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Jack. last won the day on January 21

Jack. had the most liked content!

About Jack.

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    Tucson, AZ
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  1. First off, Drew P. I've been cooking on a Primo Oval XL for about 11 years now. The ceramic plate at the bottom is there only to prevent the bottom of the shell from coming in contact with red hot charcoal that may get through the bottom CI grate. When in place, the plate leaves about 3/4" between it and the firebox and exposes the same amount of the bottom shell. Most particles that fall through the CI grate are small and mostly ash, so they are not as hot as the center of the fire. On at least one occasion, after a shop vac cleaning, I forgot to replace the bottom ceramic plate and did a 250* 5 hour rib cook, after which I let the temp rise to about 550 for 20 minutes to burn the dome and grates clean. There was no cracking or visible damage to the bottom shell. I haven't noticed any latent damage over time. So, I'd say get a KiskAsh (or generic) charcoal basket, keep the CI grate in place, and go ahead and cook. I would go ahead and order a replacement ceramic bottom plate or buy some kiln pieces that you can make fit in the bottom as best as you can, or even put a 1/2" layer of sand in the bottom (that you can vacuum out later) and avoid really high temp cooks until the new ceramic bottom is in place.
  2. Will do. It's been almost 2 years since I've eaten red meat. So around here, lots of fish, shrimp, chicken, eggs and vegetables get grilled. I'll post some grilled sea bass soon.
  3. Boy does that look good! I cook a lot of fish these days, especially on my Ninja 6-In-One indoor grill or on the KJ Jr. I've got to start posting some photos.
  4. Malt vinegar as a post-cook sprinkle on french fries or oven roasted/grilled potatoes is delicious. Just ask anyone from the UK.
  5. JLP. The amount of charcoal consumed, IMO, should be way down on the list of factors considered when making the choice you described. I usually cook for only 2 and my KJ Jr. gets used way more often than my big Primo XL. On the other hand, when cooking for a group or when cooking ribs, having the real estate to cook in large quantities or to lay several racks of ribs flat is not something I want to give up. There are plenty of differing opinions here on which size to buy. I suggest you make a list of your needs and cooking/food preferences (with charcoal consumption way down at the bottom of the list ) to help you decide. Whichever way you decide, you're going to love cooking on a kamado. Good luck.
  6. Many of our members cook in very cold winter environments. I've never heard of any ceramic cracking due to cold. I say go for it.
  7. wildcat18. What a great Fathers' Day gift!
  8. Rusto. Several members here have done some pretty impressive restorations on the older clay kamados. I suggest you do a search here on KG and you'll find plenty of experience and good advice.
  9. I never thought of Wal-Mart as a source for baby backs--always went for the Costco 3-pack. This extra meaty rack sure is a game changer. As always, delicious looking cook presented in a professional quality video. Thanks, John.
  10. Oh my....if that isn't picture perfect, I don't know what is. Beautiful cook. Looks delicious.
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