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Everything posted by Boater

  1. With both the KAB and the KJ basket, if you're doing a rotisserie, it would seem you'd need the E-W orientation if you use the divider in the basket. Due to that one of many possible cooking methods, mine stays E-W. Don't think it makes any diff beyond that - at least not as much as charcoal distribution, use of deflectors in various locations, or several other factors. And whichever you're using, it will be more air flow than you'd get with the original cast iron plate. Mrs. Boater accuses me of being OCD because of just this kind of random thought. I like it
  2. I ended up with the KJ Classic I, and have no regrets whatever. Have cooked chicken (parts and whole), beef and pork steaks and roasts, grill-fried potatoes, grilled vegetables, smashed burgers. Temps from 250 to 550, times from 10 minutes to 5 hours. Worked great for all. Limiting factor is still the skill of the cook, not the grill. Did get a Smokewares chimney, that has helped my confidence in setting a temperature. No regrets at all in not going for a later model. I went into the year looking at getting a Weber kettle, the KJ is a whole lot more than I was expecting. Any regrets are more in the afterthoughts department. I didn't really consider the Akron before the purchase, but like several features of those grills. Ditto the Primo. But a different KJ? Nope, for me I got the one that suits me. Your mileage may vary.
  3. Elbows would be more stable, but I've had no issues with the 3/4 inch copper pipe fittings cut in half. Gives me 2 half-inch spacers out of an inexpensive fitting. With the KJ CI, I need a smaller spacer to fit on the lower rack with deflector plates. Not enough room for 1 inch spacers (the copper fitting's original length) and a drip tray. Photo shows the clearance issue. Not an issue except in that configuration, but that's one I use a lot. Used a Dremel tool for easy cut. And if I need to (new deeper pizza pan - I mean drip tray - coming soon), they can be trimmed even more, for custom fit
  4. Good luck! Looks like you have some options, hope the weather person is a pessimist and you don't need any of them.
  5. Boater

    Well rats!!

    My experience as well. Delivery guys from the big box hardware store created some issues, KJ replaced the parts without any issue. Sent them pictures, they sent me replacement parts.
  6. I'm not an engineer, but there's one heating factor that you've not mentioned. Radiant heating - primarily from the dome. That's the reason folk talk about getting the pizza up into the dome - to increase that radiant heating. Your point is still valid regarding different rates of heat transfer - and the same would be true in a conventional oven with a pizza stone, cast iron skillet or equivalent tool. The second point is that you're cooking two different things - the crust with heat from the stone and the toppings with radiant / hot air. But the toppings don't need (and won't) get to the same temperature as the crust. It just needs to get to the temperature to brown the cheese, not cook and toast the bread. So different heat transfer requirements. Just a couple thoughts.
  7. Growing up, there was a pretty standard chronology for leftover turkey. Sometimes one or two steps got skipped if there was not enough leftovers, but first and last dishes were always present. Roast turkey for the holiday meal. Turkey sandwiches with cranberry dressing. Turkey a la King (something like this recipe, over toast https://www.allrecipes.com/recipe/42890/turkey-a-la-king Turkey carcass gumbo. So nothing left but the boiled bones. Somehow, never grew tired of the routine.
  8. Thank you for talking me out of buying yet another useful kitchen tool :). Had been thinking about one for a while for pickles, especially. But think I'll stay with a knife for now. Not doing _that_ many pickles..
  9. Just a follow-up on this old thread. I had to take off the lower band for a bolt replacement, and this thread had a lot of info I used. But since then, @John Setzler did a video on the KJ YouTube channel that also helped. Don't know if there's a more recent thread that has that link, and I didn't find it. But between these two resources, it was pretty straightforward to do. Getting the dome to sit evenly when done took me a few tries, but eventually got it. Thanks for the help, John et al.
  10. Boater

    Well rats!!

    I've had really good experience with their warranty service folk. Best of luck there. As for the top falling off, my top don't raise past vertical, or it would be in danger of that. I've pulled the top half off just taking off the grill cover too fast!
  11. Welcome to the group. Nice family picture. I just got a KJ Classic I and it had metal shelves as well. Though mine are magnetic, so not the aluminum shelves cited for the new grills. Check the tightness of the screws holding those shelves on - many of mine were loose, some very loose.
  12. I do like the Big Wheel design, the standard wheels on my KJ stand are a bit awkward when moving around my (admittedly rough) pavers. Those would probably be easier to move, though clearly they're not going to work on softer ground (not mudders).
  13. Boater

    Well rats!!

