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  1. Couple of Hot&Fast ribeye cooks lately. One on the Big Joe with soapstone & the other one on Junior with grates straight on top of the firebox. Simpe cooks really: season, 450-500F, first 3 minutes per side and then additional 1 minute per side. Perfect medium & fantastic taste. Here’s a few quick shots of the results.
  2. Turned out great. I foiled it mid-cook to avoid too crispy crust. Kept it a bit too long, so had to forget cutting slices. So end result was pulled beef. Like so: https://www.dropbox.com/s/jsbavec0j3jcqzf/chuck.MOV?dl=0 Also got some interesting things waiting for bbq. Things on the list to try: - deer ribs! Neighbor shot one and gave me the ribs - spin some bird - fish on the soapstone - 4 bone rib roast (spin) - my first brisket - picanha (spin) - spin pork neck - beef short ribs - spin spare ribs So interesting times ahead!
  3. Thanks Golf Griller! So I got my Big Joetisserie. The first cook with it was boneless leg of lamb. Came out pretty decent, but I’ve got long ways to go to master the art of rotisserie. Next thing lined up for that is boneless rib roast. But before we get there, it’s a beautiful & crisp winter morning. What could be better for winter time grilling? It’s -8.5C or 16.7F outside. Luckily my Big Joe wasn’t frozen shut! Managed to score a pretty darn decent chuck roast from local super market yesterday. After some online talks over facebook, I decided to go down the ”mini brisket” route with it. So coated it with local rub bran Poppamies & their slow food rub. Big Joe is warming up as we speak & planning to use small hickory log for smoke.
  4. Well, it’s been a while since I last posted here. But fear not, the adventures have continued! I’ve now had my Big Joe for a full year and it’s been used every week (except when travelling), usually 1-3 times per week. Everything’s been going smooth. I’ve had one warranty claim, with the firebox divider splitting in half & also crack in the firebox. KJ took care of me like a champ. I was worried about that, since I live in Europe & have to deal through distributor. Still, first class service and the replacemet firebox was of the new style. I still have that in storage though, since I want to use the original one until full failure. As you may have noticed in my other posts, I’ve also got a Joe Jr these days. It’s also used frequently for smaller cooks. Yesterday I noticed the gasket on my Big Joe is falling apart. So ordered new gasket today and while I was at it, the Big Joetisserie was on sale... so ordered that as well New year & new adventures with a different spin lurk around the corner!
  5. I think it has 1 year warranty Sent from my iPhone using Tapatalk Pro
  6. Pretty much everything outside "big meats". 1-2 whole chickens depending on size. Several burgers or normal size steaks etc. It's 13,5" so you can do surprisingly lot with it. Even ribs, if you use a rack or roll them. Plenty of Jr cooks threada here. Check those out to get an idea. Sent from my iPhone using Tapatalk Pro
  7. ^ What he said. I always burp it, regardless of temp just to make it a habbit. Sent from my iPhone using Tapatalk Pro
  8. Now that looks delicious! I'd pay for that.. Sent from my iPad using Tapatalk Pro
  9. yea, usually so. The photo was originally a bit of a show off for a friend who was spending his midsummer up north and reporting 35F temps.. had to pull his leg a bit [emoji23] On that note, the deck is covered + glazed from one side so it was blocking the wind quite nicely. Combined with a decent sun shine, wasn't too bad... Did some nice pork chops too. Sent from my iPad using Tapatalk Pro
  10. Well, we had our traditional midsummer festivities in Finland. Weather was a bit chilly, but occational sun shine still! Lot of grilling with good friends, so had a great time. Figured I'll post a photo how we roll, despite 60F weather! Sent from my iPhone using Tapatalk Pro
  11. I'm thinking new gasket & dc style rack. Guess it'd be just conquer rack since the divide part doesn't look like it would work. Sent from my iPhone using Tapatalk Pro
  12. I've been using victorinix knives for past 5-6 years now. They're my "daily driver" that get tossed in the dishwasher etc.. so due to (ab)use I have to sharpen mine fairly often. But that's not the knives fault, it's the user. Like the fibrox handles in use, never slippery - not even when messing about with chicken or slimy fish. Excellent times when I get my techpro sharpener kit in August. All of them will be shaving sharp again. Best knives I've owned (so far). Sent from my iPad using Tapatalk Pro
  13. Well, the adventures continue under a different tone this time. Cooking has been great, no complaints there. As I was cleaning my kamado last time, I noticed a crack in the firebox and also the firebox divider had been split in half. Took photos of the divider and tossed the parts in trash.. Doesn't stop grilling or affect it - no worries. Filed a warranty claim to European distributor. They're currently out of stock for these parts, but will deliver as soon as they get parts. Though a little bad news, this was somewhat expected and also why I paid for premium brand with premium warranty. They'll take care of me and I'll be a happy camper! Also tonight, my first ever sous vide attempt with anova and some chicken. The yardbird is in the bath atm and I'll grill it later today. Exciting times! Sent from my iPhone using Tapatalk Pro
  14. The one thing that worries me about these cloud things is, that when their revenues go down or doesn't go up fast enough they start inventing new revenue streams. Usually that means paid subscriptions for the cloud or ad banners which can be removed by paying x usd. Sent from my iPhone using Tapatalk Pro
  15. Cut your story short here, but these nuggets from your text pretty much nail it. Kamado doesn't do the work for you, but it's the enabler in many ways. I used to do steaks and couple of other things in the kitchen over the years. Basically I did meat & fish, wife did everything else. And grilling was my task during summers. And all I did was hot&fast and usually it was steaks. Since getting the kamado, grilling & bbq season is 365. And I'm doing far more & more diverse things. It has taken the enjoyment to a different level. It's now a hobby. And I do take pride in what I cook and I enjoy the compliments from the guests or family - that all makes it worth the effort. Sure, not everybody can do it. But it's a result of practise and through practise many could do it - they just need to find their enabler. So, agreed - kamado doesn't do it and it takes skill, but kamado has influenced it in so many levels. I think that's why we like our kamados so much. Sent from my iPad using Tapatalk Pro
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