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Dogstar

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About Dogstar

  • Birthday April 13

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  • Gender
    Male
  • Location:
    Southern California
  • Grill
    Kamado Joe

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  1. Looks absolutely delicious Dan. Great job!
  2. Hi PhilPom: What do you do after vac-u-packing the "marinated" cheese? Set in the fridge, or freeze it, or what? And at what temp, and for how long, did you smoke it for?
  3. Sounds like a good plan. Kamados really do produce superior results in so many circumstances. A large part of that is the art of cooking in a mostly closed ceramic vessel to get the temperature and humidity and fuel, "the environment" as it were, correct. It's an extremely flexible oven. Once your husband begins to use his Kamado, I know you all will be very pleased with the results.
  4. Ceramic Kamados take a while to heat soak. Like a "regular" BBQ, you can start to grill on your Kamado as soon as you have sufficient heat from the charcoal, but properly heat soaking a ceramic Kamado generally will take from 30 to 60 minutes. And yes, the larger the Kamado, the more time heat soaking will take.
  5. From a Kamado Joe Classic III user, it's been fine size wise. Typically I'm cooking for just the two of us. But I've cooked for 6 with no issues, and could have cooked for 8 simultaneously without any grill space issues. If you get any large Kamado, and by all accounts the Big Joe is a great Kamado, you will always use more charcoal, and it will always take more time to come up to temp (heat soak) than the Classic III. That's just the physics at work. Also, all of the accessories are more expensive. Whatever you decide, you and your husband will be very happy with a quality Kamado.
  6. Hey Kid: Standard Thermistor temperature probes aren't built to go into the high temperature range. So if you haven't already, you might want to check out the new Fireboard 2 Pro controller that uses Type K thermocouple probes. The Type K's are rated to go as high as 1400°F. Plus the Fireboard controllers are very well reviewed. Whatever you decide, enjoy your Kamado and the Pizzas.
  7. Yes. Unless it has worn off, it's printed on the round disc on the top of the Slo-Roller. 500 degrees Farenheit, which is 260 degrees Celsius.
  8. I also vote for the Big Green Egg. BGE and KJ are the best known brands and are widely supported by many 3rd parties, particularly with accessories, add-ons and just plain knowledge when you have needs or questions.
  9. Hi DevilDog0402: The Napoleon basket sold at many BBQ places. I bought mine at Atlanta Grill Company. As a size comparison, I checked the Internet for this info, but I'm not sure the following is fully accurate. I've bought several different wing packages, but we like the Costco 3 pack of Organic Party Chicken Wings best so far, which we've used several times. I think it's about 7 lbs worth total. 1st and 2nd chicken wing sections only. Maybe 10 to 12 wings per pack. All 3 packs at one time will work, so that's approximately 30 - 36 wing sections. The basket is getting reasonably full at that point, but all the wing pieces still come out nice and thoroughly browned all around, so they're still turning in the basket. I've been thinking about raising the kamado temp right at the end of the cook to possibly get the wings just a bit more crispy, but they are very good as they are. We have also tried another brand of battered wings. They weren't bad, but both my wife and I liked the oiled and seasoned Costco organic wings version better. I've also been trying out different seasonings and haven't settled on any particular one yet.
  10. Dave, this is definitely unusual. I've done a bunch of cooks with the Slo-Roller and have just never had this issue. It makes me wonder if all the pieces are installed correctly or if something is broken. Just to confirm, if you take a quick look at the video below, it shows the build steps for a KJ Classic III, starting at about 5:00 minutes in and running through to 9:30. In particular, at 8:30 they remove the Divide and Conquer rack entirely (which they initially installed without the Slo-Roller to show you don't have to use the S-R). Then they install the 3 piece Slo-Roller directly on top of the firebox metal ring. Next they re-install the D&C on the mounts designed for it on the S-R, which are expressly to hold the entire D&C assembly. https://www.youtube.com/watch?v=_o3CuaPUuTk As I mentioned in a previous post, with the Slo-Roller in place, and the Divide and Conquer mounted on top of the S-R, I then typically cook whatever meat I'm using on the top rack of the D&C. Otherwise, I'm with John. Post some photos of both the inside and outside of your grill before and during a cook to help us see if we can spot anything else.
  11. I use a full basket every time I cook. You're measuring the temp, so the amount of lump in the basket shouldn't be the issue. I mostly cook on the highest level grill. 250 Celsius is 482 Farenheit. Your Fireboard couldn't have a configuration issue could it?
  12. I have never run into this problem. Is this with a Classic II or a Classic III. Sure seems like something is getting too hot, but you mention 250 degrees (Farenheit and not Celsius, right?) Even 250F without the Slo-Roller is pretty low for most meats. This last weekend I cooked some prime steaks for about 20 min or so (12 and 8 per side), at around 400F with the Slo-Roller in place. No problems.
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