results but is definitely not going to get you anywhere close to temp for Neapolitan pizza. It's just the wrong tool for the job.
     
    If you're quest is Neapolitan pizza, an Ooni or Roccbox would have been a better investment. I have an Ooni Karu and have not cooked pizza on the KJ since getting the Karu.
     
     

  7. Like
    Chris Topher got a reaction from Crich in Classic I - Lid/Dome Not Staying Open (Solved, I Think)   
    I guess you have the Classic II or III. I have the Classic I with the regular bands and spring hinge. I sent an enquiry to KJ asking about making hinge adjustments, and not asking or suggesting that any replacement parts are needed. They responded within about a day saying they're sending new bands and a new hinge. Now THAT's customer service.
  8. Like
    Chris Topher got a reaction from BURGER MEISTER in Help needed to clean pizza stone   
    +1 for what @BURGER MEISTERsaid. If your oven is ready for a self-clean cycle, I imagine you could toss the pizza stone in the oven during the self-clean
  9. Thanks
    Chris Topher got a reaction from PHEAD in Hey fellers   
    looks like a great meal! Interesting beer, too.
     
    I'm not much of a beer drinker... the only brewed beverages I have these days are coffee and kombucha
  10. Like
    Chris Topher reacted to PHEAD in Hey fellers   
    Been a minute. Here’s what I grilled up for dinner tonight. 
     
    aloha beef
    grilled pineapple
    grilled chilies 
     
    Not pictured, jasmine rice 
     
    the beer is pretty good. Not as sour as I like. But it’s tasty. 


  11. Like
    Chris Topher got a reaction from Dogstar in FOGO Black Friday - 15% off site wide   
    I received an email from FOGO announcing a Black Friday deal: 15% off site wide ("FOGOFRIDAY-2020. Offer is valid from November 23rd 8am EST to November 30th 11.59PM EST. ")
  12. Like
    Chris Topher got a reaction from jtemple in FOGO Black Friday - 15% off site wide   
    I received an email from FOGO announcing a Black Friday deal: 15% off site wide ("FOGOFRIDAY-2020. Offer is valid from November 23rd 8am EST to November 30th 11.59PM EST. ")
  13. Like
    Chris Topher got a reaction from philpom in 5 course meal   
    Great looking meal! Thanks for sharing the details on all five course and also on the process of putting together that great meal.
     
    Congratulations on the silver jubilee. As noted above, many don't or won't achieve that milestone. I didn't... and couldn't be happier about getting out of that mess!
  14. Like
    Chris Topher got a reaction from LargeRedJoe in DoJoe on the Big Green Egg?   
    I can't answer you question about whether the DoJoe fits the BGE but offer some perspective.
     
    I have a DoJoe and think it is a great addition to my KJ Classic I. BUT... having just purchased an Ooni Karu, I have to say that if I would do it over, I would have skipped the DoJoe and gone straight to the Ooni, for the love of neo-neapolitan pizza. For NY style, etc., I would stick with the DoJoe.
     
  15. Like
    Chris Topher reacted to Matt Nudi in KJ Classic + Big Joe Cart w/some build photos   
    Hello all. Fairly new here but figured I would share my recent cart build. This is a table for a KJ Classic I and a KJ Big Joe II. The design was made based on the Kamado Joe installation guide documentation including the hole openings, as well as the height from the base to the top of the concrete table. The design is heavily inspired by Smoking Dad BBQ, and then got the idea for the siding from the “Smoke and Hammer” table, which I don’t think they ever finished/posted about. 
     
    First thing that I was surprised about was that the grills were sitting a bit higher than expected. Per the KJ installation guide, the distance from the surface that they are sitting on to the top should be 14.5”. In this design, the distance from the top of the porcelain tiles to the top of the concrete is exactly 14.5”, but the grills sit higher than you’ll see in the sample documentation from KJ. If I did this again, I would drop them by another 1” or so. 
     
    The insulation below the porcelain tiles that the grills are sitting on is calcium silicate, which has an extremely low thermal conductivity and high compressive strength. This should any potentially for the underlying wood to get hot with long, or high temp cooks. 
     
    All of the wood on this is made from cedar, and the concrete top was made using the typical box store high-strength concrete mix, and finished with many layers of tung oil. The wood is all sealed with a clear deck sealer. The plan is to have this sitting about 1-2’ farther from the house once we get our concrete extended a bit. For not I’ll keep an eye on the temps and make sure the siding isn’t getting too warm.
     
    I’ve posted more build photos here if anyone is interested in seeing some of the process. If there’s interest I can try to put together some dimensions and additional info so that others trying to build a big joe table can have a starting point for what dimensions to work from. 





  16. Haha
    Chris Topher got a reaction from lnarngr in Don't Gross Out....LIVER?   
    ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach
     
    https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
  17. Like
    Chris Topher got a reaction from KJTerp in Don't Gross Out....LIVER?   
    ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach
     
    https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
  18. Haha
    Chris Topher got a reaction from BURGER MEISTER in Don't Gross Out....LIVER?   
    ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach
     
    https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
  19. Haha
    Chris Topher got a reaction from K_sqrd in Don't Gross Out....LIVER?   
    ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach
     
    https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
  20. Like
    Chris Topher got a reaction from SmallBBQr in Don't Gross Out....LIVER?   
    ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach
     
    https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
  21. Thanks
    Chris Topher got a reaction from Buttburner in Best pizza to date!   
    That's some good looking pizza, @Buttburner!
  22. Like
    Chris Topher got a reaction from hossra in Reef's Lump Comparison   
    Ummm... your bags of lump have dollar bills in them. I’ve found rocks, wire, and assorted other crud, but never cold hard cash 
  23. Like
    Chris Topher got a reaction from philpom in Getting pizza dough onto pizza stone...having issues   
    Parchment paper on a wooden peel for launching
  24. Like
    Chris Topher reacted to adm in Sourdough Bread   
    And the crumb. It made great toast!
     

  25. Like
    Chris Topher got a reaction from Jono1981 in Ideal space between heat deflector and pizza stone?   
    I must be a real lazy a$$ or simpleton, or doing something wrong by not sanding down my setup, tossing in ice cubes, etc.
     
    I mean, I mix flour, water, salt, and yeast and then do nothing with it for about 24 hours. Then I make a fire and throw my DoJoe onto my KJ and do nothing about any little char on my setup. I'll watch a little TV, listen to some tunes, check my email, have a glass of wine, or whatever, while ignoring the kamado, other than keeping an eye on the temp.
     
    Then, I mosie on into the kitchen and lazily steam some broccoli and heat up some sauce. I open up a pizza, throw it on a hastily cut piece of parchment on my wooden peel, add sauce, cheese, broccoli, and basil and haphazardly slide it into the gaping maw of the DoJoe. I keep an eye on it while I sit there like a sloth just eyeballing it every now and then for doneness. A quick spin here and there, if I feel like it. Slip the parchment out from under the pizza whenever. When the pie looks good, out she comes.
     
    Good enough for me and my wife. Maybe our bar is set too low.
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