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bicho6

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  1. what's in between your pizza stone and heat deflectors?
  2. yea.. i have the classic which doesn't give me much room to get to the top of the dome. here is a link to their post. Scroll through to the last pic to get a better view
  3. What are you thoughts on their new upcoming product? I have been trying to perfect the pizza cooking process on the KJ for some time now but something I always encounter is the top of the joe never gets as hot as I want it. When I add the deflectors and keeps my joe from hitting the 600-700 degrees i' m looking for. I like the idea of this product but I would like it more if it lowered the ceiling of the joe.
  4. In the next few days I will be moving to a new home and I was hoping to get a few tips from people who have moved their Joe. Any recommendations?
  5. I've had my KJ Classic for about 4 years now and I noticed the new Joe's have a ton of upgraded features. From a new style firebox to a new cap. Are any of these worth modifying on my existing classic.
  6. http://www.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC?tag=slicinc-20&ascsubtag=0e2f1cb404ba11e6af373247a8dab3980INT
  7. thanks for the tip and word of warning.. I will give this a shot next time.
  8. So this weekend I decided to make some ciabatta. I thought this would be a perfect opportunity to bake bread in my KJ, which I have never done before. I got the fire going and I set the deflector at the lowest position. Then I put the stone at the on top of the grill grate. Close the lid and waited for the grill to hit my desired temp of 475. Well, not only did it max out around 440 but it took forever to get there. This is something I have seen in the past when trying to make pizza. I want my egg to hit 700 degrees for pizza but it isn't able to cause the heat deflector slows the heating down. However if I remove the heat deflector the flames will be slamming the pizza stone resulting in a super hot stone and burnt crust. Any suggestions?
  9. bicho6

    KJ Covers

    Haven't had an issue with my KJ Classic cover. When the draw string is tightened about the wheels the cover isn't going anywhere.
  10. How do you start your fire so that is settles in the range you want, or close to the range?
  11. Smoking my first butt. Started last night around 7pm Est and its now 12:30pm EST. The Butt's temp is at 178 and it weighs 10 pounds. I'm struggling to keep this temp under control. It's been just a yo-yo game all night night with constant adjust from as high as 300 degree to as low at 160 with the fire being basically killed. Any tip or better yet recommended practices on getting it right?
  12. OK, here is my view. Baking steel is rated highly for the oven. I would NOT use this for real high heat pizza. Steel transfers heat differently than ceramic. If you try to use this for real high heat pizzas you will burn the crust and the seasoning off. Ben I recommend you take a look at Kenji's review here http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html Modernist cuisine also did a write up somewhere http://modernistcuisine.com/shop/baking-steel/ if there is anything you should know about modernist cuisine and they are completely science based. I'm sure your opinions are based on your experience but the science doesn't lie I will bet my PhD in chemistry on my opinion and results ooh mister Sensitive.. I didn't disrespect your opinion.. like I said.. i'm sure your opinions are based on your experience.. but the science doesn't like.. not sure what i said to get you all pissy.. Must be the Boston in you.. Edit: Nor did I discount your opinion.. another thing.. with the indirect setup i don't see how a kamado is any different than an oven.. the flame isn't hitting it directly .. i had the steel temp at 550 degrees and m pizza came out as good and in my "view" better then stone.. plus it will never crack
  13. OK, here is my view. Baking steel is rated highly for the oven. I would NOT use this for real high heat pizza. Steel transfers heat differently than ceramic. If you try to use this for real high heat pizzas you will burn the crust and the seasoning off. Ben I recommend you take a look at Kenji's review here http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html Modernist cuisine also did a write up somewhere http://modernistcuisine.com/shop/baking-steel/ if there is anything you should know about modernist cuisine and they are completely science based. I'm sure your opinions are based on your experience but the science doesn't lie
  14. No more cracked stones, get yourself a baking steel. No, not the over priced kickstarter seriouseat fell in love with. Find one on ebay. Here is where I bought mine http://www.ebay.com/itm/1-4-Steel-Plates-Disc-Shaped-16-00-Diameter-250-A36-Steel-Round-Circle-/191559419147?ssPageName=STRK:MERWX:ACTPNL:LNLK:ITM This is A36 quarter inch steel. The exact same quality you would get from bakingsteel.com
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