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K_sqrd

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Everything posted by K_sqrd

  1. That looks like the charcoal that Richard Johnson used to import and sell. I believe that it was from compressed coconut shells. It took a bit of effort to light, burned long and hot and produced a very mild / neutral smoke. If that is what it is, I did use it years ago when it was available. It worked fine, didn't leave much ash and was not too pricey if bought as a "group buy". Edit: Just thought of this... Here is a link to the Naked Whiz site with info on the charcoal. The stuff I used was the shorter, older version of the charcoal. http://www.nakedwhiz.com/lumpdatabase/lumpbag62.htm
  2. Welcome to the forum. If you are referring to the four-pack of pork roasts, then yes, we've cooked them. They are very tender and I've sliced them to get pork chops. I've also sliced them thinner, coated them with flour, corn starch and some seasoning then fried them. Great with a biscuit for breakfast. You could cut them up and cook them with some taters and sauerkraut. They could also be used in a stir fry. There is virtually no fat in them so low and slow may not be the best route to take. As you stated, just about anything that can be cooked in an oven can be done in a Kamado.
  3. I purchased one of these for a purpose other than BBQ but it would probably do a fine job for spraying meat. It has an adjustable brass nozzle, is a good size and the price is not bad either. Mine works great. https://www.harborfreight.com/05-gallon-multi-purpose-sprayer-56167.html?_br_psugg_q=sprayer
  4. I was dubbed with K^2 or 'K squared' more than 40 years ago by my supervisor. It's based on my first and last initials. My background is engineering and I was working for an electronics manufacturing company. K times K equals K squared in math. I shortened it to K_sqrd for login purposes and have used it all these years. Funny how things stick with you. LOL!
  5. RJ produced a combination ash and grate scraper tool. It's a rod with a flat piece of metal at the end - a T shape. One side has grooves to fit the grill grate for cleaning and scraping while the other side is flat so you can remove the lower draft door and insert it into the lower section of the Kamado to scrape out the ash. I've also used a shop vac with the dust or fine particle filter to vacuum the ash out. What I ran into using this method was that the ash being sucked down the hose built up a static charge and, while not deadly was surprising and annoying!!! ZAP! LOL! There are 'L' shaped tools available from BGE, Kamado Joe etc. that will do the job or you can fabricate a simple scraper tool to do the job. A shop vac works too but be warned. LOL! I can't comment on the repair of the charcoal bowl as I have not encountered that problem. Hopefully, someone else who has experience in this area will chime in. I think there may be a post or two regarding this issue and you might search this sub forum. Sorry.
  6. Nice job on cleaning up the spyder and bolt in the vent cap. Be careful putting too much pressure on the cap so that the bolt doesn't break free from the cap, break the cap, or possibly break the neck part of the dome where the spyder is anchored in. RE: Your question about not using the heat shield - the only part that is removed is the small insert with the holes which normally sits in the larger charcoal bowl ring. The charcoal bowl ring, in your pix with the fine cracks, stays in place. The charcoal basket sits on that ring / bowl and the ash drops into the lower section of the Kamado. I have no experience using the Kamado without that insert as mine is pretty well jammed in place and I don't really care to remove it. The Kamado works fine with it in while using a charcoal basket It's your call to use or not - give it a try and see how you like it. You will get better air flow and no ash buildup close to the bottom of the basket. Your settings for airflow may be different with the part installed vs. not installed.
  7. Welcome to the forum. That K7 looks to be in really good shape. I'd guess that it's a late '90's or early 2000 vintage by the wheel cart. Richard Johnson changed to a different style in the early 2000's. If you can't find a suitable charcoal basket from the Weber, etc. this outfit is in the US and might be able to fill your need. https://www.kickashbasket.com/ The heat deflector / pizza stone sits on the lower bracket that you have pictured above. I don't have a K7 but measurements taken from my K5 and K9 are 3" and 6.5" respectively from the lip of the Kamado to the top of the bracket rod. So a guess for the K7 would be about 4.75" - give or take. If you go the pizza stone route, get a thick stone as a thin one may not hold up as well. Here are some specs for size and weight which might be of use. RJ changed the design of the charcoal baskets probably around the mid 2000's or so. The new design required that the refractory heat shield be removed. The reasoning was that you could get more air flow to the charcoal and ash would not accumulate on the heat shield and block the air holes. Your call if you want to use it or not. I see that you also have the older style of gas assist option. The newer ones were redesigned to fit in the air intake damper at the bottom of the Kamado. Some folks have used refractory cement to fill that hole in the back of the Kamado and tile over it instead of using gas. Again your call. FYI - the tile used on the Kamado's can be found in tile stores which supply pool tile.You may have to do a little searching on line if you can't find it locally. Just a brief history - Richard Johnson began the Kamado company and was successful till about the mid 2000's. I think that he sold it a few years later and the outfit that bought it renamed the Kamado the Kamado Rocket. Hope this helps and good luck with your new BBQ venture.
