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Vizguy

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Everything posted by Vizguy

  1. Thanks for the heads up! Swung by the local Home Depot after work yesterday and picked up 5 of the 15.4 pounds bags at $9.88 each.
  2. Lump was just OK. There is a good bit of small pieces and dust. In my estimate, out of the 20 lbs, there is probably only about 14-15 lbs that is truly usable. Glad I only bought the 1 bag, and I wont be buying it again. Lesson learned.
  3. Local Sams Club had the 20# bag of Vision Lump for $11 (and some change). Grabbed a bag, and will be trying it out tonight.
  4. Another vote for the Ziplock (or Foodsaver pouch) in boiling water.
  5. Vizguy

    First KJ cook?

    First Cook - Burgers 2nd Cook - Spatchcock Chicken and some potatoes. Lost track after that, as my KJ Classic gets used at a minimum 2-3 times a week.
  6. Thanks Keeper, that picture helps a lot. Looks like the Lodge 13" is the "winner winner chicken dinner"
  7. Folks, what is the largest Cast Iron Skillet that can be used on a KJ Classic? Note: I don't mind a little hack saw action if necessary. And more importantly, what kind of success have folks had with them? It will be for multi purpose, such as full steak sears, deep dish pizza's, etc.. I was at Academy Sports last night, and the Lodge 15" skillet was $39. The smaller13.25" was $35 I didn't have a tape measure to get an idea of the true diameters with handle removed. Thanks Vizguy - visualizing stuff "everywhere"
  8. Only 1 choice -> Crimson Roll Tide!
  9. That's not a table, that's a functional work of art! Do you have any build in-progress pictures that you can share?
  10. I used this recipe several times now, as my family loves pizza. I've had good luck starting off with the pie on parchment paper for the initial part of the cook, then removing it for the final stage, It helps prevent the crust from getting too burnt, but still kept that nice crisp bottom.
  11. Thanks for the heads up on this! I bit and bought a bag- Amazon Prime eligible too. I would have bought more, but I already stocked up on 5 bags of the Royal Oak when it was on sale at Wally World for $8 for a 17lb bag.
  12. Congrats on the new toy. You will love it. No regrets at all with mine, worth every penny.
  13. I've done several cooks on it now. Dogs, Burgers, Spatchcock Chicken and potatoes. The wife complained some about the cost, but that ceased immediately after I did the chickens and potatoes. I've converted her
  14. Turns out there is another post with this same deal (my apologies), and I cannot figure out how to delete this thread. Lodge Cast Iron 14" pizza pan $34.97 at Amazon http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=cm_cd_al_qh_dp_t
  15. I was able to pick up the last old style heat deflector and rack that my dealer had in stock for $40. So I'm set at the moment.
  16. My Red Classic Joe was delivered a little while ago. It was new in the box, and guys set it up on back patio. I've got a couple of questions. It has one of the "Beta Versions" of the ash trays. Stainless Steel that doesn't quite fit in the fire box right, no handle on the sliding pan, and razor sharp edges. I'm thinking about ripping it out, and not even using it. Any temperature worries on initial cooks? Or can I just let her rip? Now its time for the really important decision. What to do for 1st cook? Steak or Pizza
  17. Hi, this is Mark from outside of Huntsville AL. Been lurking here for short time. Just had my Red (Roll Tide!) Kamado Joe Classic delivered this morning. Several coworkers have the egg and talked me into looking at kamados. It turns out there is a local KJ dealer less than 10 minutes from the house and he cut me nice deal on a Classic.
  18. Order phoned in. Red Joe Classic with stand and Heat Deflector $740 +local tax It should be delivered tomorrow morning.
  19. New here, and seriously looking into getting a Kamado Joe Classic. Local dealer has several older stock (before they started shipping with place setter) unboxed Classics with stand. He has them marked down to $700 + local tax. Is this a decent deal? I have no idea what they normally go for, but my gut is telling me to jump all over it. Thanks
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