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Everything posted by jark87

  1. I was at the butcher a couple of days ago and they had pork butt on sale. Having been inspired by your perfection, I grabbed a small 5 lb’er. Slathered it in Cholula Sweet Habanero Sauce as a binder and hit with a combo of R Butts R Smokin Cherry Habanero and Lane’s Q-Nami seasonings. Cooking at 250° with a chunk of cherry wood. (Sense a theme?) Been mopping every hour or so with an apple cider vinegar, red pepper flakes, salt and pepper mop sauce. It’s been going for 4 hours and currently sits at 150°. Hoping it will be ready for dinner without wrapping. It’s a glorious 65° day here in DFW and it’s hard to beat enjoying the weather with an easy cook! Thanks again for the inspiration @John Setzler!
  2. You’ll love your KJ! I bought my Classic 3 in the Spring of last year and my only regret is that I wish I had bought one sooner. Most of my cooks are for my wife and I, but we also often host dinners where I tend to push the limits of my Classic. I’ve kept my Kettle and use it often during times like those, even when I probably could make the KJ work without the Kettle. Just reduces the stress of a crowded grill. In terms of quality, the KJ is top shelf, and I’ve found their support/service excellent, too. I had a minor warranty issue with the gaskets and KJ sent new gaskets immediately. Assuming Kamado cooking is new to you, check out the video below. It really helped shorten the learning curve for me. There are also plenty of resources on this site to get you ramped up quickly. I had just happened to have discovered the one below before I found this site. Enjoy and I look forward to seeing some of your cooks on here!
  3. I don’t have an iKamand, but whenever I’ve needed info from Kamado Joe, they’ve always responded quickly. I don’t know how well that will work with tech support vs relatively easy product support, but here’s a link to their Contact Us page. Good luck and maybe someone else on this forum will be able to provide more help. https://www.kamadojoe.com/pages/contact
  4. Totally agree, although I’d use a wireless probe for some rotisserie cooks if I had one. I'd just prefer wireless over wired for convenience - even for normal, non-rotisserie cooks. I also agree on the Meater price point. The Smoke works fine for me, and while I’d like to eliminate the wires, it’s not worth $230+. Now if I could get 4 thin wireless probes, cooking metrics in an easy to use app, and an option for a controller in the $200 price range, I’d be in!
  5. That’s the primary attraction of the Meater, at least for me. I have a Thermoworks Smoke and it does the job, including a remote alert if fire or meat go outside of thresholds, but a wireless version is more attractive. I also like the IT and air temp all on one probe, but I’m not a fan of how thick the probe is. I don’t know if that’s due to the technology. If the Fireboard was wireless, it would jump to the top of my list, if priced reasonably. I like that the controller is an option, so if you don’t want it, you don’t have to pay for it.
  6. One of these days I’m going to try a Joetisserie coffee roast. I realize that precise temp control won’t be available, but I’m going to try it anyway.
  7. Welcome! You’ll love your Joe - I know I love mine! I still have plenty of love for my Kettle, too, though. Be sure to read threads on this site about the DoJoe. Seems to be one of the add-ons that is used less frequently than others and many report that you can get a great pizza on the Joe without it. Of course, I’m sure there many who love it. I don’t have one. I haven’t tried pizza on my KJ yet, as I still use the Only Fire pizza oven add-on for my Kettle. Very well built and still works like a champ! FYI - the video below helped shorten the Kamado learning curve for me.
  8. I recently used the SloRoller for a reverse sear steak cook and ended up with better results than a 2 zone cook with a deflector plate. My KJ is a Classic 3, so it’s only 18” vs the larger Big Joe. The Big Joe may allow for better 2 zone cooking. The SloRoller allowed me to space my steaks out better and each one arrived at the target temp at the same time. I then pulled out the SloRoller, dropped in the accessory ring, and put my cast iron griddle in. Griddle was up to 700° in just a few minutes and provided an excellent sear. When using a 1/2 deflector plate, I always had some steaks reaching temp sooner than others. Considering I paid $30/lb for prime filets, I gained a little more appreciation for my SloRoller.
  9. I have these Thermoworks probe spools and they work great! I also have the storage case shown in one of the pictures. Everything is packed away neatly now. https://www.thermoworks.com/silicone-probe-spool/
  10. Man, those are about the meatiest baby backs I’ve ever seen! I was paying attention to the pullback from the bone (or lack there of). Then I saw you cut into them. Don’t know that I’ve ever seen baby backs with a thick layer of meat hanging that far over the ends of the bones! Nice cook! I’m going to have to give WalMart a try.
