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horseshoes

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Everything posted by horseshoes

  1. Why would you want your cook to take longer if the product isn’t actually better?
  2. I would agree that washing the inside of your grill with soap and water after every use is weird. But I have to disagree with the last post. If you don’t taste charcoal at all, you have no tastebuds. Cooking over charcoal of any kind imparts an absolutely unmistakable flavor. It should not be strong, but the flavor is night and day compared to something like an oven or gas grill.
  3. FWIW, I’ve used a lot of KJ lump since starting the thread and have not had this issue with other bags. I don’t know what it was, but I have not done anything different before or after. Other than I have only had the bags since then (not boxes). I can only assume something weird happened to the lump in that box. I also gave up pretty quickly on breaking up big pieces, doesn’t seem to matter, but now that I think about it, it does seem like there are far fewer giant pieces in the big 30lb bags. So maybe the huge log theory isn’t totally ruled out. My current bags were from costco (f
  4. I’m kind of worried about how easily it might reach 500 being so close to the heat with a lot of charcoal and no deflector. The dome thermometer won’t be a useful way to tell how hot it’s getting underneath. Remember, it’s not cooks that have to be below 500, it’s the sloroller itself. I guess you could always keep a bird nearby. If it dies, you’re cooking the teflon! Still showing as out of stock though.
  5. So, are they ever going to sell this thing? They said it would be available for Classic II quite a while ago.
  6. Well, another update. I found a Lowes with the bagged version of KJ lump, and grabbed a bag. Had 2 cooks on it now, seems to be fine. So this suggests that maybe the first box did have something nasty going on that required extremely long pre-burning to get rid of. I am actually finding KJ mixed with Royal Oak to be a good combo. Since the RO is much smaller, it fills in the gaps that the giant KJ blocks leave, which helps things light faster and packs the firebox more full for longer cooks. I have the KJ ash basket and usually use a Fireboard with fan, so there is still plenty of
  7. Well, drove 1.5 hour round trip to the road show and no KJ to be found. Asked an employee and they got a manager, who said that the KJ reps were a no show for the entire event. So, no lump for me! The manager at Costco said they may not be allowed back, because apparently this has been an issue, and they don’t take kindly to flakey vendors. Come on Kamado Joe, get your #### together...
  8. 1. Yeah, tried the smell test, and although the smell improved by the time I usually put it on, I questioned whether or not it still smelled right. I did think it was a little off, but was second guessing myself. I would say that it didn’t smell so bad that a less experienced user could immediately conclude that it was awful, but it didn’t smell great either. Although I had some doubts that the smell was where it needed to be, the color/thickness combined with running it for over an hour and a half, made me feel relatively confident that this had to be as good as it gets. 2. Grabbi
  9. Indeed, I'm a relatively new grill owner, and using the same logic, I've been puzzling over it going back and forth between both explanations. Didn't really make sense to me that it would be bad lump, and it doesn't happen with RO. But now I have a very interesting update to this! I made a couple of steaks last night. There were some very large chunks (much bigger than fist sized), and although I tried to break them a little bit, I didn't have a hatchet handy. I made a point of trying to ensure that the fire really got going, and for longer than usual. Instead of using
  10. Sure, I have maybe 1/8th of the box left, if you want the remains. I ordered it from Amazon a few weeks ago (Seattle area). The Costco road show is here this week, so I think I'll grab one more box from there and see if the results are any different. Maybe I'll wait to see how that turns out, and then contact you for shipping info.
  11. You load it up to the handles? So lump is basically right below the grate in the top position? How do you use a heat deflector?
  12. Why might one want to cook salmon below 200 F? I’ve tried Salmon many different ways, and have not really noticed a difference when I vary the temp, other than taking longer. But I’m pretty new to this, so just curious if there is a benefit that I’m not aware of.
  13. I’ve burnt through a dozen or so bags of lump since getting my KJ, and almost all of it has been Royal Oak from home depot. I ordered a box of KJ xl big block lump and everything I’ve made on it so far tastes bad. The smoke is overpowering and kind of like an ashtray. I even smell much worse after handling the grill. The brisket was not unbearable, but kind of off tasting. I’ve made salmon a couple of times and it’s unbearably smokey. Wife has loved all of the other salmon I’ve made, but I’ve tried twice with the KJ and she won’t even eat it. Chicken was also bad. I am not adding a
  14. Based on the date stamped on my KJC2, it was manufactured in nov 2018. After several smokes, my powder coat looks like many in this thread. At first I thought it was gunk, but after removing it to clean thoroughly, I noticed it has a little bit of gunk, but most of it is actually coating bubbling and peeling. Maybe I got old stock, but it seems like current units might still have the isue.
  15. Ok another failure at 225. Most of it was overcooked and falling apart as I cut it. Except the section of flat opposite the point, that was like shoe leather. I was probing it quite a bit and starting to wonder what “done” feels like. On the top half near the point, it felt tender for quite a long time, but the opposite end was still tough and springy. So, I thought I would let it go longer until the bottom half felt easier to probe. After 2 hours or so it still wasn’t feeling good but I knew the top half was done long ago and it was probably getting ruined (a theory which proved c
  16. I always put my probes at the grill, but not too close to the meat. I use a second thermometer, and also check the dome temp periodically to have 3 points of reference. Once it is up to temp, all 3 tend to read within a few degrees of each other.
  17. I was wondering about that. I actually did not do that by choice but because I couldn't get to it in time to take it off, so my controller was programmed to drop it to holding temp. It was still keeping it warm, so do you think that hour or so would have been what completely killed it? And would that make it too tough to pull? I have another one going now that is nearing completion, so I'll start probing it soon before putting it in the cooler. That will rule that out as a variable.
  18. I rested both the last butt and the last brisket and they were dry, so rest isn’t the issue.
  19. I think you misunderstood. The first 2 were low and slow at 185 to 215, and not awful but definitely too dry in some spots. So I tried the 3rd at 300 and it turned out much worse, dry all over and didn't pull. Yet, John says he cooks at 300 and gets the best results. So I'm not sure what variable I'm missing.
  20. Since getting my Kamado Joe Classic a couple months ago, I've done a handful of pulled pork and 2 attempts at brisket. Results are not as expected. Looking for advice. My first 2 pulled pork turned out ok. I'm using a boneless pork shoulder center cut from costco, about 3.5lbs. It was somewhere around 14-18 hours. Pulled at 203. Did not wrap or rest. I did spray a few times. The cooks took a very long time. I experimented with temps here, and did one at about 185 for most of the cook, did the other around 215. Some corners were very dry, but the rest was juicy and fatty
  21. My Classic II was dropped off today and I started to assemble it. Fit and finish is not quite what I expected in a few places. My round cast iron grate has a flat spot, and the front vent isn't aligned well with the hole, and the stand doesn't fit together quite right. I think the first two are cosmetic, so not a big deal, but I'm wondering if my stand is defective and if it provides enough stability. Do others units have a gap between the top ring of the stand and the dome? Is that normal? Because of the clearance between the dome and the ring, I am able to wobble the dome on the stand.
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