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Everything posted by Dogstar

  1. I've been able to take advantage of some good offers to try out some well received lump charcoal brands. I'd like to find a good offer on some Jealous Devil Lump as well. Any ideas? I'm in SoCal.
  2. Hey Len: Do you add seasoning when you prep for Tacos? Do you fry up the pork a bit or what?
  3. Great video John. I did my first Pork Butt weekend before last. It was good, but I didn't start my cook at the right time for low and slow, so I ended up raising the temp late in the day to get it too cook faster. As you show in your video, I should have dry brined overnight, then cooked overnight (for low and slow) the next day, and then after the cook, let it sit longer in a better insulated environment. I also should have removed some fat cap. I'm learning. We still have to get through the second half of this butt first. Then I have another fresh butt vacu-packed in the freezer for next time.
  4. I often see posts from newer Kamado users, and others, who want to know how far their Kamado vents should be open - particularly for low and slow cooks. So I thought I'd show the settings I use. Today I have a couple of smaller Costco pork roasts on the grill in my KJ Classic III Kamado. I've included a few photos to show how minimal the vent openings really are. Here are the KJ thermostat at running at a steady 212 degrees, with the bottom and top vents both closed way down for this low and slow cook. 212 degrees farenheit is where the Kamado temp typically stalls for 2-3 of hours while the moisture in the roasts steams and evaporates. Once the water dissipates, the Kamado temp will rise, usually to 250 degrees or more while the cook is finished off. Overall total cook time will probably be in the 5 or 6 hour range. I hope this helps.
  5. Should the centerpoint of the "JOETISSERIE" logo be aligned with the centerpoint of the latch? Makes me wonder if the circular JT positioning is therefore askew.
  6. KotF and John are exactly correct. The wedge shaped angle on your JoeTisserie is formed that way so that the lid of your KJ Kamado lid can rest on the JT from the back of your Kamado to the front. I have a JT for my KJ Classic III - standard size - and this same setup works great for rotisserie cooks. While a little smoke can escape where the spit rod goes through the JT, it works quite well. I'm sure you'll enjoy some outstanding rotisserie cooks.
  7. Backpacker: It also sounds like you may be waiting too long to cut way down on your open vents, or even shut one or the other off, meaning your source(s) of oxygen and venting of smoke. For example, if I'm going for a 250 degree cook (in Kamado temp, not meat temp), I'm already cutting way down on my vents starting at about 175 degrees, and yet the temperature will continue to climb for a while. I'm not sure about the volume of air (read: oxygen) that can enter the Kamado around the rotissere spit rod openings, but looking at the Joetissere setup, you might try shutting off the lower vent entirely (or really close to it) once you get within 100 degrees of your desired in Kamado cook temperature, and then adjust your dome vent to get to the cook temp you want.
  8. On only rib cook so far, with 3 full racks, cooked slow and low, I pulled some off at 5 hrs, and more off at 5.5 hrs. Probably could have gone 6 hrs for true "fall off the bone". I don't know what the meat temp was, but the Kamado temp was at 250 degrees.
  9. Hi len440: First, my apologies to John Setzler for mis-spelling his last name. I don't yet know how to edit a forum message days after it's been posted, if that's even possible. Len440, I didn't mean that the moisture in the air was impacting the thermometer as though the thermometer might have been defective or similar. Really what I was pointing out was that the amount moisture steaming off the meat appeared to be the largest factor holding the temperature steady at 215 degrees. And what I found was that making small changes to the vent openings, at that time, wasn't having any impact on the interior Kamado temperature. Since I also knew I wouldn't be available to monitor the interior Kamado temperature during the entire cook, my adjustments to the vents, at that point were planned to minimizing the interior Kamado temperature rise once the water finished steaming out of the ribs. Also note that I had 3 full racks worth of ribs on my standard KJ Classic III grill during this cook. So that's a pretty a fair amount of meat, including a fair amount of liquid to steam off. As for the temperature stall, the Kamado thermometer definitely showed 215 degrees while the moisture in the ribs continued to evaporate. That evaporative process went on until at least 2 hrs into the cook, during which time I was checking the temperature gauge every 5 - 10 min or so. After that I stopped monitoring the temp for the next 2.75 hrs. When I returned, 4.75 total hours after putting the ribs on the grill, the interior Kamado temperature was steady and holding at 250 degrees. So the airflow vent settings worked out really well. As I mentioned, 250 degrees was the temperature recommended by Setzler in his low and slow rib cook video. Unfortunately, I did not insert a probe, and monitor the meat temperature, during this cook. I will do so next time to get a better idea of what's going on, temperature wise, inside the meat during this process.
