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About jrakutt

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  • Location:
    Niagara Falls, ON
  • Grill

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  1. Sure - it's easily done. With the stable temp capability, you just get it to the temp you need, throw your dough in and let it bake just like a "normal oven". There's a whole forum here on it (Pizza and baking). After all - making a pizza on your manado is baking dough... just really quickly and with delicious toppings :D Baking things right on your grill and not using a stone should still work I suppose. I think most people use a stone for even heat across your dough and direct flame deflection as you wouldn't typically want large flames licking your loaf of bread, etc. Baking things on your Joe with or without a stone should pose no threat of cracking your unit - you'll be fine.
  2. that is a lot of meatloaf! Looks awesome though. Is all that crammed on a classic?
  3. I use this one all the time. Rise for a couple hours and we're good to go! (recipe says it makes enough for 1 large pizza, but I can't imagine a pizza that large fitting on my akorn... we can make 2 adult pizzas and 2 kid pizzas with this batch. http://saffiregrills.com/wood-fire-pizza-recipe/
  4. good deal for sure! Enjoy the new grill.
  5. Well let's not get ahead of ourselves here It's not actually released yet, if I'm not mistaken. For all we know, development/finalization/etc. could take another 1-2 years and who knows what innovations might be out on the market by then.
  6. just from looking around at various table builds, etc. people use a variety of items to lift the kamado off of the table surface. Ceramic feet (if KJ gets back to you or you find a dealer with them, paver stones, bricks, granite, etc. Really anything that allows some airflow under the grill so that the residual heat doesn't soak into your table and pose a fire hazard.
  7. I saw in Lowes today that they have the Classic and the BJ again for $1299 and $1999 respectively. I asked a chat agent on their website why I wasn't able to find the products online and I was told it's because those grills are in store items only..
  8. Wow - that increase is really something! I don't own a KJ, but I was really looking forward to getting a Big Joe when my Akorn rusts out. However, that steep increase in price is a bit much. I may have to settle for a Classic instead.... I would like to review all the changes they made in the new version that justifies that type of increase - I really can't get over that if that's the new standard pricing for it. I had been wondering why Lowes has apparently stopped carrying the Classic and BJ - this may be why. The demographic for the new version is now even slimmer than before and perhaps Lowes just doesn't see it as a viable product that'll move in their stores. As for the Costco roadshows - you're a lucky guy if you have them around you. If I could get a roadshow deal, I'd jump at the chance for sure! I'm in the Niagara region and there is nothing around me at all. No dealers, no roadshows :(
  9. pretty standard price from what I've seen. The "Sale" from $1699 is just a marketing thing I believe. The classic has always been around the $1k mark and with the new model expected to be slightly more expensive, $1200 would seem about right. There's no way that the classic would go from $1,000 to nearly double with the changes they made. It looks like the website just made up a price and then "put it on sale" for the regular price.... not uncommon.
  10. I think the D&C system is not part of the Jr. as they may be going for the whole portability angle as the main versatility selling point for it. As mentioned above, it can be done (anything can be done), but not through what's included in the factory provided parts.
  11. Looks great! I do my Christmas turkey on the akorn every year. I was a bit interested that you chopped it up and used the second layer - I've never done that before. I usually just throw the whole thing on the main grate. Either way - makes me look forward to my own cook!
  12. those are some large thighs! Looks good.
  13. the 1.8 aperture of that lens will pretty much give you a winning shot all the time - that's a nice lens! Most people are shooting with something over 2 for sure (I know my macro lens is only a 2.8 for example). Congrats on the new camera!
  14. Usually a good idea. I will let mine sit for just a bit (20 mins or so) while we get all the other dishes lined up and ready.
  15. Yup, I've done a turkey on the Akorn the past few Christmases and I've had success with the following: Thaw turkey entirely before cooking No stuffing Some sort of rub/seasoning all over Big ol' drip pan underneath with whatever I have on hand splashed in (chicken stock, water, beer, etc.) Cooked at about 300 or so and if memory serves me right, it takes just a few hours. I also throw in a few orange halves into the turkey cavity for added something