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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. I totally second that, spot on advice IMHO: I have done tons of research about the original recipe of true Neapolitan pizza (which is my personal favorite) and while the “correct” oven temp that the recipe calls for is indeed 900F, I have also settled to a target of 800/850F in my Joe Classic II (with a temp of the pizza stone of at least 750F) which results in perfect pizza in about 2 to 2 1/2 minutes with a 55% hydration dough. I have made dozens of delicious pizzas that way and (so far, knock on wood!) I have never had any issue with the mesh gaskets or anything else in the Joe.
  2. Thank you for sharing Beermachine: much appreciated!
  3. Hi All, I apologize in advance for the kind of dumb question, but I was wondering whether someone would be willing to share how they store their Joetisserie when it is not in use. So far I have been keeping it in the KJ box it came with but I can’t stand all that styrofoam which sticks to everything, so I would like to get rid of it and keep the Joetisserie some place else where it won’t rust (would it?) or get ruined (I am thinking of the motor in particular). Thank you for any suggestion! PS: I have run a search of the archives and found some interesting threads regarding storage of accessories, but have not found any for something as big as a Joetisserie.
  4. I think it depends on how long you keep the lid open: when I cook low and slow sometimes I do open the lid (for instance for a Texas crutch) but I pull the brisket out as quickly as possible, close the lid, do my thing and then after I have it wrapped I open the lid once again, put the meat back in and close the lid. Doing so never raises my temp above where it stood before I opened the lid the first time. But if someone left the lid open for say 10 minutes or so, well then that would be a totally different story as they would most likely end up with a roaring fire in the box and that would explain the spike in the inside temp.
  5. Thank you very much for the tip, John: much appreciated!
  6. John and others, I would appreciate one word of advice regarding the Joetisserie set up, if you please. I have recently purchased one for my Classic II and I absolutely love it: I have roasted two chickens (two separate cooks) using the technique that John shared in his awesome video (thank you!), so with charcoal banked on the back and direct flame, and they both came up spectacular - juiciest roast chickens I have ever had! However, the issue I have is grease dripping onto the ash tray and the metal piece the ash tray slides on. The whole thing became a greasy mess and it took me forever to clean it and make sure ash would not stick to the ash tray... Any word of advice to avoid/limit that? I use a Kickash basket by the way. I was thinking of using the Joetisserie with the divide and conquer rack in place and put a foil drip pan on top of the accessory rack underneath the meat? Would that be a good idea or a terrible idea? I even tried lining the ash tray in foil, which is however impractical to say the least... Thank you for any wisdom you can share!
  7. 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!
  8. 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
  9. 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!
  10. 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
  11. 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
  12. 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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