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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 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.
  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 or bare when cooking?
  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 for the Classic III I bought over the Classic II were the following: The improved charcoal ash setup (ash basket), the heavier duty cart, the D&C three level grill, the aluminum side shelves (no longer plastic), the Slo-Roller, the longer waisted design, and perhaps most important, the structural and airflow engineering design improvements by Harvard trained engineers and students - in my experience - generally a pretty bright group of people. One of those videos I included above, listed the number of simulations they ran to help optimize the design, in addition to other techniques. Seemed like thorough process to me and I do value the results. So all in all, I did think the Classic III was a reasonably priced upgrade over the Classic II. I, too, have done a lot of cooks since buying my Classic III. Most with the Slo-Roller in place, but a number without as well. While it's clear that not every cut of meat, nor every recipe, lends itself for use with the Slo-Roller. However, I do note that when cooking with the Slo-Roller foods come off the grill more evenly cooked throughout (minimal heat differences), and when slicing and tasting, the bark and smoke ring are more evenly disbursed, both of which are nice changes when the Slo-Roller is used. The statement that "the personal experience of people who own one is heavily influenced by the fact that they already own one." I would suggest that most people are reasonably intelligent, weigh their options, and purchase the product they want. And yes, they're probably happy about it. I seriously doubt it's a conspiracy to avoid mentioning "the truth" as perceived by others. I also have not paid any serious attention to people changing KJ II's for KJ III's, or vice versa, though I think I've read of a few who upgraded or purchased an additional grill, on KamadoGuru. As for me, if I had just bought some perfectly serviceable item within the last few years, I probably wouldn't be replacing it either, unless I simply had no choice. Even though i might covet the newer model, I'm not the type to upgrade until I have a good usability reason, such as it broke or became obsolete or other practical reason. In that circumstance, I might well be a candidate to purchase the Slo-Roller that's available for the Classic II. "Distance from the coals have never been an issue in the 70 years kamado cooking has been mainstream." Seriously? If that statement were correct, no one would ever use a different grill height for any food cook. Obviously it impacts the cook. Also, the disparate temperature streams of air rising off and between the charcoal will blend as they rise. Using the Slo-Roller will help with that. Anyway, I'm quite happy with my Classic III, including the Slo-Roller.
  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 surface area, as well as for the Slo-Roller smoke and heat air-flow routing setup. As for the Slo-Roller, the design should cause more rising smoke to swirl and flow towards the center of the low pressure area above the top plate, hopefully resulting in more even heating and a more diffuse and even deposit of smoke particles on your food. And given the design of the Slo-Roller apparatus as a whole, and my investment therein, I certainly expect that it performs better than the baffle of a heat deflector alone. As for the ultimate point, does the Slo-Roller, as one more tool in your arsenal, help make for a better end result? I haven't done enough non slo-roller cooks yet to know. The true answer will take the collective wisdom and results of users who are willing to concurrently run multiple A/B tests (identical setups, with and without the Slo-Roller) to find out. Meantime, this much I know for sure. My KJ III Classic with the Slo-Roller does a much better job of producing a consistent and delicious end result than any previous grill I've ever used. Slo-Roller video link The KJ Pro /w Slo-Roller as originally developed by Desora (the Harvard Spinoff)
  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 experiences of others, and buying as soon as I can. Buy one and post away.
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