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CeramicChef

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Everything posted by CeramicChef

  1. @John Setzler - John, there was not one thing I said that was meant to bash anything about KJ. The above post was meant to be tongue-in-cheek and I spent a long time praising Bobby and The Boys for their marketing genius. Maybe your deep relationship with KJ blinds you to a post meant to be in jest. Let me reiterate, "I'm really impressed with what Bobby and his marketing team have done in a relatively short period of time. Seems to me that they've beat BGE at their own game and at a lower price point." I continue to recommend the KJ Brand and I dare say that I've been the cause of more sales of KJ kamados here than just about anyone but you. I just don't bow down at the KJ Altar every chance presented like many others here. I recognize exactly what the KJ Brand is, and isn't.
  2. I give it up to Bobby and The Boys. They could stamp KJ on boxes of horse manure and the KJ crew would line up to pay premium prices for it. He and his marketing team are geniuses! They've created a mystique around their brand exceeded only by BGE. Bobby and his marketing team are first rate and have created All I hear about is how innovative this new controller is gonna be. There is absolutely nothing innovative in this controller as outlined here. There's nothing innovative at all in anything that KJ markets except maybe the Divide and Conquer and if I'm not mistaken, you could source essentially the same thing at several Internet sites before KJ. You want fast startup times, why not go to Harbor Freight and buy a heat gun for $15? Oh, I forgot, it's not stamped KJ! But again, I'm really impressed with what Bobby and his marketing team have done in a relatively short period of time. Seems to me they've beat BGE at their own game and at a lower price point.
  3. @NoleandmyJoe - welcome to Kamado Guru and welcome to The Addiction. I've posted many, many times on how to learn which vent settings yield which temps and understanding the response curve of your kamado to changes in those vent settings. Use the search function and you'll find exactly what you're looking for to control temps. Again, welcome.
  4. @FrancisK7 - please, before you do any mods to your cooker, cook on it for a couple of weeks as really smart Gurus above have advised. Get to know your cooker. Look for smoke leaks. Observe its behavior at different temps. Watch how long it takes to shut down. Your Pit Boss is a quality cooker. Let it prove it to you how good it can be before you go doing mods that probably aren't necessary. Learn the specific vents settings that yield specific temps. This is the smartest thing you can do to get great results from your cooks. All the best to you and your family with your new cooker.
  5. @Astroguy57 - to be absolutely certain that one cook doesn't contaminate another, I also do a high temp burn at the end of each cook. Grease can drip down onto unburned lump and turn rancid. Then when you start the lump for the next cook that rancid grease can cause all kinds of problems. To avoid this and other problems, I take my cooker to about 500-550F and let it sit there for about 30 minutes. That should leave your cooker as clean as a whistle. Finally, please make certain you set an alarm to remind yourself to shut down your kamado after 30 minutes. Dont trust yourself to remember, there will be that one time and you'll forget. You really don't want your kamado going nuclear so just set the alarm and never worry about it. Good luck.
  6. Welcome to Kamado Guru and welcome to The Addiction.
  7. Welcome to Kamado Guru and welcome to The Addiction.
  8. @oc_in_fw - dude, that's one smoking deal! Very nicely done. Enjoy your new Akorn. Now get busy cooking and posting!
  9. I'm with @Panchango ... Do both!
  10. @coferj - I never use my deflector as a pizza stone. They are entirely two different animals. Deflectors tend to get dirty in their use during low-n-slow cooks. Every manufacturers deflector I've ever owned isn't realy designed to be a pizza stone. Pizza stone tend to have a different finish that allows for ease of lamding and removal and a higher density than deflectors that allows for more even cooking of the pizza crust. If you have two racks, you're good to go. Place your deflectors on the main grate and your pizza stone on the second grate. That second grate will get you high in the dome and that's exactly where you want to be. The pizza stone will cook your pizza from above and the dome will reflect back heat onto the top of the pizza. I genera Ly don't do pizza above something like 500° as measured by the dome thermometer. Enjoy!
  11. Dearest @bcbz71 - thanks so much for your friendly reply to the efforts I expended to assist you. The reason I replied as I did is that your postings led me to believe that while you may have truly believed that you knew what you were doing, you didn't, and probably still don't. And yes, as a matter of fact, I read closely your tacit admissions that you didn't know what you were doing, IMHO. I wish you well in trying to learn your kamado and how to cook on it. All the best to you and best of luck with your future cooks. I won't bother you in the future.
  12. Welcome to Kamado Guru and welcome to The Addiction.
  13. Try kefir. I find it has a real depth of flavor that adds significantly to many recipes.
  14. My go to for anything temp related is Thermoworks. It's more expensive, but it's dadgum near bullet proof amd they really stand behind their products. If I pay more, I expect more service. Thermoworks has been outstanding. When I did have one problem, they got the deal done, no questions, no delay. I heartily recommend Thermoworks.
  15. Very nice cook. I'm betting it was really, really droolicious and tasty. Kudos!
  16. Given the 4th is a HUGE weekend for grilling, I'm surprised that Costco didn't raise the price a week ago. Prices will maintain and the close we get to mid-August, you'll begin to see prices soften as retailers at places like Costco, Sam's, Ace Hardware look to move inventory out the door. Here's to a safe and happy 4th!
  17. I've said it before and I'll say it again ... I simply hate these tease threads! Now I've gotta wait all dadgummed day to see how this turns out. Meanwhile my appetitie grows and grows and grows .... Y'all have a wonderful and safe 4th!
  18. Just do a high temp cleaning burn about once a week or so and after every low-n-slow cook. That's the solution to your problem. No big deal. Enjoy your KJ and cook on!
  19. Nice cook. And kudos on raising the G'Kids. That's a huge responsibility to take on after raising kids. Thanks! Please take time to get to know your Vision kamado. Learn your vents settings and you'll never chase temps again. You'll just set your vents with confidence and walk away. Cooks are much easier that way and you'll get to spend more time with the G'Kids!
  20. @Pop52 - I'm a life support system for a couple of cats. Whenever I cooler a cook one sits on top of the cooler and they other lays on the floor in front of the cooler. They stay there until it's time to serve. Then they move under the table. Cats loving BBQ! Who'd a thunk it?
  21. Gurus - everything continues to cook after you pull it from the cooking grate. It's known as thermal momentum. That's why you pull a med rare steak at around 130 as it'll typically gain another 5 degrees or so. There's nothing magical about a 190 oven. It's nothing ore than a substitute for a foiled, towel wrapped, and coolered cook. And it doesn't leave your Ouse smelling like brisket/butt etc. and driving your pets wild!
  22. @Slowdown - welcome to Kamado Guru and welcome to The Addiction.
  23. My Benzomatic torch takes all of 30 seconds and a canister of Propane/MAPP lasts about 15-18 months. It's the only way to fly. Nice looking steak, @KamadoJosephine.
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