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JLP

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JLP last won the day on February 4

JLP had the most liked content!

Profile Information

  • Gender
    Male
  • Location:
    Caldwell Idaho
  • Interests
    Grilling/Smoking, Work/Tools,
  • Grill
    Kamado Joe

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JLP's Achievements

  1. Nice! We have done spatchcock chicken 4x since short ownership of the KJ. It comes out so freaking good! And the next day we pull all the useable chicken off and take all the parts, fat gelatin, EVERYTHING but useable chicken and make broth with about 3.5 cups water, it reduces down to about 2.5. Use this broth in chicken curry and WOW its special! pour it over rice and its like a smoked chicken curry soup. I like the upper rack, Ive had the swivel one in my amazon cart for awhile. Not in a hurry but want one.
  2. I wish I would have researched more before buying I didnt realize the KJ 1 has only one position with slow roller. My main question is since the cooking grate sites up a few inches does it interfere with cooking in general? Less room? Thoughts and impressions...
  3. I have gaming friends all over the world. One in Malaysia knows of a plant that makes Mangrove tree hardwood lump. I may see about a BIG ORDER (smallest can get) and get others to go in on it local.
  4. Cabelas was $29.99 plus tax in Boise Idaho!!! Ive been having best luck with cheap ol Royal Oak honestly lol.
  5. Im stocking up after a purchase of several diff brands. KJ, Fogo, BB, royal oak, and more. Prices online are nuts, Going to run by cabelas, few other places in Boise while im over there.
  6. If Im honest Im still a bit shaken about this brisket. Ive never bombed a smoke this bad in my life! Im still wondering if the Costco choice cut was bad one or...Anyways I'm thinking about a cheap winco brisket point this weekend and going with my gut. One is a kamado is a more hot and fast cook as compared to offset smoker skills/procedures. Also The bombed brisket had 1part black pepper, 1/2 part salt, 1/2 part Lawrys again from offset smoker guys. I'm going back to even parts salt, pepper, granulated garlic which I have had melt in your mouth brisket from before.
  7. I wish I had someway I could put lump next to a fire but not light to get warm and dry before a cook. What is best ways to store lump? I just roll up the sacks and have a dry z air thing in the general area they are stored. No that is not a common denominator as I have had the smell same day I got bags before storing them.
  8. Hey all, taking the week slow. Did some burgers that was it. Still learning the high temp cooks lol I was all over from 390-520 and dried out the patties. I did these on fogo no smell higher temp cook. Anyways I sent email away to KJ asking about the smell. In the meantime I have a friend who is a 8yr veteran on green egg. We have dissected my smell issue in depth. He feels its a moisture issue which is perpetuated by my cold weather in Idaho. We just spent a month under 32 degrees and EVERY SINGLE low and slow cook I did had tons of moisture from chimney cap running down the lid, the bottom vent would drip condensation/moisture. Inside the bottom vent to ash tray there was no moisture but the vent area always had some. The part there I am not sure about is water dripping onto charcoal will not immediately cause ammonia smell. it has to get wet, sit awhile and when its burnt it releases a small ammonia gas which human noses are very sensitive too. He lives in North Carolina and usually has higher temps and mentioned he never gets moisture. But they dipped into the 30s and low and behold he sent me a pic with a small wet area on his patio below bottom vent of moisture dripping. He did not have smell though
  9. Thanks for the confirmation exactly what I was telling myself. Ima go cheap WINCO cuts until I get it right. I think the jagged changes in temp and process (stop and go, low temp higher temp) is what really messed it up along with the ammonia smell. Also my green egg buddy with a decade exp thinks the ash basket should be taken out for long low slow cooks. The first one I did on the KJ was a cheap Winco cut, dry salt brine, salt, pepper, garlic granules all even parts. It was damn good, just dry in the flat/lower section. But it and leftovers didnt last long. The one thing I'm really bummed out about is this ammonia smell. I am totally baffled and went to a Kamado (Kamado Joe brand even) because its ceramic and totally free of lighter fluid use, briquttes, etc. All natural hardwood smoking/grilling, ultra clean, etc. But I am getting the most chemical smell and taste I have ever had by a country mile. Calling them Tomm.
  10. All the effort and it turned out like garbage. Worst brisket by 10 landslides Ive ever had. ughgh Post pics tomm if anyone cares to see. upon cutting it was picture perfect juices running but it was terribly dry eating and 20 min of sitting there looks like jerkey drying lol, the meat tasted like a chuck crock pot roast. Bark has hints of the ammonia smell, I'm so frustrated with that and why its happening with 3 diff lump charcoal now. Keeping positive as a learning exp on this one. Its so bad I think it will get thrown out. I think watching the flame boss grill top probe had it too low for too long. Then the fogo lump dying out, taking brisket out then back in and higher temps to get fat rendered...Too much harsh variances and no where near a smooth cook.
  11. Been reading the grill vs dome temp thread, I see what people are saying...At first I kept grill temp around 240 attempts on the flame boss grill probe. The dome temp was reading around 210. It was cooking fine as in rising steadily at that temp but my top fat cap was not rendering very well. Anyway she spent 5hrs in the cooler internal got down a little low so plopped her in the warmer, gonna eat in 30 min!!!
  12. I have not used any chemicals on it thus far in my short ownership. And it is quite obvious when you smell the smoke stack or open the lid its coming from inside the grill. Last burn off I did only 2 cooks in the ceramic smelled just fine. a warm non existent smell if that makes sense. I'm baffled and honestly have been grilling 20 years never smelled anything like this until my Kamado introductions.
  13. Now I got the BB in after the abnormal burn of the fogo...I'm getting damn ammonia smell pretty strong. I'm frustrated there is no answer why this is happening. This is now 3 diff brands of lump I have had this issue with. I'm calling Kamado Joe on Monday for answers.
  14. Yea I got double heat diffuser and drip pan under the entire length of brisket. Post final pics later!
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