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Ricorocks

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  • Location:
    Ontario
  • Grill
    Kamado Joe

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  1. smokeware.com 'drip pan' what size fits KJII Classic, KJ's accessory rack? Thanks
  2. That be perfect, then I learned an alternative way. Thank You
  3. Soon I'll be able to post a pic like that, my half moon is on the way! Did you season it prior to use, if so what method?
  4. Golf Griller accomplishes the same thing, as SmokeingDad, with a slightly different method: This is pretty much for low & slow, where head deflectors are used. Without heat deflectors, warming is even! Golf Griller - Warms up the grill 1st then adds DC & heat deflectors S.Dad - uses a gap in deflectors, to the upper dome, when war to touch, then closes gap in the deflectors adj. 6in one - half a dozen in the other
  5. Perhaps! If deflectors are in place as normal; below deflectors will heat up quickly, while dome is still cool to the touch. Resulting in yo yo, and not necessary adj. This could be easily accomplished, by reaching smoking temp without, deflector (no pizza) then inserting deflectors (whole pizza). I'm just guessing as to SmokingDads, reasoning Also perhaps NOT doing (dome warm up), when thermometer reaches 250F dome, the lower portion (below deflectors) would be much hotter, than the dome. The yo yo thermometer & cook, try to adjust, while, upper & lower have, equalize temps. Or deflectors in place, dome only gets radiant heat, while lower potion gets all three heat sources. Radiant heat is slower to warm, than radiant+convection+conduction. I'm swimming in deep water hear, & perhaps need to be rescued! Help!
  6. Two sided cast iron griddle, for KJ classic II How would you season it, I'll use oven, or your fav's that work well! Excited about doing smash burgers on the KJ Thanks
  7. @A.O. Pizza sliced for like triangle for deflectors See: at 2:37 mentions deflectors opened like Pizza with one piece missing, for warming the dome, for low & slow deflectors apart, heat to dome, warm, deflectors back to normal, then adj temp
  8. Thanks A.O. Slow cook presume you have wood chunks, at bottom of the heap & coal on top. Not sure but run this by! Slow cook with deflectors positioned like a "pizza slice" regardless of thermometer temp, wait till dome, touching is warm, then adj temp. Hotter cooks same, wait till heat when touching dome, then adj for temp. Not sure but run this by! Hot cook gradual cooling, till closing all vents, less stress on ceramics?
  9. Equals just solo burn (no food) temp? Presume very hot. How long & full basket of coal or less? Deep clean does that remove order from previos cook?
  10. Torch target small, med or lg coals (several areas)? Seems like holding torch, to a coal glows red, remove torch, not red. This will burn? If so no more squares. Thanks
  11. Regarding placement of, 'Heat Deflectors' if using 'Charcoal Basket', deflectors should rest on the basket NOT the DC. Like this????? Correct????????? Classic II
  12. Normally I'd heat up a cast iron skillet, gas grill & cook. Don't have the gas grill any longer. Can you use the heat deflectors KJ II classic to smash & cook; my cast iron does not quite fit. Any cast iron that would work for 2 - 4 burgers, at a time? Thanks
  13. Is this the right place for newbie questions? 1. Say your dialed in at temp. you want, opening dome temp. in dome goes down, when closed. Leave settings alone or, help or force it back up quickly? <leave it alone, as it will go back> 2. I've seen, use a full basket of charcoal every cook. cook steaks, burgers, one post above "TKOBBQ" (my post) seems like too much charcoal for quick cook. I know you can use leftovers for next time. <full basket always wrong> 3. Smoke chunk wood, on the bottom or top of charcoal. Or first in wood, or wood last in? For 250 - 275 cook. <wood on bottom + less charcoal seems correct> No soaking wood in water prior to cook, right? <not for KJ> 4. For smoking, Bottom of "divide & conquer, "accessory rack" heat deflectors on acc rack, "grates top of DC", cook <acc rack + pan = catch grease/drippings> 5. Two KJ fire starter squares, lit by torch, after 10min, allot/some, totally black coals, next day same as at 10min warm up. Larger chunks bottom then build, like one post above TKOBBQ's post <depends on amt of coal> Did I get it right or...? I like above, video leaving off "circle with holes" fat fingers, make removal more difficult for ash, removal. Charcoal basket fills that need. Not sure here where I asked about 'griddle' for smash burgers, solved waiting for Amazon, cast iron two sided griddle. Smash burgers best! Especially using "Shake Shack" recipe. < updated > Thanks You
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