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Everything posted by Bronson

  1. I’ve been running without bottom plate also. Just trying to diagnose my problem. I guess I’ll load her up and go at it again. I’ve always heard experience is the best teacher. Thanks!
  2. Those of you running a kick ash basket (KAB) do you run with or without the bottom plate? It sounds like most of you are running without it.
  3. This is the reason I mentioned the KAB and not using the original fire grate with all the holes. As mentioned I had this to happen once previously. However both times were after the addition of my KAB and with this same batch charcoal. My philosophy is usually to only change one thing at a time thus you can narrow the problem down this way but the last two long cooks were nightmares.
  4. I know that I could have put a little more in (and should have) knowing the previous issue I had.
  5. Cooking 2 shoulders today and after about 6+ hours the heat started dropping. Meat was at 161° and was running Kamado Joe at 250°. Started opening bottom and top vents trying to keep Joe temp steady however temp kept dropping. When I decided I wasn’t going to be able to get temp back without drastic measures I took shoulders off an put them in a warm oven just to hold till I got temp back up. It had dropped to about 200°. I opened the Kamado up an although there were still coals the middle coals were mostly burned up and the perimeter had never caught fire enough to keep temp up. I added charcoal to the basket and allowed the fire to settle then put the shoulders back on. Now as I set about 4 hours later my temp is again been dropping out for the last 45 min. I am using a bit of Royal Oak Lump with mostly Kamado Joe Lump. I keep it in my garage. I started the cook with no used charcoal. I guess I want to say charcoal issues but i had no trouble lighting it. I also had this same issue back in May with a cook, same charcoal. The only modification I have made to my Kamado is a kick ash basket. I am not running the bottom plate. I took it out when I added the kick ash basket. Your thoughts please.
  6. Sorry if my post lead you in the wrong direction and Thanks to all that posted! We have no problem with the taste of our birds using the spatchcock method. We just can’t seem to get the tenderness they get. When picking or pulling one of their birds she very seldom uses a knife or utensil of any kind. It just pulls apart very easy. I’ve cooked at lower temps 275° and I’ve cooked at the higher range 375°ish. I get about the same result. I usually use 10-12 lb turkey and 4-5 lb chicken. I know the turkeys have been frozen as we thawed them out. The chickens were not frozen when bought but my guess they might have been at some point.
  7. My wife is a fish & chicken (Turkey) fanatic. Every time she goes to Sam’s Club or Costco she brings home one of their rotisserie chickens. The first night we eat it as you normally would. Then she picks or pulls it and adds pieces to salads, or any other way she comes up with. When i cook a chicken or turkey on my Kamado Joe the bird just don’t pull apart like the bought roasted birds. I can’t say it’s tough but it certainly not what I’m shooting for. Anyone got got any ideas of what to do or no do? Thanks
  8. I have quiet a few cast iron pieces. I don’t claim to be an expert and will say I like the appearance of the slick pans a lot. I read an article that the says the slick pan vs rough pan is more eye appeal and a mental thing than the actual functionality. The article went on to say the surface of rougher pans holds the oil in those larger depressions that the smoother surface doesn’t have. Sticking was more about seasoning, and preparation prior to cooking with good oil and preheat. I don’t know how well I did at articulating the article but I don’t have any issues with my Rough pans. I do draw the the line though ...... they have to be American Made.
  9. I had never heard this before but that explains my last cook as I stayed on the 275-290 side of things. About the time the stall usually happens the temp went right on through.
  10. Occasionally I’ve noticed when pulling a shoulder or butt the insides has a grayish color. Can anyone tell me what causes this? I had a thought that being previously frozen might cause this. Each piece of meat was cooked and handled the same way. It taste just fine.
  11. Well old Santa left me a Kick Ash Basket under the tree. Although I talked to Santa before Christmas and told him I wanted one I was opening my last gift and by the weight of the package I thought old Santa had failed me. Imagine my surprise when I opened it an there it was. Man those things are heavy and well built. I want to give it a try but our outside temps here have been in 20’s & below for several days. Will I have any problems with my KJ cooking at these extreme temps? I don’t want to take the chance of cracking or damaging my grill in any manner. Thanks!
  12. I was thinking It should be fine but wanted other opinions. Thanks!
  13. My KJ sits on our uncovered deck in the rain, however I do use the KJ cover on it. As instructed by the instructions that came with my KJ I do not lock down the top. I only gently allow it to settle gasket to gasket. Been nearly a month since I’ve had an opportunity to use my KJ and tomorrow is the day for a cook. With the info given will the charcoal that remained from my last cook be OK? I didn’t know how much moisture charcoal tends to absorb when somewhat exposed to the elements.
  14. Thanks, I had decided not to use the unseasoned wood just to big a risk to possible ruin a nice cook. I had plenty of cherry and apple so I used some cherry.
  15. Sorry, I'm not familiar with a smoke pot or at least by that name.
  16. I've always used seasoned wood chunks for flavor when cooking in my K. Joe. I'm planning a cook tomorrow and would like to use some hickory or oak but none of my hickory or oak is seasoned. Can you cook with unseasoned wood. When I say cook again the wood is for smoke flavor.
  17. My classic ceramics are about like the one in the picture. I'm like everyone else and I even out the gaps. If the ceramic fit better without the gaps I think the draft would have to come through the cast iron grate and directly up through the charcoal thus more consistent and better fire.
  18. I watched or heard somewhere that the rougher cast iron pieces were actually just as good as the smoother ones. The roughness or larger pores hold grease, butter, or other cooking oil, etc. thus no sticking. If smoothness is better I'd think those shiny skillets made of other metal should work.
  19. Bronson

