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grill seeker

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About grill seeker

  • Birthday May 31

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  • Location:
    Paducah, KY
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  • Grill
    Kamado Joe

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  1. Here is a good deal on the guru classifieds
  2. Cherry is good to have around - I think it gives chicken a nice flavor and color - good with Beef too. Pecan is my favorite. It tastes just like hickory but a little more mild. I also like the flavor of Apple on pork and ribs. Peach is my favorite for all things pork - but not a wood webber sells. Mesquite is too much harsh smoke for me, even in the smallest amounts.
  3. grill seeker

    KJ classic vs Big Joe downsides?

    If I were only going to have one - and give up everything else - I would go with the big joe. Then maybe add a weber q for a quick hot dog or burger. I just couldn't bring myself to getting rid of the big wsm - You can really load that thing down - almost double the capacity of even the big joe for smoking.
  4. grill seeker

    Bella’s 9th birthday grill

    That is my kind of feast! Looks awesome. Happy 9th Bella! (I have two 9 year olds myself). I hope you all had a great day!
  5. grill seeker

    KJ classic vs Big Joe downsides?

    I had this same problem myself. Had the 22" WSM and a 22" kettle. I ended up going with the Classic, as I usually cook several times a week for my family of four. It has worked out perfect. There have been a few (very few) occasions where I wish i had the larger one. I did keep my WSM for this reason. A few times a year I will cook 6 or so pork butts for a work party, or a full packer brisket. But from my understanding the classic is much more efficient at warm up time and conserving charcoal. I am pleased with my purchase and making it my primary grill, and also glad I kept the big WSM for large cooks. I plan on using my weber performer kettle as my campground grill this season - it has not been opened since I got my KJ classic in May.
  6. grill seeker

    Dumb question

    One thing to watch out for when filling it up to the bottom too far past the vent holes in the firebox, is that often times little bits of charcoal will fill in those holes restricting air flow. In terms of the rotisserie, I've tried all ways - even have a divider for ash basket - and set it up so that only the back third is full. However, I have found the best is just bank it up towards the back, but still cook over some coals, but the bulk of the heat is coming from the backside.
  7. grill seeker

    1st Snow Lamb Shanks ! one of my favorite cooks

    Looks like a perfect way to spend nye. Cheers!
  8. Got a kj soapstone for Christmas (from myself). Was going to do some salmon first. However, I was gifted some prime dry aged strips from my dad. Now I want sous vide those and sear on soapstone. Can I use the soapstone in the lower position, or will it get too hot?
  9. grill seeker


    I make my own most of the time - but I love the meat church rubs. I haven't tried the ones posted above, but the BBQ rubs. Holy Cow is the best commercial beef rub I have found, I also like the honey/Bacon rub on ribs.
  10. grill seeker

    Charcoal not lasting.

    I use mine without the grate, and have had no issues - even on longer cooks (12 + hours). I have not gone much past that - with a pork butt I rarely need to, but a brisket I do on occasion. However, I have not done a full packer on the KY (not sure it even fit the classic) - I do those on my 22" WSM. I have found with the more open air flow of the KAB - I can raise temps much easier - Temps lower about the same either way.
  11. I've only had the mustard based sauce in Western TN - at several places - maybe it was just the places I went to and not widespread. Odd how things migrate. It is neat how different sauce types are by location and it doesn't even have to be that far. Where I am in Western KY, we are more of a tangy/little spice sauce, but down the road in Owensboro - they are more into a vinegar mop, with a heavy on the vinegar sauce - and known for Mutton (My personal favorite).
  12. grill seeker

    Thanksgiving turkey results

    Im just hoping I don't mess anything up. My good bird, I'm scared to do on the grill. We have a semi local farm that reserved a certain amount of heritage turkeys for our local/organic/free range grocery. I missed out last year, so reserved this one in August. Free range never frozen...... So I am going with the traditional, brine - oven high heat, foil the breast, then 350 to finish. I also picked up a standard 7 pound breast at the chain grocery, that I am going to dry brine, and spin on the joetisserie. It's going to be a fun thursday morning for me. The best part is we are having the dinner at my wife's aunts house a few miles away. I would rather cook and take it somewhere than to deal with that many people here. I will definitely snap a few pics of both.
  13. grill seeker

    pork ribs on akorn

    Look awesome! I think I may try to talk my wife into an Akorn this year to keep at the campground (seasonal campers).
  14. grill seeker

    Skillet Rolls

    I've been looking at the finex - haven't made the plunge yet, but likely will soon. We camp often (camper) and last spring after cooking a pan full of bacon in my vintage griswold 10"(great grand mother hand-me-down), I left it cooling on the edge of campsite and pulled out without it. Called later that day, and it was not turned in - someone scored a good one there. But finex will be my replacement for it. I love the finish, and especially like the handle.
  15. grill seeker

    Deflector plates

    I use a drip pan on the accessory rack just under the grate at top position for cooks that I know are going to have quite a bit of grease dripping (pork butts, load of chicken thighs.....). I use a 14 in deep dish pizza pan, and wrap in foil so I don't really have to clean.