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Nate042

Members
  • Content Count

    5
  • Joined

  • Last visited

Profile Information

  • Gender
    Not Telling
  • Location:
    SW Ontario
  • Interests
    Bbq, Woodworking, Beer
  • Grill
    Kamado Joe

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  1. Nate042

    KJ Classic top vent and Firebox

    Item has been picked up. Thanks.
  2. Hi all, As a result of KJ awesome customer service I have a surplus Classic Joe vent cap and firebox. The vent cap, has peeling paint but is otherwise completely functional. The Firebox has a small hairline crack, but is in one piece and structurally sound. Free to good home. Located in SW Ontario. DM me for details.
  3. Nate042

    Off taste, charcoal?

    Thanks for everyone's input! Next time I try poultry I will cook at a higher temperature. Maybe 350 - 400. In the case I described above I did use a probe thermometer in the meat, and did not add any smoking wood. I did not do an initial burn off of the unit once I brought it home, but did cook some steaks the night before. I tried to follow the Cajun spiced smoked turkey recipe from Serious Eats. Now that recipe was for a kettle grill, although I'm not sure that should have made much of a difference. Cheers!
  4. Hi all, After picking up my new KJ classic on Sat. I cooked a spice rubbed Spatchcocked Turkey (11 lbs) for Thanksgiving. Cooked at 250 for about 3 hrs. I was a little disappointed in the taste to be honest. While I expected a smokiness there was also a little acrid taste as well. Before putting the bird on I made sure the temp was stabilized and smoke was almost invisible. I'm sure I can do better with this grill. Some thoughts I had about what may have went sideways on me: 1) cooked too long on too low a temp. I have read that poultry is particularly susceptible to smoke flavour 2) off bag of lump. Bought a bag of KJ Big Block lump when I picked up the classic. I might try other brand to see if it makes difference. I'd be interested in others thoughts. Thanks.
  5. Nate042

    New Kamado'er

    Hi Everyone, been lurking here for a while, since trying some food off my buddy's Akron.. Wife and I thought the food tasted fantastic. This past weekend closed on a floor model Kamado Joe Classic, just in time for Canadian Thanksgiving. Spatchcocked Turkey came out quite well, although I was hoping for crispier skin. Maybe too much rub? Trying to post pics but can't for some reason
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