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The Chairmaker

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Posts posted by The Chairmaker

  1. The same here. My Big Joe II arrived with a similar tear in the exact same spot. KJ shipped a new gasket to me within a week.....It's still in the bag in the garage somewhere. I'll fit it when the original gasket finally dies.


    Dont sweat over that tear... mine has done a load of cooking over the last 8 months with zero issues.

  2. On 5/5/2022 at 2:00 PM, dman said:

    Vacuum seal

    Thats what I do. Cook the brisket and portion it when carving. I vacuum seal the portions into vacuum bags and freeze them. When I want some I defrost the still-sealed bag overnight and then heat it in the microwave for a couple of minutes.


    This keeps all the moisture in the meat. Beautiful!

  3. You boiled ribs?






    Slathering them with sauce more than likely covered up any difference though*. Did it reduce the cooking time by much? Water is one of our best known solvents..most anything will dissolve in salt. Boiling in water extracts the flavour (and a lot of the nutrients!) from meats or veggies.



    *Its why I like my ribs with no sauce. I want to taste the meat, not some sticky sweet mess.

  4. 21 hours ago, JCASI said:

    I know the reason for not using the lighter fluids in kamados is so the smell/taste doesn't soak into the ceramics but does a cotton ball with rubbing alcohol not do this? I would think there would still be a smell??



    Personally I think that the whole "soaking into the ceramic and tainting it" is little more than an old wives tale. Maybe if you used bunker fuel or used engine oil to start your fire, but who would do that?

    Alcohol burns because it is so volatile. Does anyone seriously think that you going to be able to detect any traces of anything that volatile after it's been exposed to  cooking temperatures for hours??

    What about the thousands of people that use isopropanol (rubbing alcohol) to clean the surfaces when they are changing the felt gaskets?

  5. You're overthinking it. Sealant can and does deteriorate over time. A tube of RTV high-temp sealant costs only a few bucks and you could have solved that problem in less time than it took to type the post. Consider it part of normal maintenance, just like changing the gaskets, cleaning the grills or doing a deep-clean.Splodge a bit of sealer over those gaps, or if you want to be anal, scrape the old sealer off and re-apply it. The first way will take literally 1 minute, the second maybe 30 minutes. Then crack on with making delicious food on your barbecue.


    Don't sweat the small stuff.

  6. On 5/14/2021 at 11:46 AM, Rick in Ontario said:

    The Napoleon basket is stainless right from the get go. And a lot cheaper.


    Just sayin'.


    They've been out-of-stock for ages here in the UK. That boat that blocked the Suez really has hammered supplies of everything from Asia.

    I've finally managed to pick up one that has appeared in stock, so am looking forward to trying it out.

  7. 3 hours ago, len440 said:


    Chairmaker the best way to get rid of the mold is to grill in the winter I've had to brush off 1&1/2 feet of snow this past winter it just made the ribs taste better. But then my neighbor thinks I'm not quite right. 

    Snow I can cope with.
    Try a wet Lancashire in December where the sun doesn't bother until about 9AM and disappears at 3pm. Where it can rain for two weeks without taking a breath. When it's not raining it's drizzling. Lancashire weather is mould's best friend.

    Mind you, my neighbours think I'm nuts too, especially when I was up at 3AM on Christmas morning lighting the barbecue to smoke a brisket.;)





  8. 18 minutes ago, adm said:


    I'm going to try that Fogon you linked to. Competitive price, also with free delivery and also White Quebracho.


    The "blue bag" stuff in your logsdirect link is normally pretty good. You can often pick that up at a decent price at a cash'n'carry store. It can be a variable in size as you say.

    You know you may have got too far into barbecuing when you end up in discussions about lump charcoal brands! I now have charcoal anxiety if I am running low and my order hasn't arrived. I almost break out in a cold sweat at the thought of having to pick up a bag or two of almost certainly ####e lump that I already know will be in tiny pieces from the garden centre....



    Too late....you're already waaaaay down the rabbit hole when you have a profile on a BBQing forum.....;-)

    I only use the garden centre charcoal when I'm doing a cleaning burn. About all it's fit for is getting rid of the mould that builds up after a winter break!

  9. Fogon is also very good stuff. it needs a bit more airflow than other lump that I've tried, but it is very good.



    I've not tried this yet, but I hear very good things about it:



    This is my go-to charcoal. The quality can be a little bit variable, but I live close to them and it's only £12 per bag collected. I've never had a bad bag from them, but the sizes can vary quite a bit.



  10. Look at the underneath of the bottom airvent. There's often no sealant there and air leaks in there. That means you can get a.bit of a runaway even with the bottom vent fully closed. Run a bead of high-temp silicone sealant along the bottom to seal it up.


    The top vent also needs some felt gasket around the ceramic. Cut holes for the bolts before reinstalling the top vent.


    Do both of those and it will make it a lot easier to get stable temps on these. It'll also help the charcoal to extinguish a lot more quickly when you shut it all down.

  11. My new Big Joe was delivered (in the UK) with a damaged gasket. I reported it via their web system at 10PM ;last Wednesday. On Friday morning I received an email looking for some more information. By 11AM I had a confirmation that the warranty issue was accepted and that a new gasket had been dispatched.


    I can't complain about that service! Quick, easy and efficient.

  12. On 5/13/2021 at 2:14 PM, The Chairmaker said:

    I have the Inkbird controller. Hopefully I'll be setting up on my new Big Joe this weekend for an overnight cook.


    This is the third time that I've used the Inkbird controller and the first on my new Big Joe. I had to make a backing plate for the air vent connection as the standard plate was too short for the large opening on the Big Joe. Over a 10 hour smoke it controlled the temperature perfectly....maybe a 4 C variance at worst.




    • The standard pate was tooo small for the Big Joe air vent.
    • Getting the app to connect to the device was a pig. I had to disable the multi-channel WiFi on my router and only use the 2.4Ghz band. once connected though it reconnects with no problems.
    • The leads are a tad short. The airpipe just about connects with the controller sitting on the side-shelf. Ideally if the probe leads were another 12 inches longer then they'd be perfect.


    • It does exactly what it says on the tin. The temp didn't vary that much at all despite my Big Joe being in the open. The weather varied a lot during the overnight cook- the ambient air temp dropped by about 8C, we had some blustery wind and it rained heavily for about an hour.
    • Its probably one of the cheapest temp controllers. The supplier regularly posts discounts on a forum I go on and I got it for £169 delivered.
  13. 8 hours ago, IMAVGAN said:

    At the risk of cutting myself out of a commission again,... I am going to suggest that KJ at least look at anodizing their aluminum products as  the finish is more durable.


    @John Setzler has said that it will rust, so it's probably just cheap mild steel, which cant be anodised. If it is, then someone want a kicking as mild steel has no place in contact with food.

    It needs to be stainless. No coatings needed. A bit more expensive though.

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