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Everything posted by CurlyTron3000

  1. Merry Christmas! I’ve just dry brined our turkey and stuck it back in the fridge for a couple of days. We were supposed to be hosting for the first time this year so we went all out. I ordered a 15lb turkey and a big bit of ham but our local restrictions mean that it’s just going to be the two of us now as well. Given my other half is vegetarian, I’m gonna have rather a lot of meat to eat this year. It’s a tough job but someone has to do it!
  2. I didn’t realise Costco sold some, I’ll check it out next time I’m there. Another alternative is London Log Company but they are even more expensive than what’s been mentioned already.
  3. Ah, yeah. My drip pan was on my deflector plates. Sounds obvious now. I got an iKamand free with my KJ and thought about fitting it before this cook but couldn’t be bothered when I realised that I’d have to take everything out to get the screws and bolts back in. Will do so one day but I’m enjoying learning about how the fire works in the mean time. The pork didn’t turn out as bad as I thought. Put a portion in the oven for about half an hour for my dinner along and it came out really great so I just think that I didn’t cook it long enough. Can’t wait to have another go in a little while. Have a Pork T-bone to try next though.
  4. Came out not too bad, all things considered. A bit more like chunks than pulled in places but some of it was really tremendous. First time I’ve managed to get a nice bark and smoke ring, will definitely have another go somewhere down the line.
  5. Cooked my first pork butt yesterday. Many mistakes and I’m not 100% sure on how it will turn out. First mistake was I didn’t get up early enough to put it on to ensure it would be ready by dinner time. Then I couldn’t light the Kamado for some reason. Finally got it going and the pork on about half 12, maybe closer to one o’clock. Realised very quickly that it wouldn’t be ready for dinner time. Had a few beers after dinner and by about midnight the internal temp was about 75*C. Made the decision to close the top vent a bit and go to bed and see what happens in the morning. Got up around half six this morning and checked the Joe and it had basically gone out. Not sure if that was because I closed the top vent a little bit or the overnight rain. Pulled the pork off and wrapped it in foil. Internal temp at this point was about 40*C but have no idea if it reached the desired temperature before the Kamado started cooling down. Current plan is to stick it in the oven with some of the sauce I made for a couple of hours as I assume the fat will have hardened. Will let it rest a little after that and then pull it. Only have some before pics at the moment. One thing I’m disappointed by is my drip tray didn’t have any pork drippings or fat in that I could use in my sauce. Will update later but if anyone has any advice on the reheat, let me know.
  6. Did you take it off at 49 or about 5 degrees before? One of the best things I learned was that those big steaks keep cooking for around another 5 degrees while they are resting. I usaually take mine to around 54 and I could never work out why they were coming out medium rather than medium rare until I randomly left my probe in one day and seen how high the temp went while it was resting.
  7. Where's your Butcher shop @Alekto? Occasionally I can get something more interesting from Costco (had some great pork belly ribs last summer) but otherwise I'm stuck with supermarket or treating myself to something from Turner & George or Farmison online.
  8. Thanks @retfr8flyr Got the first cook in on Saturday. Played about with the temps a little and then left it at 450 while we cooked some potatoes and big beef tomatoes. Was fairly successful at keeping it a 450 but learned loads about how much you can get it to increase or decrease by changing the vent at the top. Especially once I stopped playing with the bottom vent. After the veggie stuff was done (my other half is vegetarian), I threw a bit of fillet on. It was quite late at this point and I couldn't be bothered to wait until the grill had heated up so didn't get that good a sear but was well tasty.
  9. Ha, no. It's pouring with rain although it does seem to be brightening up. Almost finished work and there are a few beers in the fridge, so they will be tipped in the not too distant future.
  10. Almost gave up on these big steaks. Ruined 3 or 4 of them last summer but learnt a fair bit about the grill in the process. Still got a few tweaks to make but looking forward to the extra flavour that the Kamado will bring. Yep, downloaded it the other night. It's absolutely tipping it down here so will give it another read this evening and then fire up the Joe tomorrow. Never cooked with fire before so it will be a learning experience. On a side note, has anyone in the UK seen anywhere with the KJ Charcoal basket in stock? Everywhere I've looked i sold out.
  11. Hello All! Had a Weber gas bbq for a few years now and took delivery of a KJ Classic 2 this week that my other half got me for my birthday. She'd been talking about getting me a smoker for my birthday and I assumed she meant a Smokey Mountain or suchlike but then she mentioned getting a Kamado and the rest is history. Even if I did have to contribute to it in the end, lol. I've had mixed results trying to do some low and slow cooking on the gas grill. Think my temps were probably a lot lower than I thought they were as my beef ribs still werenb't ready after 14 hours. Can't wait to get started with the KJ. Gonna fire it up for the first time tomorrow. It came with a load of accessories, inlcuding an ikamand but I think I'll play about with it a few times before fitting the ikamand to try and get a bit more experience. This was a Tomahawk steak I got in Costco this summer that I reverse seared on the gas grill. Can't wait to give one of these a try on the KJ.
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