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Everything posted by onewondershow

  1. That's how I like mine done. Look at that crust.
  2. Joe your lamb cooks kill me because no one but me likes lamb in my family. I only have it like 2 or 3 times a year. I'm going to have to just make it and vac seal it so I can enjoy it for a while.
  3. Sounds like you are off to a good start. Don't sweat small changes in temperature. Just ride with it. From 225 to 275 the only difference will be how fat it gets done.
  4. Put big pieces at the bottom to prevent that problem.
  5. Seems pricey to me. I'd need a lot more convincing
  6. All my experiences with Laurie and the vision team have been great. Sent from my SM-N910V using Tapatalk
  7. I bought a teltru, it's about 20 degrees lower than my maverick but stays 20 degrees off so I'm satisfied with it. Just get something like this. You can find them cheaper on sale sometimes. https://www.amazon.com/Maverick--732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_sc_2?ie=UTF8&qid=1467781380&sr=8-2-spell&keywords=Mavericj+et732
  8. There is a rack that goes on the stand that would hold it even if hot. I know I've seen it posted before. I think amazon has them. Here is the link https://www.amazon.com/Grate-Rack-Kamado-Joe-Classic/dp/B00TG16HN8/ref=sr_1_2?ie=UTF8&qid=1467781159&sr=8-2&keywords=Grate+Rack+for+Kamado+Joe
  9. Looks good and easy but I like a bit of char on my corn. I don't remember where I saw it but I've been really been enjoying a light coat of mayo with a sprinkle of seasoning. I've been using laurys on mine. The combo keeps it very juicy and flavorful with great color.
  10. I have a concrete patio so I used that in the beginning but then I bought a small patio table that's all metal. If you don't have room for an additional table or stand you could use something like a metal tray or pizza stone on top of the shelves.
  11. Thanks everyone. I really was very proud of her.
  12. You do not have a Maap torch. It's Map Pro and 800 degrees cooler than Maap which has not been available for 8+ years. Another worthy contribution made by you. I don't think I could have slept through the night with out that info. Do you feel better about the other day now?
  13. Here's a couple I liked that might work for you. http://www.kamadoguru.com/topic/27712-table-for-kamado-joe-jr/ http://www.kamadoguru.com/topic/27490-quick-and-easy-table-for-joe-jr/
  14. Do you stack big pieces on the bottom to help with air flow? I also don't poor the small powder stuff on top at the end as I find it restricts air flow. I don't have an akorn but all the principles should be the same. Check out Johns video https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0ahUKEwjVqP-wv9vNAhVD9YMKHftrDwAQtwIIJDAB&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D1-vFR0haipk&usg=AFQjCNFJFGWtoCX5OmUnivRET0UpSp9Y_A
  15. I have owned a vision classic b for 3 years and my wife has never touched it. 2 months ago I bought a kj classic which my wife has never used either. I work midnight to 8 am. Last night before work I didn't get much sleep so today when I was supposed to grill for the 4th I passed out. My wife prepped some chicken kabobs while I was sleeping. When I woke up my wife told me she was just heading out to put the meat on the kj classic. I said ok what did you set the vents at and she explained how she had then wide open and it was at 425 when she checked it before coming in to finnish prepping the chicken. Well at this point I ran outside expecting nuclear temps. Sure enough the grill was holding just over 425. Luckily when she was ignoring me on how the vents worked she was also ignoring me on starting with a full load of coals and cleaning out all the ash. Is it better to be lucky or good I ask ya? I left her to finnish the cook while I went back in but the smell of the chicken brought me back out a little while later. When I came out she told me with a very proud smile how she had run out of coals on the kj so she had filled and lit the vision to finnish the rest of the kabobs. Despite the moment of panic everything turned out great and I was really proud of my wife for cooking on charcoal for the first time ever. She grew up in a propane only house. I only managed to grab a picture of the last 2 kabobs. They had gone very fast ,I think she made more than 20. The chicken was marinated in northern Italian dressing,then skewered with potatoes and onions. All in all it came out really good.
  16. The cost of using my torch after the initial purchase is extremely low and I can be at 700 degrees very fast by lighting several areas. Lighting for low and slow is np either, I do 1 spot for 30 seconds, set my vents, close the lid and walk away.
  17. It really is an awesome griddle.for some reason this wouldn't attach from my phone. Thsee were some home fries I did on it. Sent from my SM-N910V using Tapatalk
  18. It's more of a deep dish. Lol ironically I've never used it for pizza. Sent from my SM-N910V using Tapatalk
  19. You cant sear on a pizza stone. This is great for smash burgers , steaks, hash browns. It's one big griddle. Sent from my SM-N910V using Tapatalk
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