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T_om

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  1. Like
    T_om got a reaction from Ogopogo in Looking for recs on WiFi probe thermometers   
    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. Like
    T_om got a reaction from ckreef in Cover a turkey for smoking? What say ye?   
    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 like crap to me.  YMMV.
     
    Tom
  3. Like
    T_om got a reaction from Golf Griller in KJ Fire Construction   
    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
  4. Like
    T_om got a reaction from ckreef in Only Two Grills Left!!   
    I have only three now.  My sig line says it all.
     
    Tom
  5. Like
    T_om got a reaction from KJKiley in First 6 Months ... Time to Pack Joe Away for the Winter   
    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 
  6. Like
    T_om got a reaction from JeffieBoy in First 6 Months ... Time to Pack Joe Away for the Winter   
    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 
  7. Like
    T_om got a reaction from Scott Roberts in New Size PK grill   
    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
  8. Like
    T_om got a reaction from SmallBBQr in 8” Mercer Chef Knife and My Knife Roll   
    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
  9. Like
    T_om got a reaction from Steve B in Spritzing?   
    I spritz ribs and butts with apple juice.  Never seemed to need anything else.

    Tom
  10. Like
    T_om got a reaction from TrentR in FireBoard 2 Drive   
    And HeaterMeters can be battery powered too.
     
    I agree that learning to set a Kamado manually is more or less a "required" part of learning to cook on one, and I enjoyed learning how to do that... but tossing in a lighter cube, putting the top vent where I want it for good airflow, and letting the Heatermeter bring the KJ up to the temperature and holding it there WITHIN ONE DEGREE all night is nice.  Your mileage may vary of course.

    Tom
  11. Like
    T_om got a reaction from Buttburner in Fireboard 2 probe placement   
    Yep.
     
    Which is another reason I went with a HeaterMeter.  https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/
     
    It uses a K-style pit probe... cheap, available anywhere, industry quality accuracy, and... comes with an alligator clip end too.
     
    Tom
  12. Like
    T_om reacted to jtemple in Build quality issues with the Big Joe 3   
    Imagine if you bought a new car and found it full of paint defects, or a bent frame. Would you accept a touch-up pen and some shims to jam between the frame and the body? I think not. I don't know how that got through QC.
     
    Mine is delivering this week; I sure hope I don't have to deal with this.
  13. Like
    T_om got a reaction from adauria in Wrapping in 2 year old Kick Ash Basket   
    I use it in my KJ Classic II

    Tom
  14. Like
    T_om got a reaction from endou_kenji in How to Cook a Boston Butt   
    Sorry to be so late (and the only response so far).  But here is how I do Butts.
     
    I run a bit hotter than what you "normally" see because I want it started at a reasonable time in the morning and have it done for dinner at a reasonably early hour.  Here's an example for my last butt, I did it last week and it came out great.
     
    -  9 pound Prime bone-in butt
     
    -  275°F pit temperature, temperature controlled by a HeaterMeter and never varied more than about 2 or 3 degrees for the whole cook.  Cooked over indirect heat (heat deflector in my KJ Classic II) fat side down.  No water or drip pan.
    Rub was a modified Texas style.  Heavy SPG (Kosher Salt, Coarse Ground Pepper, Garlic Powder to taste) and finished with commercial Butt Rub, mostly for color.
     
    -  Smoke wood was hickory rather than post oak such as a "regular" Texas cook would use.
     
    -  Cooked to an internal of 165°F, spritzing with apple juice every hour or so.
     
    -  Placed in a 1/2 size disposable aluminium pan covered with foil, then cooked to an internal temperature of 202°F.  Checked the tenderness with a temp probe... does it feel like pushing the probe into a jar of smooth peanut butter?  Then you are done.
     
    -  Placed in cooler and rested for 1.5 hours.  Would liked to have left it for 2 hours, but dinner time came around.  Butt was left in the pan in which it cooked while being pulled apart by hand so all juices could incorporate back into the meat.
     
    -  Start to finish was 9 hours.  Meat went on at 0900, came off at 1630 and we ate dinner at 1800.
     
    Was one of the best butts I have been able to cook.

    Tom
     
    PS:  Regarding your question about how much charcoal.  I always fill the KJ all the way, no matter what I cook.  That is enough to last 24 hours if needed.  After a shorter cook, just close all vents, smother the fire, and for the next cook, just take out the fire basket and shake off the ash.  The remaining lump, along with fresh to top off, is then used in the next cook.
     
