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Everything posted by lnarngr

  1. PBR is a fine, affordable domestic diversion! Makes great canned boat beer. Is that a turkey or chicken! Ah, steroids! No telling what they're doing to all of us! Huzzah for the Almighty dollar! Bomber to the new deck, BTW, it's awesome! I am sure you'll love it!
  2. 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!
  3. 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...
  4. 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!
  5. What the Heck!?! There's an inch of water in the bottom! Predisposition to rusting, How nice! No extra charge!
  6. I am going to fix it for them. He's done nothing to deserve this!
  7. First one's off
  8. 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!
  9. "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!
  10. 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.
  11. 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
  12. I took the Costco deal on the KJ Classic II but I really miss the SloRoller and the additional volume. !!!
  13. Please consider posting pictures comparing the replacement hinge to the "warped" one that comes off of your grill.
  14. Lately, I have been leaving my top vent open and attempting to control the temperature with the bottom damper alone. I think this was suggested to reduce the chance of getting too much smoke flavor. When I had an Akorn there is no doubt a fan would be unnecessary and only the bottom dampner would be necessary for remote control. That could be the case with a ceramic... I like the idea of controlling from the top, as I used a Tip Top Temp extensively on the Akorn, I am just going a different direction with the KJC2, at the moment. Good Luck!
  15. Very narrow demographic in this. This is for National Guard members and it's a single store, in Flowood, MS as far as I know. But if you are in the Guard, in the area, or know someone... Just sayins all.
  16. I got one of these for my Akorn: Outdoor Gourmet 14 in Preseasoned Round Griddle | Academy https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle I used it as a diffuser and even as a griddle once or twice before I got my Classic Joe and the half moon Soapstone.
  17. On Marketplace there is a dealer trying to unload three new ones for $1,100 each in Georgia. That seems very competitive.
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