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Everything posted by jtemple

  1. The power went out and the battery was dying on my Fireboard, so I don't have data on the cook all the way to the end. Here's what I do have. The big spike was when the lid popped open during the storm, but as you can see, the temp and the fan speed was all over the place throughout the night.
  2. The timing on this thread couldn't be better. I did 4 pork butts overnight on my BJIII for my in-laws' 50th anniversary party. That night, a storm rolled through. I'm talking about a serious, rip the siding and shingles off your house, darn near tornado speed winds, storm. It blew my patio furniture out into the yard, ripped the cover off my gasser, and my neighbor's patio furniture busted part of my fence. Our power went out that night, and was out through the next day. My 2 Big Joes stayed firmly planted where they were. One was off and covered, the other one was cooking the 4 butts. During the peak of the storm, something cause the lid to come loose on the Big Joe and the temperature spiked to 375. I don't know if it was the air pressure changes from the wind, or if a piece of patio furniture clipped the latch just enough to pop it loose. The next morning, the fuel ran out, which was about 15 or so hours after the cook started. That was unusually quick for me, considering I have done 27-28 hour cooks with a good amount of charcoal left afterward. I go with the small opening on the bottom vent setup, but I think the extreme wind, plus the time the lid was cracked open really contributed to the fuel running out faster. The butts turned out great in the end though!
  3. It's also harder to bring them back down once you overshoot your temperature by any significant amount. The best approach is to start cutting off the air below the target temperature, then let it slowly come up to temp. I usually start closing vents around 25-50 degrees below the desired temp.
  4. Today's brisket turned out to be the best one I've ever made. I have only done 4 at this point, and there was always something I didn't like about it. Cooked it bare to 165 Pulled it, wrapped in parchment paper Cooked it wrapped until 205 Let it rest on the counter, wrapped, for 1 hour That's pretty much it!
  5. Yesterday, my son had some friends over, and they asked for ribs. I had to do a rush job on them, but they turned out fantastic. Last night, I threw a brisket on for tonight. It's currently wrapped in parchment paper, finishing up.
  6. I have read stories of issues like that, and ultimately KJ sends out all the parts needed to make the grill right again, in the event sizes have changed over the years.
  7. I had no issue with matching up the old parts with the new base. I think a lot of those stories are from folks trying to replace very old grill parts with new ones. Over time, manufacturing specs change, I imagine, causing those issues. Replacing the base was a chore, it took a total of about 6 hours to do from start to finish, and lining things up wasn't terribly difficult, but it did take some patience.
  8. Nothing special: light one spot in the center of the coals leave vents fully open until you get close-ish to temp, say 200-225, assuming you're targeting 250 put the drive blower in place, but leave it unplugged stabilize the temp at your target using the top vent, leaving the drive blower in place, unplugged plug in drive blower The goal here is to dial in the temp with vents only, with no reliance on the blower at all, then enable the blower.
  9. My rules of thumb are: If it's too good to be true, it probably is. For Craigslist, only buy/sell face to face, and only pay/accept cash. When meeting up for the buy, carry a gun. Alternatively, meet at a police station. The local police encourage that here. For online retail, only buy from reputable dealers.
  10. I like it because it gives me enough confidence that I can cook overnight and not lose sleep over it. I also export the cook data and keep it in spreadsheets with charts & stuff, so I can collect metrics on average cook times and things. It really goes a long way in helping me figure out timing on cooks that have to be ready around a certain time.
  11. Another suggestion, if you're using an ad blocker, turn it off temporarily. Sometimes ad blockers can make online forms stop working.
  12. I scored a free soapstone for waiting so long as well, not to mention an entire second grill! I had to wait a long time, and had to threaten to dispute my credit card charge in order to get a response, but once the ball finally started rolling, it paid off.
  13. I had a bunch of damaged parts in my grill when I first got it. It took them 3 months to get me a firebox petal. The cracked base took 6 months to show up. In their defense, this was 8/2020 - 3/2021, so COVID was in full swing. FWIW, 10 months later, I'm still cooking on the original broken firebox petal (it's missing a corner). The new one is still in the box.
  14. I recently bought Grill Floss, similar to the Billy Bar. Cleaning one bar at a time is a bit labor intensive, but it does a great job, and there's no risk of metal in your food.
  15. "healthy" hydrogenated vegetable oil
  16. I have read that a dry brisket can be caused by not cooking long enough to break down the fat & connective tissue inside. I have had a bit of dryness in mine as well. I have never wrapped a brisket and plan to do that next time I cook one to see if there's a difference.
  17. I use a Looftlighter, and always leave the charcoal basket and ash drawer in place. I have no issues getting my grills to any temperature. If you want hotter temperatures, just light more spots. Leave the vent cap off and the bottom vent wide open until you get near your target temp (don't overshoot your temp) and then close up the vents to the approximate setting for your target temp and wait. High Temp: light 3-4 spots Medium Temp: Light 2 spots Low Temp: Light 1 spot I usually spend around an 45 min - 1 hr getting my grill up to temperature before any food goes on. Sometimes I put lump over the lit spots, sometimes I don't. I don't think it makes much difference.
  18. Quick update: After a 6 month wait, KJ shipped me the last of the warranty replacement parts on the original grill I purchased. It took a LONG time, but I now have two fully functioning Big Joe IIIs.
  19. I think this is the one: https://www.grillfloss.com/ I just ordered one up. Hopefully I have the patience to clean one bar at a time like that.
  20. I have been using the same wire weber 3-sided grill brush for many years. I'm probably overdue for something new. I have yet to lose a bristle off of that thing. I tried a ball of foil, but it ended up leaving little foil shreds stuck to my grates. There was one tool I had been eyeballing, and now I can't seem to find the link for it. It was a scraper that would scrape one bar at a time, but it was angled so you could get around all sides of each bar. I'm sure it takes quite a bit longer than a brush, but it really seemed to do a thorough job, and no wires.
  21. It's foiled and in the oven at 170 now, waiting for dinner time. Hope it's good!
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