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Heuer

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Heuer last won the day on November 4 2019

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  • Gender
    Male
  • Location:
    Nottinghamshire UK
  • Interests
    E-Type Jaguar's
  • Grill
    Kamado Joe

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  1. Ahh - I have the FB 300 which, like the FB500, has the separate control unit and the fan does not require any protection.
  2. I use an inverted 2 pint plastic jug over my Flameboss. You can still read the temps, it keeps everything dry and it is pretty much wind proof because of the shape. Easy to pop it on and remove plus it can be used for its original purpose any time you need it.
  3. Agreed but the Jotisserie is compromised by the fixed (and probably too close) proximity to the fire. As you can see from my chicken the skin is crisp but the meat is cooked through. The Jotisserie is being used to baste the meat all round which you do not get with cooking on the grates. There is also radiant heat from the deflectors but it is moderated, hence no flare ups. The ideal distance between meat and flame would be 18"+ but the KJ design does not allow it. If you want to cook over open coals you need to reduce the temperature significantly.
  4. I always use the deflector plates with the Jotisserie as the results are, IMHO, better than over direct coals. There is no need for the food too 'see' the fire as it is temperature that cooks the meat: You can add a drip pan under the meat if you want to catch the juices. No flare ups (the above chicken was cooked at 180C/350F with no flare ups from start to finish). I do the same for roast beef, lamb or pork although if you want good crackling you are probably best to not use a rotisserie. This is our method of getting good crackling : 1. Loin of park off the bone with skin cross-hatch scored 2. Leave in fridge uncovered for 24 – 36 hours to dry out the skin 3. Remove from fridge, rub with plenty of table salt; 4. Put straight into 240C/450F KJ for 20 mins (this time is not part of the cooking time) - crackling time! 5. Remove and allow BBQ to cool to 180C/350F and cook for 30 mins a pound or until internal temp is 65C 6. Once out of oven do not cover. Cut off crackling to separate plate and serve The high temp initial cook will just crisp the skin with not enough time for fat to render and drip
  5. You can dump the grate and use a Kick Ash basket in its place to hold the charcoal - fairly standard change most Kamado Joe owners make. https://www.kickashbasket.com/ On the other hand the cracks will not affect performance if you want to keep it. Smokeware make a stainless steel adjustable chimney caps which also keeps out rain. https://smokeware.com/collections/chimney-caps Smokeware also supply Nomex sealing felt. You need enough for both parts of the dome mating surfaces and around the chimney. Not sure if the bands and spring hinges from KJ, BGE or others will fit. A matter of measuring both diameter and width and comparing with various other makes. There is a thread here on Imperial Kamado restoration: There are several YouTube video's on Imperial Kamado restoration e.g.
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