  11. I’m always interested in new gadgets, so thanks for the review! Glad to hear that your reviews will become a series. I’ve owned a Thermoworks Smoke for years, but would like to upgrade to something that has more probes and an app for true remote monitoring, as well as tracking cooking metrics. I’ve had my eye on the Fireboard, as well as Meater. I don’t understand what the Spark is intended for. If it’s meant to be an additional component to the Fireboard, it seems that all of the functionality already exists in the Fireboard, so what purpose does it serve other than a high-priced instant read device? Maybe as an portable display for the Fireboard? That seems redundant with the app, but might be a pricey convenience. If it’s meant to be an all in one device, thus eliminating the need for something like a Fireboard, it seems a little clumsy, especially if trying to use it as an instant read device while wires are connected. As a stand-alone instant read device, the fact that it requires re-charging vs. the always ready Thermapen is big negative for me. Between my wife and I, there’s already enough counter clutter with re-charging devices (phones, watches, tablets, earbuds - you name it.) I’d guess that most of the target market for the Spark already owns an instant read thermometer. Given that, it feels like the folks at Fireboard built a solution that doesn’t have a problem to solve.
  12. My daughter and son-in-law will be visiting from South Korea soon and I’m planning braised beef ribs. He’s a big beef eater, so it will be fun to have them home for a few months!
  13. I had never cooked beef ribs before. Everything I had read said target temp was similar to brisket, but yes, I was also probing for tenderness. Probing was still meeting resistance in the middle, probably similar to easternsmoker’s comments about the thickest part of his ribs being a little tough. The longer I let them go, the more tender they got, so I wrapped at about 190°. They hit 200° in less than 30 minutes after that. Prior to wrapping, temp was climbing much more slowly. I tend to use Meathead’s amazingribs.com site as a reference point, especially for new cooks, because he thoroughly describes the “why” behind the method. (My dad used to say “why” was my favorite word as a kid.) There’s actually quite a bit of science about the magical 200°-205° target temp for tough beef cuts like ribs and brisket, but it’s not just temp, it’s a combo of time and temp. Per the research on that site, there are connective tissues that will not melt until they’ve hit a certain temp after cooking over a long period of time. So, if not done correctly, you can hit 200° but still not achieve good results. I’ve not researched it, but maybe that also means you can get good results at lower temps, but I’d rather not risk it. If you’re not familiar with Meathead’s stuff, check it out. Great material! I was cooking for guests and wanted to make sure everything turned out good, so yes, I also paid attention to IT instead of just feel. Meal was excellent!
  14. Glad they worked out! I had to wrap mine just to get them up to 200°.
  15. Does the cheese get soft enough for the seasonings to get embedded, or is it just the vacuum seal pressing them in? Also, how long do you age the cheese?
  16. jark87


    The lifetime ceramic warranty states that it only applies to the original purchaser. Interestingly, the other warranties that have a time limit do not include that statement, but at the end of all warranty language, there’s this: What Will Void the Warranty? Purchasing any Kamado Joe® product through an unauthorized dealer voids the warranty. An unauthorized dealer is defined as any retailer who has not been expressly granted permission by Kamado Joe® to sell Kamado Joe® products. Here’s a link to the full warranty language. https://www.kamadojoe.com/pages/warranty
  17. I smoked dino ribs earlier this year and it took 10 hours to reach 200°. I hit the stall around 160° or 170° for at least 2 hours. I had never cooked beef ribs before so I wanted to get them to at least 190° to make sure they would be tender. They turned out great, but man, I was surprised they took as long as they did.
  18. This thread is a little old, but just in case there’s still interest, I’ve found that I get the best smoke by waiting until my KJ is at temp, then placing the wood chunks in the hottest part of the charcoal. I make sure the wood ignites so that it is burning clean before I put the meat on the grill. Gets me plenty of clean (barely visible) smoke and eliminates the worry of a smoldering piece of wood putting off a foul taste.
  19. Nice looking batch of wings! Sounds like you have a great setup. Look forward to seeing more of your cooks!
  20. $400 on bbqguys and $300 on atlanta grill, so I’d say you’ve found a good deal!
  21. I’m also in the market, so I’ll be interested to see suggestions. In terms of the gloves in your link, I have a pair that’s virtually the same thing. They’re ok, but as you can see from the pic below, they burn up pretty easily. Mine are 2-3 years old and I have others, so they’ve not been used (abused) as much as they could have been. If grabbing something like a cast iron pan or a deflector plate, you only have a few seconds before you’ll feel some pretty intense heat. I know that’s not what they’re meant for, but that’s how I use them. I’ve been looking at high-heat resistant work gloves like mechanics gloves or welders gloves, but want to maintain the dexterity afforded by these soft gloves. The absolute worst are those Geekhom gloves with the stubby fingers. I still can’t figure out why anyone would design something like that.
  22. If I had an unlimited budget and unlimited space, I’d definitely add a pizza oven. If you are constrained by budget and/or space, but have a Weber Kettle that you keep in the lineup, consider the Only Fire pizza oven. I’ve had mine up to 750° easily, and am sure it could go to higher. It is flat on top and bottom so it stores very easily. I’ve become less and less of a fan of single use devices, mostly due to the clutter they create. I’ve loved the Kettle’s versatility over the years and love my KJ for the same reason. I use the Kettle when cooking multiple dishes, so I plan to keep it, even when our outdoor kitchen with the gasser is finished.
  23. Malcom Reed’s ratio for his AP rub is 4 parts salt, 2 parts garlic, 1 part pepper. I’ve used that ratio for years and it works great for my taste. As John says above, play with the mixture until you find the ratio you like best.
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