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jrakutt

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  • Content Count

    70
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Profile Information

  • Gender
    Male
  • Location:
    Niagara Falls, ON
  • Grill
    Kamado Joe

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878 profile views
  1. Wow that's pricey. As Charcoal Addict pointed out, for Canadians, that'll be $300+ for this thing... which seems like a piece of metal to prop open your lid and a pizza stone? I suppose if you use it enough, it's worth it though.
  2. I'd agree - but refine to say that any charcoal grill makes the best burger. I found that eating a burger cooked on a gas bbq vs charcoal? No contest :D I like to switch it up between your style of burgers and then smash burgers... oh my. can't get enough of either one!
  3. that does look great! I expected more cheese with a name like that though
  4. https://www.kamadojoe.com/dealer-locator/
  5. Two of my cooks come to mind. 1 - Christmas Turkey. It always turns out great, so little effort and everyone that comes over for dinner is absolutely blown away .....every.... time. They think it's just so much work 2 - Ribs. I struggled maintaining lower temps when I had my Akorn, but when my wife got me the ikamand when I got my Classic II - the first test run for it was ribs. Wow... another dish that didn't take a lot of work (especially once the temp is dialled in) and both kids and my wife can't get enough! Sorry, no pics :(
  6. I was around 350-375 and if I remember correctly it was roughly 3.5 hours to complete. Every time I know that I'm surprised with how quickly the bird cooks, as for some reason I'm always expecting 5 hours or so.
  7. no Joetisserie here, and I've done Christmas turkeys on our Akorn (and most recently Classic II) for several years now. This year, we put a 23lb bird on the Classic II with no issues. No spatchcocking, etc.... just set him right on the grates and let it go.
  8. interesting with having the can empty. I always put something in mine (even if it's just water with some of the dry rub thrown in)... I figure the steam coming out of the can helps keep the bird moist.
  9. They look fantastic! Great job - keep on enjoying that KJ :D
  10. Well I just got a KJ Classic II with an iKamand at a local demo show. I was a bit hesitant with some of the feedback I've been reading about the iKamand (I was leaning towards a Flameboss). I ended up getting the iKamand simply due to price ... it was more than $100 more to get a FlameBoss 200. Today was my first cook using the iKamand and I did ribs. It couldn't have gone smoother. Connected to Wifi no problems and held 225 for 5 hours with no hiccups at all.
  11. Wow that's some table. I do like the guide too! Thank you for adding something to my bookmarks :D
  12. interesting thought. I personally wouldn't do that as I wouldn't want all that grease and gunk in my dishwasher clogging it up. I've also heard of other folks just hand washing it with some dish soap (at least then you can control where the gunk at the end goes).
  13. pretty common topic. I think the general consensus is do a couple high heat cooks and it'll clean it all out no problems (cook more pizza :D)
  14. well that's too bad indeed. I visit the site daily, so it will be missed for sure. If the assumption is correct about this being for financial reasons (unless I missed a note somewhere confirming this), I understand the move to a free platform that has the capability to reach a large audience. Shame though that the chosen platform is not targeted to the demographic that uses Kamados for the most part.
  15. good looking pizza! Congrats on the successful first pizza night, many more to come
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