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Logan

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  • Content Count

    52
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Profile Information

  • Gender
    Male
  • Location:
    Oklahoma
  • Grill
    Kamado Joe

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486 profile views
  1. Mine has had a crack in the base since I first got it. I let customer support know about it (with pictures) but told them I was fine cooking on it until it failed. Three years later, no further widening and no problems...
  2. Personally I wouldn't let it bother me, but then again, I never use it!
  3. So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour. I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy. Definitely one to do again!
  4. Link? I tried Youtube, their website, their forum, their Twitter, Instagram, and their Facebook page.
  5. Logan

    IKamand

    Very curious about how this performs.
  6. That would be great. I don't care if it's rusty.
  7. Sure, I just wanted to see if anyone had an old one lying around first, from a warranty replacement on a dome or some such thing.
  8. I've definitely considered that, I just kind of like the old style.
  9. I'm looking for the cast iron chimney piece for a Classic Joe. I've been using a SmoBot vent and it would be nice to have it always mounted to one chimney for overnight smokes and have another I can use for high-temp and regular cooks.
  10. This leads into a question I had: I've found on a couple of rotisserie cooks that the grease dripping down creates quite a bit of smoke. Too much smoke. Not good tasting smoke. There isn't enough airflow to start a fire so the thing billows gray smoke for hours, holding a dome temp of about 350 with nothing in there but the Joetisserie and the coals (banked to the back). I had considered a grease pan but like John said, that kind of partially defeats the purpose of the rotisserie cooking. On the other hand, it's just creating too strong of a flavor. Solutions? Thoughts?
  11. That's okay, you probably just got distracted by the pictures I'm pretty sure the skin needs to be on there for porchetta.
  12. I think all that information is in the initial post...
  13. Well...we had a guest who was on no carbs so we ended up just serving it plain with a bowl of curry and vegetables on the side, but my wife said it would have gone well with rice and I would have liked to have done some ciabatta bread and cheese for sandwiches or something.
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