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Everything posted by Webber_Grills

  1. I just use the wooden scraper and high heat. Not a big deal for me. I wish you luck, but it’s a solution in search of a problem from my perspective
  2. And mine, although at least the choices are good "mainstream" ones
  3. Not a member at Costco but I have lots of friends and family who are. Any idea If this applies to Costco Canada as well? Their site doesn’t even show having KJ products at all
  4. 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 bbq, but not so many who want to pretend at home with the rest of their meals
  5. 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....
  6. 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
  7. 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 recommend. I want my smoke to kiss the meat and get out without ever lingering. But that's a matter of taste. You can go nuts measuring charcoal temp on an IR, but it would likely work (ish). I prefer to think concept, and see it as an explanation why a small hot fire is better than a larger cooler one - despite the overall pit temp being the same
  8. 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
  9. 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/
  10. 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 consuming it.
  11. 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
  12. 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
  13. My home Internet won’t even let me look at the site. Not a great sign
  14. 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
  15. 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 making dinner at least one evening a week. My parents did it to me, and I'm glad for it
  16. That's a dangerous goal - if you include 3rd party stuff, there is a LOT if available kit for KJ. Almost as bad (good?) as Weber for choice
  17. Alas. Maybe when this is all over. I have a mailing address in upstate NY but can't get to it
  18. Still looking for one of those. Nobody seems to have them in Canada. Where did you get it?
  19. Portable? Only one? Weber Jumbo Joe. Light enough to be easily transported, not going to shatter if (when) I knock it over, tons of accessories for the 18 inch size, and easily modified to suit my needs A portable pellet has a place So does a small Kamado But 18 inches of goodness, with a slow n sear inside.... if I'm stuck with one, that's the one for me
  20. Depends on the person, I suppose Not to mention the ethical considerations and the religious ones I've got issues with inhumane treatment of some animals at some facilities. As a result, I tend to get my meats from reputable suppliers that I know are respectful of their livestock (or from friends who hunt and kill humanely). They are raised for food, but there is no need to be cruel to them until then. I know that my choice means my meat is more expensive, but I prefer less meat of better quality to more factory-produced crap. That's my view, which I will impose on nobody. I know exactly where meat comes from, and enjoy cooking and eating it. We have close friends who are observant jewish (keep Kosher) and others who are vegetarian (meat is "icky") and who don't want to eat from something that touched meat. So, silver lining, I have a dedicated grill for vegetables, which respects both the kosher friends and the vegetarian ones, and which is still useful to me when preparing sides at a different temperature range.
  21. Glad to hear it went well! My folks just got their first jab of the Phizer - second jab June 28. Its such a relief to me that they are safer than they were before Hopefully, my turn will end up ahead of schedule (September-ish) as we now have a lot of doses arriving
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