Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Everything posted by benniesdad

  1. benniesdad


    Rotisserie cooking is something you either do a lot or do a little. I have both a Joetisserie and one for my Weber kettles. I may use them both a total of 5-6 times a year at most. On the other hand a buddy of mine probably spins something at least once a week. Only way you will know is to get one and try it. I like the Joetisserie much better than the Weber because of the way the rod is mounted and does not require a counterweight. It definitely makes some great food like the haxen I made recently.
  2. This past weekend I smoked bacon and maintained temp under 120 for 6 hrs. It slowly crept up to 130 at the end of 8 hrs when I pulled it. To be honest that was not exactly a set and forget cook. I did a lot a micromanagement of the vents to hold it there.
  3. I’ve been in the search for a source of unsmoked whole pork shanks for quite some time. I was finally able to find a butcher willing to help me. I showed him an online video of what I was looking for. He goes in the back and pulls out a front leg and said he would cut what I needed. I got him to cut me two. I took one and salted to skin and left it overnight in the refrigerator. I fired up the Kamado Joe this morning. My intent was to use the Joetisserie and cook at 350 and crank it up at the end to crisp the skin. I thought I had it stabilized at that temp but when I came back from church it was cruising at 425. As a result it only took 2.5 hrs to finish. It was actually slightly over cooked when I pulled it. The skin was awesome and well rendered. It it was a good first try. I have the other one in my freezer that I will try again in a week or so and see if I can hold the KJ to a lower temp. I think that will improve it.
  4. I am in the process of trying to convert a recipe I saw on YouTube (PitmasterX) for making pork knuckles (Schweinshaxen) using the Joetisserie on my KJ Classic. The original recipe was done using an IR burner on a Napoleon gas grill and it resulted in incredible crackling skin. I have always used the Joetisserie with charcoal banked on one side but that has mainly just been for chicken and I never got very good results on the skin. I am estimating this cook will be somewhere around four hours and I want to be able to crank the temp up at the end to crisp the skin if needed. I think in order to maintain temps up in the 350-400 range for that long, I will either need to add additional charcoal during the cook if I use them banked or I can fill the entire bowl from the beginning. I am leaning towards filling it up and not trying to bank the coals at all. Has anyone else tried this? What are your thoughts on not banking the coals with the Joetisserie?
  5. One way to quit chasing temps for LNS is to go with a temperature controller. They are not flawless and you can overshoot your target temp if you allow it to over-stoke the fire, but for the most part it really makes life pretty simple and straight forward. The PartyQ is what I use because I don't want to have to depend on external power. I have used one on my Jr,, my Classic, and my WSM all with good results. Super simple and straight forward. You just have to get the appropriate adapter. I just saw that that make on for the Akorn Jr.
  6. I’ve done several pork butts in mine. Have also done both pork and beef ribs as well. It’s not my preferred cooker for LNS but it will certainly do the job as long as you keep things reasonable in size and duration. It’s pretty easy to dial in and stabilize. I bought the adapter and even hooked my PartyQ controller to it before and it worked like a charm. I think you will be mighty happy with it for camping as long as you don’t have to move it around much.
  7. Congratulations. You got a great deal. I’m sure you will enjoy it. I used the cover from Kamado Joe. It’s thin and blows off easily but mine was free. I secure it to the bottom of the legs using clothes pins. Not the ideal situation but the price was right. I am sure folks will provide some other recommendations that are heavier duty and better quality. Guess my point is if you can get an OEM Kamado Joe cover for a bargain price, it will work and do the job with a little ingenuity but there are better covers available.
  8. I used to apply rub and let it set for up to a day in the refrigerator. I no longer do that. Now I literally apply the rub while the grill is warming up. I personally don’t see any significant difference in taste plus I only have to clean up once vs twice. That may just be my experience based on the rub I use. I have tried injecting butts but don’t do it on a normal basis. When I have done it, I have done it right before putting them in the smoker. I really can’t help you there. JMO. Enjoy the experience and don’t over think it. They are very forgiving. I always tell people the only thing you can do to mess up a pork butt is drop it on the way into the house. Just be patient and cook it until it probes tender like melted butter.
