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Duke_Kaboom

Members
  • Content Count

    5
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Southern Ontario
  • Interests
    IT & Tech, BBQ & Smoker
  • Grill
    Kamado Joe
  1. Friend of a Friend from Tobago uses the following. I've done this a number of times and they come out perfect. Bone-in skin on drums or thighs work the best but I've done a whole chicken on rotisserie on the gas grill and also a turkey with great success. 3 Tbsp Walkerswood(can use more if you want more heat) 2 Tbsp cooking oil 2 Tbsp ketchup 2 Tbsp soy sauce 1 large clove garlic, minced 1 heaping tsp fresh chopped thyme leaves (can use dried, just increase to 1.5 or 2 level tsp) 1 tsp kosher salt, cracked black pepper or to your liking Mix all and marinad
  2. Thank you John for your insight! Much appreciated! The store tried to swap for a KJClassic II but I opted to wait...
  3. Hi all! I had purchased a KJClassic III in mid-June and the store here said 2 weeks for delivery. Well 4 weeks went by and they dropped off a KJ Classic bbq cover stating the rest of the order was on back order. I now here it's going to be earliest August 31st before the KJCIII hits the warehouse - so I'm basically missing all bbq season (which is short here in Canada). Anyone else hearing about supply chain issues? I know it's a grill I'll have for decades, so the wait is minor in the grand scheme of things but thought I'd post here to have the experts weigh in.
  4. I was looking at the iKamand (but still waiting for my KJ3, it was delayed 2 weeks). Is there anything in the manual about exposing it to the elements? Ie. temp range, is it waterproof etc? I'm in Southern Ontario and we can get pretty cold in winter with lots of snow... not sure how it would stand up to that...
  5. Kamado Joe Classic III is en route in 10 days, just enough time to extend the patio to hold the new grill! I was previously a Bradley user for 8 years but due to an unfortunate fire I decided to try KJCIII. I have about 40 smoke-fried turkeys under my belt (figuratively) and am no stranger to brisket, homemade bacon and smoked salmon so looking forward to the flavours that the KJ is going to offer!
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