• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

John421

Lifetime Supporter
  • Content count

    814
  • Joined

  • Last visited

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

1,763 profile views
  1. 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.
  2. I would give them a call because it will be close if it will fit. The fixed ROL are 17" and they just fit the 24" Big Joe with no room for error. The adjustable ROL will shrink to 14" & are 5" wide.
  3. Al, I use the Smoke Ware cap on the top of my Big KJ & it stays open & the bottom vent stays open. No problems with mold & the KJ sits less than 100' from the water.
  4. The problem w/ welding gloves is when you pick up something hot your reaction is it's warm, it's warm, it's warm, it's warm, SOB it's hot. If the leather is damp forget it. However I still wear them because I prefer to have my grill marks on my steaks.
  5. I have done less than 50 low temp cooks using CC's 2 qt smoking pot method. Most have been with hickory. I fill the pot with chunks & back fill the voids with pellets (I have to get rid of them somehow). Every cook has had the best smoke rings ever & the correct amount of smoke taste.
  6. This post has to be the most detailed & informative post. If our KitchenAid has problems I know where to go. Thank you for providing the information.
  7. Is this it? http://www.thermoworks.com/ThermaQ-WiFi-Kit?utm_source=Nl-2017June01&utm_medium=email&utm_term=ThermaQWiFiKit&utm_content=inbox&utm_campaign=June2017-ThermaQ-WiFi-Blue-Launch-cs
  8. Try opening the bag up & leave it open for several weeks. All charcoal absorbs odors and depending on where your charcoal was in the kiln it may have pick up lots of VOC's and this was absorbed into the lump. The bags are lined w/ plastic to keep moisture out but this also keeps VOC's in. I've even had odors in a bag of KJ lump. What I do now is I keep several bags open at all time in a dry place in order to let the VOC's to dissipate.
  9. I spoke to them this afternoon & they said the length is 16.5" & the diameter is 8".
  10. I emailed them to get the length & diameter. No answer as of yet.
  11. Here is a good source for casters: http://www.needcasters.com
  12. Any moisture should be at 212* or less. If the temp. of the moisture was greater than 212* it would be steam. Now the question is will the wings produce enough moisture to keep the string wet? To be on the safe side follow the advice of Beermachine. https://www.bbqguys.com/fire-magic/stainless-steel-flat-rotisserie-basket-3618
  13. When I truss up a whole chicken the cotton butcher twine is not burned off. Temp. is between 350* - 400*.
  14. In order for mine to close properly I have to line up the space between the O & the E over the weld mark on the band below. Also pull the JoeTisserie all the way forward.
  15. Try pulling it forward & rotate the Jotisseri. Mine has to be lined up in a certain spot for it to close.