  8. Using my MacBookPro, with Firefox, I get the image as shown in your top screen shot. Try holding the Command Key and press the 0 (Zero) key on the top. That should get you to the default view. Pressing the Command Key and tapping the + (Plus) key will enlarge the view and it looks like your second image. Holding the Command Key and pressing the - (Minus) key causes the image to get smaller, up to a point. This works in Firefox. and maybe, probably will work with Safari. Give it a try. Just a thought.
  9. Welcome to the forum. Briquettes can be used in Kamado's. Some folks shun the use of them due to the amount of ash that is generated from them. They usually don't burn quite as hot as pure lump charcoal but they work fine. Make sure that they are not "Match Lite" or some other quick start type that are soaked in lighter fluid because they tend to give on off flavor to your food.
  10. I started out with a stick burner and still use it. I also have a couple of Kamado's and have never been able to get the same profile from of a Kamado that I can from my offset. It took me a while to figure that out but I now use the offset for butts, briskets, ribs, jerky, fish, etc. The Kamado's get used as outdoor ovens to cook meals that could be done in an indoor oven. My family and I like the taste of the BBQ from the offset much more than what I get from the Kamado.
  11. Never dealt with these folks but looks like quality products. Don't know what your budget is but you can take a look if interested in Santa Maria / Santa Fe grills. http://azbbqgrills.com/ Another outfit I've dealt with and can recommend is Klose Pits. He makes some good quality heavy duty grills. https://bbqpits.com/ Either one will work with you if you want a specific drop in unit. Sounds like a fun project. Can't help on the construction as all my grills are stand alone.
  12. Man - That was fast shipping. That looks like it will be a lot of fun to cook on. You'll probably have to season it like cast iron. For a first cook you might try chicken fried steaks. It requires some oil to cook in and maybe some fried taters and onions to go with them. That should help to season the disc and you'll end up with a tasty meal to boot. Have Fun!
  13. Agree with Golf Griller about the chuck roast. London Broil is quite lean and would probably dry out doing it low and slow. It's usually done like a steak.
  14. Welcome to the forum and those burgers look great. Nice cook.
  15. Not sure what model you have but it looks similar to this. https://www.appliancefactoryparts.com/gasgrillparts/brands/new-braunfels/03301800.html HTH Welcome to the forum!
  16. Found this on Amazon https://www.amazon.com/EarthStone-750AZ003-GrillStone-Grill-Cleaning/dp/B000LF61
  17. We have a Lodge Sportsman grill and love it. It's handy and very portable. It takes 40 briquettes to get the grate up to about 850 deg F for steaks, burgers, sausage, etc. You can also use a small cast iron skillet on it to fry eggs, bacon, etc. As for camping, each state, camp ground, etc .may have no-burn restrictions in effect. Here in AZ, charcoal and wood fires get banned in the summer months in some areas but gas is OK.
  18. I did this with two packer briskets a while back on my offset. When they developed bark and were well into the stall, I put them into aluminum pans and covered them with foil. They went into the oven at about 210 to 225 overnight and into the next day. They turned out great. I pulled them out of the oven and let them rest for about an hour, then sliced into them and we enjoyed a great meal. The meat was tender and moist. I've used this technique successfully with pork butts too. It's also a good way to hold the meat if your meal time is a moving target.
  19. Sorry to hear about your trees. I would not hesitate to use either wood for smoking. Looking into the history of these trees indicates that they were developed to be fruitless from trees which are fruit bearing. If you have to fell the trees, cut it to your desired size, let it dry for several months and smoke away.
  20. LOL! Yeah - That -9 deg. C is pretty cold for that kind of outdoor activity. It should hit about 23 deg C here today - or mid 70's deg.F. Having lived in Wisconsin for many years, I remember those cold winter days. I prefer the hot summers instead. Enjoy your pork butt. It sounds like you have a tasty feast planned for the cool days.
  21. Not as fancy as John's above but a tad cheaper. LOL!
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