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Everything posted by K_sqrd

  1. For an inexpensive knife that gets good reviews, take a look at the Victorinox offerings. Cooks Country seems to like them. Here's a link... https://www.knifecenter.com/series/victorinox-kitchen/boning-knives
  2. From this site... https://theonlinegrill.com/how-to-cold-smoke-salmon/ Scroll down to "How to Smoke Salmon" where it states that about 5 hours or 15 - 20% weight loss should be about right for their example. I'd guess that it depends on how thick or large your salmon pieces are. Other sites I searched recommend 3 to 5 hours. but still others say up to 12 hours. Guess it depends on how much smoke you want on the final product. Smoking at a higher temp may cook the fish rather than just smoke it. Since your temp is / was a bit higher, the cook time may be less.
  3. Cold smoking temps are usually done at about 80 Deg. F so your temp is actually a bit high. One thing you could do is put a dish of ice under the fish, with the fish about an inch above the ice to provide a cooler zone. Cold smoked fish is a favorite of mine on a bagel with a smear of cream cheese and some capers. Let us know how they turns out. You might also throttle the Jr. down to a lower temp.
  4. Nice looking Kamado. I have a Kamado with a 13" dia. grate and have used this from Lodge as a heat deflector. https://www.lodgecastiron.com/product/round-serving-griddle?sku=L7OGH3 It works great and has a lip on it to catch any drippings. I don't know what the inside of your Kamado looks like so can't comment on what to use for holding the deflector or adjusting the height. Edit: More info. You might also check into Kiln Shops and see what they have to offer in round shapes. Kiln suppliers have all sorts of hi temp ceramic discs that might fit your needs.
  5. What do you think "tasted off" about it? Too much smoke, bad beef taste, etc.?
  6. Happy Birthday! Hope you have many Happy and Healthy more.
  7. Great idea and nice work. Just a suggestion... weld a rod across the diameter of the top ring and then you could hang things from it for Tacos Al Pastor, Shawarma, roasts, chickens, etc. in addition to tandoor cooking.
  8. If it probes like butter, as you said, it should be fine. As for adjusting the KJ thermo - probably can be done with the nut on the back. Since I don't have a KJ I can't say for sure. Hope someone else with more info can help.
  9. Nice looking brisket. You might want to check the calibration of your thermometers. A simple test is to probe a pot of boiling water. The reading should be ~212 deg. F. It looks like one of them could be off and I suspect it's the KJ thermo. If so, you did a hot and fast cook at 340ish and blew through the stall. That happens when cooking at higher temps.
  10. Fortunately, my wife and I as well as our family, enjoy rare to medium rare steaks and chops. If it's not moving or mooing, it's fair game. LOL! We had some family visit recently and I offered to cook steaks. One guest asked for "well done". My wife opined that she didn't think I know how to do "well done". I did my best and the guest was happy with the result. Guess I lucked out.
  11. Congratulations on some great looking ribs. It didn't take you long to get the hang of cooking on a Kamado. Nice job!
  12. Looks like you have it set up correctly with the charcoal bowl and basket. As for the minor crack, it could be the tile loosening up or the grout dislodging. It's hard to tell with out a closer look. Are you going to use the pizza stone as a heat deflector? If so, you might want to look into kiln shelves available at place that sells pottery supplies. Those shelves are thicker and can stand higher temperatures than a pizza stone.
  13. Welcome to the forum and that is one nice looking Kamado. It is a Richard Johnson K7 and looks to be in excellent shape. The ceramic bowl you have pictured is actually the charcoal bowl. If you have a flat, disc in ceramic, it is the heat diffuser and it sits on s steel rod support or if you have the later charcoal basket, it may sit on top of the handles. The circular wire accessory pictured is a meat hanger used for roasting meat vertically. Let us know what the other accessories are and we can help identify them and what they are used for.
  14. I agree with GolfGriller on the startup and putting the heat deflector in place while the whole unit is warming up. This is done for a couple of reasons. Putting a cold deflector into a hot grill will cause a drop in heat and take longer to come up to temp. There is also the possibility of thermal shock which could crack the deflector.
  15. Welcome to the forum. Sounds like you are well grounded in the world of BBQ. You're not the only one with multiple cookers on this forum. Lots of us have more than one cooker. LOL! BTW, your "Chicken beer can vs spatchcocked" is the first one page 3 of that thread.
  16. I knew a Kamado owner in the area who had access to grape vine trimmings and used them regularly in his cooking. He opined that the grapvines provided a mild smoke taste.
  17. I like to cut a pocket in a Tri-Tip and stuff it with roasted Pablano or Green chilis and Jack cheese. A little Montreal Steak seasoning and grill to medium rare. Cut across the grain, as mentioned above. Good eating.
  18. Here you go and it's 18% off right now. https://www.thermoworks.com/Signals?trk_msg=N2O6G783JHUK97KPJG09BUM36C&trk_contact=IKKE4JJN6GMGLIQC03NK8HUSA0&trk_sid=UDFU4ED8B18BI4SU1DLCQGUKAG&bxid=64AB04CBE4FFD43DF41FA5721A&utm_source=listrak&utm_medium=email&utm_term=signals-image&utm_campaign=Mar2021-Sitewide-18off-cs
  19. Thermoworks is offering 18% off site wide. https://www.thermoworks.com/
  20. Years ago my wife and I would drive to Hatch from Phoenix to buy 4 or 5 30# bags of chili's. It was a fun trip and we would buy mild, hot and even some red chili's. When we returned, we got the family together for a chili roasting party and divvy up the pods. A few years later we discovered that the local grocery store carried the same bag's of chili's and we could buy them for the same price as we paid in Hatch. It was a 4 mile round trip instead of a 600 mile round trip. LOL! Love those Hatch chili's!
  21. After reading this post and having thought about getting a basket for a while, I ordered this from OneGrill along with two extra screens. It's very well built - heavy duty. https://www.onegrill.com/Universal_Performer_Basket_5_8_Hex_p/5pb817.htm I gave it a try this past weekend with some chicken wings and they turned out great. I sprayed the basket with cooking oil - whatever the Costco brand is - and clean up was a breeze. Just soaked the unit in some soapy water for a while then brushed and sponged off an residue. I can see a lot of use for this in the future. To clarify - I sprayed the basket before putting the wings in and put the unit on the grill. Gebo - Glad you like the basket and it's working well for you. Also, Thanks for the suggestion about getting extra screens - great idea and will definitely use them.
  22. Thermoworks has a probe storage product. https://www.thermoworks.com/silicone-probe-spool
  23. You may want to check the rules for equipment. Sometimes "automated" cookers that use electricity may not be allowed. See if pellet cookers are allowed before hauling it there and finding out you can't use it. Also, the part of the country you are competing in can alter your results. Use rubs and sauces that the judges are used to and are familiar with. Kansas City type flavors may not do as well in Alabama whereas vinegar and mustard flavors would probably do better.
  24. Welcome to the forum! There's no reason you can't cook with the top open. You can control the fire and cooking temp by the amount of fuel that is burning. One thing that may happen is that the handle on the Kamado could get hot enough to melt if it is made of some sort of "plastic". There is a Youtuber who goes by "Pitmaster X" and has a lot of videos. This is one where he does Picanha on a spit on a KJ with the lid open.
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