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Everything posted by len440

  1. AJS The only thing that is wrong is your grill is way toooo clean. Needs some more flavor enhancing coating. Over all it looks like a good cook.
  2. JB. It's amazing how inventive we can be when needed. Good move on removing the Teflon pan as a deflector, Teflon gives off nasty stuff when over heated. On the charring on the bottom it is caused by heat radiating up off the deflector you are right about raising the grill grate higher. Also be aware there are several temp zones in our kamados. 1 Temp above the deflector on the grate. 2. the dome temp. 3. the temp of the air rising from around the edges of the deflectors. I learned this from charred ends of long racks of ribs. 4 on my joe classic II there is a temp difference between the front and back of the grill. But all of this is part of learning our grills . Why were you using parchment paper? I had a couple of grease fires in my vertical gas smoker very exciting looked like an old steam locomotive puffing down the tracks
  3. Chief57 Table is almost too nice to put a table top on. Who ever built it should be complemented on the finish and workmanship. Don't forget you need some feet or something for the kamado to sit on
  4. Christina First the gasket being burned by high heat is it a felt gasket? I think your problem with getting only to 400 degrees is due to the size of charcoal. I had the same problem with a few bags of Royal Oak and had trouble hitting 400, With large pieces it will be ok for higher temps 700 for pizza I've used Ro for quite a few years and had no problems except those 2 bags. I also use Rockwood or B&B. both have had large pieces. Can't help with the knob settings. Glad your prime rib came out good, it took awhile for my family and guest to learn Prime Rib waits for no one
  5. I think we need more info on how it was smoked and your procedure you used
  6. I'm laughing to myself as i think about how we moved from crispy steaks to crispy bacon we live in a great country
  7. Tommy welcome I too bought my kamado for something that would last and be easy to use on various types of cooking. Plus i got tired of seeing just how thin the sheet metal they can make a grill out of. My last one was almost tin foil lot of bends to firm it up. Hope you enjoy your grill and post some pics.
  8. I used to cook 150 steaks (1 inch thick rib eyes) for our rc club picnic after 3 years of hearing the same guy complain about how his steak was cooked. The fourth year i handed him the tongs and let him cook his own. It looked like a piece of lump charcoal from the bag, at least he was happy except he had to work at the picnic grilling it.. We just can't make everyone happy all the time.
  9. Glad all went well with the move When's the first BBQ?
  10. I think i was fortunate that my mom and dad liked med rare steaks. I still remember when my Dad apologized for giving me an undercooked steak (Rare). It was love at first bite.
  11. I loved Red in that show great one liners plus his wife was priceless
  12. OK how did those bad boys turn out?
  13. I've had 2 crappy bags of royal oak about a year or so ago up to that time no problem. The B&B looks ok to use. Like I keep saying I wish the charcoal came in clear bags
  14. Henry My heart goes out to you. My first wife preferred burnt cinders for steaks. She was raised by a mom who was one of the gray cooks. Everything had to be gray all the way through,, on the weekly Sunday dinner of rump roast I could not pour enough gravy on it. I can still see the look on my wife's face when in a very pricy restaurant the chef came out and apologized for not being able to cook her steak that well done. But for each one of us we have our quirks. Makes life interesting. My second one likes it as rare as I do, makes grilling easier. The micro wave comment gave me a chuckle.
  15. As a second thought maybe that's the squirrel from the phrase " Even a blind squirrel can find an acorn"?
  16. Reminds me of the song high hopes Just what makes that little old ant Think he'll move that rubber tree plant Anyone knows an ant, can't Move a rubber tree plant But he's got high hopes He's got high hopes He's got high apple pie In the sky hopes
  17. When I use my grill i always take it up to 500 degrees while we have dinner and burn char the gunk on the grill than use a webber grill brush to clean the crunchies off the grate the brush is several years old, and like the Kamado I inspect it before and after use ( lesson from my dad). I also used to use a fender brush a while ago and learned from my dad to pitch it when it started to look old. If you crisp the left over sauce, grease ect it won't clog the brush. This way the grates are good to go next time you grill.
  18. When i use my remote thermometers i also keep an eye on the dome thermometer as well. My dome thermometer is always about 20 degrees low.(too lazy to recalibrate it) I just use it as a quick reference. How did the shoulder turn out ?
  19. Tex BBQ I'm open to be adopted I must confess I had some doubts that it would all fit on your BJ. They look fantastic I'm holding back from licking my screen How is that custom grill grate for doing steaks?
  20. Wire brush Been using them for about 60 years. Maybe it might be helpful if we post a pic of the brush we use
  21. Welcome Krusty Either one would have been a god choice. They both have their pros and cons. The key is to use it and enjoy it. Have you seen this
  22. Good luck with your first cook on your new joe and welcome to retirement
  23. MM looking forward to some pic on your cook Instead of the scrapper maybe use a Nylon brush to clean loose stuff I wouldn't get too frisky with the scrubbing. I'm glad you are fixing and using a old grill in this throw away era we live in. Enjoy your ribs.
  24. I've had the same experience with the charcoal changing temps on long cook i agree about the charcoal size idea bigger chunks you might better air flow and more glowing coals higher temp. Can't respond about the 7 hr. stall never smoked a chunk of meat that large. Try pulling out thermometer and see if it drops down then reinsert in a different place. Will be waiting for pics.
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