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keeperovdeflame last won the day on March 9

keeperovdeflame had the most liked content!


About keeperovdeflame

Profile Information

  • Gender
  • Location:
    Prescott, AZ
  • Interests
    Following Jesus, spending time with my wife and family, cooking, fishing, and hunting and generally enjoying nature in Northern Az. Loving life and trying to see more daisy flowers rather than roots.
  • Grill
    Big Green Egg

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  1. Beautiful cook And, yup, things are starting to wake up. I saw humming birds on the property and put up a couple of feeders. Yesterday morning I had to take one of the feeders in and melt the ice off holes with warm water so the little guys could have breakfast. Highs in the the 40's today.
  2. Welcome cspear, tell us a bit about your kamado cooking experience.
  3. Welcome, glad to have both you and your Joe with us. Enjoy your entry into kamado cooking as well as the forum conversation.
  4. Welcome, glad to have you and your new Joe Jr with us. So what it looks like, is you have a smaller diffuser set low and then a larger pizza stone which looks to be the same size as your grate sitting on metal nuts sitting on top of the grate. The distance between your pizza stone and the inside edge of your kamado looks to be less than a 1/2 and inch maybe a 1/4 from what I can see. Just from what I can see, IMO, your pizza stone is too large and will restrict the air flow around it. I like a 1 1/2 inch to 2 inch gap between the edge of my stone and the inside lip of the kettle. I am sure some guys who cook on a Joe will have more knowledge than what I can see from your picture. But, thats my take from what I can see. By the way, please stop by the introduction section of the forum and all our members know who you are, what you cook on, and so on. Happy Cooking.
  5. Welcome, glad to have you and your new Joe with us. With 3 kamados in the family your pretty much assured to get something tasty of your grill or someone in the fam when the Holidays roll around. On temp control, there's an old saying that the most uttered phrase amoung golfers is " Ok, I got it now" the same can be said for temp control. The more you fiddle with it and try hard to control it, the more it seems to be allusive and bouncing all over the place. I am of the school that teaches, when learning folks should fiddle less and just watch what happens more. Just set the vents where you think they should go and then sit back and watch what happens when you don't mess with the vents. . A couple of dozen cooks doing this and you will have a very good perception of how your grill reacts and temp control will just sorta happen on it's own. Pretty soon you will start to notice your grill will start to settle more and more just where you thought it would. My thought is don't sweat the learning curve, just focus on enjoying kamado cooking, if your having fun and enjoying your grill, temp control will suddenly appear out of the blue smoke. Happy Cooking.
  6. The only thing that deters me from using looft lighters, other forced air heat guns, torches is the amount of sparks they create. I live in the heart of wildland fire country (5,800 ft in a dry Pinion / Juniper / Mesquite habitat in Prescott Az) and sparks floating on the breeze are definitely not anything I want. I use the method that John demonstrates in his video using 3 or four BGE starter cubes. Minimal sparks to start the cubes and then you close the lid. Generally when I do a high heat cook it is for pizza so I put my deflectors in before shutting the lid. With the deflectors in, even with the top vent removed and the chimney wide open, I don't get any sparks out the top. So for anyone in fire country, IMO, John's method is much safer as a handful of sparks on the wind can do unthinkable damage.
  7. Welcome, glad to have you with us. Great story. How big is the grate in a Broil King Keg, the grate in a KJ I believe is 18.5.
  8. Welcome, glad to have you with us. I actually learned to kamado cook on a Vision Pro C, it's a fine grill and will serve you well. Happy Cooking.
  9. Thats a really nice looking cover. Seems from the pics to be quite well made with several stitched panels. Curious to hear how it does over time?"
  10. Interesting, as the racks looks to be identical. Maybe small differences the wont allow the parts to fit. However, I am thinking the case and internal components are authentic KJ, so even If the two racks are different, I would bet, without evidence however, that a stock KJ Divide and Conquer would fit and would also then accept all of the accessories designed for it. as long as the diameter of the case and the surface of the fire box / ring are equal, I can't see what the issue would be, but again, just my two cents and reasonable suspicion. This is an interesting mystery
  11. Bet those turn out good. I am pretty hooked on the mayo slathered pseudo Mexican corn I do with minced garlic, sea salt and cracked pepper and herbs, but I will most defiantly try your smoked corn for sure.
  12. Those look very much like the Vision Nomex / high heat gaskets I ordered and received from Visionput on my old Vision. Mine were almost pure white, but that was several years ago. I have BGE Nomex / high heat gaskets on my current Egg and they look almost identical to the mottled grey white smooth surface gasket in your pic as well. In addition my BBQ gloves have Nomex liners and they have the same texture and mottled grey white look to them. I am thinking your gaskets are in fact the Nomex gaskets you ordered. To make sure, if you still have doubts, just send Vision the pic and ask them the question. By the way both my Vision Nomex and my current BGE Nomex are great. I gave my Vision to the guy who brought out and set up my BGE, that was probably 8 years ago and he still cooks on the same gaskets. He has a young family that loves pizza and cooks it almost every week. I have been cooking on the Nomex gaskets on my Egg for equal as long. They look flat and dark but continue to work like a charm and hold temp even after all those years of many, many, cooks.
