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jark87

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Everything posted by jark87

  1. If you need space for 3+ butts or 4-5 racks of ribs, I’d recommend the BJ. I have a Classic 3 and even with the expansion grate, I doubt I could get that much on it. I’ve cooked 3 racks of baby backs (no rib rack) with the expansion grate and at best, could have squeezed 1 more on. I’ve only cooked 1 butt at a time, but don’t think I could get more than 2 on - maybe 3 with the expansion rack if there’s enough room under the expansion.
  2. My warranty claim was super easy, but was just for the gaskets, as my KJ arrived with a slight tear in each one. I just filled out the online form in the Contact Us section of the KJ website. It asked for date and place of purchase, but didn’t require proof of purchase. Maybe they validated with the place of purchase? Plus, I filed my claim the same day my KJ was delivered, so that might have had something to do with it.
  3. Do I believe that the SloRoller provides more even heat distribution than deflector plates? Yes. Does it make a difference in results? Not that I can tell. Would I pay extra for it? No.
  4. I’m just about to the bottom of my first bag of KJ lump. So far, so good, but I still like Jealous Devil better, especially when Home Depot sells it for less than KJ.
  5. Onto the smoker, then honey, butter and seasoning wrap, and finally lunch!
  6. Got the baby backs seasoned up and ready for the KJ. Dry brined and hit them with a healthy dose of a modified Memphis Dust - added jalapeño powder and chile powder to amp things up a bit (maybe Dallas Dust? ). Plan to cook at 300° for an hour or so, then wrap them with butter, Mike’s Hot Honey and another layer of Dust. Another hour ought to do it.
  7. Tequila is my go-to summer beverage. Last night, I recreated a Oaxacan Old Fashioned that I had at a restaurant recently. 1 oz each of Hornitos Black Barrel Añejo Tequila, Socorro Reposado, Dos Hombres Mezcal, along with Orange & Aromatic Bitters, and 1/2 oz of Agave Syrup. Served over large chunk of ice. Original drink also had a small amount of mole sauce, but I didn’t have any, so I skipped that. Outstanding drink!
  8. That’s awesome! We saw Wicked several years ago in Dallas and also enjoyed it, but my favorite musical remains Jersey Boys. I’m envious of your access to fresh seafood! I worked for a company based in Boston for 18 years and loved the city. Every now and then, I’d hit James Hook on the way to Logan when going home and pick up lobsters.
  9. So how many of you are cooking your own meal on Father’s Day? My wife wanted to cook all of the food, but I told her I enjoy the grilling part while hanging at the pool, so I’m cooking baby backs - a pretty easy cook. She’s doing the hard work of pulling the membrane off and trimming. What’s going over the coals on your grill and is anyone other than you taking the wheel?
  10. I’m with you! Whenever I cook brisket, I feel obligated to serve it as-is instead of doing something like tacos. The one exception is when I bought a small brisket specifically to mix with cream cheese for a jalapeño stuffing. I need to switch it up more often because brisket is such a versatile meat.
  11. @John Setzler has a post in the recipe section (I think) for Dizzy Pineapple. I could have that name wrong. Regardless, it’s my favorite rotisserie cook. Inject the pineapple with rum, coat it with brown sugar and let it sit overnight. Spin it on the rotisserie until you get a good glaze from the brown sugar. Slice it up and put a scoop of vanilla ice cream on top, with some warm glaze drizzled over the ice cream. Kind of a unique dessert to serve for a group, as a single pineapple goes a long way.
