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Never L8 4 chow

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Posts posted by Never L8 4 chow


  1. On 5/17/2019 at 8:51 PM, Daz said:

    I spent some time experimenting with pizza, both store bought and hand made. I got fascinated with pizza after I tried a local italian pizza truck called "What-it-a-Dough". You can look um up on instagram, they make some bomb pizza. The guy uses a refractory cement pizza oven imported from Italy. It's wood fired and it'll heat up over 1000 degrees. But you cannot leave the pizza on the floor for more than a minute! he'll pick it up w/ a long peeler and lift it closer to the top of the oven where the air is the hottest to cook the top. If he has left it on the stone, it'd been charred. 

    So I got some dough from him and start to cook pizza with my Akorn. First of all it's a total PITA to put the soft and super thin dough on top of the stone centered. A couple of times I had to convert it to a calzone coz the dough would stretch and toppings fell onto one side! My stone was over 700 degrees and it'll burn the bottom before the top is brown, and there is no way I can lift the pizza like in a real pizza oven. After messing with it for a while I got tired and decided to try the store bought. To my surprise the frozen pizza selections are abundant and many thin crust choices. Again I heated up my stone to well over 600 degrees and the bottom was done within 5 min and the top is still undercooked. Store bought dough actually stands heat better, the fresh ones got charred quick. 

    So now I always cook the pizza at 450 stone temp, takes 10~15 min depends on the brand and topping but it always comes out perfect. I never cooked a pizza in a 15" kamado so maybe the air is searing hot. Porta is a cool concept - I made my own pizza ring for the Akorn so I respect the fancy door he added! But I think majority of us will cook store bought pizza and here are my pizza stories haha.

     

    Higher in the dome = crispy on top. 

    This is what works for me. 

    A deflector sitting on top of another deflector.

    And yank the parchment paper out, after the first couple of minutes, if I want to cook over 560°, cause you know, flame on goes the parchment,  but usually don’t because why complicate life. 

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  2. Things happen in manufacturing all the time, most of the time it can’t be corrected buy the consumer, but sometimes it can. As in this situation, the solution is about as simple as they come.

     

    I don’t understand what is so difficult about asking KJ to send you a thermometer, and drilling a hole.

    Even if KJ sent you a new Joe. It would take more effort to unpack the the thing, and that doesn’t take into account assembling it, than it would to drill the hole, and pop in a thermometer.

    Or has KJ ruled it out as a solution?


  3.  

    3 hours ago, John Setzler said:

     

    My thoughts are that if $2 wasted charcoal is an issue, a $1200 grill and a $250 pizza accessory might not be the right choice in the first place :)

     

     

    I guess I’m the kind of guy that prefers to turns the lights off when I walk out of a room, and turn the ignition off when I get out of one of my vehicles.

    Trying to help save the planet for all the younger people out there :)

     

    Let me try a different question.

    With the bottom vent wide open, it looks like it will go through it’s fuel pretty quickly.

     About how many pies do you think you could you cook, with the amount of lump you used, or how long will it stay hot enough to do an adequate job at cooking pizza?


  4. Thanks for keeping us updated on the DoJoe John.

    From our original discussions, it was said the Dojoe needs to burn out on it’s own because there was no way to shut it down. With the amount of lump you put in the basket in the video, it seems like that’s going to be quite some time. If you’re only going to cook a couple of pies, a wasting of a lot of fuel. 

     If it doesn’t come with some kind of door to plug-in the opening, I’m sure a rudimentary one can be made out of scrap or even extra heavy duty foil.

    Thoughts?


  5. 44 minutes ago, John Setzler said:

     

    That is the part I was wondering about.  Personally I'd rather drill the hole than replace the dome.  I don't know what kind of problems could happen from that though because i THINK the holes are drilled before they are painted and glazed but i am NOT sure of that either.

     

    I would agree, it would be much easier to drill a hole than replace the top, However use a diamond holesaw/ drill  design for cutting tile and ceramic’s without the use of a hammer drill. Not a Masonary bit with a hammer drill or you could break, or crack the top.