    No need to waste money on an expensive, over priced, over hyped, fire basket.  I got mine on eBay here:  https://www.ebay.com/itm/273413922024
     
    Works perfectly.
     
  15. Like
    T_om got a reaction from deity6667 in Closing Threads About KJ Customer Service   
    I noticed at least one closed thread recently concerning KJ's poor customer service.  Because "they don't monitor this forum" is a pretty poor excuse to close a thread concerning customer service IMHO.  Prospective BUYERS look here and knowing what to expect from KJ is very important.
     
    Are all posts that show KJ in a bad light going to now be closed?
     
    Tom
  16. Like
    T_om got a reaction from T Yelta in Temp controller for use on two different cookers   
    I personally think the most versatile is the HeaterMeter.
     
    You can have the MicroDamper for Kamado grills and the heavier duty Adapt-A-Damper for grills needing more air.  Both blowers are VERY inexpensive, they are 3D printed and use regular electronics blowers or fans.  If you don't have a 3D printer, the items themselves are available from those that do on the forum I link to below.
     
    The control unit is inexpensive and can even be put together as a DIY project if you like. 
     
    All the info is available here:  https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/
     
    The inventor runs that forum and is there daily if questions are needed to be answered.  It is WiFi, great stability, completely configurable for different smokers and I have been a happy camper since I got one as a Christmas present. 
     
    Tom
     
     
  17. Like
    T_om got a reaction from TKOBBQ in Temp controller for use on two different cookers   
    I personally think the most versatile is the HeaterMeter.
     
    You can have the MicroDamper for Kamado grills and the heavier duty Adapt-A-Damper for grills needing more air.  Both blowers are VERY inexpensive, they are 3D printed and use regular electronics blowers or fans.  If you don't have a 3D printer, the items themselves are available from those that do on the forum I link to below.
     
    The control unit is inexpensive and can even be put together as a DIY project if you like. 
     
    All the info is available here:  https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/
     
    The inventor runs that forum and is there daily if questions are needed to be answered.  It is WiFi, great stability, completely configurable for different smokers and I have been a happy camper since I got one as a Christmas present. 
     
    Tom
     
     
  18. Like
    T_om got a reaction from T Yelta in Temp Control Systems - Where you place your ambient probe when not using the grates?   
    Dome thermometer is where I clip my Heatermeter probe.  Alligator clip on a thermocouple.  you can get alligator clips bare at places like Radio Shack or even Amazon.  Crimp your grate probe to the alligator clip and Bob's your uncle.
     
    Tom
  19. Like
    T_om got a reaction from retfr8flyr in Upgraded my Whetstone Sharpening Kit   
    I have used Japanese water stones for decades now.  They should NOT be dried out between uses, and in fact should be stored in water.

    Tom
  20. Haha
    T_om got a reaction from Ron5850 in Kamado Joe helped me out   
    Sorry, just like to show off that I am bilingual.  :)

    Tom
  21. Like
    T_om got a reaction from Ogopogo in Kamado Joe helped me out   
    Interesting numbers.  Just made them up as you went along, eh?
     
    Tom
  22. Like
    T_om got a reaction from ckreef in I'm so disapointed..... Kamado Joe customer service   
    He said dealing with crap customer service was the nightmare.  The part involved is meaningless.

    Tom
  23. Like
    T_om got a reaction from John Setzler in Sig Lines Not Updating   
    AH, that was it.  I was tying to make the change in the wrong place.

    Thanks,
     
    Tom
  24. Like
    T_om got a reaction from lnarngr in Turkey Trials   
    Just what I, personally, have found with poultry in order to get a nice crisp skin.  Everything from chooks to turkey to wings and wildfowl.  Make sure it is REALLY DRY before roasting or grilling.  Just patting really dry with a paper towel before going on the grill helps, but letting it sit in the reefer overnight uncovered is WAY better. 
     
    Ramping up the heat at the end only makes the already heat toughened skin tougher, not crisper.  At least that's what I have found.  YMMV.

    Tom
  25. Like
    T_om reacted to fbov in How to Cook a Boston Butt   
    Pork is very forgiving. Kamados aren't very temperature sensitive. Hard to go wrong. 
     
    If you did a side-by-side comparison, you might notice differences, but minor ones. Lower and longer might get darker, but "to foil or not to foil" makes a bigger difference than 50F of cooking temperature, IMHO.
     
    Have fun,
    Frank
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