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CentralTexBBQ

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Everything posted by CentralTexBBQ

  1. I tend to use @jark87's methods with no probs... Fine looking bird!
  2. that depends on you really. how many places you light it; what you use to light it; whether you want to jump start it with some form or blower (early on I'd been known to use a leaf blower in a pinch) or a chimney; whether the lump is fresh or has been sitting in the kamado for days, etc. I can typically get to 300° in less than 30 minutes. Just lighting in three or four places.
  3. ummmm, idk. There are so many other factors to consider such as: did you do anything differently in your preparation– ala allowing chicken to air dry, patted dry, left uncovered in fridge, etc. were you cooking at the same temp, same length of time, same brand of chicken, etc. did you prepare the chicken the same way, using the same dry rub, seasoning, brine, rubbed w/ butter or oil, etc. this is just a sampling of the kinds of things that may have changed during the cook.
  4. If I cooking for larger groups wasn't a consideration, I'd be perfectly fine with the Classic without question. That said, there is zero issue with cooking small quantities on the BJ. Using the firebasket divider, you can easily restrict the amount of lump that you use, if you so choose. Using too much lump used to be a concern very early on. But that divider hasn't seen action in years.
  5. The same issues apply to ovens, they also have hot spots, cool spots. Bakers recommend the biscuit test to find out where they are.
  6. I'm in now way anti-tech. I am anti-tech for me when it comes to cooking. I have an instant read I was gifted on my birthday two years ago and I use it for curiosity sake after I've made a determination that the meat is done. I don't want that to lose that skill by relying on tech the same same I can't remember street names for relying on maps saying, "turn here". If I was just starting out, it'd be no issue for me to use it.
  7. A kamado by nature is a very humid heating environment. I seldom if ever spritz any more. If I do it to add flavor to the bark of something I am roasting- ala a leg of lamb, etc. I also am wondering how much the "If youre lookin, youre not cookin" statment actually applies to the kamado. While, it's certainly not ideal to keep opening the lid unnecessarily, a well heat soaked kamado, isn't going to drop temp significantly when the lid is opened. That heated ceramic holds and maintains the temp. That statement was developed for metal cookers (offsets, bullet, drum, etc.)
  8. Yikes, I've been doing this all wrong for the past 30+ years...
  9. exactly, that's why I dialed it down initially. However with the mesh gaskets I have now, that's no longer an issue.
  10. I also cook them @ 270° or so. I have not found any difference in how long it takes to cook chuck ribs vs. plate ribs. I do not wrap or trim fat and they always invariably take about 7 to 8 hrs until done. Good looking ribs @Herman Munster
  11. I owed a jr. for about 3 years and never cooked on it. I sold it to my cousin and then did a couple of cooks on it to teach her how to use it. I can't say that I fully understand what was going on in your case because if you are cooking around 400°F, temps drops are far less likely and sunstantial. When I have experienced something similar, I discovered the cause was my protein was actually touching the tip of the temp guage and throwing off my readings. I would check if that's not what you were experiencing. Not really relevant in higher temps cooks like you were doing. It applies more to maintaining stable temps during low and slows. If too much of the lump bed is ignited initially in a low and slow cook, or if the fire is allowed to build for too long a period before dialing in the temp, it results in a fire that needs to be choked in order to maintain low temps. In those cases when the dome is opened, it results in quick rises in temps. In a well managed fire, I can open my dome for several minutes without significant spikes in temp.
  12. yup that's about how I used to do them- open it wide and feel my gonads suck up into my throat after realizing I was approaching 900°. I don't mind getting into the 700's but, warranted or not, I tend to feel a lot better in the 600's.
  13. @jark87, it’s actually stainless and it drives me nuts that it’s no longer shiny. Also, I know that thicker grates are typical on the nicer gassers but on grills, smokers- not so much
  14. Depends on the temp for both length of time and how much residue you have to brush off afterwards. The better results and shorter times are at higher temps ime. I tend to do burn offs a lot less frequently than and at lower temps than in the past. I find the high 500’s and low 600’s the range I prefer now. As for time, I just give it an extra 15 to 30 minutes after the thick white smoke goes transparent.
  15. I always stop short of recommending grilling close to the house or under enclosures because you are dealing with fire and God forbid it should catch while the wife, kids or grands are there sleeping. Just don’t want to deal with the aftermath of that advice. That said, my kamado is hands down the safest grill, smoker I’ve ever used, particularly with the newer vent cap. Unless, I am cooking wide open or using crappy, sparky lump, precious little if any sparks escape from the bottom vent. So while my BJ currently sits the recommended 25 feet away from my house, if I had an enclosed area, I don’t see myself hesitating to setup there. I’d definitely be a tad more cautious however. Hard to imagine a 7’ roof- seems unusually low.
  16. Hello. In my limited experience with Joe Jr's, the amount of mass (chicken) you put on the grill is the equivalent of dropping a couple of briskets on my Big Joe. Fifteen minutes in that case is not sufficient time for the grill to restabilize. The lower temp you are cooking at the longer it takes for the grill to recover. If the grill is actually stable before putting the protein on, it will– in time– recover without adjusting vents. That said, it does not seem to me that the grill was stable. You mention bringing the grill right down to 150°C but, not from what temp or how "quickly" the grill was responding to the vent changes. On all of my grills, quick jumps in temp upon opening the vents indicates an unstable fire. Usually indicating I've lit the coals in two many places or allowed to much of the coal bed to ignite before trying to stablize the temps. Also, hopefully you are not touching the actual dome. Under no circumstances have I ever attempted to touch the dome during a cook, particularly during a high temp cook and wouldn't recommend it. At higher temps (350°), I also do not physically touch the top vent itself. I am normally retasking the end of a spatula, using a glove or other tool.
  17. Sorry for the repeated posts but now I'm totally confused. My forensic analysis has identified two separate pairs of gloves in the video. j
  18. I see absolutely nothing about this that would shock the grill or crack the ceramics other than the remote possibility of dropping the assembly while transfering to the coal bucket. @John Setzler, maybe it's because I don't have a spare fire basket but, I'm not seeing the necessity of the smaller basket. Also good to see those gloves in action, actually handling something toward 500°. I am extremely wary of approaching the tolerance on my leather gloves because I can 'feel' the heat at much lower temps than advertised. Especially, if I hold on too long. Please link what kind of gloves... Thx
  19. I must freely admit that'd I'd also opt for using a kitchen toaster oven IF I had no taste buds... More seriouly, all of that "hot air cooking" cannot replicate my oak or pecan chips and the fat render on those hot coals and bathing the meat in umami goodness. This isn't about convenience, it's about flava!!!
  20. I think this bears out @John Setzler's original comment. It is not common– as the original 2016 post date would suggest.
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