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About fotomatt1

  • Birthday 07/08/1975

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  • Location:
    Lehigh Valley, PA
  • Grill
    Kamado Joe

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259 profile views
  1. So I broke down and ordered the Fireboard and Pit Viper fan. Got the Pit Viper today and the Fireboard and drive cable arrive tomorrow. Planning on cooking ribs on Saturday to test it out. Just a quick question. With the Fireboard controlling the fan, how far open should the top vent be on my KJ Classic II? I’m figuring 1/4 of the way open or less and the fan will do the rest. Thoughts?
  2. I wound up getting it at the Quakertown Lowe’s since it was closer to my office. Got 2 bags!!
  3. Which Lowes’s in the area has KJ charcoal? We don’t even have a dealer in the Lehigh Valley at all anymore.
  4. Had this weekend marked on my calendar for a while. It’s supposed to be the KJ roadshow in Allentown. I was going to get a KJ Junior to go with the Classic II I already have. I get there...no road show. They tell me it’s being rescheduled....maybe even for next year. Wtf? I would have driven to another Costco a little further away a few weeks ago if I knew they weren’t going to do this one. It’s still even marked on their site. Now there’s not another one nearby anytime soon. Kind of annoyed.
  5. Where are these carts from?? They look amazing!!
  6. Thank you for your help everyone! Came out delicious! Not bad for my first pork shoulder! I'll fine tune for next time, but at least I have a good starting point now.
  7. When I pull it off to let it rest, so I leave it in the foil it’s in now, or rewrap in fresh foil without the fat in it?
  8. So all has been going well, but I had about an hour stall. Started at 7am and am up to 162ºF. Wrapped in foil, back on and still holding at 162ºF. I have to leave in an hour for about 90 minutes. I'm afraid it won't be done before then. Should I just lower my temp and leave it on? I don't want to ruin it, but cannot avoid going out for a bit.
  9. But what about my lack of butchers twine? Will the whole thing just fall apart as it's smoking?
  10. I don't have any butchers twine unfortunately. Should I not bother? Also, it looks like it's going to rain all day non stop. I know this shouldn't affect my grill, but is it going to be too much of a pain in the butt to get it done properly with pouring rain?
  11. Thanks for the help! Then should it be wrapped in foil while it rests when I pull it off?
  12. Thanks...this is what I'm going to do. I'd rather start at 6am and have some control over it than go to sleep and wake up to some kind of disaster in the morning. Also, I've seen some people spraying their pork butts with apple juice or coca cola during the cook. Is this a good idea, or should I just leave it be with only the rub?
  13. I actually don't really need all of it for tomorrow. Do you think it's safe to cut it in half and only use half and freeze the other half for another cook?
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