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    FIshing, Hunting, Grilling
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    Kamado Joe

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  1. KJTerp

    Thoughts on the upcoming "DoJoe"

    Don't underestimate my pizza eating abilities In seriousness though, at least in the pre-prod model, did the insert hang lower into the firebox to prevent a full load of coal? Just curious really. When I do pizza I usually use the priors cooks remnants with a bit of new stuff around the starter(s) and let it burn out when I'm done, potentially after grilling some pineapple or peaches.
  2. i would (wood?) say no, probably not worth any risk, real or imagined. if youre super hard up for some fire action, get some wood from the grocery store or something, and keep that in your garage for getting wetter logs started. IMO spending 20 bucks on a few bundles of kiln dried wood is a better bet than potentially messing up your 1500 dollar smoker. Just my $0.02
  3. KJTerp

    My GO-TO for Brisket Technique

    My father does a similar method just sans the initial smoke (and in the oven), his brisket is not too shabby when paired with some mashed potatoes and green veggies in the winter, or a bright coleslaw and corn on the cob in the summer
  4. This is a smoking (heh heh) deal. I wonder (just speculating) if these low low blowout prices are the harbinger of the new model releases. Cleaning out inventory in preparation for new models. KJ was "invested in" (acquired by) an investment firm earlier in the year. So who knows. Source:https://www.prnewswire.com/news-releases/dominus-capital-invests-in-kamado-joe-300717060.html
  5. KJTerp

    Big Boy in the Backyard

    I knew a guy that hit a moose up in Maine, he was in the hospital for something like 4 months recovering. The white truck turned red, and it looked like someone had taken an excavator and just ripped everything higher than the hood off of the truck. It was insane. I've never been driving when i've hit a deer, but ive been a passenger twice. The first, was in my fathers BRAND NEW (98 miles) car. We actually were stopped as the buck stood in the road, and he bolted directly into the car and tried to run up the hood/side, needed new front quarter panel, new driver door panel, new mirror, new rear driver door panel, and his antlers gouged the hood, and that was from him running into the car, not us hitting him. Car was in the shop for a month. Second time, was going duck hunting, and a doe just bounded in front of us, and we hit it with the suburban, old style with the flat front, just cracked a piece of plastic, but broke all four of her legs. We had to dispatch her on the side of the road, then we went hunting and shot a limit of mallards. It was an interesting day.
  6. KJTerp

    Big Boy in the Backyard

    It's that time of year. Glad you're both ok.
  7. KJTerp

    Big Boy in the Backyard

    Thats awesome, unless you leave your cat and dog outside, which you shouldnt do anyway
  8. KJTerp

    Big Boy in the Backyard

    heh, over here on the right coast we have to drag our deer into the woods to dress them, cant be doing that on peoples yards you know
  9. KJTerp

    Big Boy in the Backyard

    It's hard, for sure. I've had sucess in areas where they bed down, and look particularly hard in spots where like, they have to duck under stuff, or places where they step down or up kind of hard, like a creekbed, or bottom of a hill. anywhere they have to jump an obstacle is a good place too. ive never found a complete set, but have been told that if you find one, chances are great the other is within 200 yards of it, because its rough walking around with an unbalanced load, so to speak. it's like beachcombing, you need to almost train your eye to pick out the shapes.
  10. KJTerp

    Big Boy in the Backyard

    nicccccccccccce. we have a couple we've only seen on the game camera as well. if you're lucky and he makes it through the winter, you should look for those sheds, theyre pretty impressive.
  11. KJTerp

    Christmas Turkey on the Classic 2 - How big?

