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Everything posted by Ricorocks

  1. Tried & fail - 3 large post oak chunks, bottom of KJ II classic, resting bottom of, charcoal basket. 3 large chunks KJ charcoal, KJ charcoal starter. Brought to 250 F, & approx .5" bottom vent, top vent to control temp. I was also using slo roller. Watched initial smoke white, then very light 'blue', at 1.5 hrs nothing, not even a whiff or smell of smoke. Opened up observed all three post oak chunk gone! What am I doing wrong, temp never above 250. I've thought about drilling a hole in the wood chunks, nut & bolt, the fire it up to 250, then pics at 1hr, 1.5... Help!
  2. John & SmokingDad - Oops my error regarding, slo-roller + smokeware drip pan & grill grates. Just went outside to take pictures & found my error Thanks Rico
  3. I use my 'pinky' finger in a hole to remove, is this plate necessary?
  4. Hi John, I will replicate with pictures. I did not torch it, temp never over 250F. I find dialing in a temp & maintaining temp. Is pretty easy. KJ2Classic - slo-roller assembled, somkeware lg drip pan, combination, leaves loose grill grates. Dome closing can hit, grill grate. I think this needs pic's as well, to see user error. Thanks Rico
  5. Hello, Preferences for smoking wood chunks: Kiln Dried or Non Kiln dried? KJ II classic! 3 large 'post oak' chunks (wood rests on, bottom charcoal bucket), added 3 large KJ charcoal chunks & some smaller charcoal. I dialed in 250F, about 1.5 hours, removed slo-roller, & observed all 'post oak' was consumed. Long cooks, adding wood chunks every hour or so is that the norm? @Smokingdadbbq KJII classic slo-roller & lg smokeware drip pan, grill grates, sit on top & are free to move about.
  6. smokeware.com 'drip pan' what size fits KJII Classic, KJ's accessory rack? Thanks
  7. That be perfect, then I learned an alternative way. Thank You
  8. 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?
  9. 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
  10. 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!
  11. 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
  12. @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
  13. 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?
  14. 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?
  15. 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
  16. Regarding placement of, 'Heat Deflectors' if using 'Charcoal Basket', deflectors should rest on the basket NOT the DC. Like this????? Correct????????? Classic II
  17. 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
  18. 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
  19. showing proper seating of heat deflector. Help
  20. It rested after cook for at least 30min. Then it sat on the counter, even longer, lots more blood, fridge, next am lots of blood in container. I used Thermoworks Smoke X2, entire cook. I probably should have, trimmed off more fat off before cooking. Thanks
  21. Tried a 2lbs sirloin tip roast & mesquite, maintained 250F no problem, I pulled the roast at internal temp 135F. Very rare, too bloody for my wife. How to improve?
  22. Ricorocks


    Is this too much gap or is it ok!
  23. Pulling steaks from 1 1/2 to 1 1/4" thick, from 250F smoke at 110F >>> rest >>> 600F 1 min per side. Thermapen 158.... Damn good though! Next thicker, 600F 30 sec per side & temp.
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