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Heuer

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Everything posted by Heuer

  1. I had a problem with a shelf when using the Jotisserie (reported here some time ago). The left shelf has to be dropped to clear the motor mount but if you are not careful/observant it can press against the ceramic and melt. It can move about a 1/4" so you need to make sure it stands clear. Can happen on any cook where the shelves are not extended. I think this sort of problem is why KJ changed the shelves, yet again, to alloy slats. Quick solution is to buy secondhand shelves off eBay from owners with built in KJ's (there are quite a few) and replace the screw on slats as necessary.
  2. Yes - new cats are not polluted so worth a lot more!
  3. I have two plywood pizza peels and they work great. Better than the KJ peel which is not ply and has split and warped after being washed. KJ were very good about it and gave me a refund. I tend to use the ply peels for launching and use a stainless steel peel to retrieve the pizza. These 12" peels came from Amazon, wood is untreated and the front is bevelled. Should be easy to make if you have the skills and tools. Most commercial peels seem to be 12" wide.
  4. Big problem in the UK as well. Catalytic converters contain precious metals hence they cost upwards of $1,500 to replace. Palladium sells for $2,350 an ounce, rhodium is currently above $10,000 per ounce, six times the value of gold. The thieves get paid about $500 per cat and they normally target hybrids (the cats are less polluted) but any modern car is vulnerable. Many owners are fitting their own security or workshops are offering it as a service:
  5. I use heat deflectors with the Joetisserie with good results in that it reduces the burnt fat taste you can get with naked coals. Give it a go!
  6. Aldi (amongst others) sell this pizza oven for $40. Sits on the Kamado or gas grill and cooks the same way the as DoJo. I recently bought an Ooni Koda which is basically the same except it has a gas burner in there so not in the market for one of these myself. Anyone care to give it a go given the massive saving over the KJ product.
  7. Agree the Joetisserie is worthwhile - I use mine regularly. As you are in the UK I recommend the Flame Boss 500 temperature controller as it is a) readily available over here and b) is IMHO better than any of the other offerings. Avoid the iKamand!
  8. Well done Graham! You will have lots of fun with the KJ and it is quite forgiving as long as you don't let the temp runaway.
  9. Look forward to seeing photos of getting it in!
  10. It weighs about 240lbs without accessories and about 500lbs when crated. I doubt two people could move it unless they were both experienced - ideally you need three strong blokes and plenty of space to manoeuvre. It may fit through the door if you dismantle it completely, separate the dome from the body and remove the cart. Maybe cancel the order and go for a Classic 3 which will fit through a doorway on its wheeled stand. John Setzler has both and seems to prefer cooking on the Classic. You could put the change into a Classic Jnr to give you more flexibility.
  11. I agree with @buckleybj - cedar plank over direct heat is the way to go. Soak the plank for 30 minutes in water, oil the top surface put on salmon and brush with a glaze made up of coarse mustard, mayonnaise, maple syrup, chopped dill and lemon zest.
  12. A spatchcock bird is just a number of chicken pieces that are still connected so you need to treat it as such by flipping it over every 10 minutes or so just as you would with legs, wings or breast. It is done for convenience and speed rather than because it instills any unique taste. It works OK if you are going to casserole but it begs the question of 'why bother?' as you ideally need to expose as much of the meat as possible to the sauce. We spatchcock if time is running short and food is needed on the table as quickly as possible. If time is not an issue then a conventional roast chicken (preferably trussed the ChefSteps way) with a lemon and a spring of rosemary in the cavity ensures a moist and even cook.
  13. Tomato sauce, mozzarella, grated Parmesan, Prosciutto, raw eggs with salt and black pepper and basil leaves. Trick is to cook until the yolks are still soft and runny - about 4-5 minutes. An anytime pizza in our house but usually evening as it is my wife's favourite.
  14. This is how I make pizza dough if anyone fancies giving it a go. Makes one 12" pizza,; multiply measurements for more pizza: 200 gms flour (I use Caputo 00 but any white flour will work) 120 gms warm water (95° F) 6 gms Kosher or sea salt 0.5 gms dried yeast 2.4 gms olive oil Dissolve salt in water, add olive oil and yeast and mix. Add flour and mix with dough hook for 2 minutes at slow speed Rest for 10 minutes to allow flour to absorb water Mix at middle speed for 5 minutes Mix on slow speed for 2 minutes Shape into ball and place in oiled bowl covered with cling film or damp cloth for 2 hours until it doubles in size Knock down and form into ball Place in plastic container or tray, dust top with flour and cover in cling film or plastic lid Leave to prove for up to 24 hours at room temperature (or in fridge overnight but remove 3 hours before cook) Gently remove dough to a well floured surface and press out with fingers and stretch to shape Dress with your choice of toppings and drag by the rim onto the flour dusted peel, adjust shape Shake peel to ensure pizza is mobile and ready to launch Cook at 850° F dome temp, 650° F stone temp for 4 to 5 minutes I prefer to use a wood peel to launch and a steel peel to retrieve. I never use maize, only flour to lubricate. If the pizza refuses to launch lift one edge and blow under it which will cause it to lift. No parchment was hurt in the making of this pizza If you can launch successfully with two raw eggs you have the hang of it.
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