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Everything posted by jlindstrom

  1. I got the Timberline 1300 D2 last week. Managed to negotiate a great deal on it. Done a couple of different cooks with it so far. Works pretty darn effortlesly. Though have to say the cherry pellets are really mild. Making some pulled pork today and trying out the signature blend pellets, to see if I get more smokey flavor.
  2. Old post, but useful for me at this point. Have a huge respect for your experiences - after all, you're the one to blame for my KJ purchases! Anyway, what are your thoughts now almost a year later? Traeger still much better or things have evened out? Also how's the space/capacity of your 850 compared to your previous YS640? I'm on the fence, thinking of buying a Timberline either 850 or 1300. Was originally thinking of YS640s on a comp cart, but that's nearly double the cost of Timberline 850 and would have forced me to sell the Big Joe etc. Now I'm thinking of keeping Big Joe for pizza/joetisserie/searing in volumes etc duties. Timberline for smoking and then KJ Junior for small hot & fast stuff.
  3. 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.
  4. 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!
  5. 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.
  6. 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!
  7. I think it has 1 year warranty Sent from my iPhone using Tapatalk Pro
  8. 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
  9. ^ What he said. I always burp it, regardless of temp just to make it a habbit. Sent from my iPhone using Tapatalk Pro
  10. Now that looks delicious! I'd pay for that.. Sent from my iPad using Tapatalk Pro
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. inspired by the BGE mini thread, I'll fire up one for the little Joe Junior. While wife and daughter are away for the evening, man's got to make sacrifices. Grilling a single steak on the Big Joe would be such a waste, I can't do it. So I had no other choice, but to fire up the Joe Junior [emoji23] Quick 1" ribeye hot&fast, with 30s flips. Ohh the sacrifices.. Sent from my iPad using Tapatalk Pro
  23. No pictures this time, but last weekend was a "grilling galore" kind of weekend. Started off friday with some chicken lollipops in the Joe Jr. Came out great with Porkmafia memphis mud for seasoning and apple wood for smoke. For dinner smoked some well marbled sirloin steaks to 115F and then seared them with carbon steel pan on the grill. Used ghee on the pan with couple of garlic cloves and some fresh thyme. Came out perfect medium rare - I swear it was like out of sous vide! Flipped the steaks every 30 seconds, gave a real nice whole surface sear. Saturday started off by smoking salmon on cedar planks for breakfast. Come lunch time and second round of chicken lollipops was on order, together with some comp style chicken thighs. Trimmed these nice: took the skinss off and scraped out the extra fat from skins. Then seasoned the thighs and put the skins back on. Turned out real nice. Dinner time was pork neck steaks, low&slow. Smoked them for 4 hours, basically treating them like ribs. Came out in nice break-apart tenderness. Sunday was feeling a little tired having entertained people since friday afternoon, so kept things simple.. just did a boatload of sausages in the junior. All in all, a great weekend of barbeque and good friends! Sent from my iPad using Tapatalk Pro
  24. Agreed. Asking doesn't hurt anyone and will get you piece of mind. Grab a couple of good photos & send over to KJ. They're the experts after all and if they see something's fishy they'll replace the parts. Sent from my iPad using Tapatalk Pro
  25. Now that's a first.. sure you're not trying to pull our leg here? We need video proof before running out to toolbox! [emoji23] Sent from my iPad using Tapatalk Pro
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