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dh14ster

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    104
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About dh14ster

  • Birthday 10/08/1958

Profile Information

  • Gender
    Male
  • Location:
    Crozet, VA
  • Interests
    Cooking better food than I can get at the local bbq places and enjoying myself while I make smiles for family and friends.
  • Grill
    Kamado Joe

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  1. I've struggled with the same issue and now I often just use the flat side of the Grill Grates and it works just fine. And they help with flareups.
  2. Thanks, len440. I'm looking at building something like this, except for a Kamado Joe, naturally. I'd prefer granite for the countertops, but not sure I could do the whole thing like the picture without breaking the bank. Ah, okay, thanks, I didn't realize it was that easy. I've seen people build tables with the brackets still on them so I thought it was more involved than just removing them. I'll give it a look.
  3. Ah, okay, thanks, I didn't realize it was that easy. I've seen people build tables with the brackets still on them so I thought it was more involved than just removing them. I'll give it a look.
  4. Forgive me if this topic has already been addressed-- I have tried to search on this site and not been able to find an answer. I am planning to build a table for my KJ Classic II. It has the stand and side shelves. Has anyone else done this and what have you done with the mounting brackets? I guess I could cut them off, which I would rather not do. I could maybe build the table higher than they sit, not sure how that would impact opening and closing the dome. I have also considered building the table at the same height as the shelves and just cutting slots in the table top to accommodate them.
  5. John, Thank you for this video. Somehow I just now came across it after buying a TP19 yesterday because my Lavatools Javelin (lower end, not the Duo) bit the dust when my sister-in-law dropped it into a sink full of water. I'm not sure exactly why I bought it, maybe because I bought a ThermoPro TP20 wireless remote thermometer last month to replace the 6.5 year old Maverick 732 that died last month and I really like the TP20. Anyway, I'm glad I somehow made a good choice. Thanks again, Dave
  6. I hear you, brother, and I appreciate it. I grew up cooking on charcoal and over campfires, but 30 years or so ago started using gassers for convenience sake. The kamado has generally been a hit with the family and my friends, but like many, I had to learn that with smoke, more is not necessarily better. Once you figure it out though, many people love it. I always make extra to save for in-laws, friends, co-workers because they can't do it themselves and I get a kick out of how much they enjoy it. For me it has been a great experience and way to share with friends and family.
  7. Hahaha, that's coming in the spring. We just moved back from Germany a few months ago and a new Grillplatz unfortunately was not at the top of things to do for the new house, but we're getting there. That's the Blue Ridge in the distance.
  8. CentralTexBBQ: "OK, this is not a criticism by any means. However, this is advice I totally do not understand. It must be a consideration for those coming from gas grills. Growing up, everything we cooked was with briquettes and while I much prefer cooking with splits, when I bought my KJ, I never considered that I wouldn't like the taste of food due the the type of fuel. Edited 20 hours ago by CentralTexBBQ" I don't take this as a criticism at all. My point was not cooking on charcoal vs. gas, it was buying a kamado and all that goes with it. There is a significant inves
  9. Thanks, Len. The Akorn is a great cooker and I learned a ton using it, but after 7 years it was showing its age. I bought it because I didn't want to spend KJ bucks on smoking if I wasn't 100% sure it was something I would want to continue doing, which is the advice I would give to someone who is considering the kamado life. Now I know enough about kamados that I would not hesitate to spend the money for a Joe, and I got lucky to boot.
  10. Great job, and thank you for taking the time to share the photos even though it probably took away from your flow. Looking forward to future efforts.
  11. Hello all, I'm excited to join the group of KJ owners. Last week I lucked upon a barely (4x) used Kamado Joe Classic II with KJ cover, cast iron grates, pizza stone, and cast iron half moon griddle for $750.00 on FB Marketplace. I say lucked upon because I was actually looking for firewood and stumbled across this offer. The previous owner's kids didn't like smokey food so he sold it. I have been cooking on an Akorn since 2013, but when I moved back to the States a few months ago I had intended to purchase a KJ Classic II in the spring after I got the house and yard settled. When I
  12. Here in central Virginia chuck roast has passed brisket in price in some of the grocery stores (5.99 vs. 4.99/lb.). Never thought I'd see that. Love 'em both.
  13. I'd say maybe you just "rearranged the ingredients." Looks like you were able to adapt and overcome. Good job!
  14. Those def look good enough to eat! Great job!
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