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Struja last won the day on November 11 2019

Struja had the most liked content!

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  • Gender
  • Location:
    Toronto, ON
  • Interests
    BBQ, Grilling, Car Detailing, Fishing (not necessarily in that order).
  • Grill
    Kamado Joe

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Struja's Achievements

  1. Sorry, I couldn’t get past this part without lol. Today was -12c with windchill and by all accounts this has been a very mild winter for us northern folk. I did some back ribs last weekend. It was a balmy -7c. We have two seasons in Toronto, winter and construction but we grill during both.
  2. I have one, initially HATED it but it has since grown on me. Pros: Wireless, so super convenient Consistent connection PROVIDED you have good Wi-Fi (I do) Easy Setup Excellent App Estimated cooking time is far from perfect but useful. Cons: I would never use is as my primary temperature gauge Not as accurate as my instant read thermometer Must be vigorously cleaned to ensure it works Wi-Fi connection relies on a strong signal For me, this is a tool in my arsenal, but not my go to tool. I still use my Flameboss wired meat probe and my instant read even when I am using my Meater.
  3. I have followed Aaron Franklin for beef ribs with excellent results on my KJ. Like him, I do mine at 285.
  4. SloRoller @ 400F. I find the key to crispy skin is to really dry out the bird as best as you can. I use a paper towel both above the skin and between the skin and the meat to really get a dry bird. Water is the enemy of crispy skin. I season my bird with SPG and I let it sit for at least an hour or two in the fridge to further draw out any water. I get a nice crispy skinned bird.
  5. We did our second spatchcock Turkey in six weeks. I am born and raised Canadian, wifey is born and raised Yankee. Two American born kids as well but we live in Canada. That means we celebrate twice and I wouldn’t have it any other way. I will be doing a third spatchcock Turkey in about a month for Christmas. No such thing as too much Turkey in my mind! Happy Thanksgiving all!
  6. When I got my KJIII last year I had the same winter concerns. My sense is that our Canadian winter is likely colder than yours. I got a lot of great responses from people even further North than me telling me to use it all year. I followed their advice and haven’t looked back. I have done a 5 hour rib cook in -20c temperature with NO issues. The KJ is a beast to be enjoyed all year round.
  7. I’ve never seen it before. Let us know how it goes. I typically use KJ Lump but can’t seem to find any so right now I am using Jealous Devil Chunks.
  8. I had a Traeger XL. I now have a KJ III. The Traeger was pretty much set it and forget it (although mine was so big, I did on occasion have issues with running out of pellets on an overnight cook or the pellets not running pellets into the auger and leaving me with no food in the morning). The Kamado has a bit of a learning curve but a lot of that can be cured with a temperature control device. I use a Flame Boss and it is amazing. From a flavour and versatility perspective, there is no comparison. I do 900f Neapolitan Pizzas on my KJ. I bake bread. I make gravy, sear steaks, smoke duck, rabbit, turkeys. I just love the endless possibilities. The only thing I’ve lost is that I can no longer do a whole hog, which I could easily fit on my XL.
  9. Without them, we might be eating Turkey jerky.
  10. The plan was to have two probes in bird at all times.
  11. I have often thought the exact same thing but I assumed that their temp warning contemplated this as well. I was doing wings at 425F with the SloRoller and figured the metal had to be at least 100F hotter but I have nothing scientific to back that up.
  12. As some of you might know, Thanksgiving is just around the corner up here in the frozen tundra, known as Canada. It's on October 12 and I was planning on exiting my igloo and doing a spatchcock turkey on my KJ Classic III (amongst a host of other things). Here are my questions... 1. I was hoping to do a 15lb Turkey (or smaller - but not much smaller). Does anyone have any experience with a bird of that size on classic? Will it fit? I know I've seen @Smokingdadbbqdo one on his but I didn't know the size of his bird and he also used a rib rack to gain a bit more space. I don't have a rib rack and really didn't want to buy one either. I have done a 12lb Capon on my KJ, so I am not sure an extra 3lbs will make a difference so I am hoping some of you can share your experiences. I really don't want to go bigger than 15lbs, but if you've done an 18 pounder or a 20 pounder or bigger, that is great because I will know my 15 pounder will fit. Any insight is appreciated. 2. I will be using the sloroller. Any suggestions on temp? I was thinking 375F. 3. My expectations is about 2 hours of cook time. Any thoughts on this? Thanks in advance folks!
  13. KJ Big Block for everything but Jealous Devil for Pizza.
  14. Thanks. I took a really simple recipe from that site and tweaked it a bit and my first run at sourdough was a success. I was in a rush this am so no pics but kids loved it.
  15. Ok thanks everyone. In the few days since I originally posted my starter is finally going!!!! Which now brings me to my next questions...aside from using a dedicated sourdough recipe, is it possible to add my starter to an existing recipe (I have a very simple artisan bread recipe the family seems to really love). I was wondering if I could just swap out the yeast for maybe 100g of starter? Lastly...anyone have an idiot proof sourdough recipe for a sourdough rookie?
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