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PopSmoke

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Everything posted by PopSmoke

  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
  16. Yep, your friend is incorrect. I'd avoid sloshing any large amounts of cold liquids into a hot grill, but there's absolutely no issue with liquids in a ceramic grill. In fact, many of us regularly cook chili and soups in ours, and many folks place a pan of water, juice or beans under a large cut of meat being smoked. I'm not sure that you bought the KJ ceramic chicken cooker, but they do make one. Considering that a ceramic grill mfg sells a container designed to hold liquids for use in their grill, should provide a nice counter to your friend's argument. Enjoy the versatility of the new grill (Congrats on a great purchase!) and welcome to the family! Sent from my iPhone using Tapatalk
  17. To make matters worse, I can get a new vision B kamado for 400 bucks. Needs a deflector... so while a part of me likes the BJ for 1200 at the Roadshow, 400 for a smaller 18" kamado is hard to resist. 800 dollar savings... could put part of it towards a 26" kettle for large meals.I tell ya, this is conflicting. Do what is right for you and your budget. Doubtful you'd regret a Big Joe, but I regularly cook for ten or more and rarely find myself hurting for cooking space on my Classic Joe. I'd love to have the extra real estate, but in truth, I just don't need it most of the time. I'm not cracking on the guys that opted for the BJ, but unless you cook for a big group regularly(and your budget allows it), the Classic will do you right. If money is tight, the Vision is a good and capable grill. I will say that Kamado Joe's customer service is second to none. Sent from my iPad using Tapatalk
  18. Happily married for 8 yrs, wife and a talk about any purchase over ~ $100. Generally if one of us wants something enough to bring it up the other person agrees. CC, my wife is way more practical than your ex(s). Our limit is $50, married 24 years. She loves our KJ almost as much as I do. Sent from my iPad using Tapatalk
  19. I usually place a pan of beans under the ribs or butt I've placed on the main cooking grid. You can lay a rack of ribs under the main grate, but the temp is higher than at the grate or extender level. You may not have the lower temp there that you are looking for (you are THAT much closer to the fire) .My beans usually come out after a few hours, otherwise they dry out or require continual additions of liquid. Not a deal breaker for you, but I don't think you'll get the results you're after. Keep it simple your first few smokes, and get the learning curve out of the way, then experiment all you want. Either way, have fun, and welcome to the club! PS. Nothing wrong with buying accessories (I have a few [emoji12]), but nothing wrong with a little creative thinking and managing space in the grill. Good on ya for sticking to a budget. Sent from my iPad using Tapatalk
  20. That would probably work, but I'd probably start a little sooner so I could do them all on the Joe (You could look into the Turbo butts method others have used...though I haven't tried it). I'd just go ahead and pull them after resting/cooking, and put the meat in foil pans that you can warm on the grill (or oven, if the Joe isn't at the get together) the morning of. Less hustle on your part the morning of your event, more enjoying the company. Although it might work well to reheat a whole butt, I haven't tried that, and would worry about during the time it'd take to reheat, that I'd lose moisture content. I'm sure someone on here has tried it, and might chime in. I'm all about not repeating steps and creating extra work. The morning of the event wouldn't be the time to find out that method doesn't work. Whatever you decide to do, I hope it comes out great! Have fun, you'll get a chance to show off your "Q" to a big group. Sent from my iPad using Tapatalk
  21. I love my bread machine also... It gets a lot of useI've been thinking about buying a bread machine, recommendations? Sorry, not trying to jack the thread[emoji16]Sent from my iPad using Tapatalk
  22. PopSmoke

    KJ roadshow

    I've been waiting on them to come into stock at my WalMart for over a month. Sent from my iPad using Tapatalk
  23. South of Atlanta. I'm in Peachtree City. Sent from my iPhone using Tapatalk
  24. I was excited to see that the KJ website went live with sales for t-shirts, polo's and hats. I went and put a very cool cap in the shopping cart (a little high at $25, but hey, I love my two KJ's, so what the heck), only to find that shipping was listed at $20! I tried to find a different shipping method, but no luck. I love the swag, but $45 for a trucker hat is too proud for me. Hope this is a typo or glitch, I'd love to get some of this stuff. If anyone sees different I'd love to know. Heck, I'm an hour away from HQ, I could drive round trip cheaper than that. Love to hear if someone is able to get cheaper than that. Sent from my iPad using Tapatalk
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