  9. I just got a 12 inch sliced from their Shogun series for Father’s Day. Already tested it on a brisket and I’m plenty impressed. Haven’t had it long enough to comment on blade retention. Was weighing my options between a Wusthof or a Victorinox slicer. Most of my knives are Shuns and I really like the Japanese blade bevel angles. Dahlstrong makes both European and Japanese style knives in their various series. Their price was in the middle between workhorse knives like Victorinox and Wusthof. Interesting marketing approach. So far I like it a lot. Anxious to hear John’s future reviews.
  10. An interesting follow up observation. I warmed up the leftovers in the microwave and today the texture had changed very little and was still ok but it actually reminded me more of a vegetable and less of a meat product than it did yesterday if that makes sense. In other words it was a little more fake today that yesterday. I am assuming that is because the rub and bbq sauce got absorbed overnight in the refrigerator or maybe it was due to using the microwave to warm it up. @Bgosnell151 I grew up in Perry County which was actually more Mennonite than Amish. It has since increased considerably.
  11. Oops. Sorry about the his and hers. As far as my faux pulled pork goes, I just need to figure out how to get the taste I want without too much heat. I have been thinking that I may have to totally go another direction with super mild sauce. I really don’t want to do that. I think if I just back off the rub a little I’ll be ok. As as far as the eggs, yes those are pickled eggs. I grew up on a poultry farm in Pennsylvania Dutch Country. They were something that was always in our refrigerator as long as I can remember.
  12. I just posted my attempt on the original thread I started. I really like what @KismetKamado has done with it. The Green Jackfruit really does have very little taste of its own so the more you add to it the better. The texture is surprisingly good, much like pulled pork. When I first took it out of the can it had a very mild smell almost like pine but none of that came through in the finished product.
  13. I gave it a try this evening and learned a lot. I read through the thread that @KismetKamado posted and it makes mine look like I’m making a PB&J sandwich next to his. I did mine pretty much in following the basic process I saw on the YouTube thread I posted earlier. Plus I want it to be pretty easy and I would like it to look as much as possible like to regular pulled pork that the others will be eating. I started by draining the Jackfruit and then breaking it up. I diced some of the harder pieces to make sure they would not be chewy when finished. As you can see the pieces pretty much pulled apart except for the small amount shown. The seeds were also a little odd looking but were totally edible. What is not shown is that I finely diced and onion and sautéed it in ghee. I added salt and my favorite rub mixture, The Renouned Mr Brown. I was trying to create something similar to a bark. It really didn’t do that and I’ll cut it back considerably next time. I then added the shredded Jackfruit and used our favorite vinegar based sauce. This is the same rub and sauce we serve to the girls each time so I wanted to start there. The finished product turned out ok but needs some adjustment. Next time I’ll use a little less rub because it ended up with more heat than I wanted. It was fine by me but it set my wife’s head on fire. This has been interesting and fun. If I had my choice I would rather be eating what @KismetKamado made but I think I will be able to get this where it needs to be to serve it next month. Right now I’m seeing how well it will hold up over time as there will be at least 90 minutes or more from the time we prepare it until it’s is served. I’ll put it in the cooler with the butts to keep it warm and for transport..
  14. @KismetKamado look forward to sharing lessons with you on this. Probably will not be on the regular family menu at our home but I do think that it is something that is worth knowing how to do. Hope to give it a try this week.
  15. I’ve looked at a number of YouTube videos but this one is my basic start point. Our next cook is about a month away so I have plenty of time to experiment. In the perfect world using the same rub and bbq sauce, I would hope that the flavor would be almost indistinguishable from the normal pulled pork that I will be serving them. Probably wishful thinking at this point. https://youtu.be/aj5QlEUz1r0
  16. My wife and I have been making a monthly BBQ for a local ministry called Potter's House for Women. It is a special time for us every month and we love every minute of it. We tried other things, but all they want is a tradition pulled pork BBQ with my kicked up baked beans, and slaw. My wife and I make everything from scratch including the sauce and rub. In our years of making meals for them, we finally came across a vegetarian. She is pretty accommodating in that the baked beans were fine after she pulled out the bacon and sausage but we want to offer her something better than a coleslaw sandwich next month. I've been researching using Jackfruit as a pulled pork substitute. Supposedly it has a meat like texture and gets all its flavor from what you add to it. Whole Foods and several other places sell it already prepared. My son found us some canned Jackfruit in water to begin experimenting with. Has anyone tried making this? If so, should I stick to liquid smoke or is it possible to actually add real smoke to it? I have watched a number of videos on YouTube but no one adds smoke. I intend to use the same flavor profile that I use for my pulled pork as a start point.
