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PopSmoke

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  • Content Count

    439
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About PopSmoke

  • Birthday 06/30/1967

Profile Information

  • Gender
    Male
  • Location:
    Peachtree City, Ga
  • Interests
    Flying, fishing, camping, hiking, and of course, cooking on my KJ!
  • Grill
    Kamado Joe

Recent Profile Visitors

2,318 profile views
  1. Pretty close, saw one the other day in ATL, I believe it was priced at $799. Still pretty steep
  2. Cook and pull the day before. Pack it air tight, and reheat the next day. Don't overthink it or you'll take the fun out of it. I'm not a fan of adding juice, but it does work, maybe a small amount of drippings if you save some. It'll be great whatever way you choose, and you'll be much more relaxed the day of the event if it's done before hand. Have fun. Sent from my iPad using Tapatalk
  3. I'd say that is a one off issue. My experience, and that of most others, is that KJ customer service is top notch. There was, in the past, an issue with the message string in their online customer service link being a bit difficult to read, but thought that'd had been resolved. Don't sweat it if your firebox is cracked or even broken. If it will hold together, it's ok to cook on. I cooked on one that was broken into three separate pieces for almost a year. Good luck, and don't get discouraged, they'll take care of you. Sent from my iPad using Tapatalk
  4. Looks great! Sent from my iPad using Tapatalk
  5. I'm curious as well Sent from my iPhone using Tapatalk
  6. No glass, cast iron for me. Sent from my iPhone using Tapatalk
  7. Looks great. Pizza on the Kamado Joe is a staple at our place. Enjoy! Sent from my iPhone using Tapatalk
  8. Too awesome! Sent from my iPhone using Tapatalk
  9. Welcome! Sent from my iPad using Tapatalk
  10. Love it Sent from my iPhone using Tapatalk
  11. You're gonna love it! Sent from my iPad using Tapatalk
  12. Can't wait to try one of these out. Sent from my iPad using Tapatalk
  13. Sometimes I don't even wrap my ribs. It's a personal preference thing. Lotsa good vids on the old interweb. It's a lot of fun figuring it all out. Lotsa good help from the gurus on here as well. I'm about to try some of the bread baking techniques on here. Enjoy. Sent from my iPad using Tapatalk
  14. First, don't sweat the marine layer as far as temp differential. That grill is a ceramic vault capable of cooking anywhere from a beachfront patio in 100 degree heat to a snow covered deck in Manitoba. Don't worry about environmental temps. Long term exposure to salt air might accelerate deterioration of the metal bits, but if you keep an eye out, that shouldn't be an issue either. Secondly, unless you only sleep 3 hours or are willing to miss sleep, I personally wouldn't do an overnight rib cook. If you use the 3-2-1 method, (I do more of a 2-2-1, or no foiling), you'll be up frequently to wrap or sauce the ribs. Briskets and butts are a more typical overnight cook. Nothing keeping you from an overnighter on the ribs, but they'll be so tender you'll have the bones sliding out. I like mine to have a little chew. Have fun! PS. I love San Diego, I have an overnight out there coming up and can't wait! May hit Little Italy and some Filippi's. Sent from my iPad using Tapatalk
  15. +1 on the alder.Sent from my iPhone using Tapatalk
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