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Angelo

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  • Content Count

    5
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About Angelo

Profile Information

  • Gender
    Male
  • Location:
    Australia
  • Interests
    Cooking for friends and family, spending time in the sun.
    Using technology to make life easier and interesting.
  • Grill
    Kamado Joe

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  1. Angelo

    Meater Meat temp probe

    As soon as you install the app on a second device it configures it all itself so, yes it is simple. I was rather explaining what it does/how it works to what you need to do. As soon as I pull the Meater out of the holder it activates. Just open the app to configure a cook or monitor temp.
  2. Angelo

    Meater Meat temp probe

    Meater have released a Meater+ which has a more powerful Bluetooth range for those who have connectivity issues in their setups. Personally with my brick house I don’t have an issue with the standard model connecting to my iPad that I leave on our dining room table 15 feet away from the Kamado. The iPad then bounces the data to the internet which I can then access from my phone anywhere in the world or ask Alexa for updates. Being a smart device they are banking on their market based having multiple devices to use it on. I’ve used it four times on low and slow and also on high heat cooks. The estimated cook time is spot on so far. Once the your cooker stabilises its temp it will calculate the time it takes to get the internal temp where you want it based on the grill ambient temp. This is perfect when you want to have your sides or other parts of the meal cooking and ready just in time. The simplicity is what sold me on it. No wires, no power outlet and no base station left out in the rain for a rainy day cook.
  3. Angelo

    G'day from Canberra, Australia

    Thanks for the warm welcome team !
  4. Angelo

    Turkey 101

    Hi John, This is a fantastic and helpful read like all of your content. A bit late to the party as a new joiner to the forum however I have a question about stuffing. Traditionally (for my family at least) is we brine the bird and stuff it with a giblet, pork mince, aromatics and bread stuffing and cook it in a regular oven. I want to attempt a Kamado Turkey this year and I have an air cooled, fresh never frozen 13 lb bird on order. With all the videos/recipes I have found online so far, they either go without stuffing, just use aromatics (large onion and apple portions for example), or butterfly/spatchcock the bird. Is there something I am missing as to why I have not seen a traditionally stuffed bird cooked in a Kamado style cooker? I don't have a JoeTisserie and so was planning on an indirect whole bird stuffed or failing that, the spatchcock approach. Thanks for the help!
  5. Hi all, Glad to be part of this forum. I'm a IT Consultant from Sydney Australia and moved to Canberra about 5 years ago. Was inspired to get a smoker / charcoal grill thanks to a buddy of mine in Indianapolis. When I visited him a couple of years back, he cooked up a fantastic rack of ribs, pork but and some chicken in his Webber Smokey Mountain. I got my first Kamado this week (Kamado Joe Classic II) and fired it up for the first time yesterday for its inaugural cook. Reverse sear tomahawks inspired by John's approach (https://www.youtube.com/watch?v=ZWKr3JHPGTI). Turned out perfect. My wife said it was the best steak she had ever had. Had too cook it a little bit over medium (as my wife is pregnant and doctors orders on consuming rare meat) and yet it was skill like butter. I also got my hands on a new thermometer (https://meater.com) worked like a charm. Happy to share my findings with this unit as I use it more. Next planned cook is baby back ribs for my wife's birthday in two weeks and then a Turkey for Christmas Day. Hope everyone is well and enjoying their grills. Regards, Angelo 25a1e2bd-7d99-4c98-9ef3-8a158332c520.mp4
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