Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

Everything posted by BobE

  1. BobE

    Kamado Joe Classic ii - Greetings from Norcal

    Very nice setup, thanks for sharing the pictures!
  2. BobE

    New KJ Big Joe owner

    Welcome to the forum RJ, it sounds like you already have a lot of experience. I use to have a water smoker too, it worked very well but was a real chore to clean. Hope you enjoy your new Kamado Joe.
  3. BobE

    Kamado Joe Classic ii - Greetings from Norcal

    Welcome to the forum Tom, glad you joined. It sounds like you are getting the most out of your Kamado. I'd love to see some pictures of your backyard kitchen build if you care to share.
  4. BobE


    Welcome to the forum and hope that your soon to be Big Joe exceeds all of your expectations
  5. Looking for recommendations for a replacement. I am leaning toward a 14" cast iron pan (link below) thinking I could do more than just pizza on it. If it helps I cook on a Kamado Classic I and try to stay below 600F https://www.amazon.com/gp/product/B0000E2V3X/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
  6. BobE

    New guy, already impressed

    Welcome to the forum and congratulations on scoring a great deal! Your in good company, the Akorn is a very popular grill on this site.
  7. BobE

    Northglenn Colorado Hello

    Welcome to the forum Jebber and congratulations on your new Kamado Joe Classic, lots of folks use them on this site. I find that it's pretty easy setting and maintaining the temperature on my KJ, which is good because I'm too cheap to go out and buy an automated controller. Best of luck with the new grill
  8. BobE

    Newbie from Eastern NC

    Welcome to the forum and congratulations on your new big joe!
  9. Before opening the lid for an extended period of time I shut the bottom vent. My reasoning is that with the vent closed it reduces the amount of combustion air (oxygen rich) flowing through the coals and it seems to reduce the temperature spike after I close the grill. Also try putting your wood chunks at the bottom of the charcoal bed before starting the fire and see if that reduces the time it takes for the smoke to turn "good". Let us know if you figure it out
  10. BobE

    Smoked and Braised Oxtails

    Very nice dish, it looks really good! I did the exact same recipe over my winter break and like you, I used a different rub. My family inhaled them, I was sorry that I didn't cook more. Thanks for sharing, your pictures are very good.
  11. BobE

    Grüetzi from Switzerland

    Welcome to the forum and congratulations on your new Kamado Joe! It sounds like you will fit right in and I hope you share some of your cooks with us.
  12. BobE

    KJ Noob

    Welcome to the forum and congratulations on the new KJ! It's a great grill and there are a lot of folks on this site who can answer any questions or provide inspiration.
  13. BobE


    Welcome to the forum, it sounds like you will fit right in here. Would love to see/read about your tandoor cooking. I started with a shuttlecocked chicken because it's relatively quick and very forgiving when it comes to time and temperature.
  14. BobE

    Intro new member

    Welcome to the forum Angleshare and congratulations on your new Kamado Joe! I still have my Weber Genesis Silver but use it much less now.
  15. BobE

    New member

    Welcome to the forum and congratulations on your new Kamado Joe. You are the first member I've seen who set up their grill inside the house! Best of luck rolling it outside for your first cook.
  16. BobE

    Can you (do you) smoke your burgers? Is it preferable ?

    For a quick burger, I just use the propane grill. IMHO the smoke would be lost under all the accouterments I pile on. Steaks on the other usually get cooked over charcoal.
  17. BobE

    New member intro

    Welcome to the forum, that's one smoking grill (pun intended ). There's a lot of Primo grill owners here so you should fit right in. Best of luck with the new grill!
  18. BobE

    Bella’s 9th birthday grill

    I may not understand the recipe, but I certainly hope it was a hit and Bella had a wonderful 9th birthday! She has a beautiful smile and you, sir, are rocking the unicorn look!
  19. Nice job on the turkey and the pictures. Your holiday table looks terrific! Thanks for sharing.
  20. Welcome to the forum Carlita and congratulations on your new Kamado Joe and outdoor kitchen! Looking forward to the photos.
  21. BobE


    Welcome to the forum and congratulations on your KJ Classic! I've smoked fresh caught fish at really low, 180F, temps but have yet to try wild game. Best of luck and look forward to hearing how it turns out for you.
  22. BobE


    Welcome to the forum Chad and congratulations on your Kamado Joe and accessories. So many choices! I started cooking a lowly chicken on my KJ because it was an inexpensive and forgiving meat to use while I learned how to light the fire, generate smoke, and control temperature. Best of luck!
  23. BobE

    Hello from Melbourne

    Welcome to the forum dayan. I don't have an Akorn so wouldn't be the right person to talk specifics. In general, use a full load of charcoal and then get it started with a couple of fire starters to get a good amount of the coal lit quickly. Then go wide open on all the vents and your grill will get hot pretty quick. Use the dome thermometer and start dialing down the top and bottom vents when the temperature gets to 10% of what your trying to achieve. Example: If your shooting for 500F, start adjusting the top and bottom vents at about 450. It's going to take some practice so be patient. Best of luck
  24. BobE

    Noob from Philly

    Welcome to the forum Mike. Like you, I had a Weber bullet before getting my egg style grill. It made some great meals but was a real PITA to clean after. It got sold 2 weeks after the new one arrived.
  25. BobE

    Hello From the Great State of Texas

    Hey Tex, welcome to the forum. It sounds like you will fit right in here. Sounds like you have a heck of a lot of experience, hopefully you will share some of it with us. Looking forward to hearing more from you.