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Eaglescoutjb

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Everything posted by Eaglescoutjb

  1. I'm posting a few pictures of a really neat cold smoker and a hot smoker I saw while in Scotland. We were staying at the Corriechoille Lodge B&B near Spean Bridge. The owner (Justin) cold smokes his own salmon for breakfast. It tastes incredible. The cold smoker he built is located on the side of a hill near the house. The fire box is underground and downhill from the smokehouse where he hangs his salmon. The smoke runs uphill through a pipe in the ground into the smokehouse. It stays pretty cool in the shade (even in summer) so he can cold smoke year around. It's a very simple setup but works great. He fashioned his hot smoker from an old copper drum. It resembles a very crude kamado grill. He is able to control his temperatures pretty well by covering the holes at the bottom. Very simple setup that cost him 25 pounds to build. I highly recommend this place if you're staying in the Highlands. The hosts (Justin and Lucy) are incredible and food is awesome.
  2. I got the lid open this morning. I used a utility razor to loosen it a bit and a stiff putty knife to pry it open. No damage to the ceramic. The gasket is shot but I'm not going to replace it right away. Thanks again for all the great advice.
  3. I appreciate all the advice. I live in west central Florida so it's not cold. I tried lighting a small fire inside the bottom vent but couldn't get the temp above 100. There is no lump in the fire bowl. I'll try a putty knife and utility knife a little later. I'll update my progress later. Thanks again.
  4. I did a high heat burn last night on the KJ Classic. The highest temp it reached was 800. I went to check on the grill this morning and the lid won't open. It's stuck good! Could the gaskets have melted and "glued" the lid shut? I don't want to pry the lid open and damage the ceramic. Any others have experience with this?
  5. Yes please post the JAX dealer. I have a BIL in Ocala who is ready to purchase.
  6. Any idea what 2016 Costco Roadshow pricing will be?
  7. This is my rendition of the Honey Bastard made famous by Cane Russo in Dallas. Crust is from Publix. Grated mozzarella cheese, pepperoni, bacon marmalade and drizzled with jalapeño honey (habaneros were not available). I followed Dorothy Grecos recipe for the bacon marmalade. http://www.dorothygreco.com/bacon-marmalade-recipe/ Jalapeño honey was a cup of honey simmered with two seeded jalapeños for 30 minutes. Family loved it. It had a nice sweet heat but not too hot.
  8. While visiting Dallas, I discovered an awesome pizza place called Cane Rosso. We had a Honey Bastard Pizza with homemade mozzarella, honey habanero, prosciutto crudo and bacon marmalade. I've scoured the web for instructions to make myself. Does anyone have a recipe to share?
  9. Kick ash is one of my best additions to the KJ. If I really want to jack up airflow I remove the iron fire grate and just use the kick ash. Not to mention really easy cleanup.
  10. Easy now boys. They're not in THAT bad of shape. I'm just thinking ahead.
  11. CC: I currently have the original SS grates. They are beginning to show some wear and was considering an upgrade to CI grates. After the comments that are all basically saying the same thing, I'll stick with SS. I have a Bayou Classic CI reversible griddle that I love to use. It does take some effort to maintain though. Grill Grates are definitely high on my shopping list.
  12. I need to replace my original KJ grill grate. Is CI a solid replacement for daily use? Or is stainless steel a better option for daily and CI for occasional use? I have really enjoyed cooking on my CI skillet.
  13. I remember my first crack. KJ was quick on sending a replacement box. I haven't put it in yet. It's cooking just fine. Charcoal addict's editorial is spot on.
  14. I think less is more. I lose a third my gasket on a high temp burn.
  15. What is the make and model of that beautiful gazebo? Also, how is it on venting smoke?
  16. I have SAMs but want to try Costco but am not a member yet. I understand that you can purchase a Costco gift card and enter without a membership. Can anyone confirm that?
  17. I use a 16" CI Bayou Classic skillet on my KJ classic. I don't have an infrared thermometer so I run my grill surface temp around 450. At that temp I get a nice crust on my burgers. Much over that and things begin to burn. In regards to grease I have the same issue. My skillet is circular with a a small lip so grease really builds up. I have found my only option is to carefully remove the (burning hot ) skillet with welder gloves and dump the grease into a container. In no way ideal. Even with gloves it's HOT! I'm open to suggestions. I found the gasket replacement to be a very time consuming process. The glue that held the old gasket was stubborn. I used the wire drill brush quite a bit to to remove the old glue. Next time I'll take more time and saturate the old felt with acetone as part of my prep. I rushed the acetone step the first time. My advice is to be patient and give yourself lots of time.
  18. Can someone put up the link to ckreef's pizza dough? I haven't found it on my own.
  19. I've owned mine for a year and give it high marks. It makes clean up a breeze between cooks. Just lift out and shake (cooled of course) the dust. It does enhance airflow because it creates a small space between the basket and the fire box. The guy who makes them said some people remove the iron grate and just use the basket for even better air flow.
  20. NVM. I just found it. Thanks for your help.
  21. Should I be looking at the left side of the home screen? If so I'm not seeing anything.
  22. Is the new topic button supposed to list any new topics since my last view? I access the forum from the website and stay logged in. Other forums I visit have a button for any new posts since my last visit. Thanks.
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