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  1. Fat Burger has some decent fries as well. Sent from my iPhone using Tapatalk Pro
  2. Mr.Cue's "The definitive aorta blocker" looks pretty damn tasty. Would be the perfect thing for a 4am rendez vouz after a long night out [emoji23] Sent from my iPad using Tapatalk Pro
  3. ^ since we already defined "pulling a Setzler" as buying more accessories, this must be the new "Setzer kamado fit" training plan. Often referred as "the Setzer push"[emoji23] Sent from my iPad using Tapatalk Pro
  4. Adventures contienue. Was a busy last week, but finally during weekend had time to do some bbq. So I did some ribeyes, some pork neck and some picanha. All turned out nice. The pork neck was a little experiment. I actually cooked it the same way as the picanha, turned out tasty. It'll be another busy week this week and next week I'll be off to Canary islanda (Spain) for a week. So KJ Adventures will be running a little thin for next two weeks. I'll try and get some fish done this week. Ribeye: Picanha prep: Sent from my iPad using Tapatalk Pro
  5. Yoder: How's your challenge going? My "Kamado diet" combined with long daily walks is working wonders. Less than 4 months in and I'm down 25lbs. Tarheel: since I have the slow metabolism of a 40-year old, I wonder what the results would have been when I was younger [emoji12] Sent from my iPad using Tapatalk Pro
  6. No photos this time, but it was a time for another first tonight - pulled pork! Had a nice 5lbs pork neck roast and figured I'll pull it. So I put on the rub & fire up my Big Joe. When Joe was at just under 250F, I put the pork on the grate. After about 3 hours I wrapped it in foil & spritzed it with some coke. Left it on for couple more hours and when the IT was just right took it off & left to rest. Hour later pulled it with 2 forks. Poured over the juices from the foil & some bbq sauce. Quick stir & ready for tasting! Turned out pretty good for a first attempt 🤤 Sent from my iPad using Tapatalk Pro
  7. So what's the recipe & secret for them buns? Sent from my iPhone using Tapatalk Pro
  8. And what was the verdict on steaks & cheeses? Sent from my iPad using Tapatalk Pro
  9. Fish on! Today was tuna time again. 450-500F, direct heat and 1 1/2 - 2 min per side and done. Simple seasoning: salt, pepper, olive oil. Served with fresh greens. Sent from my iPhone using Tapatalk Pro
  10. So it's been a beautiful spring day today, sun shining and no wind to mention. Perfect day to fire up the Big Joe. With that, what could be more suiting than some grilled Salmon medallions? Heated up the Joe to about 500F and threw in a chunk of apple wood. And since some guys above loved to talk about frying pans, lacking a soapstone, I put my carbon steel pan on the grate. Used some ghee on the pan and 2 minutes per side, it all came together fantastic. Sent from my iPad using Tapatalk Pro
  11. I'm pretty sure warranty parts will be original style, as the new hinge will need bands changed and new gaskets etc. Those would be well beyond normal warranty for a hinge. On that note, I would assume it would be offered with subsidised cost in case of warranty claim. Sent from my iPhone using Tapatalk Pro
  12. Well, if you have to ask here.. your decision's already made! Just fork over the hard earned and go get it [emoji23] Sent from my iPad using Tapatalk Pro
  13. I loved the previous picanha so much, I had to do some more today! Cook was very similar to last time, so not much to write about that. But I've been seriously impressed how economical the Big Joe is with good lump. I loaded it up and did the 5 hours spare ribs, next time 4,5 hours baby backs and today the picanha without adding any more lump! That's 2 long cooks and 1 pretty high temp cook with one firebox worth of lump. Sent from my iPad using Tapatalk Pro
  14. At the moment it's pretty much a curiosity for me as well, but I whole heartedly salute the way KJ goes about it's business taking care of their loyal user base. There will be a different, similar materials, gasket than in KJ II as Bobby mentioned. And regarding the latch, there are two metal bands that can hold it. Sent from my iPad using Tapatalk Pro
  15. Oh yes, much better today! So I had a bunch of pretty damn skinny baby back half rack ribs. Gave half of them a thin coat of mustard and the others schiracha sauce as binder. Then coated them with suitable rub. Heated Big Joe to, this time accurate, 220F and put the ribs on. I let them sit in there for 2 hours without touching them. After 2 hours pulled them off and put them in a drip pan together with some apple soft drink. Gave the ribs a coat of running margarin and some honey. Covered the pan with foil and put it in the grill for another 2 hours. After 2 hours pulled them off and they were already starting to be fall off the bone tender. Put them back on the grate & gave them a bbq sauce coating. Let them sit there for a good 20 minutes more. Turned out nice & tender this time, not burnt and dry [emoji23] Sent from my iPad using Tapatalk Pro