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KJTerp

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Everything posted by KJTerp

  1. I will always have a gas grill. Always. If I'm smoking something in the joe, and still need to cook hot dogs, burgers, etc? Gasser, When having a huge group for things like thanksgiving, and I need to cook two turkeys? One is already spinning on the KJ, but I need to use the oven for sides? Spatchcocked turkey on the gasser! Cooking a bunch of smoked chicken thighs on the KJ and I want to grill some veggies so I can have everything ready at once? and dont need to go inside and outside and inside and outside? Gasser. When cooking a family pack of chicken for a weeks worth lunches, get home from work late on a monday, chicken is marinated in a bag, and I want to be done cooking completely in a half hour? GASSER Buy a gas grill
  2. Ive only ever gotten pulled one time, and it was for federal grand whateverwhatever duty (this was in 2008). I had to call everyday for three weeks, and luckily never got pulled. The letter said that those that did would (not could, WOULD) be expected to be totally sequestered (in a hotel with no contact other than "i'm still alive mom and dad!") for something like 3 months. I had just graduated college, and just started a new job, so that was pretty stressful. After the 3 week call period I got a letter saying something to the effect of "thanks, it'll be a while til this happens to you again" My wife however, has had to serve 4 times in the past 3 years, only one was more than a half day, and it was for four. I'm sure the clerk will be mailing mine out today.
  3. Mine is also pretty wonky, it wasnt a problem until i took everyhing out to load the firebox up for a cook, and when I put the D/C and stones in, the ring popped and everything went all sideways. After that cook (which went fine) I did my first deep clean, took some photos, and just need to submit the claim. I'll probably keep using the bent one until it's untenable and then switch to the new one. My only concern with this issue is that it makes me afraid that i'll crack a petal or two in the firebox trying to make it all fit
  4. I have a modern corncob pan,, which i use occasionally, even on my KJ. my guess is that the old ones were for making small pieces to take on picnics, in lunchboxes and the like, instead of having a whole pans worth staling away on the counter as you lopped pieces off like a cake
  5. Keep in mind that these dates only go up to about early April, and that there will be more dates added. You can also find each individual costco store roadshow link, which sometimes is updated before the product pages. I got very lucky, my local costco got TWO KJ roadshows last year, one in May and one in December, and the one a bit further away had one in June, so there be plenty of lump in my shed.
  6. Thx for the feedback John, in your opinion, would this system get say, a pizza stone higher up in the dome than using the extender? Also, you mentioned low clearance, do you think it would be a feasible system for say, smoking a bunch of wings indirect then removing mosve the higher up stuff to sear off in batches? would there be enough room for say a chuck roast in the middle position? Im only being picky because i would hate to spend 150+ to find out its not what I thought. Thx
  7. ::raises hand:: if there was a way to have the full grate on the bottom, the full on the top, and a smaller grate in the middle, so a classic owner could smoke say, a whole butt-load (scientific term) of wings or single short ribs, I would probably buy one
  8. I got mine at a road show, the only dealer close to me is lowes
  9. From what I have read elsewhere and heard from chatting with the reps when I was loading up on charcoal at my local roadshows, there were some instances of fights breaking out (fights being the operative word, don't know if that means screaming matches, but i gathered from the way it was talked about it was more than that) between the first couple of people to show up at the roadshow area looking for the demo deal. "I got here first" vs. "I was in line first" I'm guessing. That can be pretty uncomfortable for the rep I imagine, especially since they would essentially be deciding the winner. When I got my grill, I thought I was 2nd, but there was an older gentleman hidden next to the door and nearly bowled the costco ID checker over in his Terminator like-determination to find the roadshow, he kept looking back and snarling at the two younger guys (myself included) and DEMANDED the demo deal from the rep as soon as he saw him. So, my $0.02 is that KJ decided enough was enough with that. I wouldnt be surprised if they also got tired of seeing people turning around and sell their free juniors on ebay for reduced cost as well. Just another example of a few people ruining a good thing for everyone else.
  10. From what I understand its not political civility, its "we keep having literal fistfights in the Costco during the roadshow, because these adults act like children, so now no one gets the deal"
  11. Ok, so again, can I come over and look for sheds? You won't even need to feed me.
  12. It's been a while, since I fired up the KJC2, but it was worth the wait. Didn't feel like making poultry or a brisket, and pork is a no-go for the wife, so after bumming around for a bit, looking for something different, stumbled on to amazing ribs' smoked chuck roasts. Got two from costco, about 3.25lbs each, salted and put in the fridge for a couple hours, then threw on some pepper, and onto the smoker at 225 with three small pieces of oak. I've been putting a large disposable aluminum pan (no liquid) on my x-rack so my deflectors don't get all gummed up, which resulted in about a cup of rendered beef fat for later. Meat went on at 1045, and came off at 515-530. Pulled it at 185-190 internal. Stalled for about an hour, maybe an hour and a half, but kept going nicely. Guys and gals, this may become my go-to cook from now on. Super easy, don't need to wake up super early or do anything overnight, and it tasted awesome. Photos attached, couldnt get them ordered right, but theyre 30min in, 1.5hrs in, 4.5hrs in, off, sliced and bendy happiness.
  13. 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.
  14. 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
  15. 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
  16. 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
  17. 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.
  18. It's that time of year. Glad you're both ok.
  19. Thats awesome, unless you leave your cat and dog outside, which you shouldnt do anyway
  20. 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
  21. 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.
  22. 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.
  23. 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
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