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kpkacts238

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  • Gender
    Male
  • Location:
    Cullman, AL
  • Interests
    Good Food!
  • Grill
    Kamado Joe

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  1. Need a grilled chicken breast recipe for TONIGHT. Not looking for anything too fancy but just simple, fast, and delicious. Don't have much prep time and definitely no time for marinades or anything. Please post your quick and easy recipe or a link to post on it with details and instruction (include if you are doing direct/indirect/two zone and cook times). P.S. I'm not a newb I just don't have much time to prepare today as normal and I like hearing other's recipes and techniques
  2. My recipe is two cups brown sugar. 1/4 cup paprika, and cayenne pepper, 4 table spoons course black pepper, salt, and garlic powder. This is make a good amount of rub and you can store what you don't use it divide the recipe in half.
  3. Very tender and juicy! I'm huge believer in low and slow but when you're dealing thinner meat like ribs versus a butt or something, over-smoking is the biggest reason people's meat gets dry and chewy.
  4. Hi all, Tonight I fired up the KJ and threw on some baby back ribs and corn on the cob in the husk. I've used this method to cook ribs before (it is a variation of the Texas crutch method) but this was my first time with my new KJ and I gotta say, they were amazing! See pictures. So thought I would share my instructions and recipe for anyone that is interested. If not, no biggie. I'm no grill boss or expert, just a man who enjoys fine grilled meat. Homemade dry rub recipe: Brown sugar and crushed red pepper concoction... At the time of writing this I am not able to access my written recipe (I already had some premade dry rub ready to go) but I will get it tomorrow and update this post. Step 1. Soak wood chips in water for about 1 hour (I used pecan wood chips this time). If your using big chunks, then really only need a few. If using small chunks, a few handfuls. Step 2. Fire up the KJ with 3/4 - full firebox. Close lid after it's been going 10-15 minutes with bottom and top vents fully open. At about 180 degrees I shut bottom vent about 3/4. At about 200 degrees I begin to dial in the temperature with the top vent (I have the older style Daisy wheel vent so I shut the vent completely but left the daisy wheel holes open). Temp should level out at about 225. Give the grill plenty of time but keep an eye and make small adjustments as necessary. Don't get the grill too hot as it's much harder to bring temp down than to bring temp up slowly. Temp control and mastery is part of the art of grilling (I'm not against temp controllers if you're wondering), be patient. Of the few cooks I've already done on my KJ, I've been able to successfully bring it up to temp and maintain it for as long as necessary by being patient and realizing that less is more when it comes to adjustments. Step 3. (You can do this while bringing grill up to temp) Prepare your ribs. I like to do a quick pat to remove excess blood and liquid but don't pat dry; just enough to keep it from dripping. Use a healthy dose of dry rub on both sides of the ribs and all over. Step 4. With your coals white hot, add wet wood chips evenly to firebox and then set your Divide and Conquer grilling system onto the firebox with heat deflectors in place (full moon) and stainless steel grates on top. Place ribs on grill bone side down (irrelevant if using rib rack) and shut the lid. Let these smoke for only about 25-30 minutes at 225 degrees just enough for the meat to get it's smoke ring and absorb the flavor of the smoke. Wood chips will help tremendously with flavor and producing a lot of smoke. Internal temp of ribs should reach about 130 but no higher than 140. Step 5. Time to get your Texas crutch ready (aluminum foil). Wrap ribs in Aluminum foil completely and place back on grill. Adjust vents to bring grill up to about 300-315 degrees. These will cook on here about 30-40 minutes but it's important to flip the ribs every 8-10 minutes. If you don't then that aluminum foil is gonna overcook one side. Internal temp of ribs should reach about 175 degrees. Step 6. Remove ribs in Aluminum foil from grill and set to the side (probably on a pan or something so you don't ruin your side tables). Use grate gripper to remove grates and then use a combination of your ash tool and the grate gripper (with a mit on) to safely remove the heat deflectors and then replace your grates. Unwrap your ribs and baste with BBQ sauce (I use sweet baby Ray's) on bone side first, then set ribs back onto grate bone side down and baste the top side of the ribs with sauce. Shut the lid but don't go far. You'll need to turn the ribs and rebaste every 4-5 minutes. Do this twice for each side (4 times total) to create a nice glaze using the direct heat. Step 7. You're ready to cut, serve, enjoy. Grab some extra napkins. Total cook time should only be about 70-90 minutes (the Texas Crutch method really reduces time it takes to cook amazing ribs), rely on a combination of both time and internal temp readings and remember to account for variables. This is based on cooking baby back ribs and not spare ribs (which are generally larger and would require longer cooking times). Hope someone finds this beneficial. Sorry if I was writing everything with baby steps. I wanted someone who may be a new KJ owner like me to be able to have full instructions with details on how to cook ribs and operate their new grill. Thanks
  5. It is the screw on the slider (the one where fully opened will expose the entire chimney hole of the grill). However actual Daisy wheel is loose as well. I know this sounds silly but I'm a little OCD about stuff looking right and lining up. Like if I see a crooked picture frame or something that isn't symmetrical it drives me nuts... That being said, I would really prefer to leave the vent that has the Kamado Joe badge logo on the side of it lined up with the center of the grill. Also, the wheel is so loose I think it would still move.
