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Dogstar

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Everything posted by Dogstar

  1. So Celsius, Kelvin and Fahrenheit walk into a bar.... Finally all those chemistry classes are put to use. As long as we're discussing Chemistry (well, scales really) Two Chemists walk into a bar. One says, “I’ll take an ‎H2O.” The other says, “I’ll have an ‎H2O, too.” The second chemist dies.
  2. Thank you John and Seabrisket for your good advice and info. A good discounted price on Thermapen Mk4, or one of it's peers, does seem to be an obvious well thought out choice. Fast, simple, easy. And maybe one day soon, a Thermoworks / Signals mashup, or similarly technologically capable device, as mentioned above, seems like a good option too. I do like the idea that Thermoworks blower product works in concert with Signals.
  3. My question to Thermoworks this morning: I’m sure I’m not the first to ask about a ThermaQ / Signals mashup. Fast and accurate (Type K), higher temp readings, and more probes, all on one device. Awesome. Any ETA? And the answer: Unfortunately, I can't share future product details or timelines. I can tell you, that you are not the first to ask for this specific request, and we are constantly working on improving our products. The end goal is to have similar product offerings in both our thermistor and thermocouple lines.
  4. Thermoworks does offer several wide temperature range thermometer kits with fast and accurate type k thermocouples (as are in the Thermapen Mk4 - and not the Signals or Smoke, which use a thermistor). A couple of them seem like reasonable choices for BBQ enthusiasts who want to measure a wider range of temps. In particular the ThermaQ® WiFi High Temp Kit and and armored cable version of the same. https://www.thermoworks.com/search?keywords=ThermaQ&comms_type=Wi~Fi&kits=BBQ-Kit Yes, hard to know about the impact of the probe itself. But at the point of meat entry, I'm sure the probe would have some impact if there is a temperature differential.
  5. I'm interested in knowing what types of temperature reading devices are reasonable purchases for cooking on the Kamado. Do those of you with both an Instant Read thermometer (Like a Thermapen) and a Multi-Probe "leave it in" thermometer with a wireless remote setup (Like a Smoke or Signals) use them both pretty regularly when cooking on your Kamados? If one purchased a Signals unit, do you simply not need a Thermapen, or vice versa? Are the two types mostly redundant, or are they each indispensable? Does the "hassle" of using / cleaning a Multi-Probe "leave it in" thermometer make it not a good choice? One of my perceptions about using an Instant Read device vs. a leave it in device, is that you'll open your Kamado and have a quick look occasionally? Is that a good thing, or is it more important to keep the lid closed?
  6. I watched the video and removed the temperature gauge from the KJ. Then I used boiling water as my known temperature. The KJ temperature gauge was way off, reading just over 300 degrees Fahrenheit when immersed in the boiling water. It was simple to adjust the little set screw, and adjust the gauge for an accurate 212 degrees Fahrenheit for boiling water. Reinstalled the gauge in the KJ, and I think I'm good to go. Thanks for the help.
  7. Thank you Burger Meister. I'll go through it.
  8. My new KJ Classic III was just delivered last evening. I'm putting things together today. The ambient weather temp outside is about 65 degrees The back side of the KJ is partially in the sun. The vent is not yet installed on the top, and the bottom vent is open. The temperature gauge on the dome is currently reading a whopping 185 degrees Fahrenheit. But the actual inner KJ temp is maybe 75 degrees. I haven't even started putting it together - though most of the parts are out of the box. The lid was closed, though I just opened it. Nothing else is inside. I'm assuming the temperature gauge on the dome is adjustable, or do I need to talk to KJ or the dealer about getting a replacement?
  9. After having read of a few problems that occasionally pop up, I will be on the lookout. Good ideas and thanks for the specific info.
  10. I think I've seen some YouTube videos, but I will definitely check again. Thanks for the reminder!
  11. After lurking here and around the Internet looking for the next step in my smoking / BBQ life for many years, I finally pulled the trigger on a new KJ classic III. It was shipped from GA and is being delivered this afternoon. Just to be sure there are no issues, what, if anything, should I be checking for on delivery? For the past 10+ years I've been using a stainless steel vertical propane smoker / grill that I bought at Costco. I've liked that much better than any traditional BBQ I ever used. My old smoker / grill is quick up to temp, and due to height, no flare-ups, and pretty easy to control. But it's now showing its age and the burner element needs replacement. These are excuses though, because honestly, I've been lusting after a Kamado for years. The alternate idea that has long tweaked my curiosity, is someday building a custom smoker and grill. I've got a great spot for it. But mainly because I'm sure, over time, that task would end up as a multi-scrape and re-build (or at least remodel) project (mainly to get the smoker engineered right), that if it ever comes, it will be much later. So I plan for the new Kamado to sate my BBQ dreams for a long time. Because it seems to be so well thought out, after hours and hours of research, I decided on getting a KJ, and the new Classic III seems like the right size for us. Heck, even when buying some lump for the new grill at a nearby hardware store (most everyone has one of these nearby) last weekend, the guy working there (they offer another brand - guess what color?) immediately responded the KJ's were the better way to go. This was right after I sheepishly told him, while standing in front of their display with other customers looking on, that I had bought a different brand of Kool-Aid (apparently they used to sell red). Since my delivery has been delayed a little, I've already bought several accessories, so I'm anxious to get going. I expect the ride to be a lot of fun. Hey, it's not just a grill, it's entertainment! (Marketing 101 for expensive doodads!) First I know I should season my new Kamado a bit. But if you have any thoughts, I'd definitely welcome them. Great forums. Thanks for the help.
  12. LOL! That's excellent. I just want to know if you remembered to normalize the data first and then send it over to JPL for review by the NASA team?
  13. Hey KeeperOvDeFlame, thanks for the great info. Your perfect photo, as they say, is worth 1000 words. It's right up my alley as we grow citrus and rosemary too. And typically, I'll only be cooking for my wife and myself too. Bottom line, this makes it really clear that the KJ III classic will do the job. For further sizing info, I did get ahold of Gary at AGC, and he asked me how often I needed to do 2 turkeys simultaneously. No, that won't be necessary. So my order is in. Let the practicing begin! Thanks again.
  14. I'm looking to buy a KJ. One thing I'd definitely like to cook is Turkey. I expect to brine and cook low and slow. 1. Up to what size turkey could you reasonably cook in a KJ III classic, or would you need a Big Joe III for optimum results? 2. What hardware accessories should I definitely purchase to cook a turkey, or do the KJ III's already come with everything I'd need? Thank you.
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