SevenOaks

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    6
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About SevenOaks

Profile Information

  • Gender
    Male
  • Location:
    Texas
  • Interests
    Home brewing
  • Grill
    Kamado Joe
  1. Yes, did the boiling water test on the digital after making the first post- 212.2 F. It's obvious now that the KJ temp gauge has failed because it's reading 150 and the meat is at 161. Sent from my iPhone using Tapatalk
  2. This will be cook number 6 on my KJ. I'm smoking an 8.5# pork butt today and got it all started early. With the temp stable at 225 I put the pork on the grill and inserted the meat probe and grill probe. After an hour the KJ temp gauge is reading 180 but the digital says 268, which has to be closer to actual I would think. When the temp didn't start to rise on the KJ gauge I thought maybe the probe was hitting the meat so I lowered the grill to make sure it wasn't. Anyone have an idea what the heck is going on?
  3. Yes, I can do the pulling Friday. I just need to have the smoker dedicated to the ribs first thing Sat morning. Sent from my iPhone using Tapatalk
  4. I'll be smoking a pork butt and beef ribs for a party on Saturday. I'm planning to start the pork early Friday so it can be finished that evening and I'll do the ribs Saturday morning. I'd love to hear suggestions on how to store the pork butt and get it ready to serve Saturday afternoon. Many thanks.
  5. Do you add any liquid at the time you foil? Sent from my iPhone using Tapatalk
  6. I started looking at kamado grills initially because I wanted a pizza oven and these looked like they could do it and be more versatile at the same time. But after a lot of research I've come to the conclusion that a kamado is not a good substitute for a wood-burning pizza oven. However, while doing that research I determined that it would be the perfect smoker for my needs and I just bought a Kamado Joe Classic this week and am very much looking forward to getting started. The reason some folks want to cook pizzas at 900+ degrees is these charred blisters. You can't achieve that without the ultra high heat. The char, the light, thin crust with a delicate crunch - it is awesome! So, I will be smoking briskets, ribs and pork butts and continuing my quest for a real wood-burning pizza oven.