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Struja last won the day on September 27

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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  1. I did not buy the KJ pizza stone. I got one from Pizzacraft. A 16.5” round. From what I recall the one thing to look for is the material it is made from because I think cordierite was a better material to protect against cracking from heat.
  2. Maybe it is as simple as not giving the Lump enough time, but the coals were already roaring hot from the steak cook, so when I added fresh lump, I had assumed the temp would rocket up. I think when I get home from work today, I will clean the dome thermometer and re-test it in boiling water to make sure I did not damage it.
  3. Yes, SloRoller wasn't used on the Sunday cook at all. I used it on Saturday for Ribs to explain why the rack was so high (such that the dome thermometer could pierce the foiled Ribs). Deflectors were in the HIGHEST position and then the pizza stone was 3.5" above the deflectors on the grill expander rack.
  4. This is going to be a bit of a long winded story, but I am including it all, in case you think it's relevant. Starts on Saturday, with my plan to do 4 racks of ribs on my KJC. I purchased the grill expander and I was using the SloRoller. I set the rack on top of the SloRoller and put my grill grates in the highest position. I had two types of ribs... side ribs and back ribs, so I started the side ribs and hour early on the regular grate at 225 degrees. I put the expander grill on top of the side ribs, with a plan to put the baby backs on an hour later. So far so good. Temp was holding really nice. After an hour, I placed two back rib racks on the expander grill. I cooked at 225 for two hour (3 hours for the side ribs) and then I wrapped. Still good. No issues to this point. I noticed when closing the Kamado, it felt "different" but not enough to make me investigate. My temp started to fall, so I increased air flow on the top vent. Temp was hovering at 200 and I couldn't get it to increase. Kept increasing the air flow with NO luck in increasing the dome temp. After doing this for an hour or so, I decided to see what was going on and I realized the dome thermometer had pierced the foil on the grill expander and was giving the temp of the meat and/or temp of the foil. I started taking immediate steps to rectify the problem and realized my actual temp was around 300-315. Believe it or not... I did not kill the ribs. They all came out good. Not my best, but good. This is not really where the story ends, but how it starts... My real concern is the following day (Sunday - yesterday). I was doing chicken and steaks (on Sunday) and pizza. I had prepared to do 4 chicken quarters and 7 steaks (4 NY Strips and 3 Filets) and 2 Neapolitan Pizza's. My plan was to go indirect on half the grill and reverse sear the meat (chicken included). Chicken first, temp of the grill was around 375 when I started and never really climbed above 500. Waited until it got to about 155-160 internal on the chicken and they came off. Steaks up next. Same deal. I wasn't all that concerned about the dome temp because I kept opening the Kamado and losing heat, so nothing led me to believe anything was different at this point in time. The strips were very well marbled (USDA Prime) and they induced a lot of flare ups (even cooking over indirect), their was fire coming off the defelector plate. Got the steak to about 130 (except for wifey who likes hers ruined at 145). Steaks came off and they were fine but the grill never really got up over 500. I set up the KJC for pizza, using the heat deflector with the pizza stone set atop the grill expander (3.5" separation). I closed the dome and opened BOTH vents fully. After 20 minutes, the temp would NOT rise above 500. I was using Blues Hog Lump (for the first time). I previously use KJ Big Block and get temps up to 850 or 900 degrees with no problems. Here, it was just stalled at 500. I thought, maybe I didn't have enough lump, so I opened her up, took out all of the grates and filled the basked up to the top (the basket was still pretty full so I really did not have to add too much). Loaded my grates back up and closed the dome and let her sit for 25 minutes and there she was sitting at 500-550. At no time did I get the grill above 550. I did the pizza's at 550 and they were just okay. So, after this very long winded story... I am trying to diagnose why my temp wouldn to rise above 550. 1. Did I damage my dome thermometer the day before (or maybe I just need to clean it)? 2. Lousy Lump Charcoal? I've never used Blues Hog, but the online reviews are good. Is it possible it just burn very hot??? Doubtful. 3. Didn't give it enough time to heat up? 25 minutes after adding new lump wasn't enough? 4. Was my new setup with the pizza stone 3.5" above the heat deflectors preventing my grill from heating up past 550? 5. Something else?
