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bicho6

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Everything posted by bicho6

  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
  15. OK.. here is my recommendation .. seriouseats is crazy for the baking steel http://www.bakingsteel.com/which is .25 inch A36 steel. My recommendatino is just but it on ebay. I bought a 16inch round .25 steel A36 from ebay.. specifically from this guy for pretty much anything cheaper you will find on amazon. Not only will it never crack but you will get a better crust 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
  16. My classic came with pastic side table.. I was expecting the bamboo.. when was this changed? on a lighter note I think KJ should make a special designed green cap so the KJ Classic and the KJ Big J could look like a strawberry.. haha
  17. Hey everyone, I found a great price for the KJ's. http://www.texasstarfoods.com/ I called them and just bought a classic for $899.99 and they sell the KJ BJ for $1399.99. Shipping is normally free but they said if it's going to a residential building they tack on 40 dollars. They send out a truck with the lift gate. This pricing is not reflected on their website, you have to call, they are super nice.
  18. Where are you located in the northeast? There are a few of us around Boston. Check out NE Spas. I got a great price from them. Southern New England.. I will check out NE Spas
  19. Unfortunately it seems that the road show doesn't get close to the north east. I will call around a few Ace stores and ask if they have had sales in the past. I will check out BBQGUYS.com. the no sales tax is definitely a sell.
  20. I'm looking to get a Kamado Joe in the next few month from an authorized dealer. I'm wondering if sales every pop up or are these prices we see pretty much set across the board. Can anyone recommend any good online authorized dealers? UPDATE: I found a dealer and got the KJ Classic for $899.99 See my post http://www.kamadoguru.com/topic/19439-does-the-kamado-joe-ever-go-on-sale/page-2#entry254307
  21. All the way. I have used the raised charcoal direct method. Two minute sear on each side, then I move it indirect and try to get it as hot as I can. The high heat will no kill it. I have cooked steak sous vide then to get the sear I take a blow torch to it.
  22. I got this grill just for pizza, and like many others on here I make it from scratch and I have been tweaking for over a year to really get it right and here is what I have found. Charcoal way on the bottom. Next level, cheap round pizza pan, next level, pizza stone. Next level, use the grate extender and add another pizza pan or stone. Once the charcoal is ready dont just lay it out evenly on the bottom. push it to the back of the grill so that its almost climbing up the wall. When you put the pizza stone in you will have it closer to the front of the grill, such that the hit is in the back of the grill and the pizza is in the front (this makes a difference) Go on amazon.com and get yourself a cheap infrared gun to take the temp of the stone. Have all the vents open and just open a grill a tad bit to shoot the gun in and get temps. Once the stone hits 450 start getting your pizza ready. you are safe between 450 and 550, but I stay around 500. Once everything is ready just crack the grill open a bit just even to get the pizza in there. shut the vent in the bottom so that only a half inch to an inch is open. Shut the vent on the top half way. This should keep the heat from climbing anymore. Wait two minutes and just crack the grill open enough so that you can see the crust. Don't look at the whole pizza, the crust is enough of an indicator as to how the rest of the pizza is going. Remember though that yo uare looking at the front crust and the heat is in the back of the grill so you are going to have to give that pizza a half a spin. Go ahead and do that then wait another 2 or 3 minutes. and that is it. I have never used this method on frozen pizza. Just pizza from scratch, but I have no doubt this will work for you
  23. Thanks for your post. Like I mentioned I'm sorta being a pizza nut here and trying get a true classic pizza oven going. That means that I need the egg to be over 600 degrees. It's at those temps we get the great crust and dough. However I get the same problem you get where the dough cooks quicker than the toppings. Thats because the temps of the stone are high but he air just above the pizza is significantly lower. Lowering the ceiling above the pizza will will fix this issue.
  24. This thread ended up better than I thought, good recommendations here.
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