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KJH

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Everything posted by KJH

  1. It is the only charcoal I have used for the last year. Ace Hardware is two miles away, and for the money, it is as good as anything I have used. Our Ace carries several brands including FOGO, BGE, B&B, Royal Oak, and a couple of others. B&B has become my favorite.
  2. What I tried with super results on chicken thighs, and it will work with wings is out the cast Iron flat KJ griddle plates in, spray with cooking spray, and put your flour dredged chicken on, and hit the top with a little cooking spray. Rotate them every 10 minutes. They get crispy, and take on a deep brown color. Like frying without the oil.
  3. Smoked cheddar is incredible. 2 hours 45 minutes seems to be the sweet spot. Mozzarella for 4 hours 45 minutes is also incredible. If the outdoor temperature starts to climb above 45 degrees, a try of ice cubes can allow you to smoke cheese into the spring and again in the early fall.
  4. It is called California Chicken Barbecue Roll. There are several version of the recipe on line.
  5. We had enough turkey and needed to make pizza. I tried the steel deflectors in the DoJoe, and it was the best pizza ever. A much better cook than with the ceramic deflectors in the DoJoe. I am sold on the steel deflectors for $42. A great value and indestructible. They clean very easy as well. I cannot find a negative so far.
  6. I bought two 15 plates from the seller on eBay. They got here in six days. They are exactly the same diameter as the ceramic ones and tried them today. They held 275 perfectly with the Fireboard 2 Drive, and held 300 when I increased the temperature. Overshot by a couple if degrees. I am impressed, and they don’t break. I will try them on the DoeJoe next.
  7. I have gone 27 hours at 190. There was no charcoal left, but it cooked a perfect brisket.
  8. I really like the iKamand, but am partial to to the Fireboard 2 Drive. I do have an iKamand that I will post in the items for sale section. I have he extra meat probes for it.
  9. It gets easier, and the cooks get better. Don’t be afraid to try something new. It is all fun, and the results teach you a lot.
  10. This one was 8 pounds and fed three for two meals and there were leftovers. I liked the idea that the dark meat was at one end, and the white meat was on the other. It made everyone happy. I think a 12 to 14 pound turkey will do the trick for five people.
  11. Keeper i did not use the peppin method. He removed the tenderloin, and left the legs and wing out. I pulled them thru so they are inside. When you roll with my method, there is nothing hanging iff that needs to be tied to the outside if the roll. I also butterflied the breast so the whole bird is the same thickness and rolls easier. There is no loose skin or appendages hanging iff the roll. The way I did it Starts the same, but I cut a little bit more to clean off the rib cage.
  12. Since Thanksgiving is a month and a half away, I thought I would try something new as a test run. There is never enough oven space on Thanksgiving because of the turkey, and spatchcock turkey is an option, but I like the idea of de-boning an entire bird and rolling it. To get a little practice in, i decided to deb-bone stuff and roll a chicken and then put it on the Joetisserie. The de-boning was pretty straight forward. The legs and wings get inverted with my method, so there is nothing flapping around. I stuffed it with oyster cornbread stuffing and tied it up. It cooked about an hour and 15 minutes at 375 degrees on the Joetisserie, and set for about 10 minutes. I made chicken stock with the bones and wing tips. It was really moist with crispy skin. The turkey is getting this same treatment in a few weeks.
  13. KJH

