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Everything posted by gotzero

  1. 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 ourselve
  2. Welcome! You've come to the right place.
  3. Neat idea to have an ingredient theme. Everything looks great, but wow sign me up for that cheesecake!
  4. 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!
  5. Nice work! my welding sure does not look that nice.
  6. Preordered. I look forward to seeing the recipes that show up on here and contributing some.
  7. 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...
  8. 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.
  9. 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!
  10. 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.
  11. 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 wat
  12. Might be time to weld up some kind of diffuser holder almost at the midpoint and a grate maybe a little higher than the one that comes with it. If I can say anything in advance about this winter, it will be that we will be home and have the time!
  13. That hit me the right way, and it is a lot less expensive than I thought it would be. Since I am so "hard to shop for" that is a super easy ask for the Christmas list. EDIT: I did not last long, I preordered. Since we are not traveling or entertaining any time soon, I might wrap it and give it to myself from a family member at Zoom Christmas (I still get the grill and it will be amusing for some relative). I adore my Lodge Sportsman's grill, and this seems to be that but probably easier to regulate bottom airflow (plus a lid!), bigger (and even then 2x bigger wi
  14. Ken Forkish same day pizza dough, which we have made just about every 48-72 hours during our stay at home. We use it for everything from pizza to things I am embarrassed to admit for feeding kids in a pinch. One of my biggest work-from-home errors was the assumption we would BBQ more. We are so swamped between work and managing online school that I can go weeks without cooking outside. :(
  15. I had no idea what does into this. Wow! Great job!
  16. Yum! Separately, I would love to be able to make good naan or roti at home but it just has not happened for me.
  17. Tonight Out of the blue I got hit with, "well, it is the last day of the month, what random thing are we eating for dinner?". September 30th is a crazy busy time for us, so there was never going to be an elaborate meal. I thought about the requirements, what was easy to do, and also our family favorites. We decided to make garlic knots and make them as a family, it was an easy meal, and truly wonderful to put the keyboards and phones down for an hour and all spend time together. Start with dough cut up into small pieces. Next, just make them long enough to
  18. In the running for worst challenge cook ever. I made tofu again. You can see the first headache here: This time I did everything a little better, and I bought a real tofu press which made a huge difference. I pan fried the pieces, broiled them for a few minutes to dry out, and then finished them on the konro with tare sauce during our first (very socially distanced) entertaining since March. I *thought* I took pictures but they are not on my phone. I present my entry of worst challenge cook pic. I would award myself no points:
  19. Looks awesome! We canned ours last weekend. We had a direct hit from nature that flattened most of our garden so canned and looking forward to next year (other than the shi####os, that are apparently the honey badger of peppers).
  20. John, I would be thrilled to donate to your WCK effort, is there a way to do this for the facebookless?
  21. I have two sizes of DoJoe, and both have chips after my pizza peel assaults. Aluminum oxide takes over almost instantly and life goes on. The worst that comes off of those coatings is not going to hold a candle to the composition of 304 stainless which we all cook our food on perfectly happily. I don't think there is a perfect way to coat high temp aluminum BBQ parts, and the KJ way actually works pretty well without seemingly vaporizing harmful coatings. FWIW, on my control towers, I am ready for some chipping! Those things get sticky! On the other side, as a small business owner
  22. In case the rest of the month gets away from me, here is a "five" ingredient two kamado cook. To begin, I cut up some chicken wings (one), dried them off, and then covered them in baking powder (two) and rub (does not count). While those sat in the refrigerator, I picked some shi####os (three) from the garden, washed them, and let them dry in the sun while I lit kamados. Cook wings. Cook shi####os. After everything is off of heat, add soy glaze (four) and sesame seeds (five) to the
  23. Based on some of the unholy things we have done to "sushi" in this house, I am all for this. Fantastic cook! An aside, I had a job in rural Alabama for a couple of years. There was one good sushi restaurant, and when on site, I would go almost every other day. They loved me because I ate everything. I never tried it, but their number one seller was the fried chicken roll, apparently the gateway drug of sushi. I imagine spam occupying this role in other areas of the world.
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