
Webber_Grills
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Webber_Grills last won the day on February 18
Webber_Grills had the most liked content!
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Gender
Male
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Location:
Montreal, Quebec, Canada
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Interests
Grilling, Woodworking, Hockey
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Grill
Kamado Joe
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Webber_Grills reacted to a post in a topic: What to do with the Old Black Big Joe
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Webber_Grills reacted to a post in a topic: Blasphemy
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I'm with you on preferring to have non-meat meals that are that way "on purpose" rather than imitating a meat meal But, we have vegetarian friends who are glad for having better options of "mock meats" for things like group get togethers - if only so they don't have to stand out as different, and they can also just scarf down a couple of burgers like anyone else rather than being limited to sides and salads I get that. They also explained that "mock meats" tend to be the more social dishes, since there are a lot of people who want to "pass" at a backyard bb
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You could definitely track down casters that would screw into the height adjustment stems, but It would likely need additional support to keep everything squared up in motion. Racking does make the walls buckle a bit, but they are solid once installed. Maybe a bar from caster to caster on the bottom would get it strong as hell....
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Webber_Grills reacted to a post in a topic: KJ Jr. IKEA Table Modification
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Webber_Grills reacted to a post in a topic: Is the Kamado Joe DoJoe worth it? Head to head review
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Webber_Grills reacted to a post in a topic: Kamado Joe Jr. accessories
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Webber_Grills reacted to a post in a topic: Baby back ribs
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Webber_Grills started following some great sales hmmm, Is the Kamado Joe DoJoe worth it? Head to head review, Royal Oak Lump Charcoal Surprise and 3 others
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Is the Kamado Joe DoJoe worth it? Head to head review
Webber_Grills replied to Smokingdadbbq's topic in Kamado Joe
Another good option - without buying another cooker - is to get a kettle pizza attachment. I have one semi-permanently set up on my 18 inch Weber Jumbo Joe, although I can also move the bolts and put it on my bigger 26. With a good stone/steel, it will easily hit those quick cook times for Neapolitan. Nothing wrong with the ones I make on my KJ Jr though Now, if only I had a good picture where I didn't completely screw up the launch -
Webber_Grills reacted to a post in a topic: Is the Kamado Joe DoJoe worth it? Head to head review
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Webber_Grills reacted to a post in a topic: Is the Kamado Joe DoJoe worth it? Head to head review
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Advance Charcoal Science thread
Webber_Grills replied to CeramicTool's topic in Kamado Cooking and Discussion
That's a rabbit hole I've found myself down many times, and definitely is going to be different between wood, charcoal kettle, Kamado... My thoughts? Keep a small spot hot in the fire. Feed enough air on the intake for it to be clean but not enough to encourage it to spread. Keep the top damper as open as you can without getting too hot or closing the bottom completely (you still want an upwards flow) For me, that's open a knats testicle on the bottom and all the way open on top, but sometimes, I end up closing the top to 3/4 or so. Not the usual 1-finger many others r -
Webber_Grills reacted to a post in a topic: Advance Charcoal Science thread
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Brick Pig reacted to a post in a topic: Advance Charcoal Science thread
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Royal Oak Lump Charcoal Surprise
Webber_Grills replied to Harry44's topic in Kamado Cooking and Discussion
That's hilarious. I've had rocks and chunks of what I assume is firebrick, but never a chainsaw chain! Proof that lump is "real" at least -
Advance Charcoal Science thread
Webber_Grills replied to CeramicTool's topic in Kamado Cooking and Discussion
Basically, but it’s just as important to understand which different compounds are burning because each is a part of the flavour profile. If there is not enough air for the volume of fuel gas being released by the solid fuel, you are tasting those gasses. If it is burning efficiently, you are tasting the fuel “post burn” which is entirely different This here is a good deep dive https://barbecuefaq.com/thin-blue-smoke/ -
Awesome! My baby red is also a beast!
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Advance Charcoal Science thread
Webber_Grills replied to CeramicTool's topic in Kamado Cooking and Discussion
Activation energy.... I had so much trouble with that in college... great explanations! heat + fuel + oxygen. All are required. Remove one, fire stops. Add it back while the other two are ready to go, and there’s a strong likelihood that it’s coming back. As for temperature surfing, the best way to have good clean burn is to have a small amount of fuel burning hot instead of a lot of your fuel smouldering because it’s just barely getting air. Start in one spot, it will favour itself before spreading because it has to convert the solid fuel to gas before consum -
KamadoJor reacted to a post in a topic: KJ Jr. IKEA Table Modification
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Thank you! I can get to any temperature with the door shut - perhaps because there are two round holes in the back that I left unplugged (they are for the sink variant) I actually find it even more stable on a windy day, likely because it prevents gusts from affecting intake airflow
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Webber_Grills reacted to a post in a topic: KJ Jr. IKEA Table Modification
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Look delicious
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len440 reacted to a post in a topic: VA Geezer Covid Vaccine
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Considering IQ to be political is political because it assumes the other side is dumb and let’s be honest, there are more than enough dumb idiots to go around
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My home Internet won’t even let me look at the site. Not a great sign
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Scott Roberts reacted to a post in a topic: If you can have only one Portable BBQ Grill, gas or charcoal!
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If you can have only one Portable BBQ Grill, gas or charcoal!
Webber_Grills replied to Scott Roberts's topic in The Cooler
Bravo! -
As a woodworker, I can tell you that the filter loses some of its capabilities but still tends to work well enough to be worth washing when its shot I can barely smell the wood dust with a new one, but can smell stronger with a washed one, but don't get dust boogers. Guess is that the holes get ripped open a bit wider than N95 spec
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The wee bairn can grow into a Weber Jumbo Joe or a Kamado Joe Jr (a nice second Kamado for a reasonable price) My son is 8 and has reached the point where I can have him clear the ashes from the previous cook, pile the charcoal, and light it Inside, he makes sauces and prepares rub on meats Started him out when he was about 4 with a plastic "lettuce knife" (looks like a serrated chef knife) and a paring knife with a blunted tip. Knowing the rules of when and where to keep fingers near a cutting board was the first lesson By next year, he will be