    Broken Joe

    That's sucks, i guess you got plenty of time to read instructions, recipes and when your KJ get to you you'll be ready to cook. I'm not trying to be funny just saying you'll be prepared. Good Luck!
  20. willygrilly, ckreef, and others. I think what you are telling me is to get out there an practice, practice, practice. So I'm headed out to light my up Joe and sit back and watch for blue smoke. Stay Tuned! CHEERS!
  21. Thanks for your response. I under my analogy was not completely valid and knew that going in, however the main point I was hoping to make was having a large full firebox requires your lower control of the cooker to be almost closed, basically snuffing out combustion to prevent overheating of your grill. A firebox with less fuel could be opened more without as much concern for the overheating issue thus allowing a more complete combustion. Please explain the blue vs white smoke you spoke about. I dont want want you to think my food is bad, and in fact I'm the only one who really notices this after taste in my cooks. I just think it takes away from the pleasant naturally sweet taste of smoked meats. Again Thanks to all.
  22. Hang with me on this one an think it through. I'm 63 yrs old, never lived in a house without wood heat. Been married many years, no heat in my house but wood till 2016. Matter of fact no A/C either. Now keep in mind I don't have the fancy catalytic converters type wood burning stove either. Just the older firebox type stove. The most important thing in heating with wood is a PROPER BURN. If I load my stove up for the night with Lots of nice oak, hickory wood, I have to, just like our Kamado's shut the air off 1) to keep it from getting to hot and 2) burning out before morning. During this low slow all night burn when I go outside to pee if the wind is right the smoke from the chimney smells bad. Now I have to do this but it also causes a bad situation that has to be dealt with later. Creosote, lots of it in my flu. Correct me if I'm wrong but I don't think you can burn wood without the formation of creosote. Took me a while to get to my point..... Thanks if you're still with me. The way to slow the formation of the creosote in the chimney of a wood burning stove is less wood in the stove and allow more air into the fire thus you're not smoldering a large fire to keep correct temp low and allowing a smaller fire to burn more efficiently. I realize you need to start your cook with enough wood to complete the job so that may necessitate a full box. What brought this on? I taste my chimney in my food. Of course that's somewhat of an exaggeration but it do taste that very unpleasant creosote like taste in my smoked food. I'm using Kamado Joes Big Lump. My A/C I got last year sure is nice in this 90+° weather. Thanks in advance to all who reply.
  23. When a recipe calls for you to start with a full firebox of charcoal, how full is enough. I've watched many videos but it always seems like they are always using a different Model or Version (year) Kamado Joe than I have so it's hard to gauge. Sometimes the camera shot just isn't showing well. I am one when I read full I think FULL. If I'm using deflector plates in the lowest position the charcoal is nearly touching the bottom of the plates and level across the box. I personally think this is a bad idea but I'd appreciate your thoughts.
  24. KAB ??? Sorry new owner, new member not familiar with abbreviations.
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