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Posts posted by Smokey1

  1. My first kamado was a Big Joe that I got a year and a half ago.  I have never regretted starting with the big one first since I sometimes cook for a lot of people.  Now I have been wishing for a second (smaller) one.  Maybe not as much for the size, but because sometimes I want to cook at different temperatures, more space for sides, etc.  I have been thinking about the classic or the JR, and have changed my mind a dozen times on which one to get.  I think I will eventually end up with all 3.  My situation is that I almost never cook for a medium amount of people.  It usually either just me and my wife, or 8-16+ people.  Joe Jr. would be perfect for when it is just the 2 of us, and I can put it up under the porch when the weather is bad.  On the other hand, i'd like a classic so I could do like a rotisserie on one while doing burgers or steaks on the other, or sides on the classic.  What to do, what to do.

  2. 15 hours ago, Panonhas said:


    ... About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water"...

    That is very cool that you can get honey like that.  Where does your cousin harvest?

    When you put the honey on the bottom, do you finish the cook with the top side down?

  3. 39 minutes ago, Marty said:

    So is there an advantage to getting a certain thickness? I see 1 3/16 and 3/4. Obviously the thicker one will take longer to heat.

    OK  on the site they say that the thicker one is more durable. Does this mean the thinner one is going to break?


    I don't know, cause I just got mine and haven't even used it yet, but mine is 16 pounds.  It is hefty.  1-3/16th is quite thick.  I can't imagine much that would break the 3/4 that wouldn't also break the 1-3/16ths.  

  4. 7 minutes ago, El_Norteno60 said:

    Tell me if you don't love it after you've used it a few times. I've thought about the handiness of a soapstone halfmoon, but for the price difference, not having to buy an additional pizza stone, etc., I'm sold. Enjoy, Smokey!


    That is what I was thinking too.  They are pretty expensive, but also very versatile from what I have heard.  I was hoping to make one quality purchase that could do many things.  

  5. I just got my soapstone, very happy with the quality of it.  It is 16" x 3/4", from soapstoneproducts.com.  

    I buy alot of KJ accessories, and they have all been great quality, but for this one I decided to go third party.  I wanted to be able to move it between different grills.


  6. 39 minutes ago, Dub said:

    I'm going to be picking up the stuff I need for this jerk chicken when I head out later today.  


    Do you see any problem with the raw chicken resting in the jerk seasoning in the fridge overnight ?



    Good question.  I did an overnight with the pork once, and I didn't really like what it did to the texture of the meat.  I have not tried it with chicken, but I wouldn't be inclined to.  Realy a few hours is going to give it a lot of flavor, I have done it anywhere from 2 - 8 hours, and it came out great.   But if you do decide to do it overnight, let us know how it goes.


  7. Welcome!  I just visited Scotland for the first time in April.  Beautiful country and great people, we absolutely loved it.

    The KJ should be able to produce good results even if the weather is not perfect.  I'm sure you will find lots of great tips on here.

    Enjoy your new kamado!

  8. 9 minutes ago, Bgosnell151 said:

    Thx smokey!!!

    Any chance that name is due to the Vols?

    Sent from my iPhone using Tapatalk

    Good question.  I am not super creative, and I picked it cause:

    - I like to smoke (food)

    - My young nephews used to say I smelled smokey when they would come over to eat (too young at the time to understand why).  So to them I was the smokey one in the family.

    - and my wife calls my car Smokey, cause it looks like the color of smoke.

  9. Here is the Jerk marinade.  I got it from somewhere, but it was like 15 years ago, so I don't remember where.


    • 2  cups  chopped green onions
    • 1/2  cup  chopped onion
    • 2  tablespoons  white vinegar
    • 1  tablespoon  soy sauce
    • 1  tablespoon  olive oil
    • 2  teaspoons  kosher salt
    • 2  teaspoons  fresh thyme
    • 2  teaspoons  brown sugar
    • 2  teaspoons  chopped peeled fresh ginger
    • 1  teaspoon  ground allspice
    • 1/4  teaspoon  ground nutmeg
    • 1/4  teaspoon  black pepper
    • 1/8  teaspoon  ground cinnamon
    • 2  garlic cloves, minced
    • 1  to 4 Scotch bonnet or habanero pepper (seeded)

    The good thing is it is very forgiving of leaving something out or substituting.  I didn't have allspice this time, so I put in some cumin and ground cloves, and it still came out great.

    I just blend everything in a food processor or blender.  Mix to you your own desired consistency.  I blend the above, and then add more olive oil until it is how I like it.  I do like it to be thick so it sticks to the meat better.   If someone reading this has not worked with Scotch Bonnets before (or habanero), be sure to use gloves.  Touching your face or rubbing your eyes after cutting these is going to give you a really bad day.

    I used 3 habanero and we like it that way, but you can add more or less.  Don't be fooled by the way the chicken looks on my plate.  It may not look like much jerk is on there, but you can really taste it.

    My favorite thing to make with this jerk marinade is pork tenderloin.  Just butterfly it lengthwise, and if ti is a thicker piece, butterfly each half again. It looks a little weird, but the ridges and valleys it produces work great to hold on to that marinade.  With it thinned out like that, it cooks fast and is really easy to make.  The leftovers go great in a sandwich, with eggs, or chopped up on a salad.

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