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About Stinga

  • Birthday March 31

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    Kamado Joe

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  1. Thank you again everyone for your feedback. Santa did come through and it fits like a glove with no issues. I've already cooked two chickens and a 5lb pork loin roast on it. The results of each item was very different than traditional style of grilling. Major in fact! This is a game changer for sure and I can't wait to do wings with it and have the Napoleon rotisserie basket on order. When not in use.... how are people storing their Joetisserie? I've looked at deck boxes however am having difficulties finding one with a depth of 21+ inches. I was first thinking about something like this cabinet however it does not have the depth and will have to continue looking. Thank you, Bruce
  2. Great to hear and thank you for your feedback! Merry Christmas to you and your family.... stay safe.
  3. Hi Everyone, I purchased my Classic about 5-6 years ago and at that time it was sold to me as being a Classic 2 as it had the Divide and Conquer cooking grate system. In further research I believe it may just be a Classic 1 with a D&C upgrade. I am expecting to receive a Joetisserie for Christmas this year and in researching the current Joetisserie product, it looks like it may only be designed for the Classic 2 and 3 which has the new hinge system and not the older style which has two large springs exposed. In reviewing John's unveiling of the Joetisserie the back side of the aluminum Joetisserie ring is tapered a great deal (see video at the 2:40 mark) and that is what I believe I need. However in looking at various videos and pictures of the current Joetisserie product the back side is a great deal thicker. Does anyone know or have first hand experience if the current Joetisserie offering will fit a Classic 1? Here's John's unveiling video. Any feedback is appreciated. Thank you, Bruce
  4. Made this chili yesterday... it was outstanding.... Everyone loved it.... A keeper for sure.. Thank you!
  5. This is still my "go to" sauce recipe.... Simple, easy, and just delicious...
  6. Stinga

    Toe Stubbing...

    Been there.... done that...
  7. whoa...whoa..whoa.... stop the clock... what is and where did you get that "lower, slower, better" grill grate? I'm thinking I need that... well... want that...
  8. Any chance you could share the recipe..... Thanks...
  9. Looks like Amazon has this sauce... https://www.amazon.com/Mezzetta-Italian-Tomato-Marinara-Sauce/dp/B0186EN7GK/ref=sr_1_3_a_it?ie=UTF8&qid=1548706553&sr=8-3&keywords=mezzetta+italian+plum+tomato As well as the whole tomatoes... https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=cento+san+marzano+tomatoes&rh=i%3Aaps%2Ck%3Acento+san+marzano+tomatoes
  10. Looks fantastic! Great job!!
  11. I too just recently started using a carbon steel pan (Lodge) and I have to say I love it. The first cook making an omelette only stuck a little however as time went on... this pan is like the best of any non-stick that I've owned. I do miss the rounded edges which I use to flip the contents around in the pan but overall... it's my go to pan now.
  12. Gosh... I've tried so many ways... That is an older cracked pizza stone that I added.... Not sure if it was really necessary but the results were good. Here's another setup I've tried using old cans which had some great results....
  13. My classic rocks at making pies!! I love it!!
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