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andyscalzo last won the day on November 14 2016

andyscalzo had the most liked content!

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About andyscalzo

  • Birthday 12/28/1951

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  • Location:
    Spooner, Wisconsin
  • Interests
    Backyard BBQ, Musky Fishing, Hunting, ATVing, Motorcycling and Traveling Domestic & Abroad
  • Grill
    Kamado Joe

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  1. .......by the way CA, I'm still looking for your proof that KamadoJoe promised those hinges would retrofit your Kamado.....smh!!!
  2. I have to be honest CA, I find some of your posts to be really strange at best. You really do tend to miss represent issues at times. As far as for your feelings about me, I really couldn't care less.
  3. (1) "Two of which involved injuries to the person(s) involved."....there are a lot of idiots out there using these things. Many accidents are operator error. (2) "if one of he counterbalance rings crack or fail on the current hinge design the whole lid can come crashing down. "...If my uncle had tits, he'd be my aunt. We can sit here and play "if" all day long. (3) "Secondly KJ Gasket performance has been just awful".... of my 5 KJ's I have replaced the gaskets at total of once, and that was on my original Classic that had over 900 cooks on it. Again, a lot is operator error. I will agree that some had hinge issues that caused it, but that was a small run of Kamados. (4) "I believe if you make a promise you should keep it."...show me one post where KJ promised that....you can't, because I know Bobby Brennan well, and he is not foolish enough to promise anything about future development. His original intent was to have them retrofit, but sometimes sh*t happens, and you can't control everything. I have come to learn one thing about you CA, you tend to exaggerate profusely. I just hope that sometime you don't go to light your KJ, and have the whole thing explode on you, like that damn handle did. .
  4. You are seeking a solution to a problem that is not widespread CA. Who did you talk to in support? He or she should have told you that the hinge issue is minimal. Also, who is "a lot" who would like to see KJ come-up with a 2nd solution for exiting KJ owners.? I have seen less than a handful posters posting about the issue on two forums. Who are all these owners you are communicating with about the problem?
  5. I tried Dickey's once....the key word being once! They have really bad BBQ and sides!
  6. I agree John, but you do have to admit that bird is one fine look'en chix!
  7. Dealers like @All-Pro are a "dime a dozen". Some vendor makes a bunch of Kamados (i.e. Auplex) and jobs them out to who ever will buy them. These companies like All-Pro are here today and gone tomorrow.
  8. @All-Pro, can you address my two posts please?
  9. It took me less than 30 seconds to find the photo that All-Pro lifted for their website. It was used in a blog in 2014 by Fred Sullivan. I am going to try to contact Fred to see if All-Pro purchased the rights to use it. I have a C-Note that says they didn't!!!
  10. All-Pro, I am very confused about the "Roasting Ability" you feature on your website in the photo below. (1) You describe using heat deflectors, yet the photo shows the use of a rotisserie rod over direct heat. (2) The photo was not even taken on a Kamado. (EDIT: See next post below) (3) The flames are highly photoshopped. Also, if you had flames like that flaring behind the meat on a Kamado, the gaskets would fry. (4) your website has no mention of that spit-rod set-up being available, probably because it is not available. Please enlighten me about these facts, inquiring minds want to know!!!
  11. I saw plenty of Royal Oak Lump at Menards today, I probably should have bought a few bags and stocked up for my winter grilling. Are you positive it was Royal Oak Lump and not Royal Oak Briquettes Hambone? The bags look almost identical. The Menard's in Northern Wisconsin and East Central Minnesota all carry the Royal Oak Briquettes, but I have never seen the Royal Oak Lump in any. Our area Wal*Marts carry the lump seasonally.
  12. I guess I'm not real sure. Maybe the garlic would penetrate a little more, but I don't think the fresh herbs would make much of a difference.
  13. That's basically the recipe and technique I use, sans the chili powder. That's not a flavor profile I am looking for in lamb. I also use more herbs in my encrusting paste. Don't overcook them!!! 120 > 125*F IT is all you want.
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