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John421

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  • Content count

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About John421

  • Birthday 04/21/1954

Profile Information

  • Gender
    Not Telling
  • Location:
    Treasure Island, FL Home of the Wide Beach http://goo.gl/maps/jrT0f
  • Interests
    Kamado Joe, Vision
  • Grill
    Kamado Joe

Recent Profile Visitors

1,838 profile views
  1. Kamado Pretzels

    John this has been my go recipe: https://cooking.nytimes.com/recipes/1013159-bavarian-style-soft-pretzels The lye makes a big difference.
  2. Acorn nut on handle

    Contact KJ HQ & they will send you new plow bolts. I would change out both of them. Also you may need a new band tightening bolt & nut
  3. foil cook babybacks

    If I use foil I start the cook bone side down. When I'm ready for the foil I roll the ribs into the foil so it ends bone side up. This way the bones don't puncture the foil. When it's time to dry out the ribs I roll the ribs back out of the foil and they are bone side down again.
  4. I keep a bag of leftover chips from the last party. Not only does it work but has a nice aroma.
  5. Finally got it...

    You can open your own Kamado Deli.
  6. kontrol tower top vent paint/coating issue

    https://www.harborfreight.com/25-liter-ultrasonic-cleaner-63256.html
  7. The reason for the smoke to come out of the holes in the cast iron pot is to slow the burn rate. Lodge cast iron pots have a very tight fitting lid & there no need for any lid sealant. However it is very hard to get yourself to drill 3 holes in a perfectly good Lodge cast iron. But once you do it you will be rewarded with some of the best smoke.
  8. Starting a low and slow

    I forgot to mention that I place the the deflectors on the grill before I close the lid. I always start out with a full load of fresh lump w/ the top 2" of used lump. I know an hour to stabilize is a long time but it's a drop in the bucket on a 20-24 hour cook.
  9. Starting a low and slow

    This what I do: Open all vents & the lid Start with one lighter starter Wait 10 minutes Close lid with both vents open Wait another 10 minutes Close all vents half way Monitor temp. Close vents to ¼ of the way open If temp is rising close vents ⅛ way open or until stable at 225* - 250* On my Big Joe the bottom vent is about 1/8th" to ¼" open & takes me about an hour to be stabilize. After it is stabilized is when the meat is placed on the grilled.
  10. Shout out to Kamado Joe customer service

    KJ's customer service is one of the best & is second to none.
  11. Candied Salmon

    Sound works on my Mac.
  12. Kamado on a wood deck

    1 or 2 of these https://www.lowes.com/pd/The-Original-Grill-Pad-30-in-L-x-42-in-W-Fiber-Cement-Rectangle-Textured-Earth-Tone-Brown-Grill-Mat/999904481
  13. Opinions on Wireless Thermometers

    If you wrap the wire end of the probe & continue on to the wire with aluminum foil it will help perserve the probe. I wrap about 2" on the wire end of the probe & about 4" - 6" of the wire. This keeps food juices off the wire & back end of the probe. This will help you from getting water near this area since it will stay clean.
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