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Everything posted by SeaBrisket

  1. I haven't used an electric starter but can't you just sit it on top of the charcoal?
  2. I'm rarely in a hurry so I usually use Kamado Joe starters but recently ran out and picked up Weber starters. I also sometimes use cotton balls with alcohol (91%, my wife last bought 74% or so and that's not effective). The hotter I want the fire, the more places I light. Why isn't the electric starter compatible with the basket?
  3. I have mine on top of terra cotta planter feet for an air gap over the untreated wood. I was nervous about the setup but it doesn't get hot under there at all. My only concern is the sparks that shoot out of the lower vent opening during very high temp cooking but I don't go far from the grill during those cooks.
  4. You're right on the Serious Eats recipe but I've seen both used for the same purpose in different recipes. Importantly, though, I think you've use much less soda than powder. I'll edit my comment. Hmm, won't let me edit that for some reason.
  5. I think Jealous Devil claims sustainable sourcing, and I also think I saw some mention of that by KJ somewhere. Hard to know what standard they're making that claim against though. Jealous Devil's language suggests they are aspiring to Forest Stewardship Council certification. Both brands use plastic in their packaging for water resistance. At least RO just uses paper there.
  6. I'm interested in the high heat results. I use RO and KJ Big Block and would like to know the most efficient charcoals for getting over 600°. I rarely go that high but in experimenting with pizza I'd like to try different temps but can't get above 650°. I know many are of the opinion there's no need to get that high but I'd like to try it. I buy my dough from a local pizzeria that cooks theirs wood fired at up to 1000°. I've also like to know, which of these brands claim to be sustainably sourced? Is there language addressing that on any of your bags?
  7. Interesting idea. I wouldn't think about introducing water to salt but it's not like the salt would go anywhere after the water cooks off.
  8. I don't do it alongside meat for fear it would take on an off flavor but I've done it a couple of times. I have a batch I made along with smoked cheese this winter just using a smoker tube. I should probably be using a nicer finishing salt, but I just do a thin layer of kosher salt in a pan, and give it shake or two during cooking to expose more surface area. Takes on the smoke flavor easily.
  9. I was forgetting the roadshow is for 30 lbs, so a better deal than either Lowes or the Costco online offering.
  10. I think I paid the same for the lump at the Roadshow, if not a little more. My local Lowes has started carrying it for $25/20 lbs so this is a $20 savings over that.
  11. Here are some considerations that I take into account for many of my purchases. -Warranty. Your budget allows you to select among kamados with a lifetime warranty and that adds a lot of value to your purchase. -USA made. I'm in the States and try to, but often cannot afford to, support US manufacturing. When it's a feasible option, I will pay more for it within reason. I think the Primo is US made but I'm not familiar with it so I'm not making a recommendation. My KJ was not made in the US. -Size of user community. Fortunately, kamados are fairly similar so you can likely get good advice on issues with any brand, but it helps to have a sizable user community. For one thing, a lifetime warranty means little if the company goes out of business and the more customers a brand has the less likely they'd go under. Another benefit of a large community is accessibility of accessories. The BGE folks really took over in my area a couple of years ago and every hardware store I walk into has their BGE displays filled with accessories. Just about everything I've bought for my KJ has had to be mail ordered and I prefer to shop local. No regrets on my end, but when I bought my KJ they were offered in two local hardware chains that switched teams shortly after my purchase. -Overall value. This is what really sold me on the KJ. I consider it an abomination that other brands don't come with something as basic as a deflector plate that opens your cooking world to so many more options. Stands, ash tools & drawers, covers--all of that adds to your cost if they're not included up front. -Features & development. KJ is great about this. I love the Divide & Conquer system. I love that when I had to warranty my fire box they sent me the upgraded Classic II version, and that all of their upgrades (that I know) are retrofit to the original Classic if I have a desire to upgrade other features. I might like to have an airlift hinge one of these days as I age, for example, but have no need for it now. And KJ is regularly experimenting with new things that interest me like their charcoal basket. Another brand has a little drawer you can use to add smoking wood as you cook without disassembling your setup and I'm totally jealous of that. -Color. I like the red OK. Wish it were one of the black ones, but, whatever, it has personality.
  12. I always wrap and rest in a cooler. I warm the cooler with hot water, dump it out, then rest the meat double wrapped in heavy foil then towels. Since brisket timing can be difficult I always leave a few hours buffer before serving and keep it in the cooler where it stays plenty hot.
