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fbov

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  1. Like
    fbov reacted to KismetKamado in Kamado Joe heat loss   
    Welcome @JB Grills!  When you say you have reached the required temperature and load the meat onto the grill, about how long did it take to get to the desired temperature and did you let it settle in at that temp?  Could be a couple of different issues.  Either you weren’t really settled in yet or could just be the dome temp dropping due to the cold meat being added to the grill and blocking the thermometer from the direct heat. Depending on the proximity of the meat to the thermometer it could be reading low due to being close to the cold meat. If your grill is settled, it really should settle back where it was rather easily. 
     
    In my early days in my Jr, I sunk my dome thermometer into a turkey breast - starting opening up the vents freaking out thinking I killed my fire and then totally scorched it not realizing what happened. 
  2. Like
    fbov got a reaction from GrillnBrew in What Kamado Grill is best?   
    A lot of us would have a Kamodo Kamado if we could. Many of us do. The rest yearn. 
  3. Thanks
    fbov got a reaction from MtbChip in What Kamado Grill is best?   
    A lot of us would have a Kamodo Kamado if we could. Many of us do. The rest yearn. 
  4. Like
    fbov got a reaction from daninpd in Wok recommendation   
    I'll suggest going to an Asian market. They should have a variety to choose from. Mine was $20 for carbon steel, 18-20" as I have a Big Joe. Plus, they'll have utensils that fit. I use it on the "star" rack, so it's closer to the fire than the grates. 
    Frank
  5. Like
    fbov got a reaction from Dogstar in Wok recommendation   
    I'll suggest going to an Asian market. They should have a variety to choose from. Mine was $20 for carbon steel, 18-20" as I have a Big Joe. Plus, they'll have utensils that fit. I use it on the "star" rack, so it's closer to the fire than the grates. 
    Frank
  6. Like
    fbov reacted to John Setzler in White smoke an hour in   
    It's smoke from drippings most likely... that won't cause an isssue...
     
  7. Like
    fbov got a reaction from JCASI in Newbie issues - bad smoke and grease?   
    Welcome to the forum, and rest assured, we all learn this the hard way. This helped me a lot. 
     
    Stages of Fire
    - start: wood is surrounded by flame from the starter
    - growing: wood starts to outgas and burn without external flame
    - mature: wood fully engaged in stable, high temperature burning
    - dying: fuel runs out so temperatures drop
     
    The advice is only cook on a mature fire. @Golf Griller got it right out of the box. You need 1000-1500F in the coals to complete combustion of things that taste bad. Once I understood, I changed my process. 
     
    I always use a chimney starter, wait for flames shooting out the top (maturity), and then dump on top of the fuel so it's the "peak" of the volcano, and the fire burns down. As new wood catches, the gas goes through the hot fire and completely burns. No issues in a Big Joe settling at 225F. I am often cooking in 15-20 minutes, albeit before reaching target temperatures. Big Joes don't heat (or cool) quickly, but the smoke gets sweet right away.   
     
    HAve fun,
    Frank
  8. Like
    fbov got a reaction from Random Pointer in Should I use the diffuser plates for pizza stone?   
    and put the pizza stone on the extension grate, so it's even higher, for better top browning. 
  9. Like
    fbov got a reaction from lnarngr in Newbie issues - bad smoke and grease?   
    Welcome to the forum, and rest assured, we all learn this the hard way. This helped me a lot. 
     
    Stages of Fire
    - start: wood is surrounded by flame from the starter
    - growing: wood starts to outgas and burn without external flame
    - mature: wood fully engaged in stable, high temperature burning
    - dying: fuel runs out so temperatures drop
     
    The advice is only cook on a mature fire. @Golf Griller got it right out of the box. You need 1000-1500F in the coals to complete combustion of things that taste bad. Once I understood, I changed my process. 
     
    I always use a chimney starter, wait for flames shooting out the top (maturity), and then dump on top of the fuel so it's the "peak" of the volcano, and the fire burns down. As new wood catches, the gas goes through the hot fire and completely burns. No issues in a Big Joe settling at 225F. I am often cooking in 15-20 minutes, albeit before reaching target temperatures. Big Joes don't heat (or cool) quickly, but the smoke gets sweet right away.   
     
    HAve fun,
    Frank
  10. Like
    fbov reacted to John Setzler in Thoughts on this new SloRoller   
    You will not be able to use the expander grate with the add-on sloroller.
     
  11. Like
    fbov reacted to John Setzler in Newbie issues - bad smoke and grease?   
    I love the flavor created on short cooks like burgers and steaks by fat dripping into the fire.  Call me odd but that's what creates the flame grilled flavor.   
     