    Phenomenal profile photo. I have done a couple turkeys recently on my joetisserie and both have been fantastic. Both were about 15 pounders, and I think thats the best overall size for a decent turkey. If i needed more, I would rather cook two 12-15 pound birds than one 20+ pound turkey. My process: Day before turkey day, open the bag up, take out the giblets, remove that dumb pop up thermometer thing, trim off anything thats flapping around around the neck and back end, and dry the bird thoroughly with paper towels. I then liberally season the entire bird with kosher salt, and put it on a rack on a rimmed baking sheet and let it hang out in the fridge, I do this whenever I cook whole poultry, regardless of spatchcocking or whole bird, or even bone in thighs/legs/leg quarters etc. I then get started on gravy. If you look back at my history here I've explained it pretty well. Short version, brown the salted giblets, anything you trimmed off, and a pack of TURKEY WINGS (not smoked wings, regular wings), add aromatic veggies and whatnot, cover with water and let that bad boy simmer for as long as practible to make a really rich, gelatin-y turkey stock. You wont really get drippings with the JT bird, so this is what you need to do for gravy, plus if you have extra stock you can make soup afterwards, smoked turkey soup.... Finish the gravy by making a flour/butter roux, and then add stock while whisking and it'll thicken up, add some chopped parsley and rejoice TURKEY DAY: I bank the coals in the back of my classic II, usually looking for larger pieces of lump to hold it all together, so it doesnt slide. I make a pretty compact set of coals, and use two firestarters to get it rolling. I aim for anywhere around 325-375 for this. I use a smaller piece of cherry, which i put on about 5ish minutes before turkey time to get some gentle smoke and color (the second photo is about 40 min in, and most of that color is smoke color, not necessarily browning) I then wrap the non fire side of my X-rack with heavy duty foil, so any turkey grease hits that and rolls into the fire, as opposed to collecting in my ash tray, this isnt necessary, but it works for me (see photos). Just make sure your turkey clears the foil when spinning, check both directions too! If it hits, modify. I make a butter slather for the skin, melt some butter, with a couple crushed garlic cloves, add a bit of oil so its a bit more liquidous, add rosemary, thyme, sage, pepper, garlic and onion powder, and make sure it smells like something you'd want to rub all over yourself. I rub it all over the turkey instead, since the turkey is cold once it comes out of the fridge the butter somewhat turns pasty, which helps spread it out. Get it everywhever on the outside, and if you can get some under the skin, do that too. I truss the turkey using Alton Browns method (google it, its on youtube) Then I stuff the cavity with some lemons, halved onions, rosemary, sage, some crushed garlic and thyme, Then thread it on the rod. and CRUCIALLY, you need to get those forks on really tight, really push them home into the meat, and then lock those thumbscrews down with pliers. I can't stress this enough, really get those forks in there, more than you think. The meat will shrink, and then the forks will come out and the bird will roll around, thats bad. Spend time balancing that thing on there, it will be hard, and there will be cursing, but man, watching that spin without kicking is nice. I spin mine, lid closed, at the temp above until it temps at 160-165 in the deepest part of the breast, and 170-175 in the thigh (mine take about 2hrs 15min), rest for about 25-30 uncovered and destring and carve. ENJOY
  12. KJTerp


    I'll try to answer these in order: 1) I don't think there is a recommended IT for deer meat, you said you had a "roast" If it's the backstrap, I usually cook it to about 125-130 because venison gets toughtoughtough quick. I also usually sous vide it and then sear it in cast iron when i do this 2) i've never done venison low and slow, but I'm not sure it would be all that good of an idea, since it lacks that intramuscular fat of beef. that said, you could smoke one for a brief time as low as possible for flavor, then blast it for the outer crust, a-la reverse sear. my friend does this with backstraps, but he wraps them in pork, it is...very tasty higher temp, spinning on the rotisserie may be a good option, but without knowing what your "roast" is, your best best bet is probably to brown it in a hot dutch oven, take it out, add some aromatics, then throw that meat in there with some red wine and herbs and some tomato paste and let time do the work for you.
  13. KJTerp

    Hard to beat spinning a chook.....

    Take that pop up thermometer out next time, just my $0.02.
  14. KJTerp


    did you get crispy duck skin? crispy duck skin is the proof of a loving and caring God.
  15. ASK AND YE SHALL RECEIVE GRILLING AND SMOKING FRIENDS I did this for turkey day, and it made a solid quart or more of dark concentrated turkey goodness. The only things I changed this time were: - I had a half full container of chicken stock sitting in the fridge about to go bad, so I used that and water, no wine or parm rind either. -When I made the gravy, while the turkey was resting, I poured the little bit of juice that normally comes off into the pan as I was whisking, so there were "drippings" technically. -I simmered my stock for oh.....5-6 hours, and when it chilled in the fridge it was essentially turkey jello, which means GREAT gelatin extraction, so my gravy (and the soup I made with the remaining stock last night) was silky smooth. -I also don't remove the fat cap from the gelled stock when i make gravy, but you should if you make soup with it, otherwise your soup looks like it was made by BP in the Gulf of Mexico From the thread: "you also don't need drippings for gravy, take the neck, and the giblets, anything you trimmed off fat and skin wise, and maybe (definitely) buy a pack of TURKEY WINGS at the store (not smoked wings, just turkey wings) put some oil in a pan, get it hot and brown the bejeezus out of all that meat, then cover with water, add aromatics (onions, celery, carrots, garlic), bonus points if you brown the whole aromatics a little too, and maybe add a little wine with the water, or a parmesan cheese rind section too, add a couple peppercorns, some bay leaves and some other standard herbs and let that bad boy simmer for a good long while, then strain out the solids and boom, turkey stock (you can make this days in advance by the way) on gravy day, just make a quick blonde roux of flour and butter, and add the stock and ta-dah, gravy"