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    Kamado Joe

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  1. Hmmm. Now I’m really confused. Might give the deflector plate a go although I’m wondering whether I should use just one half?
  2. Thanks for the replies. My responses are: The cut is quality loin with a good, even rind Left open in fridge overnight for drying Lid closed to keep the heat in Fire isn't massive as the coals are set to one side / not enough room for lots of charcoal and a drip pan Flames come from the drip pan and from the squirts of fat on the coals Some of the flames lap up to the Rose.... At which point I close everything off ...so it's a bit of a roller coaster when cooking. And, I can't leave the kettle unattended which is a pain when entertaining. I didn't have these issues with my Webber kettle which I've used for many years. Questions are: Now thinking of having two smaller fires either side of the drip pan Now thinking of having a cool fire and using my electric lighter gun (paint gun) for crackle at the end Deflector plates - I was under the impression for a rotisserie it was supposed to be direct. Hmm. Let me knowmif anyone else uses them? Thoughts? It's fun to think of the thousands, possibly hundreds of thousands of pork roasts crackling away across the U.S. right now. Awsome forum btw and merry Xmas everyone.
  3. I’m new to KJ. I’ve run a few pork rotisserie’s in the KJ 2 and keep having fat fire issues. my setup is: stack the coals on one side No heat deflector plates drip pan on other side (disposable aluminium pan kept melting so now use a baking tin) I start at 300 Celcius for the crackle and then knock it down to 170 after 20 mins. The last date fire singed my beard - lol. Even after a burp. Any thoughts as to what I'm doing wrong?
  4. Rolls

    New KJ owner

    Hi from sunny Melbourne I’m new to the world of charcoal grilling. Fun learning something new. also purchased the rotisserie. Had a few issues with fat fires / burning. I’ll have to get even bigger foil trays -lol. onwards and upwards!
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