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Everything posted by SmoovD

  1. Nice looking cook. If you haven't tried Tango Spice Co.'s Porchetta rub, you might want to do so. Tasty and shake it out of the bottle easy.
  2. Leech Lake.....cool. My family is from Wadena and I have family in Bemidji and Nevis. Spent a lot of time on Mantrap Lake back in the day. Beautiful country but it does come at a price, e they dollars or sanity.
  3. Welcome aboard! Enjoy your Classic. Hope the mosquitoes don't carry it away. What part of Northern Minnesota?
  4. Nice cook. I have cooked Picanaha on skewers in the Pit Barrel and was quite impressed. Tasty beef and rock salt is a winner in my book.
  5. Opening the lid introduces more oxygen to the fire so temp spikes are normal. To minimize the spikes don't keep the lid open too long. Open and do your business. Alternately, you could close the bottom vent before opening the lid if you plan to keep the lid open for more than a few moments. Either way, after you close the lid the kamado should settle back to temperature.
  6. Welcome aboard. Mmmm, poppers.
  7. Thanks. Let's hope the rain will settle a bit and we can get back to the pit!
  8. Four months in and down 60 lbs. Blood glucose levels are back in line. Back to Dr in a few months and I hope to reduce or, even better, eliminate some prescriptions.
  9. Score the remnants and call it a day. I am probably in the minority but I prefer the silver skin left on. I simply score it multiple times down the length of the rack and let it rip.
  10. This year I switched over to electric with a Ryobi 40v self-propelled model. So far, so good. Love the forgoing the fuel/oil routine and the possibility of folding up the mower for storage.
  11. The charcoal grate for the 22.5 inch Weber will work.
  12. Nice! I used to make grilled burritos back in the day. Try a bit of your favorite salsa brushed on the outside of the burrito just before you grill them.
  13. I have used this source for harder to find smoke woods: https://fruitawoodchunks.com. Highly recommended.
  14. You could but why not just buy a KJ Joetisserie? I have one for a Classic that fits am Akorn quite well. So we'll that it gets used more in the Akorn than in the Classic.
  15. No need. Plenty of moisture in a kamado. IMHO a foil wrap isn't needed either.
  16. SmoovD

    Caster Wheels

    I have a KJ Classic and a few months back one of the caster brakes came undone. Not quite sure how it happened but it was likely caused by me either pressing down at angle to lock the brake or swiping up to unlock. Last week was my spring BBQ clean-out so I took removed every piece, both inside and out, in order to lift out the ceramic. With the ceramic out, it was much easier to get to the brake and to reattach to the locking mechanism. All it took was to hold the brake in place and pry the locking clasps back over the lock. Performs with a standard screwdriver. You do not need to remove the caster, just prop the stand up so it is easier to access the brake plate. Good luck.
  17. 3 month update: Down 46 lbs thus far. Blood sugars have fallen back in line and blood pressure has come down as well. Hope to get off some meds within the next few months. While the pits have been not been used as much they still get plenty of action with poultry and fish. My wife and daughter have really taken to regular meals of salmon and trout. Better decisions = healthier lifestyle. Cheers.
  18. Breast of lamb is so delicious and your cook looks wonderful.
  19. Nice introductory cook. Welcome to KG. Plenty of great content and even better people on this site.
  20. Welcome to KG, Don't short-shrift a solid warranty. Ceramics are great but unless you want to pay to replace a firebox somewhere down the road it is best to have a warranty. And the the longer the warranty the better. I have a KJ classic and love it. I also have an original Akorn and love it as well. Both can turn out some great food. IMHO, the best bang for the buck when jumping into kamado land is the Akorn (lower cost and a solid performer) unless you can score a really good deal on a KJ Classic. I have had my Akorn for over 5 years and it is still in great shape. That said, after you buy the Akorn and find out how great kamado-style cooking is you will likely want to upgrade at some point so if you are "buy once, cry once" person maybe look for that good deal on the KJ Classic. If you can hold off through the summer Akorn's can be found fairly cheap at the end of the cooking season. Good luck on your search.
  21. I have braided the Costco strips, secured with toothpicks ala The Scott Rea Project on YT. Worked like a champ.
  22. No real secret beyond only using a savory rub to keep the sugars from scorching. That and using BB in place of spares as BBs can take the direct heat whilst spares benefit from indirect and more time to breakdown. Good luck.
  23. Nice. I have cooked BBs direct at ~350F. Flip every 5 minutes or, even better, use a rotisserie. Done in ~ 1 hr.
  24. I've not heard of injecting lard. Last year the hot prep was to place lard, held in place by bacon, on the skin of the turkey. Injecting butter gives flavor and fat. Don't know how much flavor lard would impart. Let's us know how it turns out.
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