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Polar Bear

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  1. Like
    Polar Bear got a reaction from SmallBBQr in Weber Summit Charcoal Grilling Center - Opinions   
    Firstly, if the Webber Summit is not a Kamado then neither is an Akorn, Blaze, Bubba Keg ect
     
    Now, as a current Big Joe owner, if i had my time again, I'd have gone with the Summit 
    The price point is pretty close here between the BJ2 and the Summit on a cart (If you dont want/need the cart, the Summit is $500 cheaper than a BJ2 and $1500 cheaper than a BJ3)
    With the Series 3 KJs launching in Aus, the Standalone Summit is actually $500 than the KJ Classic 3
     
    I've cooked on a Summit 3 times over the course of a week (an Air BnB i rented on vacation had one)
    It cooks just as well as my BJ (IME) for longer cooks.
    First cook was a 12hr brisket cook, 2nd was a couple of pork butts over around 8 hours and last was Pizza.
    Fuel consumption over the longer cooks would be, maybe, 5% higher than my BJ for similar cooks, but it was hard to quantify as i wasnt weighing anything. I just know how long a bag of KJ Big Block usually lasts me, and i didnt find myself having to reload the grill during the longer cooks and still had plenty of fuel left at the end.
    I did notice it was easier to bring the temp in the grill down if i overshot while at the same time being surprisingly stable and recovered quickly after opening the dome.
     
    Full disclosure, I've had quite a few warranty issues with my KJ (with less than stellar Customer Service from the Aus distributer) so the idea of moving away from something that can crack just because it wants too is pretty appealing to me.
     
    It seems like your main sticking point is the cost
    If that's the case, there is no way you'll save enough fuel in a more insulated cooker to justify the additional costs over a traditional kettle, especially when you consider you can run a kettle on cheaper fuel than a Kamado (briquettes vs lump).
    There are cheaper Kamado options out there, but if you want a big grill, you're paying a big cost, regardless of who makes it.
     
    Hope this helps 
  2. Like
    Polar Bear got a reaction from Scott Roberts in Weber Summit Charcoal Grilling Center - Opinions   
    Firstly, if the Webber Summit is not a Kamado then neither is an Akorn, Blaze, Bubba Keg ect
     
    Now, as a current Big Joe owner, if i had my time again, I'd have gone with the Summit 
    The price point is pretty close here between the BJ2 and the Summit on a cart (If you dont want/need the cart, the Summit is $500 cheaper than a BJ2 and $1500 cheaper than a BJ3)
    With the Series 3 KJs launching in Aus, the Standalone Summit is actually $500 than the KJ Classic 3
     
    I've cooked on a Summit 3 times over the course of a week (an Air BnB i rented on vacation had one)
    It cooks just as well as my BJ (IME) for longer cooks.
    First cook was a 12hr brisket cook, 2nd was a couple of pork butts over around 8 hours and last was Pizza.
    Fuel consumption over the longer cooks would be, maybe, 5% higher than my BJ for similar cooks, but it was hard to quantify as i wasnt weighing anything. I just know how long a bag of KJ Big Block usually lasts me, and i didnt find myself having to reload the grill during the longer cooks and still had plenty of fuel left at the end.
    I did notice it was easier to bring the temp in the grill down if i overshot while at the same time being surprisingly stable and recovered quickly after opening the dome.
     
    Full disclosure, I've had quite a few warranty issues with my KJ (with less than stellar Customer Service from the Aus distributer) so the idea of moving away from something that can crack just because it wants too is pretty appealing to me.
     
    It seems like your main sticking point is the cost
    If that's the case, there is no way you'll save enough fuel in a more insulated cooker to justify the additional costs over a traditional kettle, especially when you consider you can run a kettle on cheaper fuel than a Kamado (briquettes vs lump).
    There are cheaper Kamado options out there, but if you want a big grill, you're paying a big cost, regardless of who makes it.
     
    Hope this helps 
  3. Like
    Polar Bear got a reaction from TKOBBQ in Wellspring BBQ Cart   
    They don't have a buy it not option on their page that i could find), only a list of dealers, so i don't know why they'd need to show prices 
    If it said POA, i'd be miffed, but this looks more like a company that operates through a distributer network rather than direct to the public sales 
  4. Like
    Polar Bear got a reaction from Scott Roberts in New Size PK grill   
    Color me intrigued
    I really like this design for camping over the traditional Weber GA 
    I doubt we'll see them in Aus anytime soon (and i'm sure the price point will be insane when we do) but this will be hard to walk past when/if it lands here
     
     
  5. Like
    Polar Bear got a reaction from jtemple in Is my Sloroller ruined?   
    Cause it looks nice when you see it sitting in the store for the first time 
  6. Like
    Polar Bear got a reaction from KJKiley in Is my Sloroller ruined?   
    Cause it looks nice when you see it sitting in the store for the first time 
  7. Like
    Polar Bear got a reaction from Buttburner in I screwed up!   
    could try to make jerky out of it...
  8. Like
    Polar Bear reacted to CentralTexBBQ in Charcoal Burn questions.   
    It makes a world of difference. When I first joined the forum, it seemed that John sort of steered people away from using tech. Now, it appears to be a total 180°. Anyway, I was grateful for the first stance because it forced me to learn the grill and I didn't want to deal with more tech anyway. The baskets sealed the deal for me. There is zero need to use one now, imo. Note: I said need, not preference or desire.
     
