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Mitchjg

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  1. I think I am going to be better off with this stainless steel grid from CGS: https://ceramicgrillstore.com/collections/kamado-joe-aftermarket-accessories/products/14-5-heavy-duty-stainless-searing-grid-cgs I am not going for deeply charred (burnt) diamond grill marks - would rather get an even sear and try to preserve the seasonings. I guess I will still have to watch out for flame engulfment and the like. Onward........
  2. Sorry, I realized I was not clear. Is overheating to the point of no return related to ruining the cast iron (the seasoning?) or ruining the steak or ?. Thanks.
  3. Thanks - very helpful. Any guidance on what is TOO hot? Perhaps in terms of dome temperature?
  4. John: Reviving this post with a couple of questions. 1. Have you actually tried this sear plate for searing steaks in a Classic? I have been using the cast iron half moon and the regular steel grates but have been thinking I want to get closer to the coals. Would love to know experience of others before spending the $. 2. I am thinking of also using this as a "deflector plate" for chicken cooks. I am figuring it would be somewhere in-between indirect and direct. Thoughts? Thanks!!!!!
  5. Hello: I have a classic 1, purchased in 2014 and my current felt gasket is beginning to show age. I will be replacing it at some point, maybe in the next month or 2, and wondering if I should switch to a wire mesh version. Even after searching and reading previous threads, I am not 100% that the KJ brand wire mesh gasket will work for me. To get a definitive answer from the source, I sent an email to the Kamado Joe people and they responded with "It does work with the series 1 grills; however, you will not get a good seal as your unit is not compatible with the latch to give it a good seal." So, I "works" but will I "will not get a good seal" ?????????? Seems like an answer that is not terribly helpful. If I don't get a good seal, how can they say it works? Given this, I was hoping I can get some help from folks here with actual experience with a Classic 1 and wire mesh gasket. Can you share if you have installed the KJ gasket and had it both "work" and give a "good seal"? If there is another brand that works better or very well, that would help. Also, I have seen some remarks about only installing one gasket (Lavalock brand). Thanks!
  6. Well, my male pattern baldness has already left me with very little hair left to pull out.....:) But, I am by nature and (retired) profession an analyst, so not getting to "why" is frustrating. I will, however, try to follow your guidance and let it go. In your "Grate Temperature vs. Dome Temperature" thread, you mentioning using the dome temperature as your reference and that you "use the temperature controller to make my DOME thermometer read at or near my desired temperature." The context was a preference to clip the probe up near the dome thermometer rather than the grate. Assuming I did not misinterpret, I think that makes sense and I believe I was, at least to some degree, setting my controller to 270 in order to get a dome reading in the neighborhood of 250. Thanks for your feedback on this - much appreciated. - Mitch
  7. John: Thank you for that. I get that the bimetallic thermometer is slow t react while the probe reacts fast. That would explain (at least to me) that the dome would usually lag behind the probe. And, I would expect the probe to jump around more and the dome thermometer to be more steady. But, help me understand how, over a 6 hour period, the dome would stay steady and the probe would stay steady with both in the same place. That does not seem to be explained by reaction times since they are both steady and the gap is steady over a long haul. Thanks again, Mitch
  8. Hello all: This is my first post, so please don't haze me to much! I have read many threads here and elsewhere about the differences between grate temperatures as measured by an electronic probe and the dome temperatures as measured by built in analog thermometers. I know there can be differences and many (but not all) say the dome temperature is typically higher than the grate and they usually converge over the course of a long slow cook. I also know that many say it really does not matter that much in terms of results - pick one and run with it! Fair enough. My questions are somewhat different..... I often use my BBQ Guru Wifi (still works after all these years) for my low and slow cooks in my Kamado Joe Classic. I have seen that I have been, pretty consistently, experiencing grate readings that are around 25 degrees higher than dome readings. I have checked, rechecked and calibrated my dome thermometer and that does not seem to be the issue. I generally seek a temperature of around 250 or so. Given these differences, I have often "split the difference" by setting my controller to around 270. The controller does a great job, maintaining temperatures that average 270 and usually stays within a +/- 3 degree range. The dome typically reads around 245. So, I figure I am getting the "real" (whatever that may mean) temperature somewhere in that range. And, I have been happy with my results (mostly). If not satisfied, I blame it on me, not the KJ temperature. This week, I decided to smoke some ribs by clipping the BBQ Guru probe to the dome thermometer stem. I slid one of those metal clips, designed to hold probes at the grate) onto the thermometer stem and then clipped the probe to that. To my surprised, the readings still did not match and were consistently different throughout the entire 6 hour cook. The probe read 270 +/- and the dome stayed in the 240's. I then rechecked both to see if they were properly calibrated by measuring the temperature of boiling water. The dome thermometer was at exactly 212 and the probe measured 211. So.............what gives? Why am I getting such consistently different readings with these 2 calibrated devices measuring temperatures in the same spot??? Ideas? Thanks! - Mitch
  9. Hi: Although reading posts here for a very long time, I finally decided to join and to post questions, etc. Great forum, I have learned a lot! Like many, I started outdoor cooking with gas grills. In the early 2000's, I decided to try my hand with a Weber Smokey Mountain. I loved the results that I was getting (mostly ribs) and this has been a solid performer. But, I got tired of the mess associated with the water pan filling up with fat, needing to be walked into the house sloshing, poured out and washed. I finally decided to buy a Kamado Joe (Classic 1 version) in 2014 and have been using it ever since. Solid performer and solid company that has backed their product for me (e.g. cracked firebox). Hoping to keep learning here............. - Mitch
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