    Found the same issue with the Smokewares top - it's a bit loose on my almost-new (KJ C1) grill. I went ahead and used it, and found there actually was little to no leakage around the top. Was going to add gasket wrap, decided it wasn't needed (for now).
  14. It might be juiced up with a lot of stuff, but not formalin. Formalin is used as a disinfectant in poultry operations, but not fed to chickens or added to the meat. It is also produced in very small quantities by (at least most vertebrate) animals as a metabolic byproduct. Salt, water, and a host of other ingredients, yep. Live chicken is much better, yep. Anything you can do to shorten the chain between you and a live chicken is probably beneficial. Yard-raised chicken that can chase down its own protein in the form of insects, grains, grass, etc. is a whole different bird. But not all of us have access to such. Wish I did, for sure.
  15. Thanks @John Setzler, looks neat. Might be a good gift to some of my more cook-oriented family, come Christmas time. only thing that caught my attention is that the wings do seem to protect the breast meat a bit. I usually keep those away from there to try to get that meat to finish closer to the thigh meat. But maybe I'm overthinking it. Might need to do a double chicken test.
  16. You have a link to that interesting chicken trussing gadget?
  17. Just picked up the Smokewares top from @PHEAD and the top is two pieces that separate (easily, if clean). I just take the top cap off when I first close the lid, put it back on after temps get toward operating range. The only down side I could see is that you don't have a setting where the cap is half-on like you can with the daisy wheel, but there's PLENTY of air flow possible through the 3 vent openings so I don't see where that would be an issue for me. And it is easier for me to visually see how much I'm restricting air flow with that cap vs the daisy wheel, dealing with 3 triangular holes (when necked down) rather than 6 football-shaped ones on the original.
  18. Had more meat than usual left on the last chicken (too many side dishes), had about 1/3 left. Whole carcass went into the soup pot with some water, salt, black pepper, a carrot or two, noodles and parsley in the last couple minutes. Really didn't taste any smoke at all in the soup, but the juices and carcass made a delish soup. Perfect weather for it also. Nothing left but the clean boiled bones. Didn't weigh them, though
  19. As someone who could have made such a suggestion, I can say that I'd rather have a good idea of what the cook is doing before having the results of that cook as a centerpiece of an extended family meal. I've done turkey before, but not on the Kamado, and it's taken me some time to get comfortable with doing even simple stuff on that grill. One of my first cooks on it, I overcooked hamburgers (!), which might be part of that caution. I am more comfortable with the grill now, but still would prefer to do my first cook of a dish at a time and place where the cost of a mistake is less (Mrs. Boater is much less critical than some others in the family). Really is a case of experience and individual comfort level.
  20. Thanks for that tip - worked perfectly with some burgers and fries a few days ago. p.s. - the Lodge griddle has a lip all around, and I still lost a few fries to the fire.
  21. Welcome to the guru. Had you touched base with the folk at CeramicGrillStore.com? They have a bunch of unique solutions for kamados of various kinds, they may have something known to work, or if they have the dimensions of your firebox, something that "should" work. Best of luck on your hunt.
  22. Received in good shape. Thanks for the top, and the good transaction.
  23. Thinking about this, and went to the USDA website to look for more info. Sure enough, there was some interesting info. Not a huge research topic, but they did have a nice compilation: https://data.nal.usda.gov/dataset/usda-table-cooking-yields-meat-and-poultry So, four losses of weight in this process: discarded parts (giblets, neck, etc. that might have been part of the sold bird, but might or might not be cooked), moisture (on the bird, but more so in the meat), fats and bones (could also be counted as part of the discards). I'd expect kamado cooking to retain more of the moisture than many other cooking methods. Don't know about fats retention, though. The USDA information that gives total yield is from 1975, and there have probably been lots of changes in both raising and processing chicken over those 45 or so years. But there's also a pretty good range of loss rates in that data (which only includes water and fat losses). It would be interesting to weigh the bones, to compare to the meat value, though. For comparison though, a lot of fish have an (uncooked) yield of fillet that's about 1/3 of the whole weight. Even less after cooking.
  24. Nice adaptation! Do you have a link to that chimney? It might be useful for others dealing with burn bans of various kinds.
  25. About a 14 lb bird. Eyeballing it, it will be tight (considering you want good circulation around it, and spinning will make it more interesting) but think it will fit. Fallback spatchcock, or oven if both fail. But I'm an optimist. Yeah, it was pricey. Especially compared to generic rotisserie setups. Got the Atlanta Grill Store deal, but still.... But it was the rotisserie chicken and the reverse-seared steak that made Mrs. Boater say the grill was worth it.
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