Jump to content

Gebo

Guru Supporter
  • Posts

    387
  • Joined

  • Last visited

  • Days Won

    2

Everything posted by Gebo

  1. Do not get frustrated if they are a little slow in getting you a replacement. Sometimes they are very fast and sometimes very slow. This should be a quick turnaround.
  2. I’d absolutely make a claim. That looks like a pretty big chunk missing. You paid for a non-chipped soapstone, right? KJ will make it right.
  3. Sweet! I wish we had one for church. I’ll sweet talk the Board a little. Be way better than a regular gas grill.
  4. I’ve gotten the okay to get a flat top griddle. Blackstone seems to be the old reliable, tried and true based on my research. Do any of you have any pointers for me? I lean more towards quality vs price.
  5. I use “Awesome” from dollar general. I soak it.
  6. Let me find it https://www.amazon.com/RONXS-Adjustable-Professional-Refillable-Multipurpose/dp/B08R57X8X6/ref=sr_1_2?crid=3KQ01WS3S2OHA&keywords=ronks+torch&qid=1649197465&sprefix=ronks+t%2Caps%2C75&sr=8-2
  7. Soapstone and rotisserie are worth investigating for potential purchase. I’m lucky enough to have a KJ neighbor where we swap stuff out to try. At first I bought too many accessories that are now packed up.
  8. Cook at 450. Pull at 150. Absolutely perfect. Melt in your mouth. Used a little olive oil and Rice Vinegar.
  9. I was thinking a little wine would be good for my tummy. Well, that's what Paul said. So, I'm figuring, bite of chicken, swallow of wine. Bite of chicken, swallow of wine. Repeat until chicken is gone or bottle is empty. I was figuring the alcohol would kill any bacteria on the undercooked chicken.
  10. I'm still figuring how much juice came out as they just set covered. I guess if I pull at 150 and eat quickly I will maximize my moistness.
  11. Fireboard 2 Pro I have not had a single connection issue so far. 10+ cooks. Being super picky, the iKamand interface worked better in my head. But remember, it loses connection a lot. That might be why my brain connected better with the iKamand interface. It loses connection a lot as well. LOL i wish I had not been so stubborn and made the switch sooner. $300 is big money in my house. I made the correct decision.
  12. I didn't have much luck with the FB group but it may have been me not being able to explain my issues properly. Most of the time powering it off and powering it back on would were. I had to delete and reinstall the app more than once. I went through 3 iKamands under warrantybecause I wanted it to work. I finally ponied up and got another system and am much happier and satisfied.
  13. Will do 150 on the normal breasts. I got a big bag of those thin breasts. Should I go lower with the thin ones? Those taters look tata! Thank yall!
  14. Last night was the first time I have ever cooked chicken on my KJ. I used one of John’s teriyaki recipes. My wife was at a women’s fellowship and normally I would expect her back at 8:15. I’m timing the baked potatoes want everything out at 8:15. I knew to get the chicken to 160 but I had no idea how long that would take since I was in virgin territory. Chicken breasts were done at 8:00 pm. Wife got home at 9:00. I had the breasts and strips covered in a bowl with foil. When I took the foil off the container the breasts were swimming in the teriyaki mix. It had all been squished out as the breasts had cooled. Talk about some dry breasts!!! The strips stayed moist. thank goodness she has such a great time with the ladies. LOL
  15. If you are in the beginning stages of smoking and grilling on a KJ, I would like to share with you a battle you probably will face. Understand I don’t have any where near John’s knowledge or experience. It’s ok if you don’t like some BBQ experts rubs or special concoction. You are not defective. I tried so hard to find and use all these experts on YouTube and bought their books to copy what and how they did things. I went and bought special spices and researched different smoking woods and spent hours reviewing lump charcoal having convinced myself I would be known as the BBQ King Chef. Only the best for me. After 2 years, here are “my” discoveries. I almost always overcook. I picked a particular lump because of their customer service and I can order it direct and get it in 3 days delivered. I can’t taste any difference between different brands of lump. 25-50 degrees either way won’t destroy the meat. Don’t get your dome temp over 600. I can’t tell any difference in smoking wood flavors. Just try and find some without bark. As far as rubs, I can do almost anything with salt, black pepper, garlic, cayenne and brown sugar. I remember mixing up special rub and sauces and not liking the taste but I tried to convince myself that if BBQ Expert said it was the best then it must be the best. Learn what your family likes. And lastly, I followed cooks more by time to be so precise. If the recipe said 2 hrs then I went 2 hours. John taught me to use my eyes and my nose and my own brain and to not rely on a formula. That is the hardest and toughest lesson to learn and apply. But it is an absolute must! Finding what you and your family like is what really matters. oh, what got me on this topic was the discussion about “competition” ribs vs “fall off the bone” ribs. It led me to thinking that competition (chewy) ribs were the best and they ain’t for most people.
  16. None of my crew likes chewy ribs. Falling off the bone is what we want. I want my ribs and steak to melt in my mouth.
  17. It took me several cooks until I finally figured out what John said. Wait til you are doing some ribs at 250 and all goes well till you open the lid to remove them and wrap them. You leave the lid open too long and once you get the ribs wrapped and close the lid you watch your temp go to 350 and stay there for a while. Here’s what I have learned when cooking at lower temps. If you open the lid for more than a peek. expect the temp to run up. If you want to stay at 250, go up slow and minimize the time the lid is up.
  18. As an aside, I’m not a spicy fan (as I age) but just a touch of cayenne ( a touch) does something magical to the SPG rub. Try it on a ribeye and don’t tell anyone what you did. Ask them how they like it. Watch their reactions. It’s like you don’t know what you are tasting but you like it a lot. Forrest Gump enunciation.
  19. And you could damage your KJ. I have experience attempting to make Neapolitan pizzas in my KJ. It didn’t work out good. KJ replaced my DoJoeunder warranty and it remains unopened in my garage. Melted handle and side shelves. Get an Ooni or an oven designed to handle 900 degree temps. You will be very happy. DoJoe was a poor purchase for me. I learned the KJ will make regular pizza like a charm. Not designed for 700+ degree temps. John is 100% correct.
  20. This is exactly what I wanted. Very happy.
×
×
  • Create New...