    Those basket dramtically increase airflow allowing the grill to come up to temp much quicker than with the factory grate. All issues with incomplete burn patterns as described by the OP ceased. I found it even easier to dial in temps. Then the convenience of cleaning, plus, if needed, pulling the entire section of grates, deflectors and basket out makes it a no brainer buy for me.
  9. Like
    Polar Bear got a reaction from CentralTexBBQ in Thoughts on this new SloRoller   
    Oof 
    That is STEEP 
    That'll put the Big SloRoller at around $600 Australian if that pricing is to be believed 
     
    I've cooked on both my BJ2 and a good friends BJ3 numerous times and i can say that i didnt notice $600 worth of difference in the end result of any cooks i've run (close to a dozen on the BJ3)
     
    For the same money here, you can walk out with a Big JT AND a bag of Big Block with enough left over for a few beers
     
  10. Like
    Polar Bear got a reaction from KJTerp in Kamado Joe is going METAL   
    And i thought KJ had jumped the shark with the Pellet Joe...
  11. Like
    Polar Bear got a reaction from Buttburner in Charcoal Burn questions.   
    Try a cook without the iKamand and see if that makes a difference 
    I'm not a fan of pit controllers but i imagine a fan directing air into the fire would effect the fires ability to spread evenly throughout the fire box as it would get the lit section super hot to increase the temp rather than allowing the fire to slowly consume the available fuel around it (hot small fire vs big cool fire)
    That having been said, even on low tech cooks, i've found my fires do not burn symmetrically in the fire box.
    If i start my fire in the center of the fire basket and leave it for a few hours i find the fire spreads towards the front and back of the grill before moving outwards.
     
    Hot spots in a Kamado are hard to avoid due to the fact you are cooking directly above your heat source and a 15mm piece of ceramic plate can only deflect so much heat due to its lower thermal mass and surface area. I have BGE guys who aren't a fan of the 2 piece deflectors in KJs because they claim the gap between also lets too much heat through (even when pushed together they don't exactly seal off the fire from the meat)
    I'm told the SloRoller has helped reduce hot spots, but i'm yet to test that theory for myself. 
    If i'm doing a low-ish and slow-ish cook (300f+ brisket cooks) i tend to use a water pan as an additional heat deflector to stop the bottom of my meat from getting crispy. Other tricks like flipping the meat every hour or so helps too.
     
    Honestly, I think you may be overthinking this
    If the food is coming out as you like it, just keep rolling with what you're doing and stop worrying about what the grill looks like after you're finished 
  12. Like
    Polar Bear got a reaction from Rick_W in Charcoal Burn questions.   
    Try a cook without the iKamand and see if that makes a difference 
    I'm not a fan of pit controllers but i imagine a fan directing air into the fire would effect the fires ability to spread evenly throughout the fire box as it would get the lit section super hot to increase the temp rather than allowing the fire to slowly consume the available fuel around it (hot small fire vs big cool fire)
    That having been said, even on low tech cooks, i've found my fires do not burn symmetrically in the fire box.
    If i start my fire in the center of the fire basket and leave it for a few hours i find the fire spreads towards the front and back of the grill before moving outwards.
     
    Hot spots in a Kamado are hard to avoid due to the fact you are cooking directly above your heat source and a 15mm piece of ceramic plate can only deflect so much heat due to its lower thermal mass and surface area. I have BGE guys who aren't a fan of the 2 piece deflectors in KJs because they claim the gap between also lets too much heat through (even when pushed together they don't exactly seal off the fire from the meat)
    I'm told the SloRoller has helped reduce hot spots, but i'm yet to test that theory for myself. 
    If i'm doing a low-ish and slow-ish cook (300f+ brisket cooks) i tend to use a water pan as an additional heat deflector to stop the bottom of my meat from getting crispy. Other tricks like flipping the meat every hour or so helps too.
     
    Honestly, I think you may be overthinking this
    If the food is coming out as you like it, just keep rolling with what you're doing and stop worrying about what the grill looks like after you're finished 
  13. Like
    Polar Bear reacted to John Setzler in Disappointed with KJ customer service   
    @Dobro Dane
     
    We are NOT going to make anything personal here with complaints about customer service.  This is the second time in the last month I have had to remove a direct reference to a persons name in a post.  Your complaint is with a company.  NOT AN INDIVIDUAL.
     
     
  14. Like
    Polar Bear got a reaction from Pie in What are your temps with vents full open?   
    I've had my BJ go round the dial when i left it unattended for longer than i should have 
     
    Also, dont bother doing a "clean burn"
    Its a complete waste of fuel
    Instead, just have a pizza night
    600f+ for an hour or more will clean everything just fine and at least you'll get some use out of the lump you've spent 
  15. Like
    Polar Bear reacted to ckreef in KAB improvements?   
    KickAshBaskets are stainless steel.
     
