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FunkyMunky71

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  1. Thanks for the input everyone. I ended up trying some Big K restaurant grade big block charcoal to try. Before I used this the Kamado still smelt of the old acrid smoke. I decided I’d try to do a cider can roast chicken as a low risk option for a first cook. I used the full charcoal bucket and some wood twizzy lighters instead of the Looftlighter I got in my starter kit, got the coals nice and lit, and left for about 30 mins before getting to roasting temperature and stable. The end result was the tastiest roast chicken I’ve ever had or cooked, and the Kamado last lost the acrid smell too! I can’t say whether it was the change of brand of charcoal or a more assertive load of the fire basket yet. I guess I’ll have to try the KJ coal with the technique I used with the Big K. I won’t risk it on a brisket at the weekend, but will let you all know how it goes with the KJ coal on a direct cook.
  2. Hi All, So I’ve fired up my new Classic 3 for an attempted first burn/experiment using KJ Big Block charcoal and find it has a really strong smell (like I’m burning old telephone poles soaked in creosote)! is this just because I’m unused to the strong charcoal aroma in a Kamado or has anyone else noticed this? I also only got up to 200F on my first burn using too little charcoal in half of the charcoal basket. I tried again tonight and got up to 340F with more fuel in half the basket and a timed 10 minutes with the lid open, but still the really strong smell. Any advice much appreciated and some alternative fuel available in the UK too!
  3. Hi All, I’ve just set up my first Kamado Joe a Classic 3. Having a good look at it during set up I noticed a lot of chipping on the interior rim below the gasket. Is this normal or should I be concerned?
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