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Everything posted by A.O.

  1. Yes, but it is going to go away, he is shutting the site down end of December!
  2. Maybe you could set it up and John just be a contributor if he doesn't want to do it anymore, which it sounds like.
  3. Thanks Jark I am on that site and will check out the grilling section. Hope to talk to you there. And I agree with you, I will miss this site and all the people that I met here!
  4. So sorry to see this place go away, glad it was here when I was learning to use my Kamado!
  5. So sorry to see this place go away, glad it was here when I was learning to use my Kamado!
  6. Sold the Harley and bought a new toy! And next to the wifes car
  7. First time I've been able to get in since I posted this.
  8. I try to click on my links to get me here and they go nowhere, whats up?
  9. Thanks Jark Yeah, my gaskets look fine and dandy which is good because I just replaced them not long ago. I'm thinking your cieling should be fine even after a hot cleaning, if you are worried have a fan blowing over the top of the kamado.
  10. So I did a cook yesterday afternoon and as usual I opened things up after to do a burn off, kind of forgot about it and when I went out it was a little over that 900 mark (KJ if it matters). So I shut it down to let it cool off until this morning. No cracks or anything obvious other than my grills now look a bit rusty. Did a full cleanout/tear down seeing as it was probably time anyway. Everything looked good and the ceramic was cleaner than it has looked in a ling time, some of it was back to white even. Are my grills ok or should I look to replace them? Oh, and for kicks my cook (it is the cooking section after all). Pork loin and some chicken thighs.. even found some Jealous Devil lump.
  11. Well, I'm hooked on a feeling!
  12. And I like it smoky and usually use 3-5 wood chunks in mine, depending on the cook of course.
  13. What you describe looks exactly correct, 30-45 minutes the heavy white smoke will dissipate then it is time to start cooking, at least for me it is. Oh, and welcome to the forum!
  14. Man, cooking 100 of these on a regular sized KJ... that's going to take a while!!
  15. Thanks, and yes it was about as perfect as it can get! Not bragging, just saying.
  16. Agreed, the only way to go!
  17. So I slow cooked it at about 275 till I got an internal temp of 119 (sorry forgot to take a pic) then I took it off, wrapped and covered it to rest while I opened the KJ to get HOT then I did my reverse sear. Just how I like it.. And the inside.. Yummy scrummy! So tender and juicy!!
  18. Its whats for dinner!!! Picked up this nice little steak for dinner tonight. Got it all ready to go with my rub. Cut some more hickory discs.. Loaded them up in the KJ, some to be buried in the lump And a couple on top Stay tuned.
  19. A.O.

    Mold Issues

    It is very humid here in South Carolina (I'm not sure compared to Australia) but very high nonetheless. I get my KJ hot after the cooks to burn stuff off then close it down completely so all the vents are closed, put a Kamado Joe cover on it after it cools and have never had a problem with it. What kind of tarp are you using? I've had trouble with lots of things getting moldy under your basic tarp. And I wouldn't worry too much about those rings inside, they will get covered with smoke after a couple uses anyway.
  20. So I said I would report back on the loin pulling so here we go The meat in question.. Partially pulled And done And a close up So one observation to make about this whole cook in general, ribs and loin, was that the addition of the water bath seemed to make both pieces of meat drier than normal.. no clue as to why.
  21. Yeah, I have heard that about trouble pulling loin but never really had a problem with it.. I'll let you know how it turns out.
  22. So today, football Saturday I thought ribs would be good with the game (Boomer Sooner!) AND I also had a pork loin for some pulled pork for my Scotts Chips so I fired up the KJ at about 8 am ish. Normal routine of some hickory chunks burred in the lump for later in the cook, and a couple cherry disks on top to get started. The set up And to be different this time I filled the drip pan with water.. never used water in the KJ before Add the meat!! A little bacon on top of the loin for tenderness and flavor and about 4 hours later at 250.. looking pretty good. Sauce on the ribs And about half an hour later, time to eat! YUM Which leaves that loin.. took it off about another 4 hours later So now I'll put the loin in a crockpot for a few more hours then pull it for my chips. Cant wait.. tomorrow probably.
  23. Tried the onion burgers today, grill was too hot I think but the taste was great.. Thanks to the OP for the idea, I will do this again Alls well that ends well..
  24. I will do the slo cook part with bacon on top, kinda like a flavoring tenderizer, and no the steak does not taste like bacon.
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