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Brandon Store

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Everything posted by Brandon Store

  1. Ive had great customer care service. It can take a lil while during the pandemic but they do take care of the customer on manufacturer defects.
  2. Get the II. Kamado grills can last forever taken care of properly. The price difference is insignificant over the long term. If you own the grill for 6 years the price difference is 50 a year. Youll have it for atleast that probably much longer.
  3. I do 60% whether i am using the roccbox at 900 or my dojoe at 550. Great results either way
  4. I have a big joe 3 and was considering getting a kettle as a side kick..... probably buying this.
  5. Yeah go for 250. Also another newbie mistake to avoid is being obsessed with the temperature staying at the exact temp. If it gets to 270 its not the end of the world close the top vent a little and itll work its way back down. If it gets to 230 open it up a little more. If its at 240 or 260 leave it alone. I used to be the guy that would be playing with the vents if it was 5 degrees off. Temp will fluctuate a little.
  6. I’ll tell you my mistake. I was nervous with how fast it cooks from raw to 160 I thought it was going to be done way ahead of schedule. 160 to past 200 degrees takes a long time. Plan alot of time. The brisket needs a minimum 1 hour rest after its done. Please make sure you rest it, itll be so much better that way.
  7. No higher then 700. And I only operate in the 600-700 area for pizza. Everything els is at lower temp. Direct grilling dome temp is usually 500ish. Baking/Roasting 350-450 range. Smoking 225-300.
  8. Awesome cooking area. I wouldnt recommend it either. If Neapolitan is important to you, a pizza oven would be a good thing to get. On the kamado joe you can get pizzeria quality pizza though. Ive made great pizzas at 550(7 minutes) and 650(5 minutes). And if your feeding some friends and want to cut down on time, make bigger size pizzas that you can share instead of personal sizes. I do 16 inches on my big joe. The pizza stone for it (20 inches round) is a whole lot of real estate
  9. New York Strip w/ blue cheese crumbles. I started with my sous vide set to 115. The steaks were dropped in frozen and I let them go for 2 hours. I filled the left side of my kamado generously with charcoal and lit the charcoal with soap stone in place. Let it run with bottom and top vent open for an hour. Right before putting the steaks on I turned on my Roccbox. The soapstone was 950 degrees and the kamado dome temp read 500. I lubed the steaks with coconut oil and then I seared each side for two minutes. And one minute on the fat cap. Then I topped with blue cheese crumbles and put it in my Roccbox for 1 minute. After all that the steak’s internal temp was 137. Still plenty of pink. Love the soapstone btw this is the best sear Ive gotten on a steak.
  10. I only have a Kamado Big Joe. But if i had a black stone, I probably wouldnt use my Kamado Joe for griddle style food. But because I dont have a black stone, I do use the kamado joe for smash burgers and searing steaks at high temperatures (you really cant get a nice sear in a home kitchen without smoking out the house). I wouldnt think there would be a taste difference between griddle style on kamado vs griddle style on black stone. The main benefit i believe to having the griddle style accessories is to save the space from acquiring another grill (not that theres anything wrong with having a bunch of grills if thats what you like. I do like having the 1 grill on my deck that can “do a lot” vs having many grills/smokers though)
  11. Looks delicious. Sous vide and kamado cooking go well together.
  12. Im a big fan of rib eyes. Lately my favorite method has been sous vide to 115 for an hour. Coat in olive oil. Then sear on the soap stone 2 minutes each side. Salt after the cook.
  13. I wouldnt let the grill get to 700 and then insert the dojoe. The stone will need to heat up and itll be hard to maintain the 700+. Also it does say not to go that high (doesnt say why, but to be fair it does say dont). I make alot of pizza and I love the dojoe, the dojoe is a killer accessory for making great pizzeria pizza at home (550-600 range). If you want to go hotter, skip the dojoe, use the accessory rack for the deflector plates, put the grill grates above them and pizza stone on the grill grates. When you get to your desired temp, carefully crack open the lid and slide in your pizza. I wouldnt try to go higher then 700-800 degrees. For neapolitan at home its best to skip the kamado and get a dedicated pizza oven. I have a roccbox for Neapolitan style, it goes to 932 degrees, I give the pizza a 1/3 turn every 20 seconds, and after 60 its ready to eat. I still use my dojoe regularly for 16 inch pizzeria style. In the beginning of owning my dojoe I was obsessed with trying to cook very hot. It is hard to get it above 600, but it does make very awesome pizza at 550-600 in about 7 min.
  14. If you want to do super long cooks the kamado would be great for that. Ive done several 24 hr cooks at 190-200 degrees. W/ charcoal to spare at the end. I think you should get it if you think youll enjoy cooking on it. And that alone is reason enough to go for it.
  15. If you have a garage hammer in some nails on a wall and hang it
  16. Ive been the most happy with Kamado Joe Big Block. I like the flavor it gives off, it burns for a very long time. Making pizza will eat it up quickly (true of any brand though) but it will definitely get you to the temperatures you want to be at. I do alot of direct grilling during the work week and each day I just pour in a little bit over what’s already there and relight. I can only get it thru amazon where I live, so if Im in a situation where I need charcoal right now, I settle for royal oak from a local store.
  17. I agree with your video. I have a dojoe and primarily break it out when im doing multiple pizzas. Great pizza can still be made without it. It is alot of fun watching it bake and that adds to the overall pizza experience. With enough practice and patience a homecook can make pizzeria quality pizza with either setup.
  18. Ive been making a really basic pizza recipe consisting of salt, yeast, water, flour. So i can cook at high temps without burning the crust (oil and sugar can cause this) My wife mentioned that crust doesnt have much flavor in it. So I decided to try a sour dough version. Heres the grams if you want to try this, i have a very active starter I feed it daily and double what I have by weight at 100% hydration. example, if the starter I have weighs 100 grams, i add 50 grams water, 50 grams flour and stir This recipe is 515 Four 239 Water 350 Starter 20 grams salt after dough ball is formed, I let my kitchen aid mixer kneed on speed setting 6 for 10 minutes Over night rise in the refrigerator. Take dough out of fridge 5 hours before pizza time. After 3 hours divide into dough balls and let proof for an hour to two hours. i do two 500 gram dough balls, makes two 14-15inch pizzas baked this time at 650 for 5 minutes. Looking to go much higher next time pepperoni and cheese fresh mozzarella and sprinkled dried basil (i dropped the ball and didnt use fresh whole leaf basil was still good) And wife confirmed this tasted better. also my setup on the kamado was, heat deflectors sit directly on the top rack, grill expander on top of heat deflectors, pizza stone on top of expander.
  19. thank you this is the recipe I use https://www.foodnetwork.com/recipes/alton-brown/the-last-pizza-dough-ill-ever-need-8132795 its great for 500-600 range. if you wanna cook extremely hot, dont use sugar or oil in the recipe.
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