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Everything posted by BURGER MEISTER

  1. Tillamook extra sharp cheddar is my go to.
  2. Put a spring lock washer under the head of the screw for the damper. You can adjust the tension of it to keep it from flopping. Or turn the whole whole daisy wheel so it's about a 45 from current location. That's what some do anyway. I use the lock washer.
  3. No, it's no good, put it on dry ice and send it to me.
  4. That's the ticket. I check and calibrate mine about once a year. I've heard of them being off about 100 degrees before.
  5. Not only is it normal, it's almost mandatory for a controlled burn. Easy to do.
  6. I took some of these and drilled holes in them for afixing to the dome thermometer probe and ran the auxiliary probe through the top vent and mounted it along the dome probe. Was within 2-3 degrees of dome probe. https://www.amazon.com/Barbeque-Ambient-Thermometer-Temperature-Readings/dp/B08CB44D4L/ref=sr_1_27?dchild=1&keywords=BBQ+thermometer+mounting+bracket&qid=1624753374&sr=8-27
  7. That's one nice thing about being retired, no need for a special weekday cooker. Thank the heavens. But......that's just one of the nice things, among many.
  8. That's what's so great about "MERICA", everybody has an opinion, and everybody's entitled to theirs.
  9. Is that big red H in the field where you land the helicopter?
  10. Malfunctioning thermometer? Had I thought about it I would have worked it to 71 and snapped a picture. And thanks for all the birthday salutations. When anybody says I'm old, I just say "it's great to still be here sucking air with you mere mortals"
  11. Well, today marks my 71st trip around the sun. SWMBO decided my game apparently needed upping. She still loves me.
  12. Unfortunately, I'm in the same boat as Henry and John. Just makes it difficult to coordinate so they both come off the grill close to the same time. But I persevere because I've had her for closing in on 50 years and probably will continue because nobody In their right mind would want me now.
  13. We also use parchment paper under them, about 1/2 way through we slide out and toss. The paper, not the pizza.
  14. https://www.kamadojoe.com/ Follow this link, then keep going through the layers until you get to Technical specs. Hope this helps and welcome aboard.
  15. I did, it serves no purpose except someplace for the ash to stack up. Just shake it out and rake it out the bottom. So easy, even a cave man can do it, or me, same difference.
  16. Yeh, need to fill it up to the brim + some extra. Combination of little uns and big uns.
  17. Remove the "hard" fat. It's easy to see but don't go down to meat.
  18. More charcoal. Both mine will go nuclear on me if I'm not paying attention.
  19. But if they're cooked on a cast-iron or soapstone or frying pan, none of the fat drips on the charcoal and you don't get the flavor from the juices dripping on charcoal. Same with cooking a steak on cast-iron, you get more even caramelization but still don't get the flavor from fat dripping on charcoal. But you know what they say about opinions.
  20. For years I lit my Weber kettles with my propane torch like that. Then my last Weber kettle that burnt out on me had a propane igniter built in, so I removed it and made a bracket that would slide into the bottom vent and sit right under the charcoal basket of both Joe's. 60 seconds, remove and set the vents and wait for the desired temp. I like to repurpose things if possible.
  21. As a general rule, yes. Both mine from Ace had all the necessary equipment to get started, including heat deflectors.
  22. If you're talking about the dome thermometer, you should verify it's accuracy first thing before you trust it. Easy to test and adjust on a KJ.
  23. Wonder how much of that is caused by stock people that don't give a $#!# about how they handle it when moving it around.
  24. If it's just a skosh off, you could move the bottom latch to the right and the lid latch to the left. If it's more than a skosh, that probably won't be enough.
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