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CaptainMusky

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About CaptainMusky

  • Birthday January 31

Profile Information

  • Gender
    Male
  • Location:
    Minnesota
  • Interests
    Hunting, Fishing, Football, Hockey
  • Grill
    Vision

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  1. That's the beauty of the kamados they dont use much fuel! I have a lot leftover after each cook and its really nice. I usually just stir around the ash before the next cook and add a little bit and some wood chunks. That is a nice looking piece of meat there!
  2. Man is it irritating the adhesive they have on those advertisements on the boards. Really makes a mess of them. Mine was the same way. Welcome and good luck! Get to cooking! You are going to love it. Mine has been used a ton since getting it in March!
  3. How high of temps are you hoping to achieve? I have had mine (same model) up to 700 when playing around. Open all vents wide open and open the electric starter port and its rolling coal in no time. I think the lump you use may play a role in it too. Smaller pieces tend to burn hotter than larger pieces, but it doesnt last as long.
  4. I was curious about this as well because I heard from another guy who removed the bottom grate that the basket wouldnt sit flat on the bottom so he had to mount another 12" grate to the bottom of the basket so it would fit flat. He didnt get the kick ash basket but another brand (half the price) and actually because of its design was still able to use the electric starter port. That is pretty slick.
  5. My buddy has me sorta convinced of the hot and fast BBQ method now. At first when I started I was doing everything at 250. He told me about the 300 and how he has really liked it. Well, after cooking 3 racks of ribs (separate cooks) and a brisket now at 300 I think I am convinced to switching to 300. Here is the other thing, he said dont take the membrane off. Now before you look at me cross eyed like I did him, it actually worked. I havent taken the membrane off the last 2 racks of ribs Ive done at 300 and you couldnt even notice. Now, I hadnt taken the membrane off one of my first cooks at 250 and I ABSOLUTELY noticed! Very strange. More exploring, but just thought I would share that. BTW, those ribs look delicious!
  6. I didnt pick up on it right away, but @mori55 posted about removing the mesh starter port, then @Larry R posted a nice idea he found on FB, but did you happen to notice who posted it on FB? LOL I had to creep a little bit to mori's FB profile, but the same avatar picture for the profile here of the hugging kids shows up on FB. I had a chuckle anyway. Looks like a nice solution Mori! That FB group has a lot of great folks posting a myriad of different things. Really helps!
  7. That brisket looks pretty amazing for a first time! I did my first as well recently. I kind of botched it a bit, but it still turned out really well I think. Forgive me because I still havent mastered all the names for the parts so I will use "my" terms. LOL The skinny part got over desired, in retrospect I probably should have cut that separate perhaps and pulled when at 203, but it got to 210 when the rest was fabulously smooth probing and around 203. I am satisfied with it, my family absolutely loved it so needless to say I am completely addicted to Kamado Cooking now. Previously ONLY gas grill. Gas grill hasnt been lit since I bought my Kamado in April. I have work to do yet to get really good at brisket, but for my first attempt I am happy.
  8. I, too, made my first ever brisket recently. While visiting family in TX I used his Big Joe while he had to swoon a potential client. I have seen him do briskets before, but this was my first time, picking out and buying a brisket, then cooking it, while also using someone else's smoker (I have a vision, but they cook very similarly, Big Joe just bigger). Anyway, We have not eaten yet and like others have said pulling it right around that 200 degree mark is what he told me. Here is how it turned out. It is vacuum sealed and will be making it for the neighbors this weekend. The point was overcooked when I pulled it but the rest seemed pretty much spot on. I am thinking I probably shouldnt have sliced it already, but oh well.
  9. CGS AR = Ceramic Grill Store Adjustable Rig -- pics above provided by @keeperovdeflame KJ DC = Kamado Joe Divide and Conquer Aura Pro Zone = pics provided above by @EZ smoke You could google search each of them individually to find out more information if that doesnt help. Each of them are rack systems that do very much the same thing. The nice thing about them is they allow you to remove you racks AND the deflector all at once unlike the Vision System which the racks come off separately and then you remove the lava stone or some other heat deflector which sits on the firebox. The KJ divide and conquer system is basically a lower space to hold the heat deflector, a lower half rack and then an upper half rack on the opposite side of the lower half rack. Its intent is to allow direct AND indirect cooking at the same time.
  10. Thank you both! Nothing wrong with the Aura at all. If you actually buy the Aura kit the price is very close to that of the CGS AR Rig, but as you laid out @EZ smoke the components can be had much cheaper if you buy them individually. I havent decided which way I am going to go, but it will be with one of these two systems. I am just tired of taking everything out one piece at a time which I do now.
  11. I like the look of the aura system, but was leaning toward the CGS Adjustable Rig because it seems to allow for the top rack to be a bit higher. @keeperovdeflame, since you have the CGS AR, what are your thoughts? Currently I am just using the Vision Lava Stone, and the standard rack system, but I really want something I can remove everything all at once and have a bit of room between the top and bottom rack for cooking bigger items, but that may not be that often. My thought process is that the bottom rack from my vision will fit the top of the adjustable rig from CGS. It seems to be the right diameter so that would save me some money from buying that as well.
  12. Oh, that is some great advice! He is in Houston, so humid weather is a common issue. I will share these tips with him and see what it yields! Thank you!
  13. Moisture not in bottom vent, but "soot" dripping on meat from top vent with BigJoe?? Any of you have this problem? My buddy has a bigJoe and he has been battling this and is getting frustrated. He is using the KJ Lump charcoal and adds some small pecan chips during his cooks. To light he uses and electric heat gun, no firestarters. He has been getting nasty drips on the meat and I witnessed it firsthand while visiting him in Houston over the 4th. Doing a brisket and ribs and there was quite a lot of sooty drips that he was catching in a make-shift aluminum foil bowl placed on top of the meat. Interestingly enough, I cooked on his KJ while he was at work last Wednesday. Cooked a brisket and I only ended up having 2 very small drips during my cook. NOthing like what he had. So, has anyone else had this happen to them and what would cause it? My idea might be is that he heats his up too high too fast. He cooks pretty much everything at 300 for smoking. When I cooked I heated it to 300 much slower than he did and never overshot the temp and very little dripping. He is pretty dang frustrated. Highly experienced with smoking, but new to the Kamado game. I have a Vision Pro and have never had this happen, but he has it during every cook.
  14. As ckreef says, you are getting too much fire going. If you use the electric starter, this is what I do and never had an issue for low and slow. Put electric starter in, open bottom dials full, top vent full. When smoke starts to come out of the top, remove the starter and close the port. Close down one side on the bottom and then turn top vent to 2, leaving one side of bottom at 3. As you start getting around 200 turn top vent to 1 and bottom to around 2 or so. You will need to play with this based on how fast the temp goes up because it really can vary depending on what kind of lump you are using and if they are big chunks or small. When it starts smoking at first the temp will likely be around 100ish. It will take a while to get to 225 to 250, but doing as I do above you will not overshoot your temp.
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