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Dogstar

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Everything posted by Dogstar

  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 Kam
  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 reaso
  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 o
  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.
  13. Hey KodF: I have thought about doing what you're doing almost every Costco run I make. I haven't tried it yet. but I'm definitely curious about how to deal with that much meat and how long it will last and stay in good shape for cooking? What is your storage and use method for the steaks?
  14. Even the Kamado Joe's own DoJoe pizza oven uses the diffusers to even out the heat on the pizza stone. Check out KJ's video about the Dojoe. The diffusers mount separately on their pizza oven adapter, maybe 0.5" beneath the pizza stone. https://www.youtube.com/watch?v=ccq-UYkJ4As
  15. The bark and the ring - looks absolutely awesome.
  16. So far, when cooking chicken wings we've used a rotisserie basket. We start with them thawed, coat them with olive oil and seasoning, and then run them at 400 F for approx 50 - 60 min. They roll in the basket, with no deflector, the entire time. They have always come out nicely browned all around. We have not tried cooking them straight on the grill yet. Metal is a great conductor of heat. I wonder if that might be at least part of the problem? Do you turn and re-arrange your wings on the grill periodically? Are you treating them with seasoning / oil or are they pre-seasoned
  17. First off, in my case we're talking about a Kamado Joe Classic III, not a BJ III. Here in the States, the difference I paid, in US dollars, was about $470 delivered. For the monetary difference between the BJ II and BJ III, you're pretty clear that you don't think it's worth it, and maybe for pretty much anyone else also. I do feel differently, but then I do buy my cars pretty well "loaded" too, even though the value car, or last year's model, is probably way less expensive. I'm not sure how the KJ's come packaged when shipped "down under", but the differences here fo
  18. Gebo: Anxious to hear how this works out for you. I have a Napoleon that I bought through AGC. It works fine, and the food is delicious. The cleaning of the mesh surface takes a little effort, but not too much. Definitely a worthwhile addition. I'm guessing that this is the basket you purchased? https://www.onegrill.com/Kamado_Performer_Basket_5_16_square_p/5pb818.htm
  19. I disagree. The Classic III has multiple enhancements. And if you see value in them, it might be worth it to you too. One of my concerns about the the previous model KJ's was, that for many cooks, the food on the grill would definitely be too close to the coals. KJ clearly designed the Classic III and BJ III with a longer waist, including the ability to have notably more distance from the coals to the grill. There is no question that this can help for low and slows, multiple level Divide & Conquer rack cooks for various temp profiles and simply to have more usable cooking s
  20. The corrected address, 707 King Rd, Schenectady, NY. Seems to be "Park Building and Millwork."
  21. Their warehouse address doesn't exist in any form "707 King Rd, Schenecta, Schenectady, NY" (even dancing around their composition errors), according to Google Maps.
  22. I just looked, and as of today the Fireboard 2 Pro finally shows as available for purchase from the Fireboard.com website. I actually went back to the site and checked again because I wasn't sure I read correctly the first time! But it's true. Here's a link: Buy the Fireboard 2 Pro here Unfortunately for me, while waiting for Fireboard to get the 2 Pro to market, a project came up that's been steadily gnawing away on my BBQ fund. So I will hold off for the moment and learn a bit more about manual temperature control first. However, I look forward to reading about the experien
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