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Everything posted by HokieOC

  1. That could work, thanks. Assuming cook time is the same?
  2. Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time.
  3. Yeah assuming enough fuel, without knowing more I'd say the giving it enough time sounds like the culprit. I say this from experience as when I first got my KJ I didn't give it nearly enough time after lighting it with the top open to get heated. It also took me several months to realize I could fully open the top vent, which allowed the 600F+ temps.....but start with lighting it and letting it sit open for awhile to make sure you have a good burn going.
  4. Just realized it's been nearly two months without a follow up on this. I've been testing EVERY Saturday and think I finally got it somewhat figured out. Bottom line is John is right in his write-up: the Kamado is an imperfect vehicle for cooking pizzas. And the Akorn Jr coupled with steel may be the most imperfect of all. Least perfect? Either way.....point being the nature of it getting very hot very fast and hard to dial in make it even more difficult. Once I got the process down, I went back to the KJ Classic and it was MUCH easier to achieve and maintain a 500/550 temp and keep the stone from overheating due to it being farther from the fire. In the end with the Akorn, lower temps won out. I found that by the time my dome registered into the upper 400's, the temps were already soaring and the steel was nearly if not over 600. Patience and a watchful eye fixed that, bringing it up super slow while keeping it around 450 dome, was still mid-500's on the steel but that seemed to work for the most part. Top still could have used another minute or so but overall pizzas were done. I've gone back to the KJ classic exclusively for home pizza cooking but good to keep this in the back pocket for traveling.
  5. Thanks yeah I read that awhile ago but good to see again. Gives me the thought it’s possible the dough is an issue here and I should go higher hydration. Too bad I suck at math...
  6. Yes that’s the setup I was going off of. Saw yours when I got the canning rack, but don’t have a second stone. Maybe a 10” stone in the bottom of the canning rack would be the key. I have doubts the Akorn deflector covers enough area. It has large gaps on the side that probably let up more heat than would another stone right under the steel.
  7. At first I had the grate with the deflector sitting on it, cooper pipe elbows on that with the steel resting on those. This is essentially my KJ setup except I use the stone on that and it’s obviously much further from the fire. After some searching here I saw the canning rack setup. Figured putting the deflector lower would help and the steel higher. I don’t know if there’s a bigger canning rack that sits on the grate tabs of the Junior, but the one I got wasn’t wide enough so my setup yesterday was: deflector down on deflector tabs grate on grate tabs canning rack upside down on grate steel on canning rack As I said it didn’t burn as bad but was still pretty charred and the tops could have been done a little more. Temps ranged from 450-just over 500 I can always go back to the KJ I know. But would like to get it right on the Akorn Jr to have the pizza option when I travel. Also, you know, out of principle. At this point I have to get it right!
  8. So the bottoms burned again. Only slightly and it was edible but I don’t get why the bottoms are burning so fast. I kept the temp around 450/500 and I’ve seen on here people get it way above that with good results. I did two of the five pizzas without any burning of the bottom but the top was slightly underdone. What am I missing?
  9. Thanks. Yeah I love the fact the junior gets hit so fast but it’s a double edged sword I guess.
  10. Saturday pizza has become a regular thing at our house, per my son’s request. I had a good thing going with the KJ Classic and a 15” stone setup, down to a science. But a few weeks ago decided to change it up and try pizzas on the Akorn Jr, half to use less charcoal on the high temp and half cause I had a steel I’d never used. And half just for the challenge....okay that’s three halves. But I digress....first couple weeks went okay, a little learning curve with the AkJ getting to temp MUCH faster and the possibility of overshooting temp, coupled with the steel getting and retaining heat much easier than the stone. Last weekend I burnt the crap out of the bottom of three of four pies (finally got it to cool down a bit by the last one...should have given more time after I charred the first). Having to wait a week for redemption is killing me, but I ordered the canning rack I’ve seen many use on here for the Junior setup, so fingers crossed tonight goes better. And I’ll definitely be watching my temps and shooting the steel with an IR thermometer. I’m hoping more separation of the steel and deflector in addition to getting the stew up higher in the dome makes the difference.
  11. Man, I never even thought I wanted a Joetisserie but with all the quarantine cooks I've been doing, you're making me think I NEED it!!
  12. Thanks @wallawu! Definitely sounds like flat over pork is the way to go. Actually while researching this a bit ago, I saw a few pictures from you in another post of multiple cuts on at once using the extender rack....makes me want to get a Big Joe!
  13. Thanks for the advice, and noted on briskets vs flats....far be it from me to not take the word of a Texan on that subject. I was initially thinking flat on the extender rack but wasn't sure if the butt would fit under with enough room for air to circulate. I guess I'll see if there is room and can always change it up if need be.
  14. This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?). Has anyone ever done this? My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no? Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out? Thanks!
  15. $295?! Man, hopefully someone drops a Big Joe on it's lid at a store near me!
  16. Sweet thanks, just ordered a 12" disc. Can't wait to try some road pizza! Should probably come up with a different name tho....that sounds like something one would encounter on the side of the highway.....
  17. I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
  18. Looks awesome! What's your setup/temp/cook time? I just got an Akorn Jr. for travel and camping and would love to do some pizzas on it. Was thinking about trying to get a pizza steel as I'd prefer not to travel with my stone and risk breaking it.
  19. Thanks to all for the advice. I wound up going practical and ordered the Akorn Jr. makes more sense for traveling, and cooking area is actually a little bigger than Joe Jr. for doing quick weeknight cooks i do love the KJ products but had to be pragmatic. And it’s red so at least will match my Joe Classic on the patio!
  20. Haha. I like the way you think, but if my wife sees this suggestion she will hunt you down.
  21. I’m in Greensboro at the inlaws for the holidays. The local Costco has Kamado Joes for sale. I have a classic that I’ve had since September and love, and have been kicking around the idea of getting a Joe Jr. for both supplemental cooking at home, and taking on the road—beach, camping etc the costco price is $100 less than what I’ve seen elsewhere. I can guess the responses I’ll get in this forum but just to make me feel better about justifying it....I kinda have to get the thing right? Also for anyone who has traveled with one, are they semi-easy to transport for a long weekend to week long trip?
  22. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
  23. Full disclosure: I had to google ABT's, but those look incredible! I just got my KJC II in late August/early Sept, as well. They're great...it's been a fun couple months of experimenting!
  24. Good to know. Thanks for all the advice! One thing I am sure of is I'll definitely be doing more briskets soon. Stuff is GOOD. Definitely gonna give burnt ends a try next time to render the point down some more.
  25. So what seemed to be a disaster of a cook actually turned into a pretty good brisket. The charcoal went out on me about 10 hours in, temp between 175 and 190 depending where I probed, and definitely not near the "warm butter" feeling. Note to self: do not purchase Jealous Devil charcoal again. Rather than relight I just finished it in the oven at 300, checked an hour into that then another 45 minutes at which point it was done, internal temp 205-211 and the instant-read glided right through. Double wrapped, towels, and put it in the cooler. Pulled it out about 4.5 hours later to cut and serve and it was still so hot I could barely hold it when moving it from the foil to the cutting board. It was great, got rave reviews and I was surprised how well it turned out. Only issue was the point seemed to not render down quite as much as I'd have liked, it had like a webbing of fat throughout it. I'm guessing that's not normal? I decided not to try burnt ends as it was my first brisket and I just wanted to get the basics right, that probably would have rendered it down further, too. But to me it seems if the temp was 205-210 throughout it should have rendered? You can kinda see it in the first picture below of the point.
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