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pat28

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  1. Hi again fellow bbq fans! So, after much research, here is where I am landed. I first thought of buying a portable pizza oven, but after considering the space I have on and around the patio, I chose to shoot for a permanent unit. Unfortunately, there are no local Alfa dealers in my area, and ordering this type of specialized equipment from afar makes me feel somewhat uneasy. There seem to be a few other quality brands out there, one of which is available from a retailer just down the street from where I live. That's Clementi pizza ovens. I am an avid woodw
  2. I knew I would get some inspiration with you people here! Paela pan, Ooni and now Alfa pizza oven... hmmm. I love them all. I have looked into the Ooni Pro (it so happens to be sold by a completely unexpected retailer just down the street from my home). Now the Alfa is on my radar for sure John! It may be worth noting that I absolutely love homemade pizza, and that saving on restaurant pizza has been one of the main arguments I have been using to convince friends to buy the Kamado Joe. But I can see how an official pizza oven could be a superb addition to my arsenal. I like the fa
  3. Hello fellow kamado addicts! I don't know about you, but come spring, I always have an urge to up my grilling game by purchasing a few nice add-ons for my KJ Classic to develop new techniques. This time, I believe I have reached the limits of my potential plans with the Classic based on the type of food I cook, and I am on the market to add an entirely different grill to my inventory. I would need some words of advice from you... As I said above, I have owned a KJ Classic for about 10 years now, and I cook on it all year round, about 2 to 5 times a week. I have bought
  4. Looks great! I will sure give this a try soon. I just tried huli huli chicken on the kamado, and was amazed. I just love charred chicken on a charcoal grill. Pat
  5. Hey kamado fans! I just upgraded my 5 y.o. Classic Joe setup to the Divide and Conquer cooking system. I got the two half grates and then decided to give the cast iron a try. I bought a half cast iron grid and was amazed at the smash burgers I made the same night. Now, I am wondering. Do I buy the other half cast iron, or else do I go with a half soapstone? I would like to hear from those of you who own those, snd also would like to know what you cook with them. Thanks for the input and advice! Pat
  6. So as promised, here are the results of my monitoring. 22 pounder, cooked up to 120 internal at 225 f. Put on the kamado at 13:40, internal temp 50. At 14:40, internal 59 At 15:40, internal 86 At 16:40, internal 106 Reached 120 around 17:40. I then took it off the cue, removed the heat deflector, cranked it up to 500-600, and seared it on all sides for about 5 minutes total. Then removed it (22 lbs in open flame, watch out!), foiled it up and let it rest for 25 minutes. Carved, devoured. Served 17 people, plus my bonus is a nice rib rack I can enjoy today.
  7. Here is the deal. I'll start the cook at noon at 225. I will crank it up at 7 p.m. if I need to, but most importantly, I will monitor temps and time and let you know of the progress on an hourly basis. Cannot wait to take DaBeast to the Joe.
  8. I remember seeing a chart somewhere that indicated that past 10 pounds, the time was the same or so for any size. I can always start it very early in the a.m. and let it cook at 200 degrees then crank up the temp to 275 about an hour before supper, depending on what the probe reads of course...
  9. Thanks for the advice so far gentlemen. More precision here as I now have the piece of meat. It is a bone-in 21.5 pounder. I probe cook everything, but would not want to keep my guests waiting 4 hours. At 225, how long should the cook be approximately? Do I start at 11:00, or even earlier?
  10. Hello fellow fans of the 'cue, I will be cooking a 20lb size rib roast this weekend on my kamado, and I have been doing some research about it. Raichlen and most sources talk about 350 degrees for x time per pound. My local restaurant, which serves some of the best rib roast I have ever had, cooks it at 175 for 24 hours. As has been my habit since I started cooking on my kamado, I will be cooking up to the right internal temperature for a rare to medium rare, but I was wondering if anyone had tried the low and slow method on this cut. At more than 150$, one wants to be sure a beef will not
  11. I used John's video last December to make a 20 pound bird in the Joe during a snowstorm, at minus twenty five degrees celsius. Turned out wonderfully, and quite the experience to tell the guests about. It is already in the plans for this December. Pat
  12. John's answer is very complete here. And the essence of it all has been repeated by many. Relax. Be zen. :-) That piece of meat will be amazing. Think about the great meal to be enjoyed in good company. And as you relax, do not touch the kamado at all. Low and slow cooking takes just the same attitude. I start my slow cooks at 5-6 A.M., before kids are awake and running around. I have a nice cup of coffee as I light up the KJ. and I am so drowsy still that I do not make any major changes to the vents. Think of it, there must be some deeply philosophical reason for the natural association in ou
  13. I live in Quebec, and this winter has been very cold. This has not prevented me from cooking on my Classic Joe at temps under -20 celsius. I simply light it up in a slower way when it is that cold just because I want to avoid subjecting it to extreme temp variations. Hence, whereas my lighting technique in warmer weather is to light three spots with the looftlighter and open all vents fully, I prefer to go with two spots and vents half open for about 10-15 minutes prior to opening fully in the cold. Always worked for me, and there is something to be said about having a super piece of steak at
  14. I think the real issue here is how to get low temps, as opposed to measuring gaps. :-) I light my KJ up in just two spots for smoking (more gradual increase in temps than if lit up in three spots), let it go up to about 100 degrees above my desired temp, open it up, put the meat in and close the lid. Usually, I will be very close to the target temp. Happy smoking on this real wonder! Pat
  15. You WILL clutter up the space. Heat deflector, grill extender, pizza stone, hot dog roller, grill oiler, you name it. Kamado cooking is so addictive that you will end up buying things you never dreamt possible. A table is absolutely necessary. I got the stand with the joe, and within a month I started building a table for it. Not only does it free up alot of cabinet space inside the house, but I also gave myself lots of room to work on it during my cooks. Pat
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