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lnarngr last won the day on August 5 2020

lnarngr had the most liked content!

About lnarngr

  • Birthday April 21

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  • Gender
  • Location:
    Fort Bayou, MS
  • Interests
    Normal, Griddlin'
  • Grill
    Kamado Joe

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  1. Sorry, to get a smokey flavor in the meat I was suggesting smoking it low and slow in the kamado to around 120° and then put it in the sous vide at 131° or higher for 36 - 48 hours to tenderize it. Then it would require searing. I actually did this with some ribs years ago. The fire went out in my acorn and for whatever reason I finished cooking them in the bath. They came out with smoke flavor. Still required searing. Just a thought. Lots of work. I really like the idea of making a bunch of tender steaks out of a chuckie. Thanks, John!
  2. John, would it do to cook it low and slow to no more than 120°F and then put it in the bath? Searing afterwards, of course. But this might produce additional flavor...
  3. After several years of mostly delight my little steel buddy began to confound me, so I "upgraded" to a KJCII. I miss the Akorn, sometimes. It used considerably less fuel. It heated up faster. The KJ can also be confounding. I definitely regret not getting the III model that is sized for the SloRoller. Good Luck!
  4. What the Heck!?! There's an inch of water in the bottom! Predisposition to rusting, How nice! No extra charge!
  5. I am going to fix it for them. He's done nothing to deserve this!
  6. First one's off
  7. Hey, guys! Just a quick question: What do you find as the highest temp you get with the deflector plates in? I am cooking chicken in a cast iron pan. I am doing two but and intend to remove the deflectors for the second chicken so I can hit 425°. Right now my KJ Classic II is hung at 400°. Yes, it's not a big difference but it's getting late and I was just curious what y'all get. Thanks in advance!
  8. "Don't you people know a joke when you hear one"!?! I saw it at the theater when it came out as well. I was far too young to understand all the genius and talent on display. Butt I knew it was funny!
  9. Absolutely! I haven't tried it on mine but I have considered drilling weep holes in the bottom of the vessel to allow air circulation when the ash bowl is removed.
  10. I have always thought this to be a good idea. You have great ideas about inhibiting corrosion. I have also considered drilling breathing holes in the bottom of the cooking vessel. These would be sealed when the ash pan is in place but open when it's removed. Good Luck
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