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jtemple last won the day on January 6

jtemple had the most liked content!

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    Kamado Joe

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  1. What I have been getting wrong most of the time is that I usually have a second grill up to searing temp before the low cook is finished, and I would transfer the steaks directly from low heat to high. I think that might work if you target a lower internal temp prior to the sear, but I always ended up with overcooked steaks. Taking my time, and giving the steaks a good 10-15 min or so wrapped in foil on the kitchen counter while I got the searing surface ready was the trick.
  2. I have always struggled with steaks. The low & slow stuff comes fairly easy to me, but nailing a steak has always been hard. People are picky about them and I tend to overcook them as a result. This time, I got it right. I might have seared them a hair long on the soapstone, but they were still fantastic. pics: https://photos.app.goo.gl/anQ1sfR4ocznCjwm7
  3. I have had consistently good brisket cooks the last 3 or so I've done, to the point that I'm confident that people will like it. This one took about 20 hours. I cooked it overnight at 225 until it hit 165, then wrapped it in parchment paper and bumped it up to 250 until the end. Total cook time was about 21 hours. At the end, the temp was starting to fall on the Big Joe. After I pulled the meat off, I pulled the top off the slo roller and saw that I was nearly out of fuel. click here for pics: https://photos.app.goo.gl/z1TDwTspE3GhtT2d8 I have had issues during my last couple cooks with running out of fuel toward the end. This time I filled the basket up almost to the bottom of the slo roller. I'm going to assume that the cold weather is having an impact. Last night it was cold, windy and raining, all night long. The time before that, it was subzero outside. If it continues into the warmer weather, I might have to look harder at my technique, but for now I don't think that's the issue. I think the issue is my bad luck with the weather.
  4. Looftlighter is what I use currently. If it ever quits on me, I may get a grill gun or some other sort of torch. Mine is about 18 months old and shows no signs of slowing down.
  5. I could go that route with the ceramic heat deflectors in place, but the Slo Roller would get GUNKY. Mine is a mess, despite using a drip pan every time. You can just burn it off of the heat deflectors on pizza night.
  6. Doing something like that makes me nervous, especially in cold weather. Dumping a bunch of hot coals in a cold ceramic grill seems risky. I like to let the grill and accessories heat up with the charcoal.
  7. I do. It was $30 cheaper when I bought it in fall 2020. I haven't used it yet, though, so I can't really speak to how much room there is above it. I do a lot of meal prepping and the intent was to use it for chicken breast; I cook around 30 lbs at a time.
  8. I did my first batch of "over the top" chili. Mistakes were made! My wife is a very picky eater, so I let her choose the recipe. The recipe was made with the assumption that you wanted something smoky, but were cooking indoors. Most notably... smoked paprika chipotle peppers I smoked it with a couple chunks of applewood. The end result was a very smoky dish. I liked it enough that I'd make it again, but I think it was too smoky for the rest of the family.
  9. That looks very interesting! I have never had something like that.
  10. My dome thermometer seems to read the same in all sorts of weather; about 10 degrees cooler than the grate (this is specifically for the 225-275 range).
  11. $5.48/lb currently at Sam's Club here. $5.24/lb if you buy it by the case. It doesn't say how much in a case but the estimated total is $387.76, which would be 74 lbs at the quoted price.
  12. I export all my data to Google Drive, lets me easily gather stats on how long cooks take, how long it takes to bring a grill to a certain temp, etc.
  13. I didn't know you can add photos to your fireboard.io share. That's cool.
  14. It's normal. About the only time I don't see it is doing high temp stuff.
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