    Slo-Roller Ribs

    Yesterday I tried baby back ribs using the slo-roller on the Classic III. I have to say I was impressed. I had done them before using the deflector plates, and the ends got a little over cooked. The slo-roller seems to keep heat from going up the outside of the grates, and the ends did not over cook at all. I did the 2-2-1 method, and after the two hours in foil they seemed a little soggy, but the last hour with my home made sauce and they were perfect. They had the bark firm up and has a little crispness with perfect meat inside. If I need to cook several racks, I am going to use the slo-roller with my old Weber rib rack. The slo-roller makes a big difference here.
  14. It does fit with the bigger adapter plate. I put a slight curve in it to match the track perfectly.
  15. I was not sold on the Fireboard2 Drive on my first cook. Today did a chuck roast at 250 degrees, wrapped in foil at 165 degrees and pulled at 200 degrees, and cut it up and made burnt ends. Temp held perfectly, and the meat was so tender. It was as good as the brisket point burnt ends I did a month ago. I am starting to warm up to the FB.
  16. There is a lot of weight there. I wanted to make sure the bracket did not slide and create an issue. The bracket needs to be tight to allow the lid hinge to work properly, but I would not trust it to hold the weight. Two people and a falling grill can cause some serious injuries on a set of stairs. Maybe I am a little over cautious.
  17. You should not lift it by that bracket. It took two of us to carry my Classic III up the stairs to the deck. Once of us picked it up by the low opening on the bottom where the ash tray inserts, and the other got it around the body of the lower part of the grill at the back. It went up the stairs basically upright, and we put it on the ground to get the stand wheels locked and we placed it in the stand using the same technique. It was not hard to move, but I do not want to do it again real soon.
  18. I had the fan at 20% max. At 20% it over shot 190 And consistently ran at 214. Not a big deal, but not as accurate as the iKamand. When I closed the damper on the fan down a little it settled right in at 190. After 17 hours it was only at 170 on both butts. It seemed like the Fireboard was less responsive to the app. This is the third butt cook at 190, and all of them took 25 + hours.
  19. Finished the first cook with the Fireboard. I am not sure I like it better than the iKamand. Had to adjust the damper on the blower a couple if times. It worked great overnight. The pork is in the cooler resting. One was done at 190 and the other at 204. It will take another cook to see if it compares to the iKamand. I want to like it, but it is not a set it and forget it like the iKamand. I also had to reload charcoal at 22 hours where the iKamand has gone 25+ hours on one load. Both ties with Big Block and the baskets filled the same. Time will tell, but so far the iKamand has it over the Fireboard 2 Drive.
  20. I just started my first cook on the Kamado Joe using the Fireboard 2 Drive. I have been using the iKamand for the past 6 month, and it works very well, but I think I like the quite of the Fireboard 2 Drive blower. We will see how it comes out. I have two butts going at 190 degrees and they will run overnight for my nephew's birthday. It is a small group of people because of the pandemic, but leftovers will be great. The iKamand held temperature well for this type of cook. If the Fireboard 2 Drive does as well I may have an iKamand for sale at a fairly inexpensive price if anyone is looking for one.
  21. If you have a controller, you can do a 24 hour cook. Put your brisket on the day before in the morning around 8:00 at 190 to 200 degrees. It will be ready to wrap about 12 hours later, and you can take it off the grill at 8:00 the next morning and put it in a cooler with towels to keep in hot until the event. I did one this way for my daughter's birthday and it worked perfectly. I needed to make sides at the end and did not want to be fussing with the brisket.
  22. If it is a tight fit, lay it over a rib rack, or a couple of fire bricks wrapped in foil. By the time you hit the stall, it will have shrunk enough to lay it flat. You can separate them, but I cannot comment from experience on how successful it will be.
  23. I did my first brisket this past weekend. Here is what I did, and it came out as good as some of the places I have been in Austin, TX. Take it out of the refrigerator at least 3 hours before cooking, and add your rub. I used salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, ground mustard powder and oregano. Leave the brisket on a platter on the counter. Set up the grill with the heat deflectors as low as you can get them in the grill, and the grates up as high as you can get them. I cooked at 190 degrees for 24 hours. You can certainly go higher. I laid the brisket across a Weber rib rack (15+ pounds untrimmed) to keep it over the deflectors and away from the edges of the grill. I pulled it at 160 when the bark passed the scratch test, and wrapped it. I continued cooking wrapped until it was 205 degree internal temp and probe tender. I separated the flat and point, and made burnt ends which went back on the grill for 2 more hours at 190. I put the flat in a cooler that had a pot of boiling water in it to warm it up, and rested it for 2 hours. It sliced very easily, and slices would fold completely in half over your finger.
  24. I just did a big 15+ pound one this past weekend. I used a Weber rib rack and draped it over the rack. It fit fine that way. There was no chance without the rack. When I pulled it to wrap it, it had shrunk enough to lay flat and I eliminated the rib rack. Bricks will work wrapped in foil, but I liked the rib rack to allow the area under the brisket to get the smoke and heat like it was on a grill grate.
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