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Rick in Ontario

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Everything posted by Rick in Ontario

  1. Many years ago one of our managers where I work said "anyone can make a product that does what ours do, the thing that we can do to set ourselves apart is to service the crap out of the customer" Several years ago I bought a Kamado Joe largely because of the reputation they had for support of their product. I might come to a different conclusion if I were buying today, unfortunately.
  2. You can always buy a SloRoller later if you still want it. It isn't so easy to get a larger diameter grill later.
  3. I live by myself and that is also my problem with a brisket. I don't eat that much beef in a year. Thanks for trying this for us smaller quantity users!!
  4. More on wrapped vs unwrapped just to add to fuel the fire some more.
  5. Wrapping ribs is not necessary in a Kamado, I assume it is because of the moist environment, so I am wondering if wrapping a brisket is also not so necessary in a Kamado as well? I also have never cooked a brisket.
  6. I have been there and it is a bad place to get to because I have to go past BOTH Barbeques Galore and Florence Meats to get there!!! Can be a very expensive trip.
  7. Wildwr, how did you go about getting that information from Costco?
  8. Nature's Own from Costco has been my favorite lump. I did notice, however, this year the pieces were much smaller than in the past. They seemed to burn OK though. I hope that they go back to the bigger pieces.
  9. I have never had horrible tasting chicken off my Joetisserie over banked coals but each to their own.
  10. I think it was the year before last that I got a couple of bags of Dragon's Breath at Costco. I have never had such bad charcoal, it was very slow to get a fire going and no matter how much air flow it had it would not go above 400F. Mt buddy had the same experience. I was never so glad to see the end of something as I was with that.
  11. I'm curious because I have never used one, how does a jaccard even them out? I thought they were used to tenderize? Thanks
  12. I need to make this again!!!! I have 3 shanks in the freezer waiting.
  13. I have a Classic that has the original top vent. I have no interest in changing to the new Control Tower style but your mileage may vary.
  14. I am a rank amateur and have now done1 of the 2 turkeys being served for the family Christmas 2 years in a row in my Kamado. Both years mine got more positive comments than the traditional one that was done in the oven, although, both were very good. I did not brine or do anything to the bird other then a bit of wood in the coals for smoke. The meat was very moist and flavorful both times.
  15. If it was me I would be comparing all 3 units in the boiling water.
  16. I would be very upset at having 2 quite expensive temperature tools measuring so far apart from one another. I think that is the real point here, but I could be wrong.
  17. I had several bags of Dragon's Breath that would not get over 500 degrees. It was also very slow to get up to that temperature. It took me quite a while to figure out that it was the charcoal that was the problem and not something else. I was never so glad to see the end of something as I was that charcoal.
  18. I have the old style, it did stick quite strongly when cold (cleaning helped but was temporary and I stopped) but eventually the sticking stopped. I can now open it when cold with no trouble.
  19. You realize that you are replying to a thread with the last post that was in June 2017, right?
  20. In fairness, I should also add that when I asked if the battery was replaceable I got the following reply; " No it is not, however if you run into issues before then, we will troubleshoot with you and replace it if we are unable to get you up and running!" For what it is worth.
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