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T_om last won the day on August 23 2019

T_om had the most liked content!

About T_om

  • Birthday 02/15/1947

Profile Information

  • Gender
  • Location:
    Jacksonville, FL
  • Interests
    RC Model Aircraft, Fishing, and BBQ
  • Grill
    Kamado Joe

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  1. T_om

    Kontrol Tower

    Um, A Google search turned this up in about 0.0238732 microseconds. https://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Kamado/dp/B00ZAMY8F6/ref=asc_df_B00ZAMY8F6/?tag=hyprod-20&linkCode=df0&hvadid=312196622132&hvpos=&hvnetw=g&hvrand=17632043518671760825&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9052281&hvtargid=pla-568031791566&psc=1 Is that what you are looking for??? Tom PS: I bought one here: https://smokeware.com/collections/caps-gaskets/products/kj-chimney-cap
  2. The K-probes are much more robust. The FireBoard would be on my "buy" list if I did not already have a HeaterMeter (which uses a k-probe for the internal temperature). Tom
  3. The InkBird Bluetooth devices are the new, long range versions. Across my backyard is almost 300 yards. Stays connected. I seldom use it now however. I went with a HeaterMeter and love it. Tom
  4. I got so tired of the things breaking I bought these: https://www.ebay.com/itm/Half-Moon-1-4-Steel-Plate-Disc-Shaped-15-Diameter-250-A36-Steel/203087367405?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649 Never have to worry about cracks again and they work perfectly. Tom
  5. The Greenberg Smoked Turkeys place you linked to smokes their turkeys in a smokehouse. I grew up in rural Alabama and know a bit about old-time smoke houses as almost everyone that processed their own meat had one. The process bears no resemblance at all to Kamado smoking. I used to have to stoke my grandparents smokehouse fire, a small fire in a wooden clapboard shed with a dirt floor. The smoke was WAY, WAY less intense than that meat experiences in a Kamado. As mentioned above, everyone's tastes differ, so do what you like. But oversmoked poultry still tastes
  6. I have only three now. My sig line says it all. Tom
  7. Here's two videos from one of my favorite YouTube BBQ guys, Malcom Reed: https://www.youtube.com/watch?v=6QiuvHtUBtw&t=151s and the classic version: https://www.youtube.com/watch?v=lsogHJRCf88&t=7s And keep in mind, even a large turkey doesn't take all that long to cook because you need to keep the temperatures up for a crispy skin. I would NEVER cover a turkey with foil. And the comments above about smoke are correct... all poultry takes up smoke FAST and it is easy to over do it, especially with strong smoke woods like oak or hickory.
  8. Yep. After having two crack and the people at KJ just ignoring me, I bought these: https://www.ebay.com/itm/Half-Moon-1-4-Steel-Plate-Disc-Shaped-15-Diameter-250-A36-Steel/203087367405?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649 No worries about cracking these things. And no issues dealing with the morons running KJ's so-called "customer support". Tom
  9. I fill my KJ Classic II full every time I cook. I have an ash basket and removed the cast iron fire floor base. I have had 24 hour cooks... and had charcoal left over. Shake the ash basket to get rid of the ash, leave the unburned charcoal left in the basket in the KJ, then load it up fresh again before the next cook. Just a never ending cycle. Tom
  10. Completely agree with the HeaterMeter recommendation. Mine has worked flawlessly for quite a while now. Holds temperatures perfectly, much more accurate than our electric oven. Tom
  11. Long brisket cook here too. Large brisket at 220°F for 23 hours. The temperature was held dead steady by a HeaterMeter Controller https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ And there was a lot of lump charcoal left, it could have easily gone hours longer. Tom
  12. Putting it away? Southampton's winters are not bad at all. I used to grill year round in Maine. Brush off the snow and have at it. But then, I live in Sunny Florida now so there's that. Tom
  13. There is a reason it is built like that. Aaron controls the cook and the temperatures with the fire, not the vents. He is a big believer in lots of flow through. He doesn't load up the firebox and choke off the fire with vents, that isn't his style of cook. Look at some of the YouTube videos showing the large pits he cooks on in his restaurant, same setups. Tom
  14. Got a link to the seller? My KJ ceramics also broke. I have been using a 15" pizza stone that has outlasted 3 KJ ceramic deflectors but steel would be even better. Tom
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