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Everything posted by ButchW

  1. I've been buying charcoal from CalChar since the 1980s. They used to be in a different location, but moved to the present location years ago... I'm on the OC/LA County line, and used to drive by there place quit often... Good stuff... And welcome to the forum, from another new member. Butch
  2. Welcome to the SoCal Kamado world.. I'm new to the forum, but have had Kamados for almost 50yrs.. I have 2 RJ Kamados, 1 Imperial, and a Keg... My son ordered and is expecting a Big Joe 2 on Thursday... His 1st Kamado.. Butch
  3. I always over think things . Just trying to help him decide... I've had great luck and food with my RJ and Imperial Kamados over he last 50 years (though I have broke an Imperial)... I know quite a few people have had problems with the RJs, but mine are still going... I just don't know a lot about the newer kamados. And he's looking at a lager size, without paying the big bucks on the Komodo Kamado... Butch Thanks for your reply John... If you don't mind me asking, which Kamado do you have.
  4. What about the fire on one side, and cooler on the other?... I would think, different rates of expansion and contractions, could cause cracks?.... I've got 2 old RJ Kamados, but don't do 2- Zone cooking... My son does in his old offset... Anyone have experience with all three Kamados? Butch
  5. I'm with Freddie... Anyone have an opinion on this?... My son is thinking of getting one of what Freddie posted above, but I had his same concerns....
  6. Did you do this indirect, with a drip pan? Or was that necessary, with all the wrapping? I wouldn’t want to burn the bottom. Thanks again for posting this. Butch
  7. The old story... Don Drysdale was told to walk the next batter. So he drills the batter, and is asked why he hit him... His reply.. “Why waste 3 good pitches?” Butch
  8. I’ve always done my briskets and butts at about 210-220 on my K9 RJ. If the charcoal is decent, 1 load isn’t a problem. Briskets about 18 hr and butts about 20-24 hrs. Butch
  9. All so, a So. Cal. guy... Also new to this forum, if not kamados... Your cooks look fantastic... Butch
  10. Tell the Mrs, Happy Birthday.... The steak looks great.... Butch
  11. Looks better than mine... Mine are ugly... But taste great... Butch
  12. Looks good. But as you say, it doesn’t quite have the tritip look. If it tastes good, who cares. I do mine like a steak. Blazing hot.. 90 secs, turn 90*..... 90 sec.... Flip... 90 sec.... Turn 90*... Close down all vents.... Cook until desired doneness. Make sure you open both vents, before you open the lid, or you’ll get a big flashback. Be careful... Oh...Only garlic powder, salt and pepper. Butch
  13. Ribs.... Pork butt... are both pretty good starts... Butch
  14. This is one of my favorite dishes. I too discovered it in he Yucatán. I found a local restaurant that does it on Saturdays. I have yet to try and make it, but you sure made it look good. Thanks for the mouth watering post. Butch
  15. ButchW

    Ol' Timer

    Thanks everyone... And to Vanole for the link... I used to be pretty active on the old RJ Kamado Forum, before the owners got heavy handed with it... Some pretty good folks there.... I wonder if any have migrated to here?.. How long has this place been around?... I'm trying to remember if I have visited it way back when (72 yr old memory )... This looks to be a informative and friendly site... I'm not much into "drama", but enjoy the camaraderie... A couple pics of the ol' K-9 doin' it's thang... Butch
  16. ButchW

    Ol' Timer

    I just recently found this site (Or maybe re-found it) and joined up... I have been using kamados since 1971 (An old Imperial, that I still have).... I bought 2- RJ Kamados (The names I see that you use here) way back when he was in Sacramento... I have a K-9 and a K-3 (Bought for camping)... I later got a "Big Steel Keg to replace the K-3 for camping (The k-3 was to heavy and fragile for travel)... I have a 5th wheel trailer and haul the BSK in the back of the pick-up... I'm getting kinda old to be dragging it along though, So it gets less use... I do a big cook for the 4th Of July, with 35+#s of pork butts cooked over 25+ #s of brisket... The K-9 holds it all just fine... Since retirement my wife enjoys going out to dinner, so we eat out most every night... But with the dreadful Coronavirus running rampant, we are staying home and cooking... Thus something good is coming out of something dreadful... I'm using the Kamado more, and loving it... The k-3 has a stuck spyder, that needs fixing, but the K-9 and BSK are just fine... The Imperial has a cracked lid, but I just can't find it in me to toss it... I'm so familiar with the K-9's cooking habits, that I use it almost exclusively... Sorry for the long-winded introduction..... Oh, I'm in So. CA.... Butch
  17. The best I ever saw... Called by the best there ever was... Perfect baseball! Butch
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