Jump to content

Polar Bear

Guru Supporter
  • Content Count

    583
  • Joined

  • Last visited

  • Days Won

    1

Reputation Activity

  1. Like
    Polar Bear got a reaction from nobius in Kamado Joe Tumbler Basket - FLAKING   
    Substitute the word "paint" for "coating" and my point still stands 
    At this point, you're just splitting hairs 
    KJ clearly have an issue getting their "coating" of choice to stick to their aluminum of choice
     
    And to Gebos point, they have one thing in common and its kind of a big deal...
  2. Like
    Polar Bear got a reaction from deity6667 in Kamado Joe Tumbler Basket - FLAKING   
    Substitute the word "paint" for "coating" and my point still stands 
    At this point, you're just splitting hairs 
    KJ clearly have an issue getting their "coating" of choice to stick to their aluminum of choice
     
    And to Gebos point, they have one thing in common and its kind of a big deal...
  3. Haha
    Polar Bear got a reaction from Brandon Store in Kamado Joe Tumbler Basket - FLAKING   
    #calledit!
     
  4. Thanks
    Polar Bear got a reaction from Crich in Meat Probe ...The Meator   
    Pros:
    Wireless 
     
    Cons:
    (I had Gen 1, so it may have been improved since then)
    Terrible Range without extenders 
    Drops out even if in range (in a Kamado)
    Inaccurate ambient temps due various factors 
    Must be cleaned thoroughly in order to work but don't like getting too wet 
    Battery is located in the tip of the probe, which is in the center of what you're cooking (could leaks/rupture during a cook)
    Terrible battery life after a bit of use and slow charging times 
     
    I got rid of mine and don't miss it 
     
  5. Like
    Polar Bear got a reaction from DanSchlim in Is the Sloroller worth it?   
    Cool Story, bro 
    I'm basing my opinion off multiple cooks on a Big Joe 3 and many, many cooks on a Big Joe 2 
    I'm in an a position where I own a BJ2 and my father recently purchased a BJ3 
    Is the new model superior?
    Sure... i guess?
    Is it worth the $1000 price increase (in Australian dollars) over the series 2?
    Nope
     
    The ash basket that is included in the grill is the only real bonus over what you got in the Series 2
     
    The SloRoller sounds great if you read the marketing material, but in the dozen or so cooks i've done, the difference is minimal and, from what I've seen, the personal experience of people who own one is heavily influenced by the fact that they already own one
    Distance from the coals have never been an issue in the 70 years kamado cooking has been mainstream. I'm not entirely sure what you thought the issue was that was solved by lifting the top DnC rack a further 2 inches from the fire for LnS cooks?
    You dont get 3 useable levels of cooking. You get the standard 2 for DnC grilling OR 1 for low and slow. 
    You can achieve the same thing using an extender rack (which also would solve the distance issue you seem concerned about). Also, if you're using the DnC, your food is actually closer to the fire than it would be in a series 2...
     
    As noted, this is my opinion based on my experience but i'm yet to find many people who have sold their Series 2 specifically to buy a Series 3 and been 100% happy with the decision when they really sit down and think about it  
  6. Like
    Polar Bear got a reaction from Golf Griller in Max temp of the KJ classic 3?   
    This is one of those "Just Cause You Can, Doesnt Mean You Should" type situations...
  7. Like
    Polar Bear got a reaction from BURGER MEISTER in Max temp of the KJ classic 3?   
    This is one of those "Just Cause You Can, Doesnt Mean You Should" type situations...
  8. Thanks
    Polar Bear got a reaction from MtbChip in Thinking about entering a local BBQ competition in March   
    Due to the nature of comp judging, you need to load a single bite of food with so much flavor that it stands out in amongst the 400 other bites of food the judges take over a weekend 
    Jump on you tube and check out some of the comp prep videos people like ATBBQ put out. You end up using $50 worth of rubs, brine and sauces just to put up 6 chicken thighs (out of the 12 you cook) and then most of what you serve up for judging goes in the bin 
     
    I have a couple of friends who've competed at a high level. The amount of work that goes into a top tier hand in is staggering (like picking off flakes of salt on bits of brisket that are too large with a pair of tweezers) and i can think of no faster way to fall out of love with food in general than that...
     