    Then move on, and start cooking.


  6. Also can be used to seal chips, pretzels,  pistachios, etc. anything that comes in a mylar-type or heavy/stiff plastic bag.  Food saver does not recommend thin baggies.

     Comes in handy when buying junk food in bulk. 

     Just got to be careful about crushing your chips. 

     

    https://www.foodsaver.com/service-and-support/product-support/product-faqs/tips-and-hints/pantry-storage/tips-and-hints-pantry-storage-faq-Q-A-2.html


  7. This is simple cook I have down to a science in a convection oven. So I had to try my hand at fixing something that wasn’t broken.

    Since we had pizza and a movie planned for last Saturday night, I figured I’d take advantage of the one heat source and see how one of my staples, granola, would come out on the Big Joe.

     

    This is a quick, inexpensive, and easy to make snack we pay far too much for when buying it from the grocery stores.

    I let the temperature stabilize around 350° for a little while, then put my cookie sheet of granola on for about 30 minutes. I probably could’ve taken it off at 25 minutes, but I like my granola like I do my pizza, crispy. Just personal preference. The granola certainly took on some smoky goodness. Interesting new twist to the flavor.

     

    This particular batch contained most of the ingredients listed below, however it was just shy of the 3 cups of oats. You can add just about any freeze dried fruit you want to dice into it. I prefer not to put in too much fruit, otherwise it won’t come out as crisp as I like.

    Granola

    Oats 3 cups

    Brown sugar 1/2 cup

    Coconut oil 1/2 cup

    Maple syrup 1/4 cup

    Craisins 1/2 cup

    Sliced Almonds 1/2 cup

    Cinnamon 2 tsp/or to taste

    Cayenne 1 tsp/or to taste

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    Mix the ingredients well, or you’ll end up with clumps of brown sugar.

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    Spread the mixed ingredients out on parchment paper in a 12x17 inch Cookie sheet, then cover it with wax paper and roll it out to make it as flat as possible.

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    If you want bars or pieces, now is the time to cut or shape them before putting it into the oven or kamodo.

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    Once the granola was off, up went the temp for pizza.

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  8. On 2/2/2019 at 6:57 AM, ckreef said:

     

    TY TKOBBQ. We are very proud of how it turned out. It was really Mrs skreef's vision and she didn't know I had it in me to make her vision come to life. 

     

     Hats off to Mrs skreef and you!

    I’ve spent some time in a few different game rooms,  and I must say yours is probably the most inviting I’ve seen. Wonderful job of bringing all the decour together. 

     

    It’s always good to keep a few personal abilities, maybe a few funny incidents, secret.  I think it makes for a more interesting long-term relationship.


  9. 2 hours ago, helliger said:

     

     

    hmm, replied before I read these latest responses. That sounds like it would work great. Just gotta make ultra sure the ash is completely  out. I live in California with a bunch of vegetation around me so the neighbors would probably get a little angry if I lit the hill on fire. I usually blame everything on the dog but that might be a hard sell.

     

    Yeeaaaah....waiting for the fire to be completely out, like maybe a day or two is probably a good idea. You know, just considering your location and all. 

    In case anyone ask, tell’em potash baby, it’s good for the plants, and say it with authority.  You couldn’t believe how much the flowers pop around  my porch.


  10. There was a conversation about this a little while ago, and some of us talked about using our shop vac’s. Yep they work well.

    KK came into the thread and said use a leaf blower, and I thought yeah right. Then I started to think about it.  That gals onto something good.  I don’t use my shop vac anymore.

    I do use an electric leaf blower for this. My personal preference,  others mileage may vary. 

    Just pull the tray out, point your Joe in the direction you want the ash to go. I’d recommend down wind. Close the lid, snap it shut tight, open the top vent all the way, stick the end of the leaf blower in the vent. I seal the blower tube up it with a big car washing sponge.  Crank that blower up, move it around at different angles,  and poof the ash heads down wind. If you wand to open it up and take a couple more shots to hit different areas you can, but I don’t get it that much cleaner.

    Pretty neat trick KK. Thanks!

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