Jump to content

eflyguy

Members Plus
  • Posts

    198
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Atlanta, GA
  • Interests
    Cooking, motorcycles, flying.
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

eflyguy's Achievements

  1. I've always cooked ribs at ~225ºF. I could never do that in my previous smokers but the Akorn can. It takes practice but the grill is perfectly capable of it. It takes a long time for it to get truly stable and if you open it and throw in a bunch of stuff, *especially* the meat, it will take a long time to recover. I put everything in except the meat while I get it up to temp. The meat needs to sit out for a couple of hours before going on. After getting mine fired up and "stable" around 200º this morning, it's dropped to 185º since I put the ribs in. I'm not concerned, it will creep back up. They have another 7hrs or so to go.. The only thing that might make a difference is rigorous airflow control. I sealed mine up when I bought it - BGE gasket on the ash pan and lid, and tightened up the clamps.
  2. Old thread, but I'll share my experience. I've had mine since Jan 2014, it's lived completely exposed on an open deck here in Atlanta for the past 4 years, and was in an open car port for the first couple of years. No cover. For those who don't know, we get monster storms here, and about 52"/132cm of rain per year. The ash pan fills with water, but I don't bother with it until it's time to fire it up again. It's sat unused with ash and water in there for the past two years for personal reasons. Other than the "hanger" failing within the first year (when it was living under a car port), nothing else has rusted significantly. The only real issue is the vent slider failed, for mechanical reasons (bent and broke) but that's not a problem as I either use a blower, or stuff a piece of crumpled foil in the hole when controlling it manually. It's currently back to life smoking three racks for a family get-together later this afternoon. Yeah, my profile says KJ - I bought an XL two years ago, it's still in the box on the palette. Only one option allowed in your profile.
  3. hehe.. (re: Burnt Hills Ny) - we have a place called Burnt Mountain nearby, beautiful motorcycle road. I always thought I should move there, given my propensity for smoking. I've even checked on my ribs remotely from a scenic observation spot up there!
  4. Haven't used my Joe yet, but had the same "issue" with the Akorn vent. I spray it down with Simple Green and let it soak overnight, usually the night before a cook. Then work it free and wash it out with hot water before putting it back on the lid while the coals fire up to dry out. Even the simple metal cover would stick on my side-box stye smoker. Come to think of it, same on my Weber kettle and other grills with adjustable vents. As stated, it's just the nature of the beast.
  5. Definitely something all those new to smoking (not just Kamado) should read. Wish I'd had this info 15 years ago!
  6. The video said 150º for 22-26hrs, and that the smoke flavor wasn't there, which is important to me (preferring them dry, sauce-eaters might not notice). Sounds like something to reserve for myself later. Thanks for the feedback!
  7. I've been cooking sous vide for several years, smoking far longer. They are each tools, I don't consider them "the best" solution for everything. I stumbled on a video suggesting cooking ribs (pork) sous vide overnight, then transferring to the smoker. I cook and serve my ribs dry, and prefer to eat them that way, but provide sauce for guests. For many years, they have been a hit. That usually means trimming and applying rub, and wrapping, the night before. For this, I would prepare the same, but throw them in the water instead of the fridge. Does anyone have experience with this method that could provide some feedback on texture and (smoke) flavor? I would experiment but have a last-minute meal to prepare for and am pondering giving this a go, so just figured I'd see if I could get some input. I'm leaning towards just going with what I know.
  8. Thank you! I already subscribed to their channel and looked thru but did not see this one! I think my Fire YT app filters stuff. Edit - looks like "hinge replacement" was a better search term than "lid removal"..
  9. As I said, I did search first, and found references to it being done and talk of using ties, not using ties, "just lifting it out" after loosening band with lid open, etc., but no specific instructions that looked like they had come from/endorsed by the manufacturer. I found where they ("Kamado Joe" user?) said they would make a video, but it doesn't appear to exist.
  10. Is there official info anywhere on how to remove the lid? The manual I have warns against messing with the hinge or bands. I have searched and can't find specific info on how to do this, but I did come across threads where hinges have needed to be replaced, or simply referencing "removing the lid", so it must be possible. I'm mechanically competent, but I'd rather ask the stupid question than do something to mess up my brand new Joe..
  11. OK, well shame on us for not realizing that information is in the "guide to kamado cooking" - as the only documentation provided, we looked at it and didn't spot the assembly information starting halfway thru! It dives right in to cooking techniques, so we figured we had to use information online. Would have been a heck of a lot easier had we known that we could use the hinge!
  12. Assembled my girls KJC this evening, and could not for the life of us figure out how you are supposed to lower it into the stand. Ended up having her using the ash/vent hole and swapping hands as we got to the ring, but in the meantime I almost lost my fingers as the back of the base almost pinched them against the ring. The assembly video conveniently skips that part, and jumps straight to where they are removing their hands after it's already seated. I searched here and found mention of people placing their hands under the band around the lower bowl, but there was a sticker over the top vent that said to NOT use the bands to support the weight of the cooker. How on earth is this supposed to be done?
  13. I was there yesterday. There's no retail setup for the public, they have a number of office staff and a few workers in the massive warehouse. I'm sure if you called them, they would be happy to show you around, but there's not much to see other than to be amazed at the amount of stock they have on-hand. A large open warehouse with hundreds of Joes and accessories (all of them) on the shelves - pretty much all the way to the ceiling. I'd estimate on the order of 1,000 boxed up an ready to ship, of course in different combinations of sizes and with or without stands & side shelves.
  14. That is indeed what I meant. With food in there, and a deflector plate, it's not possible to get at the coals from above.
  15. Wondering if anybody else has pondered a way to insert a blowtorch through the side or bottom of the device in order to relight the coals. I've tried through the lower vent, but without success. I could always remove the entire ash pan, but looking for something more elegant.
×
×
  • Create New...