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Everything posted by T_om

  1. If you are the least bit handy, then the HeaterMeater is hard to beat. https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ Tom
  2. I learned a long time ago, even in my pre-kamado decades, that controlling the cook with the air exit vents was a bad idea. Control the fire, not the smoker breathing. I found it best to run a smoker with the widest air exit opening possible while controlling the temperature with how much air I give the fire. Some say this is "smothering" the fire. Baloney. If you still have fire, it isn't "smothered" is it? It is just burning at a reduced rate. Yes indeed, you can cut off all air to the fire and smother it, but keeping it going with limited air and controlling t
  3. I use GrillGrates in SCA competitions, but usually don't bother when just doing steaks for my wife and myself. As far as searing goes, it is not really to "seal in juices" as most people seem to think. It is to produce a Maillard effect. The caramelizing of sugars and proteins in the surface of the meat is what develops the great flavors. And you can do that in a cast iron (or any other) skillet too. However, another benefit of GrillGrates is that they are good at preventing flareups if you have trouble with that on your grill. Tom
  4. I have used GrilleGrates in competition SCA cooks for a long time now. I have never used the Joe version and wouldn't bother as the GrilleGrates work perfectly. They are two entirely different things by the way. Tom
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. I have only three now. My sig line says it all. Tom
  11. 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.
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. I love my HeaaterMeter. Especially if you like to tinker. https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ YMMV. However, if you are looking for a cast iron plug-and-play system, FireBoard is hard to beat. https://www.fireboard.com/shop/fireboard-2-drive/ Tom
  20. Interesting cabinet. But I went to the website, looked all over for pricing, then closed the page. Any company that refuses to post pricing can do without my business. Tom
  21. Now THAT is a nice tailgater! I have used the original PK for a LONG time, currently cooking in SCA competitions. These things last forever. Tom
  22. And "perfect" is the enemy (and way more expensive cousin) of "good enough". Tom
  23. Dexter makes a Chef's knife too, it was just not in Malcom's bundle. They have a 10" Chef's knife all over the web for about 22 bucks. Found one here for less than $14.00 https://www.restaurantsupply.com/dexter-russell-31601-basics-series-10-cooks-knife-with-high-carbon-steel-blade-and-white-handle?keyword=&gclid=Cj0KCQjwqrb7BRDlARIsACwGad7zFhQyfpcaPbCrWuWUCtugaKp9RBxVdmnCmbY7cowHkIdnLGYfVy8aAuYKEALw_wcB Look at restaurant supply houses, not knife boutiques. Tom
  24. Here is a basic knife set from Malcom Reed's "How To BBQ Right" YouTube channel. I have used Dexter knives for literally decades and decades. They are commercial grade. Not made to be "pretty" but made to stand up to constant commercial use. https://h2qshop.com/collections/barbecue-knives 45 bucks for the set, will hold a razor's edge yet still be re-sharpened fairly quickly and easily and will outlast you and your grandkids. And they are made in the USA, not by elves in a cave under Mt. Fuji or in China by slaves. Tom
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