  6. Looked at your website and Amazon listing. I like it and your compelling arguments for it. I'm a tech guy and can really appreciate the DIY and R+D it took to make this. It sounds like the controller technology, chipset, probes, and algorithm is superior to other items I've looked at. Here are my concerns though: 1. Future development and support - what are your plans? 2. How long has BBQube been around? 3. From what I gather it connects via Bluetooth? So what is the range? I've really been drawn to products that connect to the local WiFi network and upload data to the cloud so you can monitor from anywhere 4. Could this be ran on battery instead of power adapter? 5. GUI on app looks like it could be updated 7. Warranty?
  7. Eventually want to own all these KJ products for my KJ Classic: (1) Cast Iron half moon grate (1) Cast Iron half moon reversible griddle KJ Rib Rack KJ Grill Expander KJ chicken stand KJ electric charcoal starter KJ Charcoal Basket KJ Cast Iron Wok KJ Laser Cut stainless steel surface KJ Cast iron Dutch oven Please post if you have any of these for sale for a good price. Also curious if there is anything in this list you would replace with a generic/off brand that could either be cheaper or a better product in your opinion. Why/why not?
  8. This may be what I need to do. It's aggravating for it to slide around on you.
  9. I'm a new KJ owner and have already realized my cheap Walmart meat thermometer ain't gonna cut it. I am actively researching both wireless temperature monitors (don't have fan) and wireless temperature controllers for my KJ Classic I. My inclination was to go with the iKamand but after reading about all it's issues and kinks to be worked out I'm wary. Honestly right now I'm leaning towards the Smoke Bloq that I saw JS post about. I really like that it is battery operated and didn't require Bluetooth proximity or line of sight to monitor. I am not convinced yet that the price of a fan controller is worth it as the few cooks and smokes I've done so far have shown basically no temp swings (besides opening lid) once you get the temp set. Though I get some don't want to spend the time required to get temp set. Curious on community's thoughts and recommendations? What would you buy? Why/why not?
  10. I have a brand new KJ Classic I with the older cast iron Daisy wheel top vent (not the aluminum Kontrol Tower). Anyways, I had read reviews on the KJs vs the BGEs that KJs Daisy wheel top vent doesn't move around when you open the lid like the BGEs which causes you to have to readjust your vent every time you open and close the lid. However, mine is very loose and moves all around when opening/closing lid. I investigated this and tried tightening the screw on the vent to prevent it however the screw can't be tightened further. So I removed the screw to look and it appears it is so loose because the actual hole on the cast iron part that fits over the screw hole is much larger than the diameter of the screw hole it is supposed to go over... Curious if anyone else has had this issue and knows how to resolve so that the top vent stays in place where I set it at? Also, are there any other recommend tweaks/tips you did to your new KJ? I already removed the thermometer to test how accurate it was and it was perfect right at 212 degrees when placed in boiling water.
  11. This is interesting. More info?
  12. Amazing buy for $350!!! And (2) half moon cast iron grates were included???
  13. Hi all! I am new here (though I've reading this forum online for about a week, which ultimately helped me decide to purchase). On Saturday I bought my first ever ceramic grill, the Kamado Joe Classic I. I decided to go with the Classic I for a couple reasons: 1. Price - Lowe's is now selling KJ and they have the Classic I and Classic II for $749 and $1199 respectively. Plus I got an additional 10% so I was able to get it for about $675 2. I like that the top vent on the Classic I is cast iron instead of the aluminum Kontrol Tower on newer ones 3. While the upgrades on the Classic II and Classic III (newly released) are tempting, none of them were tempting enough for the $400-$600 more it would cost to buy. 4. This is my first ceramic, so I figured it's okay to start smaller. Plus seems like pretty much all the improvements on the Classic II and III could be retrofitted to my Classic I if I ever wanted to (though the airlift hinge would be kinda hard, I'm sure it could ultimately be done). 5. My biggest reservation I had after researching the Classic I was that the first ones originally released from 2014-2015 had lots of reports of the firebox cracking and needing to be replaced. This is a concern even though it is covered under the lifetime warranty. However, they fixed this problem with the AMP firebox on the Classic II and now, if you buy a new Classic I today like I did, KJ is selling those with the AMP firebox already. So anyways, I'm very happy with her right now and I've already grilled some brats, deer backstrap, and shrimp skewers! My brother-in-law owns a XL BGE (which is what originally has had me wanting a kamado for a while now). I am in desperate need for a really good meat thermometer right now and I'm thinking of just going ahead and spending the money on a WiFi controller for these Kamados. From what I've been reading on the iKamand, they are still working kinks out and it isn't as feature rich as some. What do you guys recommend (why/why not)? Flame Boss, CyberQ, DigiQ, or just get the iKamand and trust KJ will update software/firmware? Thanks all.
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