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keeperovdeflame

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Everything posted by keeperovdeflame

  1. 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.
  2. 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.
  3. 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.
  4. 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?"
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Welcome, glad to have you with us as you go through the decision making and purchasing process. As you probably know from reading posts on the subject, kamado selection including brand, size, and accessories is very much personal preference driven, and what works for one isn't necessarialy the perfect choice for another. That said, I cook on a large BGE and regularly cook for an extended family of 8 to 12 on holidays, and other occasions when the family gathers. Most of my day-to-day cooks are just for my wife and I. The 18.5 grate in my large Egg works just fine and is more than adequate. I have also, on a couple of occasions, cooked Ribs and Chicken for a group of 20 from church. The cook for 20 did take some planning and logistical prep, but once I knew the plan and had it written down, the cook was taxing but not too difficult to accomplish. Not to be a spoiler, but it sounds, from your description, that you are going to be living in a building with apartments or condos with attached small outside patios or yard space. Kamados and other charcoal grills make great food but they also hold fire and create smoke. It is not uncommon for buildings and complexes to have rules and restrictions which govern outdoor cooking. I would check on those before I went too much further in the decision process.
  12. Jose, That is a fine pie and a great first attempt. My first pizza did not come out anywhere close to the quality of your pie. Looking at your set up, I think I am seeing a second stone as a deflector beneath the grate. If not, in my experience using two stones really helps keep the bottom from burning before the toppings are where you want them. I use a set up that I learned from John Setzler. It looks like this. A bottom stone used as a deflector with some time of support for the second stone. I used to use the copper elbows you see in this pic, before I got the fancy kiln blocks also in the pic Just place the supports on the face of the deflector And then set the pizza stone on top of that. John says the ideal air gap between stones is about 1 & 3/4". You can just set the deflector on your main grate. I used two stones prior to learning this set up but I had a larger air gap between the two stones like it seems you may have. I like this set up the best of any I have tried. It gives you a decent amount of room for error and seems to easily turn out toasted but not burnt bottom crusts.
  13. Where I live in AZ, reg Jury duty is one day unless you are selected on a panel, then your there until your released or the duration. However, grand jury duty, I believe, is 4 months with one day a week service, and Fed court service is one month if I remember, correctly. Since I have turned 70, neither the wife and I have been called in quite a while. I served on a double murder gang drive by shooting case in Santa Ana Cali, that lasted almost 6 months.
  14. Ahhhhhhhh, I see, but remember my friend, a proper Pizza is a necessary element for life as we know it
  15. Happy Birthday, and plenty of time to cook tomorrow, let someone else do it tonight
  16. I have cooked on a CGS AR for years and years. The one thing I really like about them is the height above the felt and the versatility in set up configuration they give you. The Joes have a lower dome profile than the BGE the AR was originally designed for, but with the new AR designed to fit in a Joe, it looks like you will get the most out of Joe as well. CGS makes very high quality stuff. Two thumbs up from me for sure.
  17. Yup, making that for sure , brother. Wow that looks so good, just wonderful, warm, and hearty.
  18. Welcome, glad to have you and your Wild Goose 18 with us. I had never heard of a Wild Goose 18 kamado so I looked one up on the net. https://www.greenhousepeople.co.uk/products/6942/18-inch-freestanding-kamado-grill/ Very interesting kamado, it looks to me, (and I don't own a KJ or cook on one), very much like a KJ classic design made with maybe Auplex components. The rack they show sure looks to me, to be, identical to a KJ divide and conquer complete with the split half stone deflectors. The hinge also looks like a KJ Design. there are just some slight, mostly cosmetic, differences in the side tables, and the top vent, and of course the badging logo. After taking a second and third look at it, I am thinking you may have bought an actual, real deal, older model KJ classic, marketed under a different name. What ever it's origin turns out to be, that looks to be an excellent kamado and a good purchase. IMO, that is one fine kamado, RipOff Britain or not. I am interested to see what guys who cook on a KJ say about it.
  19. Very nice cook Ck, I love Steel Head myself. And I agree that Steel Head fillets are more uniform in shape than Salmon. They have a very delicate but distinct flavor that is to me very pleasing. I do much the same thing with an olive oil, garlic, orange zest, lime zest, fresh basil, sea salt and cracked pepper, and pine nut mix which is chopped and then ground in the food processor. (I like lemon but my wife just does not like lemon and finds it harsh, orange has a very bright citrus flavor but she finds the palate approach is softer than lemon).
  20. I actually can understand where she was coming from. My first spatchcocked whole chicken on my old Vision was so amazingly good and far, far, better that any chicken I had ever cooked on other grills. I couldn't really believe I cooked it myself, and I was infront of the grill the whole cook by myself. Just something special about kamado chicken.
  21. Welcome, glad to have you with us. Well, we can easily help you learn to control temps in and how to cook on you new KJ. However, when it comes to explain the expenditure for a new grill, you on your own, brother. My suggestion is to cook a whole spatchcocked chicken as a first cook and do some grilled sides like prosciutto wrapped asparagus. Just something about how a kamado turns out chicken that leads to forgiveness. My wife first words after her first bite of kamado chicken were " really????? you cooked this?????. Happy Cooking.
  22. Very nice looking duck. Did your rotisserie accessory come with a warranty?
  23. Definitely, making a proper pizza is a weighty concern for sure. Right up there with Death and Taxes. The quality of life drops quickly without quality pizza. What more can I say.
  24. Been feeling the urge to make Pizza pretty strong over the last few weeks. While browsing BBQ goodies on line, I saw this little fire accelerator. Made by a company called FiAir. Just a simple little battery powered fan that blows a gentle but quite consistent air current. I lit two fire cubes in a full load of lump, let them take, and then closed the lid. I pointed the FiAir fan at the fully open bottom vent with the top vent fully open as well. This little gizmo actually worked and raised my temp to 550 in about 20 min. Not as efficient or quick as the old hair dryers I have used before, but also did not blow as much ash up on to my stone as the stronger wattage hair dryer does. I will keep playing with it. It cost 20 something on Amazon. Mushroom, Goat Cheese, and Prosciutto. Cherry Tomatoes, Basil, Tomatoe Paste, and Oregano. You will never catch me cooking a Pie without at least one IPA, heres today featured brew. This is "Fall Of Troy" from Belching Beaver out of Ocean Side Cali. Truly delicious stuff. First time I tried it, but I was confident because I have never had a beer from Belching Beaver I did not truly enjoy. Fall of Troy was reportedly a mistake during brewing, however the finished beer was so popular in the tasting room that it gained entry into to the Belching Beaver Hall of Shame.
  25. That sounds like a practical decision to me, given your family configuration. After all a Big Joe will do everything a Classic can, but the Classic just can't put out the quantity or provide the cooking space a Big Joe can. Happy Shopping and then Cooking.
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