  5. +1 on this. I am still relatively new to Kamado cooking and I am slowly adding. I have a KJC III so I love the charcoal basket, and I love the SloRoller. I would say my essentials... 1. Instant read thermometer 2. Pizza Stone 3. Grill expander 4. Meater+ Wi-Fi, internal and ambient probe On Deck 1. Temperature control system
  6. I have the Weber iGrill on my gas bbq and it is set up right beside my KJC, so I often use the probes from it on my KJC. I do not have the ambient probe for the iGrill though and what I typically use to measure ambient temp is my Meater+ Probe. What I really wanted was an ambient probe with an alligator clip that I could just clip to the dome thermometer of the KJ but Weber does not offer a alligator clip for their ambient probe. I'm not sure how I would get the grate clip to attach to the dome thermometer without one (maybe someone could shed some light). If not, does anyone know if I bought an alligator ambient probe from another company, would it work with my iGrill or would their be compatibility issues?
  7. I am thinking of getting a Flame Boss (simply because I can't seem to find a CyberQ in Canada), but I had a question for those of you who have any temp controlling system... Where do you clip the ambient probe? To the dome thermometer or the grill grate or something else? The FB 400 comes with only two probes (one meat and one ambient) and the ambient probe is an alligator clip, which would work great on the dome thermometer. I have read here that some people have as much as a 50 degree temp difference from dome temp to grill temp, so my question is, if I was trying to do a cook at 250 or 275 and I had my ambient probe on the dome at 275, but the actual grill temp was 50 degrees hotter (325), I'm no longer going low and slow, so how do I reconcile it?
  8. What’s your address? If we leave now, we might be able to make it.
  9. I am still pretty new to Kamado cooking and I was hoping some of you experts could help me with a few things. The concept of “stable” temperature.... So, I did an 11 hour Pork Butt yesterday and I tried to keep it around 260, I set my lower vent on my KJ Classic and then adjusted the top wheel to get me near 260. I would get to 260 and it would sit at 260 for about 10 minutes and maybe drop to 259 or go up to 261 but it was close. So, I assumed I was “stable”. 20 minutes later, I would be at 279 and climbing. So, I would back it off, get it back down to 260 and let it hover around 260 for 10-15 minutes. Leave it unattended, come back and I would be back up to 280. Obviously, I wasn’t stable. So, at what point are you stable? (I know many will recommend a temp control system and I am thinking about one) but until I get one, I need to figure this stable thing out. The second question is more of a clarification. I was using a Meater+ probe for both internal and ambient temp. I have calibrated my dome thermometer on the KJ, so I know it is spot on. I was using the SloRoller with my racks in the highest position and my Meater probe atop the butt, meaning it wouldn’t have been too far from the dome thermometer (maybe 8” above it). While my probe was showing an ambient temp of 260, the dome thermometer would be 10-20 degrees lower. I have read some here say the dome temp is as important or more important than the ambient temp at the grill (although my probe was well above the grill). Why is the dome temp so important and how will it affect my cook, especially since my meat is on the grill and not on the dome? Thanks for your help.
  10. Hey John. It’s Thanksgiving this weekend in Canada. I plan to do a Turkey on Monday. Can you give me some particulars of what you did? Temp, internal temp, did you tent it at all, seasoning... I followed your SloRoller whole chicken and it is a huge hit with the family. Want to make sure I don’t ruin out TG bird!!!!
  11. So far I've done two whole chickens and a brisket and it's already looking pretty gnarly. I mean, at the end of the day it probably makes no difference, other than my concern about being a mouse magnet.
  12. You are a legend!!! I am not a lover of Pan Pizza and you just made me a convert. Those look amazing.
  13. It seems that most of my questions stem from my SloRoller and I just did a 9lb Brisket Point this weekend that just came out perfect (sorry no pics). But after the cook, the SloRoller looks like, well, sort of what you would expect it to look like after 9 hours of Brisket drippings. Do I need to clean the SloRoller and if so, how? Suggestions? It really is a nice looking thing, so I was worried about my traditional methods of cleaning grill grates might damage it. Any thoughts? Maybe I don't need to clean it at all, which is fine as well (although something tells me if I don't clean it, it's going to become a mouse magnet). Thoughts?
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