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Everything posted by gotzero

  1. The one I made was for the classic, since the way it is set up a Big Joe version would not actually hold more, but dimensions are as follows: Lower ring diameter ~18.5" Upper ring diameter ~6.25" Vertical height ~8.5" Rod length ~10"
  2. For this month's challenge I did a version of skewers we often cook with new potato, asparagus, and halloumi. A generous friend recently gave us some Italian grilling cheese, so we did a substitution. Start by cutting the potato into shapes likely to be successful on skewers (with lots of extras that cook faster for the kids to eat like french fries). Season with salt, pepper, garlic, and olive oil and ready to heat and dry. Cooking in the Anova, you can see how much moisture is removed, results in super crispy outsides! Prepping ingredients. Skewers ready along with honey/soy/chili sauce. Cooking on Jr. This cheese does not cook like halloumi, lesson learned! Plated and ready to eat.
  3. @ckreef was the one responsible for my initial purchase. I think of it like a kamado vs a Weber kettle. The bricks get hot over time and radiate a lot of heat. When we are done I usually put the charcoal in a closed kamado and the konro can remain hot for hours. I have a PKGO, I suppose it would be easy enough to do a side by side cook on each and watch temp and time. These days I am looking for any excuse to cook outside.
  4. Shortly after I bought the size "large" Konro, an "extra large" became available. When the extra large came out, I remember thinking it was too big for the type of skewers I loved cooking (which remains true). However, we used the konro more and more, and found there were many additional things we would like to cook on it, which would benefit from a larger smallest dimension. After a long time of thinking about it, I needed some more charcoal anyway, and when I went to the retailer page, the extra large konro was still in stock. In some combination of curiosity, boredom, and fantasies about constant entertaining after this longest year, I ordered one. I plan to take my time and build a table around the extra large, with a spacer for the large size, which I still think is the superior grill for "traditional" skewers. I imagine the extra large will be used most of the time with the grate on signifying a different kind of cooking. For anyone shopping, the dimensions that mattered to me are direct grill surface area, which is 5.75" x 27.25" for the large, and 8.25" x 31" for the extra large. I would still recommend the (not wide) large or medium for cooking skewers.
  5. Huge fan of Lidl in the US, if I saw a Kamado there I would be tempted. Welcome! Looks like a 26.5cm grate, you might have some trouble dialing in temps at first, but the other side of that is you can get hot FAST. I mostly use our smallest for high heat searing, and while it is about the best in the world at that, you can do a lot of other things too. Enjoy and welcome to a wonderful and supportive site!
  6. What a deal! Welcome from a county just South!
  7. Welcome Delawarean! I found that tight seal on my Akorn (assisted with nomex around the non-gasketed edge of the main lid and ash pan), plus frequent high temp cooks and then covering when cool prevented any visible water damage. This was sure true here. I gave one of my original Akorns to friends that asked about them each time I bought a ceramic. All are still going strong.
  8. Awesome! We started veggies and finished lamb on the Jr with the cast iron grate today, everything was wonderful. I remain in awe of how fast the Jr can heat up and cool down, a wonderful asset to have! Edit: *lamB
  9. I did this at home with kamados and did a reverse sear but I did the same two rubs and olive oil and gave it about 20 hours in a vac sealed bag. 225 inidirect for a little more than an hour and then sear to sight. What a nice day.
  10. Is that powder coated AL like the control tower/DoJoe? I am the first one to say that those two (non-food contact) flaking is no big deal but this another thing entirely. I am certainly going to wait on buying that until V2 (anodized, SS, whatever). EDIT: I realize this was not clear, this is not okay for something with direct food contact. I was shocked that they appeared to do the same process (which was known to have flaking issues) with something contacting food.
  11. Welcome, I got my start on an Akorn and wow things then got out of hand! Cook a lot, keep some data about what goes well, consider a Tip Top Temp and a plate holder, and have fun!
  12. Yum! I would love to get one of these so much but right now it is just a space issue, as I do not have a paved space a sufficient distance from the back of the house. Watching these posts make me realize I would probably be okay with the smaller size oven, but dragging it across large spaces of sometimes wet grass is still a problem I have not figured out how to solve.
  13. I got mine today. I have a feeling I am going to end up with both bigger ones if this cooks half as nice as it looks and feels. We also got an unexpected gift delivery from Snake River Farms today with some things that I never would have bought myself. It is a happy day for cooking at this house!
