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Red&Blue Kamado

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About Red&Blue Kamado

  • Birthday 05/01/1969

Profile Information

  • Gender
  • Location:
    Fairfield, Connecticut
  • Interests
    All things Kamado and the art of grilling
  • Grill
    Kamado Joe

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  1. Thank you so much for your input, greatly appreciated! I just bought the Permatex and will go ahead and apply it later today. Thanks again!
  2. Brandon, Would you mind sharing if everything worked out fine for you? I have a Classic II and am in the same situation: part of the mesh gasket on the base of the Joe has come loose but still looks fine other than that: is Permatex Copper the way to go? Any word of wisdom before I do it? Thank you, Stefano
  3. Thank you Frank - just a clarification: when you say 300-350F I guess you are talking about temperature in the Kamado dome, not temp of the stone itself which should be way higher for searing, correct? Thank you for the helpful tips!
  4. Thank you all for the kind words and the encouragement! Bob, special thanks to you for the warm welcome! We have friends from Trumbull who now live in town, small world! I am very happy with my Joe and with what I am getting out of it, although I still have much to learn and even more to experiment - but that is a fun process to go through anyway
  5. Hello All, New member here - I just bought a KJ soapstone for my Classic II and have a question for you. I have done some research (including on these forums) about the soapstone and have found conflicting information regarding whether it needs to be “seasoned” similar to cast iron or not. I have found sources (not specific to the KJ soapstone though) who recommend coating it in high smoke-point oil before using it and others who say that it is ready to go from the outset, with no need of any seasoning. Could those of you who own one please let me know what I should do? To season or not to season, that is the question... Thank you, Srefano
  6. Hello Everyone, After agonizing for months about which way to go with my grill choice, I bumped into the world (sect?) of Kamados and have been in awe ever since! Seven months ago I bought my Kamado Joe Classic II and have done plenty of research about proper Kamado cooking (I am now studying Meathead’s book, which is incredibly helpful). I am loving my KJ and have enjoyed every moment I cooked in it - I think I am getting the hang of it and am really loving its versatility. Among other stuff, I have made some great pizza (after much research about the original Neapolitan recipe) and some great brisket (thank you John Setzler for your awesome YouTube videos!) As a newbie to the Kamado world, I am looking forward to learning from all of you grill masters and enjoying your company! Best, Stefano
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