  13. Favorite resources: John Setzler is the admin here and he really taught me how to use a kamado. Most recipes out there are designed for kettle or gas grills so you need a little experience and knowledge to translate those over to the kamado. When I was first struggling to hit or maintain temperatures I watched a bunch of different cooks John has posted to the Kamado Joe Cooking Channel on YouTube. Seeing how he sets up for a range of different types of cooks was a huge help. He's meticulous while also being simple and straightforward in his approach, encouraging you to not overthink things. John is also experimental, not afraid to change his own past approaches to things or to challenge conventional wisdom. His recipes are spot on. Malcolm Reed is another rare pro pitmaster who often favors a kamado. I have not gone deep into his recipes but the ones I've used have been fantastic. Amazingribs.com is an encyclopedic treasure on all things barbeque. A lot of what "Meathead" offers is the basics; science driven, smart approaches to barbeque with plenty of information, variables and just about everything you need to be competent at the grill. Only thing is, he doesn't use a kamado and doesn't seem to like them much. We disagree on that. Some of his approaches do not translate well to the kamado so you have to work around his advice and what you learn about the kamado as a tool to apply his information to your specific needs.
  14. Are you asking about the lava stones because your kamado can take a gas insert? If that's the case I apologize for misunderstanding. I don't have one of those so I have no idea but I can see where they might be an advantage in that application for heat distribution.
  15. Yeah, don't use them. Lump charcoal and wood chunks.
  16. Welcome! My favorite accessories: Headlamp. The sun sets at about 4pm in the dead of winter here, plus overnight is usually my best timing for low and slow cooks. Atlas 300 work gloves or similar for handling dusty charcoal and greasy grates. Blue Fire gloves for handling hot stones and grates. I've been through probably four types of gloves, including welding gloves, and these are the only ones that let me handle hot stones comfortably for a reasonable amount of time. Just don't get them wet. If they're wet and you handle something hot, the steam will get through them and burn you. So don't get them wet and never, ever feed them after midnight. I also keep an 18"x18" paver near my grill for setting hot things on safely. Thermapen MK4 instant read thermometer. I consider this a must and use it frequently in the kitchen and at the grill. A leave in thermometer with grill probe and food probe and high/low alarms if you do overnights. I trust the dome thermometer but for overnights I feel more comfortable with an alarm in case anything goes south. I just upgraded from the Maverick 732 to a Thermoworks Smoke but haven't gotten around to using the Smoke yet. The Maverick was fully capable but I found it annoying. I don't like to replace something that still serves it's function but when the battery died and I got really excited thinking it might be broken I realized I should just upgrade. Good quality lump charcoal. I use Royal Oak but only the American sourced bags and Kamado Joe Big Lump for better airflow at the base of my charcoal pile. A really good adjustable pepper grinder. If you look at my posting history I got great recommendations for that on a thread on this forum.
  17. A little bit of baking soda will help them crisp up nicely. Doesn't take much. Serious Eats recommends a teaspoon per pound of wings. You can do that whether you choose to flour them or not.
  18. I rub them with olive oil, salt, pepper and my homemade paprika (highly recommend people make this during pepper season) then put them on cherry smoke indirect at 400 for 50 minutes to an hour, until the skins are a little loose and beginning to crisp. Then I scoop, add filling and throw them back on the grill until the cheese melts, about 15-20.
  19. I think it's buried somewhere in his encyclopedic brisket recipe that gives 101 variations (or, at least, variables) on cooking a brisket.
  20. If you're familiar with Meathead you know that he's very conservative around foods safety issues yet he recommends the technique, so I feel safe doing it. He also give some safety advice on what to look out for in case of spoilage. The "funky" smell that aged meat gives off is not supposed to be similar to the smell of rotting beef.
  21. Thank you. It doesn't seem like there's a good reason to when cooking indirect. I remember reading a turkey recipe where it was flipped often but that may have been on direct heat. You've inspired me. I'd like to do a chicken and ribs cook in the near future.
  22. Looks awesome. I've never spatchcocked a chicken before. Do you flip the bird (so to speak), or just leave it in position the whole cook?
  23. The only time I run out of space on my KJ Classic is when my wife says "Oh, I was hoping you could throw on these potatoes while you're at it." Planning ahead is the key to doing just about whatever you want on the kamado. If money weren't an issue, I'd prefer to have a Big Joe for when we have a large group over (only a few times a year), and a Joe Jr for most cooks for just the two of us. Firing up the Classic just to put on a piece of salmon always seems like a little too much production but it's the best compromise if I can only fit one grill in my life. Planning ahead, I can cook for any size group we can fit in the house. You'll never needed to have a butt on at the same time as the veggies because the butt can finish hours before it's served. I do feel the limited space when I'm set up for two zone. I can only fit one parted chicken on the half grill available for two zone, but if I had to do two chickens I would just decide on another setup to cook them with.
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