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Clooud

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  1. Just got the email saying from AGC that they carry this product, interesting. Just curious if anyone has it and thoughts Does it just make traditional slow cooking smoke easier? Sounds like if know basic smoking contents on our kamado styled grills shouldn't need this https://atlantagrillcompany.com/products/kamado-joe®-sloroller-w-stainless-steel-cooking-rack?_pos=1&_sid=b0618ec70&_ss=r&mc_cid=5470a41c0d&mc_eid=7b0d0cf782
  2. Trying my first chuck roast soon. Besides the rub the consensus seems to be to have an external temperature of around 220-240 Degrees and an internal of 150, wrap until 190? From the responses it looks like if you dont wrap with butcher paper/foil/plastic then it tends to dry out by the time it hits 190. Just wanted to confirm peoples thoughts. Thanks
  3. My firebox when I first bought it had cracks in it, took me about 2-3 months to get a replacement. It is tough but sometimes talking to the original distributor who has their sales contact with KJ may make it faster. If it gets bad I could sift through my emails and find the contact info for the rep for you to harass them but in my experience I had a way better experience talking to the Atlanta Grill Rep who sold me than KJ itself. They told me that KJ is having good growth but as a result theyre staffing and customer services are playing catchup
  4. Thanks @John Setzler I just asked because you said you were going to try the atlanta brand charcoal
  5. @John Setzler Any thoughts on the charcoal? Plan to restock soon. Thanks!
  6. Thanks, Ill try that the cheapie in me always tries to do just enough but yes I think it kills me in the end to add more midway. I reuse charcoal yes when its not completely burnt but what do you mean about clean ash? Just clean the ash try to make sure bottom vent has air? I make sure to do that
  7. Literally bought it from that website 5 minutes ago. Bought my Kamado Big Joe from there during a big sale and no regrets. You may be getting more messages from me in the future John regarding kamado tips!
  8. Sold, buying a fireboard 2 as we speak HAH
  9. You guys are selling me on buying one, The biggest problem I have on my Kamado Big Joe is temp control as i'm sure most first time users are. I used to see my friend cook on his regular sized green egg and the biggest problem i have is fuel gauging. I know a monitor won't fix that but might help me fine tune. Will this work on a big joe size? As well I know this is a different topic, how heavy are you guys packing in charcoal into a larger size kamado? I generally fill as much as I can with maybe a layer of 2-3 charcoals stacked but do I need it more like 4-5 layers? Thanks!
  10. I look forward to you giving me feedback John! Thanks I am curious to your signature what do you mean about temperature control system? Something other than a wired thermometer?
  11. Hi guys! Long time reader first time poster. Was just looking to refill charcoal and wondered if anyone used atlanta grill company charcoal? Good pricing but i've found out that I rather pay for a little extra for better quality cooks and longer burns. At the moment I am a fan of Kamado XL charcoal and have had problems with other types like Cowboy. Ive yet to use Royal Oak brand, I hear from you guys its the best but unfortunately my store only carries the briquette version and I would like to avoid those chemicals. https://www.amazon.com/Royal-Oak-195228021-Lump-Charcoal/dp/
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