    That having been said, I'd see if anyone around you is planning to compete that you can tag along with.
    A casual team might be after another pair of hands (especially if you bring beer) and that way you get to see what its all about without having to put all the time, effort and money into it 
     
  9. Like
    Polar Bear got a reaction from Lumpy_Coal in Warped Metal Firebox Ring   
    Because no other brand offers a fire box design like this?
    All the other manufactures are content to stick with the single piece design and simply replace them all under warranty at some point when they eventually crack 
  10. Confused
    Polar Bear got a reaction from Steroids in Is the Sloroller worth it?   
    Cool Story, bro 
    I'm basing my opinion off multiple cooks on a Big Joe 3 and many, many cooks on a Big Joe 2 
    I'm in an a position where I own a BJ2 and my father recently purchased a BJ3 
    Is the new model superior?
    Sure... i guess?
    Is it worth the $1000 price increase (in Australian dollars) over the series 2?
    Nope
     
    The ash basket that is included in the grill is the only real bonus over what you got in the Series 2
     
    The SloRoller sounds great if you read the marketing material, but in the dozen or so cooks i've done, the difference is minimal and, from what I've seen, the personal experience of people who own one is heavily influenced by the fact that they already own one
    Distance from the coals have never been an issue in the 70 years kamado cooking has been mainstream. I'm not entirely sure what you thought the issue was that was solved by lifting the top DnC rack a further 2 inches from the fire for LnS cooks?
    You dont get 3 useable levels of cooking. You get the standard 2 for DnC grilling OR 1 for low and slow. 
    You can achieve the same thing using an extender rack (which also would solve the distance issue you seem concerned about). Also, if you're using the DnC, your food is actually closer to the fire than it would be in a series 2...
     
    As noted, this is my opinion based on my experience but i'm yet to find many people who have sold their Series 2 specifically to buy a Series 3 and been 100% happy with the decision when they really sit down and think about it  
  11. Like
    Polar Bear got a reaction from Buget in Why can’t I keep the temperature at 225 degree?   
    Here is what i believe causes Temp Creep, but I'm happy to be corrected by the members here 
     
    When you start your grill, if you do not allow it to come up to temp and heat soak the ceramics before you put your meat on, you have a portion of your thermal energy (created by the fire) being slowly absorbed into the ceramics
    So, your fire is actually too big for the temp you want because once the ceramics have absorbed the required thermal energy, it now becomes ambient thermal energy (ambient grill temperature)
    The amount of charcoal in the fire box doesn't matter at this point, your fire is too big for the temp you want maintain.
     
    You could reduce the amount of fuel you start with (in order to avoid a large fire) but then you run the risk of running out of fuel before you complete the cook.
     
    Basically, you need to cook more and take your time 
    Next time, dont touch your vents once you set them
    If your grill eventually settles at 300f, let it stay there (cooking briskets at 300f is fine, i normally do mine at 330f).
    See what the temp does for the entire cook if you leave it alone. It'll settle where it settles after 3 or 4 hours, then you'll have a baseline of vent settings for next time
    Rinse and repeat 
     
    I recommend avoiding brisket while you are learning this process
    Its an expensive cut of meat with a reasonable margin for error if you already know what you're doing 
    Stick to chicken and pork til you know how your grill works and you've still got your training wheels on  
     
  12. Like
    Polar Bear got a reaction from Buttburner in Why can’t I keep the temperature at 225 degree?   
    Here is what i believe causes Temp Creep, but I'm happy to be corrected by the members here 
     
    When you start your grill, if you do not allow it to come up to temp and heat soak the ceramics before you put your meat on, you have a portion of your thermal energy (created by the fire) being slowly absorbed into the ceramics
    So, your fire is actually too big for the temp you want because once the ceramics have absorbed the required thermal energy, it now becomes ambient thermal energy (ambient grill temperature)
    The amount of charcoal in the fire box doesn't matter at this point, your fire is too big for the temp you want maintain.
     
    You could reduce the amount of fuel you start with (in order to avoid a large fire) but then you run the risk of running out of fuel before you complete the cook.
     
    Basically, you need to cook more and take your time 
    Next time, dont touch your vents once you set them
    If your grill eventually settles at 300f, let it stay there (cooking briskets at 300f is fine, i normally do mine at 330f).
    See what the temp does for the entire cook if you leave it alone. It'll settle where it settles after 3 or 4 hours, then you'll have a baseline of vent settings for next time
    Rinse and repeat 
     
    I recommend avoiding brisket while you are learning this process
    Its an expensive cut of meat with a reasonable margin for error if you already know what you're doing 
    Stick to chicken and pork til you know how your grill works and you've still got your training wheels on  
     
  13. Like
    Polar Bear got a reaction from DanSchlim in Is it worth having two KJ's?   
    I was in your position 
    I bought a BGE MiniMax to go with my Big Joe 
    It was my go to grill for quite a while, so much so that the BJ just gathered dust until i had a bunch of people come round
    Its worth doing if you already use you BJ regularly for grilling 
     
