K_sqrd
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Posts posted by K_sqrd
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Check out this thread...
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We tried this on a jar of store bought pickles and freaked out the grand kids. LOL!
I think I used unsweetened Kool-Aid and didn't add the sugar so the pickles tasted normal. The recipe
calls for sugar to be added - your call. Lots of fun.
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I was at our local Costco a few days ago and saw a stack of El Diablo Mesquite lump in 40# bags for
~$13.00 - $14.00 per bag. It appeared to be about 2 pallets worth. I'll have to stop back and load up as I use
it all the time.
Edit: I noticed that over July 4th and Memorial Day there were few ads for Kingsford charcoal. The big box stores
usually sell two 18# bags for about $10 but this year, the prices were higher and not the bargain I usually see for
these weekends.
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Put it in an aluminum pan, cover it with foil, add a little liquid like apple juice then into the oven at 225 to 250
to finish the cook. If you need to hold it, drop the oven temp to 175 - 200 till you're ready to eat.
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I wasn't aware that he soaked the first stump in kerosene. I thought he did it to the second one only. If he
did soak both in kerosene then I agree, grilling over it is not a good idea.
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Welcome to the forum. Lots of friendly and knowledgeable folks here who are willing to share ideas.
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WOW! Nice job on the rock painting. Those will definitely add some color to your garden.
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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
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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 upand 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.
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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
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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!
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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.
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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.
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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.
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I'm glad it worked for you.
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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.
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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.
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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.
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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.
Another outfit I've dealt with and can recommend is Klose Pits. He makes some good quality heavy duty grills.
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.
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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!
Royal Oak lump
in Kamado Cooking and Discussion
Posted
My wife and I questioned a store employee about the empty shelves and were told that the distribution
centers and truckers have been affected by the Covid-19 which has caused a slowdown in deliveries of stock.