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About LargeRedJoe

Profile Information

  • Gender
  • Location:
    Johns Creek, GA
  • Grill
    Kamado Joe

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3,715 profile views
  1. KJ Lump

    I know you are looking for KJ Lump - and it is great lump - but if you can't find it Rockwood is pretty good too and I see where Firecraft sells that brand.
  2. Kamado Joe - Emails to Customer Service Bounce Back

    Just a guess but requiring people to first initiate a communication through the web form is one kind of anti-spam, anti-bot measure.
  3. New style hinge and gasket availability

    And I think there are others.
  4. KJ Lump

    City, state? Any chance of a Costco road show coming through? If you call KJ you might ask that...
  5. What's the proper temp?

    I think aluminum melts at 1200 F. (OK, just kidding. ) As for the taters, 205 - 215 IT is done. At least for me because I like them creamy.
  6. FWIW I just installed a free app called Resize Image. Seems to work well, simply and (amazingly) with no ads. I'm on the latest Apple iOS, iPhone 7.
  7. New style hinge and gasket availability

    I can't recall in which of the several FB pages it appeared, but here you go: https://www.facebook.com/KamadoJoe/ https://www.facebook.com/groups/500015733460665/ https://www.facebook.com/groups/kguru/
  8. Thoughts on Cutting Pork Butts in Half

    This may have been the difference. Wrapping the meat and holding in a cooler lets the juices redistribute and the cooking process to complete. And...it could have been the meat itself. I work with a caterer every year on a group BBQ and he cooks 20+ butts overnight. Almost all of them fall apart but every now and again we'll get one that just won't pull well and has to be (gasp!) chopped.
  9. Kamado Guru T-Shirts

    The gold with the black logo really pops!
  10. Beef Chuck Short Ribs

    Mmmmmmmmm....meat candy on a stick.
  11. The Making Of: The Pizza Video

    Looks like it stretched ok. How was the bottom?
  12. The Making Of: The Pizza Video

    I'm looking forward to seeing your results and opinion of the Publix dough. I liked the flavor well enough.
  13. Would you do this?

    Hey, hey, watch that "don't need" language! You might set a bad precedent around here.
  14. The Making Of: The Pizza Video

    I used Publix dough last week and split the ball for two medium pizzas but had to use a rolling pin so we could eat before midnight. This dough needs to sit on the counter for a loooong time, like several hours. Longer is better. It takes a while for the dough to rest so it can be stretched.
  15. New Grill, Anyone know what these extra pieces are for?

    This topic ought to become a sticky.