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      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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jlindstrom

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  1. Soapstone Support

    I think it has 1 year warranty Sent from my iPhone using Tapatalk Pro
  2. Joe Jr. Update?

    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
  3. Learned a big lesson last night

    ^ What he said. I always burp it, regardless of temp just to make it a habbit. Sent from my iPhone using Tapatalk Pro
  4. Best part of living in CA

    Now that looks delicious! I'd pay for that.. Sent from my iPad using Tapatalk Pro
  5. My KJ adventures

    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
  6. My KJ adventures

    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
  7. Joe Jr. Update?

    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
  8. Victorinox 8 Piece Knife Sets

    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
  9. My KJ adventures

    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
  10. New CyberQ Cloud

    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
  11. Komodo kamado Forever ruined us

    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
  12. Komodo kamado Forever ruined us

    Though a different kamado, I face the same "problem" as Erik6bd. Due to my profession I also end up eating out fairly often.. the sad part is that most of the time you come out dissapointed. It used to be the way that the average every day restaurants were ruined, since I take customers to higher end places.. but now my kamado has ruined the high end places as well [emoji23] So steaks are pretty much always letdowns.. and we don't have any smokehouse style restaurants in the country -> ribs & all other low&slow ruined by kamado. Burgers.. let's not get started.. birds, not saying.. Pretty much only thing left is fish. But then it's a struggle to find anything else than salmon. And tuna.. ruined! [emoji23] Kamados are fantastic "machines". Enjoy your KK and keep the lump lit! Sent from my iPad using Tapatalk Pro
  13. Vision workout

    You should! Rack of lamb is one of the finest meats available. Just make sure to cook it medium rare. Done right the flavour is out of this world. Sent from my iPad using Tapatalk Pro
  14. Ok, one size fits all the classic with extended is pretty nice especially if you only need extender 1-2 times a year. But if you need space more often, let's say once a month or more often then a Big Joe + Junior is great. And if you most of the time need full space of classic and every now and then some more, two classics would be great. Classic + Junior, at least to me, wouldn't make much sense. So it all depends on what you need. I got the Big Joe + Junior. I entertain few times a year, but also at times cook big meats. And I hate a crowded a crowded grill when flipping steaks.. Sent from my iPad using Tapatalk Pro
  15. Joe Junior cooks

    So I found some deer neck from the bottom of my freezer.. never cooked it before, so had pretty much no clue what to do. Looking at them, I figured they're bone and meat just like ribs except leaner. So coated them with some rubs, threw them in the Joe Jr at 300F indirect. For smoke a handful of JD whiskey barrel chips. Smoked them for 1,5h and probed with toothpick to verify tendernes. Turned out pretty darn good! Sent from my iPad using Tapatalk Pro
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