  14. This is similar for us although we have two kamados that stay out right by each other. In 2020, with no entertaining, the 24" kamado does not get much use (pretty much only ribs so I can lay them flat). A vast majority of meals are done on the 36" griddle or the 18" kamado. Without guests, the Konro was used twice this year, and it is stored inside normally. I have a 22" griddle (actually two, one with hood installed, one without, we take the one we think we will want) and now the PKGO that will dominate travel for us when that is a thing again. In the times when we found ourselves entertaining big groups of families at the house it is common to have two kamados and two griddles all going at once. I cannot believe how much I miss that and look forward to getting back to it. As we upgrade here, we give things away which at this point has made quite a few people and organizations happy. However there are a couple of things that stay around no matter how infrequently they are used (Weber Performer gift from MiL when we bought our house, Lodge Sportsman's Grill that I will keep forever, etc).
  15. Welcome! You've come to the right place.
  16. Neat idea to have an ingredient theme. Everything looks great, but wow sign me up for that cheesecake!
  17. My preorder had an issue, but that all got fixed today. I am thrilled with this and gears are already turning. It is going to be a long winter, I am going to start by putting together a wire frame to hold the Joe Jr Stone under one of the half grates, but the big project is going to be a rotisserie ring to use my Classic sized Joetisserie. That should take me a while!
  18. Nice work! my welding sure does not look that nice.
  19. Preordered. I look forward to seeing the recipes that show up on here and contributing some.
  20. I am glad that the timing and weather worked out for this. These days, the most common use of my Performer is to light charcoal chimneys. I started the relatively complex Marabu lighting process and then went in to prep. Inside, I wrapped asparagus in Westphalian ham, halved avocados... ...butterflied chicken wing flats (this makes them into a perfect consistent width meat rectangle and they are glorious)... ...sliced the uncooked leftover portion from our Prime grade beef tenderloin roast... ...and make tsukune meatballs (parboiled so they do not fall apart on the grill. Then it was out to the deck where we started cooking. First was grilled edamame. Then miso soup (not grilled). Then grilled avocados, which are a wonderful tare (sauce we make for this dinner) delivery system. Asparagus. Chicken wings. Tsukune. And finally beef tenderloin. We all love this dinner. This was a lot of stable greatest hits for us, with the added beef tenderloin. If you all never hear from me anymore, it is because I have just settled on searing 1/4" beef tenderloin slices with tare. This is so delicious I am thrilled we decided to do it. After we were done with the grill, a kamado made an appearance to snuff the coals for reuse next time!
  21. Whoa. I had no idea this existed. I love our Anova and I am intrigued by this idea. More than anything, I am increasingly frustrated that I have two huge built in ovens occupying a 220v circuit that are at this point useless to my family. We use the bottom oven to store kamado accessories. I am going to read some more about this and then may get in the group six pre order.
  22. Great video! Everything I see about this makes me happier that I have one on the way. My preorder had a shipping issue but I hope it is all resolved in the next few days. I agree that it would likely be rare to use the flipkit but I am super happy to have the split grates. We are not going anywhere any time soon so this is an "excited for the future" purchase for me, but I look forward to learning on it from the house!
  23. I preordered the new iteration of the PKGO and I am super excited about it (more for a post-distanced future). I plan to quickly weld up a way to get some kind of diffuser plate in there. If I can make that work the Akorn Jr will probably be largely retired from portable duty. While the Akorn Jr can run ultralong low and slow cooks, it just was not the way I used it traveling, and I think the PKGO has the potential to do everything I did do better.
  24. One of my biggest misunderstandings about the COVID-19 shutdowns was that I thought I would barbecue more. Turns out we are so busy it is my low point cooking outside, I am also dealing with problems from infrequent cooks and weather. I use my KJs year round, summer heat or winter snow. If you cook on them once a week or more and cover them when you are not using them temperature does not make a difference. That said, I had an abnormal failed cook this week, trying to get my Big Joe up to temp after a couple of weeks uncovered with a lot of strong and sideways rain. Mine was so waterlogged that running full tilt with a full bag of charcoal, I never hit 375f, and I could feel the water vapor if I held my hand near the vent. After that burn all was well again, and I know I need to get right with the cover. Kamados do not seem to mind about winter temps at all. If you need motivation to get out there, I would politely recommend the rotisserie or the DoJoe. The dark stinks, the cold stinks, but neither will remotely reduce the quality of your kamado cooks. Vs the traditional Weber, the indifference to winter is one of the biggest differences of kamados. Grilling season is all the time.
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