    All stainless steel rusts with high heat.
     
    The chromium molecules in the steel is what keeps it from rusting. With high heat the chromium molecules on the surface of the stainless steel burns off and then surface rust will appear. This is true for all stainless steel. 
     
    Will a KickAshBasket last forever? Nope, but then again nothing lasts forever. 
     
    Will you get your money's worth out of a KickAshBasket - absolutely. 
     
     
  16. Like
    Polar Bear reacted to Ben S in Slowroller Peeling   
    500 in the dome is 900-1000 F under the slow roller and at those temps it will melt. 
  17. Like
    Polar Bear got a reaction from Golf Griller in Warped Metal Firebox Ring   
    Why you doing a "Deep Clean" after 2 weeks of ownership?
    I dont "Deep Clean" my girll more than once a year and its used 3-6 nights a week
     
    The easiest way to get around the warping ring is to not remove it very often 
    Like i said, i pull my grill down once a year (after around 200 cooks) and first time it was warped, next time it wasnt 
    Thin steel is gonna warp over time and you can force it back into place with an extra set of hands
    Its a PITA I'll grant you, but if youre only dealing with it once every year or so you soon forget about it and get back to cooking 
     
    For the record, in the 3-ish years i've owned my KJ i've gone through 2 top vents, 1 set of deflectors, 1 gasket, 1 set of castors and had a JT that didnt fit 
    I stopped worrying about QC this or Customer Service that and just got it sorted and back to cooking 
    I'd not saying i'd whole heartidly recomend KJs to people moving forward, but not that i've got one its easier to just keep rolling than stressing about every little thing 
  18. Like
    Polar Bear reacted to John Setzler in what was I thinking   
    What is your case number with Kamado Joe?  I will contact them personally for you and chase this down.  I have a hard time believing they have any open cases that are two years old.  But i'm willing to pull some strings to help you on this one.
     
  19. Like
    Polar Bear got a reaction from pmillen in Pellet Joe   
    I'll reserve judgement on these units til they come to market but due to the nature of pellet grills but i can see a pellet kamado actually offering the worst of both worlds rather than best 
    I'm not anti pellet by any stretch but the upsides of a kamado dont really translate to a relativly low BTU fuel like pellets do (unless you use A LOT of them)
  20. Like
    Polar Bear got a reaction from BURGER MEISTER in Wrapping in 2 year old Kick Ash Basket   
    Or, just close your bottom vent a fraction more
  21. Like
    Polar Bear got a reaction from ckreef in Wrapping in 2 year old Kick Ash Basket   
    Or, just close your bottom vent a fraction more
  22. Like
    Polar Bear got a reaction from Struja in Probably a dumb question...   
    Saw someone try this last week
    Its not the idea set up as in order to get the Kamado up to Pizza temps will require a lot of wood, fed in gradually over the course of an evening (like a traditional pizza oven)
    Also, once you get it to Pizza temps, it doesnt stay there very long and wood splits arent as effecient as lump charcoal 
     
    It can be done, but its expensive, time consuming and doesnt really add anything to your finished product 
  23. Like
    Polar Bear reacted to ckreef in Closing Threads About KJ Customer Service   
    @T_om I've been on this forum a long time now - we've been down this road before - it never ends well so we're not going down this road again.
     
    @ckreef the moderator who has never owned a KJ just locked this thread.
     
     
  24. Like
    Polar Bear got a reaction from Old Aviator in How to light a fire and get HOT QUICKLY in a Ceramic Kamado   
    #keeptrolling
  25. Like
    Polar Bear got a reaction from philpom in Is there a connection between preparedness and the Kamado?   
    Australians seem to have moved on from hoarding Toilet Paper and Hand Towls to Mince Meat (ground beef) now 
    Every butcher and supermarket in the country is selling it as fast as they can make it.
    I'll wager you'd be hard pressed to find a brisket in this country after this all wraps up as they've all probably gone through a mincer by now 
    My local chain supermarkets have been cleaned out of: Toilet Paper, any kind of meat, Hand Towl, Potatos, Onions, Pasta, Rice, Flour, Canned Goods, Tomatos, Carrots and Bread
    Aside from that, its not too bad 
    I figure everyone who bought 1000kg of pasta are now chasing down what they need to make 2000kg of Spag Bol 
    My freezer is full and i've got ton of brisket trim i can mince up, should l feel a hankering for burgers or meat loaf
     
    To answer you original question, I think BBQ Guys are hoarders by nature as we try to take advantage of sales and stockpile in order to make this hobby as affordable as possible, so its not crazy to think most of us have a couple butts and a few bags of lump stashed away (at a minimum)
    I'm just glad the bottle shops (liqour stores) seem to have been spared the chaos of late
    When i went shopping yesterday, beer was the only thing i needed that seemed to be in good supply
    Still only bought 1 case though  
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