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LargeRedJoe
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Content count
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Well if it lasts 3x as long as felt then the cost is a wash.
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Or to be more precise, PSB owns the Kamado Joe company and its branding.
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It’s the legal business name of Kamado Joe; “Premier Speciality Brands”. Just call the number on the KJ website if needed.
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Check with a local distributor or send a note to KJ Customer Support via the web site and see if they are selling the new gasket as a standalone item. Just my two cents.
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Thank you for the kind words Eric. Hope you get the grills burning soon!
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There are centering holes in the dome and base. The bands have small pins which fit into those holes. They aren’t structural, just big enough to provide an anchor when detaching the bands. (At least on the older models.)
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Need advice with bone in pork roast recipe
LargeRedJoe replied to mliebs's topic in Kamado Cooking and Discussion
Sorry for the late response, I could have sworn I replied to your question on my phone but apparently not. But yes, replacing the vinegar with apple juice makes this a brine which you can then use overnight. I hope it turned out great! -
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Need advice with bone in pork roast recipe
LargeRedJoe replied to mliebs's topic in Kamado Cooking and Discussion
I would brine for about 6 hours but not much longer. The vinegar is an acid which will start to dissolve the protein strands and you could end up with mushy meat. That recipe is more like a marinade. I cooked that roast before and it came out great although I did not use a rotisserie. -
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They are basically a chuck roast and will need to be braised or slow cooked as you did the ribs. I’m not sure I would have labeled those as ribs but it’s probably rib meat from the chuck. Should be good! The marbling makes you think you can quick sear the meat like a steak but I’m thinking there’s too much connective tissue that will need to break down.
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The show in Newark DE, next to Christiana Mall has 5 Big Joetisseries and a few more expected. Plus some for the Classic. And no sales tax! Until Sunday April 15.
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I cook butts at 300 dome temp. What stall?
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Bgosnell’s summary is spot on. If you want a lot more detail give this a try: https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all
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You too Eric and I’ll see you next Sunday!
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Kick Ash Basket and Divide and cast iron divider
LargeRedJoe replied to Big Jits's topic in Kamado Joe
You'll need to confirm this but the gap between the bottom bars on the KAB doesn't seem to be wide enough to allow the divider to fit into the grate holes. As for me, I removed the cast iron grate when I installed my KAB, but I have a Classic I. I needed to only tweak my vent settings a bit more closed. But YMMV and IANAL. -
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Have you been in touch with KJ headquarters? They can probably guide you on options. (877) 215-6299