  17. When it comes to accessories, these are really dependent upon what you cook and how you cook. For example, I would have no use for a wok and my Joetisserie barely gets used. A friend of mine, on the other hand, uses a different type of grill and has literally gone through three or four rotisserie motors. I swear the guy spins everything other than steaks and pizzas. I do a lot of LNS cooks on my Classic and the best money I spent was on a PartyQ temp controller and the WiFi gateway for my Smoke thermometer. I think your best option is to cook with what you have for now and figure out what you like to do and what your family likes to eat and go from there. JMHO
  18. I start my fire with just the charcoal in place. Once I have the fire going I add smoke wood right before I put the deflectors in place etc. That way as it comes up to temp it lights the smoke wood. That normally gives it enough time to burn clean (blue smoke) by the time it is up to and holding my desired stable temp.
  19. One other thing I will add is that the Kamado Joe is super stable for low and slow once it settles in. For that reason, it is best to stabilize your desired cooking temp before adding your meat. Then once you have added it, leave the vents alone and let the cooker restabilize itself. Normally you will be back at your stable temp within about 10 minutes.
  20. Didn't realize until now that they went to just SS versions increasing the cost. I have their baskets for both my Classic and Jr and wouldn't do without them mainly because they have become part of my routine. I really like being able to remove all the charcoal from the fire box after cooking so I can do a more thorough clean up. Additionally it allows me to easily use the same partially used charcoal in other cookers. It is a small mom and pop operation. When I got mine for my Classic there was a waiting list and I was very impressed with the service they provided in keeping me posted and eventually waiving the shipping charge because of the wait. That said, I sure wish they would offer both the original as well as the SS to give two price alternatives. That is a good $30-40 price increase. If you check around online you might be able to find a grill place with the old one still on hand.
  21. I'll definitely second this comment. I was experimenting with putting mine on a stainless steel shelf that I had been given, mine flipped backwards when I opened the lid. Fortunately it fell against another grill and I was able to catch it before it tumbled off totally. I now keep mine in the stand and have the stand attached to a small table.
  22. Let me say up front that I love my Kick Ash Baskets for their convenience. I have them in both my kamados. However, I am concerned that I am giving up capacity and burning time using them. I have had difficulty finishing a number of cooks when I am filled to capacity. I know I give up some capacity along the sides because of the basket, but I have also had pieces hang up on the sides of the basket and not drop down into the fire. My wife and I do a monthly BBQ for a local ministry so I do two pork butts in my KJ Classic every month. Normal size for them is around 8 lbs each. I have run out of charcoal on several of these LNS cooks running around the 225-250 temp range. I prefer to not foil my butts so my normal cooks go 14-16 hours. If I increase the temp to 275 I have an even harder time finishing. Yesterday I did an experimental cook at 300 and had temp drop off at a little less than 8 hours of cook time. I use a variety of charcoal and I know it is sometimes dependent upon the particular size of pieces. Wondering your thoughts on whether you give up cooking time because of using the Kick Ash Basket for long cooks.
  23. I love Thermoworks and own a bunch of their different products, but this is one that I just don't see in my future. For the things and the ways that I cook, I am using either just an IR reader or a Thermopen. The only time that I use both is if I am making a thick steak using the soapstone to sear and finishing indirect. Of course, if my family wished to give me one as a gift, it wouldn't be turned down.
  24. I think you are spot on and I'm not sure what the market would support. At the end of the day, we are best served by cooking what the grill is capable of and best suited for. The Jr. is a very capable little cooker and produces some great food at our house.
  25. Kamado Joe is not the only guys who short change the Jr or small size cookers with accessories. There is not a lot of stuff out there I just wish at a minimum KJ would give us a CI grate and maybe a griddle. I have a CI grate for mine that is for a small BGE but it does not align with the three studs at the top of the heat shield rack.
  • Create New...