VeLoRoK

Yep. Pretty simple recipe. The time in the fridge makes a big difference in taste and texture.

Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.

Hey guys. I've got a cracked heat deflector, and I can't seem to get in touch with Kamado Joe's warranty department. I tried calling the support number, and the recording said due to covid that the call center was shut down and please use the online support thing. When I try that, I get some kind of weird subweb (or something?) error. Anyone have any success contacting them, or know of another route?

Rick that is what I did last time. This being my second time ever I wanted to try something different.

You didn't follow all the instructions. The instructions say to install the DoJoe at 450°. Letting it get hotter is a waste of fuel, as you've got to wait for the stone to heat up. If you're trying to get to 700°, why not take the stone along for the ride? If you put the DoJoe in at 450°, you'll know it's ready when you hit 700°. I've been having great cooks at 550° on mine, using 70% hydration doughs. Doesn't take long at all to get there after installing at 450°. Usually have to shut my bottom vent down to 1/4 to 1/2 open. And while it hasn't been mentioned in this th

My spares came out pretty good, BBs were meat-mush. I did 2-2-.5 at 250°. The BBs I got had an insane amount of meat on them. I probably shouldn't have wrapped then at all.

Forgive me if this has been asked before; I tried to search this, but couldn't come up with anything. Anywho, gonna smoke some ribs tomorrow. Got one rack of baby backs, and two racks of spares to smoke tomorrow. I'd like them to finish around the same time. Is there a general thought regarding difference in cooking time? Thanks!

Hi. Just wondering if you are actually in the city. I'm in Logan Square. Making it smell tasty over here every night just about.

Where you from, Hawkeye?

Yo Hersch, where you from?

Well, if you're ready for that. Here's a couple samples I pulled off her IG.

Hey everyone. Jason here in The City of Chicago (not the burbs). I'm going to give you way too much of an introduction. 43 years old; totally cool dude. Tomorrow will be 9 years married. Wife and I married after "dating" for 13 days. About the time we were together for a year, I saw a BGE in a hardware store. I'd only ever owned (several) of the little Weber grills, and I had never seen a grill that cost as much as the egg. I was intrigued. I started to lust after them. For years I kept telling myself that I'd get one when we finally settle in somewhere. We've lived in 4 states. I moved f