  12. @Smokingdadbbq has a video on a double indirect method and I believe he does the opposite - SloRoller on top of heat deflectors. I don’t know that it matters - just an observation. But in regards to your coals being burned up, using a double indirect method will require more fuel to reach your temp because you have 2 sets of deflectors blocking the heat. In the aforementioned video, that was the intent - hotter cleaner fire while still protecting the food. Sounds as if you had your food on before stabilizing your KJ. I’ve found that getting the grill stabilized and vents set prior to putting on the food is the most effective way to cook on the KJ. That includes letting the dome get heat soaked at your desired temperature. For example, I’ll slowly start shutting vents down when I’m about 50° from my target. Once I hit the target and have my vents set, I’ll still wait at least 10 minutes before putting the meat on just to make sure I’m truly holding that temp. And I’ll hand test the dome to make sure it’s plenty hot. As someone else stated above, I also form a “well” in the center of my charcoal and place the fire starter in the well, usually at the bottom of the charcoal basket. Once lit, I’ll place pieces of charcoal over the fire, making sure to leave plenty of space for oxygen. I leave the lid and bottom vent open and when there’s about a softball sized amount of charcoal glowing orange, I’ll stir it all up to spread the fire out evenly. I then close the lid, but swing the control tower (top vent) wide open, while also leaving the bottom vent open. I’ll slowly start closing vents down as I start to near my temp. I don’t add wood until the fire is going strong and I wait until the wood is burning cleanly before putting the meat on. In regards to shutting down, I just close top and bottom vents tightly. I leave unused charcoal in the basket for the next cook. I’ll clean everything out every 2-3 cooks. I don’t have a shop vac, so I do the opposite - I use a leaf blower and blow in the bottom vent. I’ll remove the charcoal basket and push all ash out by hand before doing that. I’ve only had to do a high heat burn off once or twice. Hope all this helps! Welcome to the forum!
  13. If interested, take a look at the Pit Barrel Cooker. It’s about $300 and does a really good job. It’s also small - I keep mine in the side yard, and can also take it with me for things like tailgate parties. Best thing it does is ribs, IMO. I can hang 8 racks of baby backs at a time. It’s the main reason I keep it around. The downside is there is no temp control. You just cook at whatever temp the thing gets to. Mine cooks right around 275°-300°. https://pitbarrelcooker.com/
  14. That’s pretty interesting. I think Meater does some predictive stuff, but I don’t know about the accuracy. That surface level measurement sounds pretty cool, especially if it will factor the stall into the predictions. At $200/probe, it’s a bit pricey and sounds like Bluetooth is the only connectivity, which means no monitoring outside of 150’ or so. Since I don’t have that ability today, it may not be a big deal, but if I’m paying that kind of money, it’s a feature I’d want to have. Thanks for sharing. If you get one, please post a review.
  15. Check out this place. They have all kinds of accessories and specify which ones work with which models. I understand the impulse buy affliction - I have it, too! This would be an online option for you since it’s in Texas, but I think you’ll appreciate what they have, especially some of their tiered cooking racks, which look better than anything I’ve seen from BGE or KJ. https://ceramicgrillstore.com/
  16. Great looking ribs! I’ve only cooked them once and it took me 10 hours @ 225°.
  17. Smoking Dad has a YouTube video on what he calls double indirect, using deflector plates and the SloRoller at the same time. He believes you can get higher, cleaner heat, but like your method, keep that heat from charring the bottom of the cook. Personally, I like a good char on pork butt, cooked fat side down. Makes good cracklings!
  18. Right on, John!! Very happy to hear of your decision!
  19. Welcome to the forum and good luck with that 22” door issue! Definitely enlist the help of some friends - the KJ is heavy. You can remove the dome top - that might make things easier.
  20. Not to speak for @baileybbq, but the original use was for 3-2-1 ribs, or at least the original use I heard of. That stands for 3 hours cooking unwrapped, following by 2 hours of cooking wrapped, often with a liquid added, followed by 1 hour sauced.
  21. Those are some good looking ribs! The only time I had to cook baby backs more than 3 hours was when I was using my offset. These days, I tend to cook hotter - 275°-300°. They’re usually done in 2 hours. But as you say, it’s hard to please everyone. My wife likes it when I wrap them and let them go a little longer, but they fall off the bone at that point, which is her preference. I like more texture. I usually cook to her taste.
  22. I don’t have one, but if I was to buy one, I’d go with Meater Block. I think some of the issues with the standard Meater is that it uses only Bluetooth so your connected device needs to remain close to the grill. Meater Block has a Bluetooth component in the storage block that then connects to wifi, so your phone can monitor from anywhere. I may have the Wi-Fi/Bluetooth terminologies reversed. Regardless, Meater Block has generally positive reviews from some YouTubers that I follow (like @Smokingdadbbq). He has used both versions and has a video that speaks to the differences and why he likes the Meater Block. Now if Meater were to add a temp controller or Fireboard would come out with a wireless probe, I’d probably finally buy one.
  23. No worries! Thanks for the offer and I hope someone takes advantage of it.
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