    In terms of Portability... well, if you want a Grill you can take on the road with you, there are MUCH better options out there 
    I mean, you can take a Joe JNR to a picnic, but i'd wager you'll only do it once or twice, and then you'll buy a GA or Akorn JNR 
  14. Like
    Polar Bear got a reaction from Buttburner in Why can’t I keep the temperature at 225 degree?   
    Sounds like temp creep
    Try setting your vents earlier 
    If you want a long stable cook, add a starter cube, let it burn for around 10min with the lid open, then shut your lid and set your vents 
    Leave it alone for at least 90min
    When you come back, it'll be fully heat soaked and what its settled at is what it will stay at (unless you change a vent setting)
    Dont stress about a 25f to 50f difference. If you want 225f and it settles at 250f, you'll be fine, dont try to chase it
    These things take time to come up to temp 
     
    Every Kamado is different so the vent settings you see on You Tube videos may not always translate to your backyard, use them as a guide and go from there 
  15. Like
    Polar Bear got a reaction from Gebo in New KJ Brand Rotisserie baskets   
    I dont know about the rest of you, but i cant wait til that black paint starts to peel off and cover all my food as it tumbles...
  16. Thanks
    Polar Bear got a reaction from Lumpy_Coal in iKamand v2   
    You can switch it between the two but you'll need 2 mounting brackets, one for each grill 
  17. Like
    Polar Bear got a reaction from Kamado Smoke in New KJ Brand Rotisserie baskets   
    That KJ badge brings with it a fair amount of customer loyalty, but that only goes so far
    While I agree KJ users will happily pay more than they should for certain KJ products, making this design in stainless (and keeping the same profit margins) would likely push this over the $250+ due to not only the increase in cost of materials but also tooling and production
     
    A good example of this: 
    The Standard Kontrol Tower retails for $50 from KJ 
    After a quick google, I found the Stainless Steel Kontrol Tower for sale (from a EU retailer) for 349euro ($424us)
    Obviously, taxes, freight, different markets ect all influence the price of the SS Kontrol Tower, but there even if you take all of that into account, there is still a considerable difference in price between the two
     
    Maybe i'm alone here, but my desire to keep all my grill stuff matching affords KJ a bit of a premium, but when you can pick up a Napoleon basket for $99, expecting me to pay more than double for one with a KJ badge on it is a bit of a stretch
     
    (Link to the SS Kontrol Tower for anyone interested: STAINLESS STEEL KONTROL TOWER TOP VENT KAMADO JOE por 349 Euros (topbarbacoas.com))
  18. Like
    Polar Bear reacted to len440 in Komodo Kamado owners advice needed.   
    To sum it all up it's your money and you can spend it anyway you want to.
    Bear you can ease her fears, tell her their tiny feet and will take baby steps
  19. Like
    Polar Bear got a reaction from Golf Griller in Bone in ribeyes   
    Never understood the idea of tomahawk steaks
    All that extra bone is weight you end up paying for that adds nothing to the final product
    Steaks look good though  
  20. Like
    Polar Bear got a reaction from buckleybj in Bone in ribeyes   
    Never understood the idea of tomahawk steaks
    All that extra bone is weight you end up paying for that adds nothing to the final product
    Steaks look good though  
  21. Like
    Polar Bear got a reaction from rickcharles606 in Bone in ribeyes   
    Never understood the idea of tomahawk steaks
    All that extra bone is weight you end up paying for that adds nothing to the final product
    Steaks look good though  
  22. Like
    Polar Bear got a reaction from ckreef in Komodo Kamado owners advice needed.   
    Not to sound elietest, but thats like saying "I want a Porsche, but i cant justify the cost difference vs a new Subaru"...
  23. Thanks
    Polar Bear got a reaction from CentralTexBBQ in KJ Fire Construction   
    When you say "I filled the standard KJ ash basket with charcoal", how full are we talking?
    IME, i find what a lot of people think of as "full" is barely half full in a Kamado
    Also, what brand of charcoal are you using 
  24. Haha
    Polar Bear got a reaction from freek in Kamado Joe helped me out   
    No, I spent 16 weeks digging through the analytics of this and many other forums, cross referencing post topics with the number of negative reviews and Up/Down votes
    I then complied the data into a spread sheet and created a few pie charts (I love pie charts) to show the difference between what the community considered to be reasonable warranty issues and unreasonable issues
    After reviewing the data I passed it on to my colleagues at the University of useless information found on BBQ Forums (The Kamado Division) to be peer reviewed to ensure I hadn’t missed something
    It was harrowing work but I think it was well worth the time it took to get a better understanding of how realistic people’s expectations are when it comes to manufacturing defects on what is essentially 2 flower pots joined together with a fancy hinge
     
    Hope that clears it up
  25. Like
    Polar Bear got a reaction from Buttburner in KJ Fire Construction   
    I fill my BJ up til the charcoal is just below the heat deflectors
    With the SloRoller in place, you should be able to fill your Classic right up 
    Theres no downside to adding more charcoal (if you have the space) so i'd fill'er up all the way 
×
×
  • Create New...