  12. Like
    fbov reacted to Golf Griller in Newbie issues - bad smoke and grease?   
    @JCASI It looks from your description as you did not wait long enough on your first cook. "(seemed like lighter smoke coming out)", whereas, your second cook "(smoke coming from dome seemed faint)". You might have needed to wait a little longer on your first cook for the smoke to become less noticible.
  13. Like
    fbov reacted to DonBB in Water pan or No Water pan   
    A water pan is used for temperature control, not necessarily for moisture control.
  14. Like
    fbov reacted to John Setzler in Why can’t I keep the temperature at 225 degree?   
    This is why
     
    There is a learning curve with Kamado grills.  Not many people master temp control on the first or second or third or fourth try.  
     
    I would recommend having a look at the pinned post in the Kamado Cooking section called "The Kamado Book of Knowledge".  That is a little document I put together that will get you over the learning curve quickly and demystify a lot of notions about kamado cooking.
     
     
  15. Like
    fbov reacted to len440 in What am I doing wrong?   
    Ronnie
    Every cook is a learning experience their all a little bit different. I keep a log of my cooks so i can tell when one is not cooperating I can tell what I did wrong. I was on the phone with my cousins very British husband and told me Scotland is good for 2 things Golf and Scotch he also touched on your weather. I think he might have been sampling the second thing.
  16. Like
    fbov reacted to TKOBBQ in Big Joe 1 Hinge Question   
    Yes to taking the top off along with possibly removing the firebox from the bottom.  Then get a friend and one of these:
    https://www.amazon.com/dp/B002ECFFJ8/ref=cm_sw_r_cp_apa_fabc_EJw2Fb00H2J42?psc=1
  17. Like
    fbov reacted to Beermachine in The random pictures thread...   
    Thanks John.  
     
    Please folks, don't mess this up again!
  18. Like
    fbov reacted to keeperovdeflame in Baffling Brisket   
    Y
    Yeah, I hate to admit it in public, but I once pushed my remote temp probe too close to the edge and it picked up excessive heat from being next to one of my grate rods. I thought the same as you, man that was a fast cook. How ever when I moved the probe around, I discovered my mistake. I would check the temp in a variety of places just to make sure your getting a true reading of what is going on inside your brisket.
  19. Like
    fbov got a reaction from TCK in Smoke - What You Need to Know   
    There's a nice write-up on this I can't find. It has to do with temperature, and the fact that wood doesn't burn, vapor does. 
     
    When you light charcoal, you heat it until it emits volatile vapor. That vapor then burns, heating the wood and producing more vapor to burn until all the carbon is gone. When you first light a fire, it's not very efficient and the thick, white smoke is a sign of unburned vapors. Food cooked now will taste really bad, but the smoke also smells bad, so use your nose!
     
    As the temperature of the fire rises, it becomes more efficient and stops putting out these partial combustion products. The color of the smoke lightens, and now smells more like a campfire than soot. You may now cook. 
     
    Eventually the fire matures and the smoke goes slightly blue. Smoking wood may or may not add to the smoke color. Smoke ring production is maximized by high CO and NO levels; ironically, there's no wood needed. 
     
    Finally, the fire runs out of fuel and dies. 
    Disclaimer: if you see open flame from your smoking wood at any time, your cook is in trouble. 
     
    I have been burying my smoking wood with great success after an early case of open flame. Keeping the lid closed helps.
     
    HAve fun,
    Frank  
  20. Like
    fbov got a reaction from Brick Pig in My Turkey Might Be Cursed   
    Agreed. Especially if your family only wants white meat...
  21. Like
    fbov got a reaction from lnarngr in Charcoal Burn questions.   
    It's not. There are two consistent hot spots, even cooking low-n-slow. 
    - perimeter of the heat deflectors, where hot air from the fire is rising
    - area of heat deflector that's right above a hot spot in the fire. 
     
    The former can be mitigated by awareness, and regular re-arrangement of food so everything cooks equally. I always cut rib racks in half because it's the only way to get the ends away from the perimeter. 
     
    The latter can be mitigated by putting a water pan over the hot spot. Without water in your drip pan, there's still a hot spot.
     
    Frank
  22. Like
    fbov got a reaction from lnarngr in How do I handle temp drop when meat is added?   
    This is the important lesson: it's hard to screw up the flavor. Keep trying things! There's very little downside. 
    Frank, who pasteurized 2 slabs of bacon and cooked 2 racks of ribs this afternoon. Great tool, these.
  23. Like
    fbov got a reaction from JeffieBoy in How do I handle temp drop when meat is added?   
    This is the important lesson: it's hard to screw up the flavor. Keep trying things! There's very little downside. 
    Frank, who pasteurized 2 slabs of bacon and cooked 2 racks of ribs this afternoon. Great tool, these.
  24. Like
    fbov got a reaction from JeffieBoy in My Turkey Might Be Cursed   
    Agreed. Especially if your family only wants white meat...
  25. Thanks
    fbov got a reaction from Scott F in How do I handle temp drop when meat is added?   
    This is the important lesson: it's hard to screw up the flavor. Keep trying things! There's very little downside. 
    Frank, who pasteurized 2 slabs of bacon and cooked 2 racks of ribs this afternoon. Great tool, these.
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