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KamadoJosephine last won the day on July 20 2018

KamadoJosephine had the most liked content!

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About KamadoJosephine

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    Not setting myself on fire.
  • Grill
    Kamado Joe

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  1. Things learned "back in the day". vs "Today I read that telescopes are misogynistic and I have 42 genders"
  2. Welcome Ben. Also, welcome to bob if he's lurking via your account
  3. I feel ya. Oops, now I have "Ophilia" in my head... But back to your question, I pretty much never serve anything straight out of the sous vide (apart from fish bc who cares if that isn't hot, it's fish). Any meat (beef, pork, lamb, chicken) gets either pan fried, KJ'd or some other sort of high-heat hit. If there's a gap, Thermomix makes fantastic bowls that keep stuff hot until the other stuff is ready: https://www.thermomix.com.au/shop/kitchenware/thermoserver-round-1l/ Great for sides, chips, soups, and pretty much anything that needs to maintain a temp.
  4. Damn, nice work for a 2nd cook (or any cook). Great job!!
  5. Ola Carlita, bienviendos to la foruma!!! Full disclosure, I can't Speak Spanish (as you can probably see ) - but welcome anyway!!! BTW - great hubby!!!
  6. Sorry about the delay - haven't logged in for a while, life got in the way... I light a full load of lump in 5 places (N/S/E/W edges and 1 in the centre) - this makes a difference on my KJ Classic. Bottom & Top vents full open for about 45 mins (from memory) as it comes up to temp. When it's marginally cooler than the surface of the sun, bottom vent backed off to about half or 3/4 open, top stays full open for the duration. The flames are generally licking up around the sides of the stone, as a gauge of the fire level. I tried the whole "slow the airflow down to keep the hot air in the dome", but gave that the flick and went with the "Tim the toolman Taylor" MOOOAAARR POWER!!!! setting of raging fire. Generally, it takes <5 mins between pizzas for the stone and dome to come back up to temp. Hope this helps, and have fun with the pizzas!!!
  7. Great looking pizzas!!! Love the pic of table set with pizzas, everyone ready to dig in. I use parchment at those temps with no probs. Just lift the pizza up after about 30 - 40 secs and slide out the parchment paper. Also allows you to rotate the pizza. Oh, and invest in a set of welding gloves lol.
  8. omfg are they pizza cubes in the bottom pic????????????? that is pure genius!!!!!!! I'm not sure it's morally right, but who cares!?!?!?! If loving pizza cubes is wrong, I don't wanna be right.
  10. I put mine in a plastic bag when its raining. I've been using a shopping bag, but as I typed this, I thought "DUH!!! I should be using a Ziploc bag so i can read the display without having to lift up the bag and peer inside"!!! So thanks for your question, you've helped me!!
  11. same. I use 4, because only an insane person would use an odd number of feet!!!
  12. Nice job!!! Great looking Chicago deep dish chicken pizzas
  13. I agree!! I cracked mine due to that, and the local Oz disty ordered a replacement dome. It was taking too long, so they ended up giving me a whole new Kamado!!!
  14. Excellent idea. 17 hours and 30 minutes would be raw, and 32 mins would be overcooked to buggery. That reminds me of these moron judges on shows like MasterChef where they take a mouthful of some terrified contestant's food, give a 1000 yard stare up at the ceiling, and then come out with some drivel like "this could really have used another 20 seconds"
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