  13. Yeah, that is what I was thinking as well, an antibacterial agent of some kind is added to the mix. When I first started posting on the forum I posted about floating some garlic cloves in olive oil to make an infusion. Jack Jumper told me of the risk, and I researched it online. Absolutely amazed at the amount of research. To make a long story short, I stoped that practice and tried heating the oil with cloves and removing them, however I did not like the taste of the what I made. I then started buying infused garlic olive oil from a place icalled Queen Creek Olive groves in Az. Their deal is that they produce an infusion with out heat by pressing the garlic and the olives together and then straining the oil of any solids, which are host for the bacteria. I am thinking you could make it at home if you ground the garlic as fine as you could get it and then strained off the liquid. Then you could put the pulp in cheese cloth and squeeze out even more. But compared to buying it from Queen Creek, that sounds like a lot of work. Queen Creek produces several infused oils. I have only used the Meyer Lemon and the Garlic and both are amazing.
  14. Pretty much, if you plan it out, you can cook almost anything you can cook in your kitchen oven on your kamado. You can cook a large cut of meat and then as you shut down the grill use the residual heat to bake pies, breads, etc. You can stagger when things go on the grill to allow you to cook multiple side dishes along with the main dish. Chicken and Ribs is an easy thing to start with. Soup, Prime Rib, potatoes, veggies, is pretty easy as well. The more you cook the more you figure out how to set up and stage cooks. One thing is to remember anything thing you cook above something else will drip fat down on to what's below. Sometimes, that is to your flavor advantage, and sometimes you wont want that to happen. I will occasionally disregard healthy fat content, and cook a pan of potatoes, carrots, onions, celery, etc beneath a spatchcocked chicken and let the chicken drip into the pan. It's not considered healthy but It is how my grand mother cooked and we enjoy the amazing flavor and richness. The more you cook, the more you learn. Happy Cooking.
  15. While cooking dinner on my trusty Webber gasser, on a beautiful evening after a busy day, I started thinking about this post. I selected the Weber to cook the evenings dinner, mostly out of convenience as I was tired and hungry and wanted a good but quick dinner for my wife and I. As I prepped dinner and began cooking on the Weber, I started thinking about how I was approaching the cook on the trusty gasser, actually came from how I have learned to cook on my Egg over the years. Temps, methods / techniques, confidence, all pretty much have come from cooking on the Egg and reading posts on KG. How I cook now, is quite a bit different from how I cooked on my first gas grill 40 years ago. The food that comes off my webber these days tastes pretty much like what I cook on the Egg, and while I very much prefer cooking on the Egg, the Weber definitely has it place. If you approach it's use correctly you can turn out just as amazing a dish as you can on your kamado. I started out with some asparagus and heirloom carrots dressed with olive oil garlic, herbs, sea salt and pepper in a little cast iron pan with holes in the bottom I found on the BBQ sale table at True Value. When I started out BBQing I never used pans or any kind of accessory, I also really didn't stagger my cooks based on what I was cooking and everything just went on the grate at the same time. The next component in the evenings dinner was a couple of salmon fillets cut to about 4oz each. They got a quick sear over direct flame until they were nicely marked. When I started out cooking on a grill, pretty much everything came out over cooked and a bit dry. In the case of salmon, the FDA recommends that it should be taken to 140 deg IT. However, an older guy named Andy taught me as he cooked some scallops that 120 deg is perfect for fish and other seafood, so thats what I do now. I made some honey mustard sauce I stole and copied from a restaurant in town. The salmons IT was at about 90 to 100 when I flipped it over, and brushed it with the mustard and honey mixture. I use Guldens spicy brown mustard and mesquite honey. No measuring just mix the two components adding more of one and than the other until you like how it tastes. Any kind of glaze with natural sugars can burn easily so keep an eye on it and don't flip it face down. With heat it will form up harden up a bit to form a tacky crust. I used to just pile stuff on a plate, thinking you taste with your mouth so whats the difference in how it looks. However, after participating in a bunch of challenges on the forum, I have come to understand that a lot of what you taste starts with what you see. I made a little tomato and avocado salad with some slivered red onion, olive oil, balsamic, and multicolored tomatoes to go with the asparagus and heirloom carrots. Arrange it all on the plate like I was setting up for a photo. Dinner is served. In closing thoughts: My experience of cooking on a kamado, needing to understand using fire and air to create hot, warm, and less warm spots on the grill and how food reacts when cooking and all the little pieces of cooking knowledge I have picked up on KG, has made me a much different kind of backyard cook than I used to be. Once you learn how to cook over fire, I think you can turn out a great meal no matter what your cooking on. So don't be to quick to kick that gasser to the curb, it has it's place.
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