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About Marquez

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  • Gender
  • Location:
    Littleton, CO
  • Interests
    Grilling, BBQ, Brewing, Camping, Building, Creating
  • Grill
    Kamado Joe

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  1. Backpacker I think you are onto to something that the Joetisserie is does not restrict air enough to keep it at a low temp. Others with more experience please clarify my understanding. I roasted two chickens on my Big Joetisserie at 350F and they came out great. I did not use a controller, however I waited until the temps stabilized at 350F before placing the rod into the motor unit. The air intake was just a slit, and the exhaust was wide open. I would need to see if I could get it to a constant 225F while the Joetisserie is in place. My preference when I cook poultry, I prefer the higher temps for crispy skin, as per Tomas Keller. He recommends 450F, I get great results at 350F. BTW, I used a digital thermometer with a probe at the same level as the chicken, and did not depend on the Kamado thermometer dial temp.
  2. I have a hanger in my garage near the rest of my gear for the ring. The rod and tines are next to rod, and the motor is in a cabinet. It is a bit awkward due to its shape, this works well for me. Do you have an area for your gear and supplies? I just used.what I had and it seems to work.
  3. Hi John I've used PBW on my brewing gear and it works great on organic solids, like spilt and burned wort, etc. To my experience it has a harder time w burnt grease and the like. The grilling temps may be part of that, as well as the differing types of soils. According to this article, rust can be addressed by passivating the steel. I prefer to use Bar Keeper's Friend. https://www.azom.com/article.aspx?ArticleID=1182 Hope this helps
  4. Beautiful steaks.... Hopefully your camera can recover from its injury resulting from its trauma.
  5. Welcome to the forum. I'm pretty new here as well, and think the folks here on the forum is a great bunch!
  6. Looks like a great place to relax. Very nice!
  7. Hi Kismet, I was following that CL ad closely. Its great that a fellow Guru scored it. If there is anything you see in CL that interests you, let me know and I could be a bird dog for you. Congrats on adding to your patio family.
  8. That's a mighty fine looking bird. Yummmm. I've followed the recipe below on my Hasty Bake and roasted at 450F (measured at the grill) and it came out AMAZING. This is a recipe I've yet to do on my Big Joe, but plan to do so soon. http://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html Based on Thomas Keller's process, as described here:
  9. I knew I was among my kind with the same diagnosis! Gotta love the Costco Road Shows.... When I bought the Big Joe, I added 90 lbs to the purchase. The road show pulled into my area again just last week, and I bought another 150lbs. Still working on my first 30lb bag (!), so I'm at 210lb of unopened KJ Lump. Adding in the Kingsford Comp Briquettes and Diablo Mesquite: 160lb Montana Lump: 40lbs. Hmmm, I'm around 410 lbs. I guess my math was off. I'm still in hoarding denial! I think I'll have enough until the roadshow comes by again next year!
  10. I deliberated the purchase for exactly the same reasons. I have a charcoal grill on which I made many excellent meals..... why should I buy another? My 15 yr old son knows that I love grilling.... he's the one that tipped the boat that resulted in us buying the Big Joe.
  11. I bought my Big Joe approximately 3 months ago, cooking on it at least once or twice a week. Still getting the hang of it, long cooks are the easiest as it holds temperature amazingly well. Practicing grilling skills, as that seems to be the most different from my previous charcoal grill. Another minor change in my approach in using the Big Joe is that I've hoarded approx 180 lbs of KJ lump when I bought it. I based the purchase on the usage from my previous grill. Seeing how much more efficient it is to cook on the Big Joe it'll take a while to make my way through it. In addition to grilling and smoking, I also brew beer and spend time in the garage tending to a list of projects that is ever growing. I appreciate all the friendly advice and look forwarding to learning from everyone on the site. Thanks! Steve
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