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About chris13417

  • Birthday 07/13/1984

Profile Information

  • Gender
  • Location:
    Upstate NY
  • Interests
    Snowboarding, Golf, Craft Beer and Grilling!
  • Grill
    Kamado Joe

chris13417's Achievements

  1. Thanks for the input. I'll check out the pelican cases. Sent from my XT1575 using Tapatalk
  2. Hey all--I don't know if it's OCD or just liking things to have their own home, but since purchasing the smoke thermometer I've wanted a carrying case to store it in. Just wondering if anyone out there has some advice or ideas since thermoworks has yet to come out with one. Sent from my XT1575 using Tapatalk
  3. It may not be necessary, but it sure is a great product. I just received mine last Friday and have done 4 cooks with it. Aside from the convenience of how quickly you can dispose of ash, I feel like I have a lot more airflow which is a great thing on nights where you just want to get cooking right away. Love the KAB! Sent from my XT1575 using Tapatalk
  4. Make sure the Royal Oak you saw at Home Depot is actual lump and not their briquettes. I was in Lowe's and they had a sale for 2 bags of Royal Oak for $8.99, but as I was loading it into my cart I realized it was their briquettes and my day was ruined lol. Sent from my XT1575 using Tapatalk
  5. Welcome, Kyle. I'm not too far from you here in Cooperstown, NY. Looking forward to seeing your cooks and I'll have to check out your YouTube channel. Cheers! Sent from my XT1575 using Tapatalk
  6. With the lid open you have enough space to get a wrench on it. It takes some fiddling, but I was able to tighten it several turns to where I needed it. Sent from my XT1575 using Tapatalk
  7. I had the same experience with my new classic. I used an adjustable wrench and tightened the nut that is on top of the washer holding the spring. Had to crank down clockwise quite a bit before the lid finally stayed up, but have not had any problems since. If the bolt starts turning with the nut, use a pair of needle nose pliers and hold the top part of the bolt that has two flat edges as you turn. Sent from my XT1575 using Tapatalk
  8. I think, but may be wrong, that those pieces of hardware are for adjusting the counterbalance spring on the lid. Sent from my XT1575 using Tapatalk
  9. I had 2 gaps in the vent sealant on my 2017 KJ classic. Probably isn't a huge deal but I got some heat resistant silicone and filled them in before I did my first cook. Sent from my XT1575 using Tapatalk
  10. Congrats on the new KJ! I'm a new owner as well and firing ​mine up right now for a nice Delmonico. Did you get a 2017 version at the roadshow? Sent from my XT1575 using Tapatalk
  11. Thanks for the help! I'll give it a go tonight. Sent from my XT1575 using Tapatalk
  12. I have been using my new KJ II for the past 2 weeks and have noticed that with the warmer weather the new hinge system will not completely hold the lid up when the grill is open. I have to hold it up and gently release the handle for it to stay. I would like to make some adjustments but the instructions that come with the grill are not very helpful. Anyone have similar issues or does anyone know what direction to adjust the nut so that the tension will hold the lid up properly? Thanks! Sent from my XT1575 using Tapatalk
  13. Thanks, I'll def give that a try next time. Sent from my XT1575 using Tapatalk
  14. Yesterday was my first attempt at ribs on my new Kamado Joe. With advice from my buddy who owns a BGE, I decided to use the 3-2-1 method. I used spare ribs with a store bought bbq rub and our readily available Sweet Baby Ray's bbq sauce for the glaze. 2 chunks of hickory for smoke and KJ lump charcoal. Overall I am quite happy for my first rib cook. Temps held amazingly well at 220-225 for the full 6 hours. Apart from having some ealry troubles with getting the charcoal fully lit, I had a stress free cook as far as the grill was concerned. After the 2 hours in foil, however, my bones were practically falling out of the back of the meat. I had to carefully remove them and gingerly place them back on the grill for the last hour. Taking them off after required 2 spatulas and my girlfriend on the ready with a sheet pan, but they came off without falling apart! I think I either ended up with baby back ribs and they cooked too long or just not a good slab of spares to begin with. Anyone have any advice for my next go around to prevent the meat from falling off so easily? Thanks in advance! Sent from my XT1575 using Tapatalk
  15. St. Louis ribs on the Kamado Joe today. Smelling incredible and can't wait to bite into them! Sent from my XT1575 using Tapatalk
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