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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 d
  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. 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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