  10. I did my first rib cook yesterday. Though next time I will change a few recipe items, the ribs came out cooked and smoked really nicely. I started by reading several threads on these forums, and watching John Seltzer's rib cooking videos first, plus a few others. Great info that was quite helpful. The meat and seasonings for this cook came from Costco. I used the "Butt Rub" Costco sells. Then glazed with a sweet BBQ sauce they sell (here in SoCal), for the 5.5 hr cook. I used midwest hardwood lump charcoal, and maybe went through 25% - 33% of one basket, and added 4 decent chunks of applewood for smoking. I rubbed both sides of the pork and then let it sit for an hour while I prepped, lit and heated up the Kamado. In the Kamado I used the on-board temperature gauge, the Slo-Roller, the regular grill on the middle level, and a rib rack to hold the meat. As for cooking temps and vent settings, for at least the last 10 - 15 years I've used a vertical gas smoker as a grill, so I'm used to fiddling with the heat source and top / bottom venting. I filled the lump basket (KJ Classic III) and Looftlighter lit the middle of the charcoal basket. Brought the temp up to 175 degrees and then worked the vents to slow the rise, and stop at 250 degrees. The temp dropped after opening the Kamado and adding the meat. On closing the cover, the temp came back to about 215 degrees, where it stalled, and stuck there while it's liquid steamed off. Once the stall took effect, the vent settings didn't seem to matter too much (too much moisture in the air?). So I worked to adjust the top and bottom vents, one at a time, to bring the airflow through the Kamado to a minimum, during the stall. For this setting, I configured the vent constriction level when the temperature in the Kamado would start to drop lower than 215 degrees. Then I further adjusted (constricted) the bottom vent right to the point where no visible smoke was coming out of that lower vent. This should mean that oxygen was being drawn in and up through the Kamado, making charcoal combustion possible, and smoking the meat. Note that the primary reason I minimized the airflow through the kamado, was to make sure that after the moisture boiled off (the stall was over) that the temperature inside the kamado wouldn't rise too high. John Seltzer had suggested cooking at 250 degrees for low and slow, and that requires decently small vent openings. So after making all the adjustments, I watched for about 2 hours until all the easy to see applewood smoke had disappeared. With the grill continuing to run at 215 degrees, it was time to relax and let it happen. I looked at the temp gauge periodically, but didn't make any more adjustments. After 4.75 hrs, the stall was over and the temp in the Kamado was at 250 degrees. I opened the lid and did a "toothpick" test in several spots. The feel was oh so slightly above easy glide. I pulled off one of the half racks ("for testing purposes only" - as this was my first rib cook), and my wife and I tested each individual rib, just to be sure. Meanwhile, I glazed both sides of the remaining 2.5 racks with the sweet BBQ sauce from Costco. After another 45 minutes on the grill, before we took them off. Awesome. That's the photo you see here. For me, I'm not only into spicy salt. So I'll probably look to mod the Costco Butt Rub a bit. The sweet sauce was fine. Next time I might change the timing a bit. Other than that, I think it went pretty well.
  11. I can see that the key takeaway here is to hit the links and all will be good!
  12. Hi Northern Australian Polar Bear: I did find one that says it will do 550 degrees, the BBQube TempMaster. It comes with "Type T" thermocouples. The higher heat allowance is probably due the use of thermocouples and the air source being ducted and remote to the BBQ, so the blower can be placed favorably apart from the BBQ which may help to keep the fan assembly cooler, depending on placement. The BBQube looks quite interesting. The price is good, and it seems reasonably well thought out (the Sous Vide thing is cool). However, it appears to be bluetooth only device at the moment, and I'd really like to have WiFi so I can monitor anywhere around my house. I don't know if I care about web access, though I'd take it if they built it in. Check it out if you haven't seen it: https://bbqube.us/BBQube-TempMaster-Portable--BBQ-Temperature-Controller-for-Charcoal-GrillsKamado_p_42.html Yes, I posted earlier about those Thermoworks high temp probes and that is a direction I hope they take. I believe Thermoworks did say they want to have a Thermocouple option at some point. My post on that topic is here: https://www.kamadoguru.com/topic/44425-thermometers-instant-read-andor-leave-it-in-multi-probe-wifi-types/?do=findComment&comment=546914
  13. So many of the BBQ temp controllers (with a fan, etc.) I've seen out there, are thermistor probe based. When compared to Type K thermocouple probes, thermistor probes are generally a little slower to respond, less accurate and can't take heat beyond 500 degrees or so. I'm hoping that a step up higher temp thermocouple based BBQ temperature controller might exist? Are there any options, or does anyone know if this is a "coming attraction" - before too long?
  14. Hi Loremaster. Great to have your input. I'm not sure if these Q's are in your lane, but here goes: Do you know if all thermocouples, within a type classification (such as K), are as good as each other, or are there notable swings in quality? Meaning should all different BBQ thermometer companies Type K probes be more or less the same and interchangeable as far as readings (not withstanding that they may have different plug connections)? Is there a configuration process one needs to go through when setting up a Type K thermocouple, like zeroing out a scale. Or do they come ready to go, meeting some predefined parameters?
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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?
  20. 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.
  21. Thank you Burger Meister. I'll go through it.
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