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Lowcountrygamecock

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  • Gender
    Male
  • Location:
    SC
  • Grill
    Kamado Joe

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  1. Yes I have a Joetisserie. Thanks guys. I was leaning that way. Sounds like the way to go
  2. My birthday is coming up and I'm torn on what to ask for from my lovely wife. I had my eye on the original iKamand but backed off when i read the reviews. Now that they seem to have resolved the issues i'm torn weather to go that route or go with the DoJo. Not sure which one i would use more. Any thoughts? I know those are completely different options but looking for opinions. I cook lots of low and slow cooks so the pit controller would be nice but i also like to cook pizza and i singed my eyebrows and arm hair on the last one i cooked.
  3. I see them online but I think it’s the old version. I assume the new ones will be marked as V2?
  4. I got elements of pizza for Christmas from my wife. We’ve only tried one recipe so far but I wasn’t impressed. We tried the single dough ball recipe and it was flat to me. I suspect it didn’t rise at all because of the small amount of yeast in that recipe. It tasted fine but had no rise and not much chew to it. I’m not giving up though but it was a surprise. If we wanted thin crust we would have shot for a thin crust more crunchy texture but that’s not how that recipe is described.
  5. I emailed customer support about the issues people are having with version 1 to see if there is any progress since I really want one. This is the response I got. Thanks for reaching out to us. We are working on resolving the issues for the IKamand and we have no status on when a second version will be released.
  6. We have a simple oven based pizza recipe that we've used for years that's pretty good but it doesn't yield the wood fired style crust that my wife likes when cooked on the kamado. I see lots of recipes calling for 50% or 75% hydration crust and don't know what that means. Is there a cookbook or guide that explains the type crust that will yield what we're looking for? She likes a slightly thinner crust with a light crust and bit of chew to it. She loves the pizza from mod pizza restaurant. I like a little more chew so we're trying to come up with something in the middle. Any ideas?
  7. I have the grill expander grate also that I planned on using. If you fit four on a Jr then I should be fine using the extra grates.
  8. How many chicken quarters can i fit on a kamado joe classic? I need to cook 9 on Tuesday if they'll fit. Also have never cooked them so I could use some pointers on that too.
  9. So what was the recipe? I tried them Friday and left them on too long and my fire got too hot. Definitely put the burnt in burnt ends. Need a different recipe to try for the next batch.
  10. Had one bag of royal oak that had an off flavor on a joetisserie pork loin and then chicken breasts. I thought it was something I was doing wrong since I'm new to kamado cooking but I haven't had issues since then and I'm on my fourth bag now.
  11. I've never cooked on a big green egg but my Joe classic is spot on with consistent heat. Never had an issue there at all and nothing about it looks inferior to big green egg ceramics. That being said the big green egg appears to be a great cooker too and I would use one in a heartbeat. If I had it to do over again I'd still buy another Joe classic. I paid 999 for a classic with cart five months ago and it came with a free joetisserie and free shipping. Driver even helped me unload it into my shop. I have been very happy. There's pros and cons with either one but nothing that would stop me from buying either of them. It's just like yeti versus Rtic and ford versus Chevy. Most people will praise the one they have and dog the other one. CBottom line is you're getting a great cooker either way and just because I have a Joe doesn't mean I think big green egg is junk. I'd base it on price and proximity to dealer. Don't forget to factor the extras in on the egg that come with the Joe.
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