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97redz3

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  • Gender
    Male
  • Location:
    St Louis
  • Grill
    Kamado Joe

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  1. As requested, a picture from our second DoJoe cook. We’re using parchment paper instead of a floured peel with great success with thin crust pizzas! I also tried waiting for the DoJoe to cool a bit then removing it and extinguishing the fire. I won’t be doing that again; it was still too hot to handle safely after a couple of hours, and the charcoal saved was insignificant.
  2. From Kamado Joe’s customer service: Thank you for reaching out to us. After the cook, I would close up the bottom vent so no air is coming through the grill and let the DoJoe cool down a bit. Remove it with some kind of hot glove and then close the dome and close up the top vent to put out the fire.
  3. Yeah, I didn’t want to risk moving it while hot. It just seemed like a recipe for disaster. I may ping KJ and see if they have any suggestions for extinguishing the fire after a DoJoe cook. Wasn’t it nice of KJ to paint our Joes in Cardinal Red? Maybe they’ll come out with a Blues version next to honor their Stanley Cup win. :-)
  4. My first cook on my new DoJoe came out great. This is an impressive, well-designed, and well-made accessory. Expensive, yes. But the ability to see/check on your pizza cook and slide in pizza after pizza without opening the lid is soooo nice. I had perfect back to back pizzas on my first attempt. Mine were done in 7-8 mins at a dome and stone temp of 550-570F. Parchment paper made launching and removing the pizza clean and easy. Man, did my patio smell good while they were baking. The Big Joe version of the DoJoe is ... well, BIG. It’s also heavy once loaded up with deflectors and a large pizza stone. it’s certainly manageable, but I suggest a practice run or two without a fire just to see how it handles fully loaded. Ring storage takes some planning. I chose to hang the ring in the garage, and the stone lives in the kitchen. One negative is the inability to snuff out the fire after cooking. I made the mistake of starting with a full load of lump and ended up burning 3/4 of it overnight even with the lower vent completely closed. Overall, I’m very pleased with the DoJoe!
  5. I use an IKEA outdoor cart as a side cart. It has a stainless steel top so you can put hot stuff on it, a stainless steel bottom shelf, and an accessory rail that runs all the way around just under the top shelf. I hang three carabiners on the back rail where I can hang my accessory rack, both grilling grates, and even the Divide and Conquer ring rack as needed. On the front rail, I have two carabiners for a golf towel and anything else I might want to hang. On the bottom shelf, I have a 5 gal stainless steel can for ashes, and room for a weather tight plastic tub for thermometers, foil, food gloves, pit cloves, starter cubes etc. I have a separate, small plastic tub with a lid and a hole drilled through the side for using my Smoke/probes/timers on rainy days. I use a 20 gal rubbermaid garage can for lump storage outside and keep an extra bag of lump in the garage. I recently acquired the DoJoe and a soapstone surface. The soapstone surface is heavy and looks like it could chip easily. I nailed a small piece of 2x4 up in my garage, rest the straight edge of the soapstone on that, then run a bungie across the soapstone to ensure it stays put. The DoJoe hangs in the garage and its pizza stone lives in the kitchen.
  6. Just getting started on my Big Joe and I'm having great success so far. The forum is a terrific resource and is cutting my learning curve dramatically. I have a question about placing my deflectors for indirect heat. Some recipes call for the deflectors to be placed on the lowest option (i.e., closer to the fire) while some recipes call for the deflectors to be placed higher using the accessory rack. I can follow directions, so things are turning out ok. But I'd like to understand what the different setting actually accomplishes and why one is recommended over the other. Thanks in advance!
  7. IKEA makes a great inexpensive side table that’s a good height for the Big Joe. All metal including a stainless steel top and shelf. https://m2.ikea.com/us/en/p/klasen-serving-cart-outdoor-stainless-steel-black-s49931802/
  8. Yup ... thanks. My Big Joe gets delivered tomorrow and I’m really looking forward to my first cook.
  9. Is there a similar video somewhere on the best method to bring a Big Joe to low and slow cooking temp?
  10. Greetings! Finally came over to the Kamado side with a Big Joe. I've been surrounded by friends and family who swear by their BGEs, and after seeing my son in law make pastrami the other day, I flipped. The Big Joe seems perfect for me; I especially liked flexibility of direct/indirect without having to reconfigure the grill mid-cook, as I like to reverse-sear my steaks. But low and slow BBQ is what I'm really after and I can't wait to get into it. See you out on the forums!
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