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About mtoddsolomon

  • Birthday 12/28/1985

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  • Gender
  • Location:
    Charleston, SC
  • Interests
    Fly Fishing Saltwater
  • Grill
    Kamado Joe

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  1. @John SetzlerI know i've seen it before but can you show how you're clipping your ambient probe to your dome thermometer? I can't seem to find the picture. I use a fireboard temp controller on longer cooks and I want to get the dome temp reading but I can't figure it out how you're doing it.
  2. This most likely happened during shipping. They aren't that fragile and after they get to the area you'll be cooking and leave it there you more than likely won't have any other issues.
  3. I have the DoJoe as well but I have a very different opinion. To me, I think it's a fun accessory to use. If I wanted to crank out pizzas all the time I'd have a dedicated pizza oven as you state. But, for having another couple over and doing a DIY pizza night this thing has been a hit. It pretty much sets itself up at 600 degrees and using the recipe for dough provided, it makes great authentic Italian pizza dough. I can usually get 4-6 12-14" pizzas before it starts to cool off. It does burn some fuel but honestly I use my KJ sometimes just to get to 900 degrees to sear a steak and that burns a ton of fuel. These things are like a swiss army knife, not spectacular at any one thing but the most versatile tool for cooking outdoors you could have.
  4. My Main grill is my Kamado Joe Classic II with all the fixins except a slo roller, I'm really proud of all my Joe Accessories. But, my side chicks are my Rec Tec Stampede with Competition Cart and Shelf, Weber Performer, and Weber 18.5". My wife says I have a problem, I agree.. I need a Joe Jr. and a big joe
  5. I have a fireboard thermometer and temp controller and I'm a big fan of it. It works off of bluetooth and wifi and has been a great improvement for me. I also have a RecTec Stampede pellet pooper and my fireboard is just about as steady as my rec tec.
  6. Looks delicious! I know what i'm making this weekend
  7. Turkey can get oversmoked in a hurry. I wouldn't add any smoking wood but I think you'll be fine at 275. I would say it'd be 20-25 minutes per pound at 275, Don't forget your rest period.
  8. Aaron has made a few briskets. I follow his trimming, and you will probably get an idea that however long it takes is how long it takes.
  9. I think since time is such a consideration, I would put it on the night before. for brisket I'll usually put it on around 9pm the night before I want to eat it so that I can make sure it's had enough time to cook as well as having enough time to rest. You can't forget the rest period, in my mind it's equally as important.
  10. Charcoal is too cheap to worry about it with the Dojoe. I typically just make a pizza for my wife and my self and then I just let it do it's thing. The next day I'll have clean heat deflectors and an empty ash basket. It makes for a good time to shop vac the ash and have a nice clean grill for the next cook. I have yet to try the Tri Tip but it's on my list. John, I do have a temp control system that I enjoy, I also have a rectec for dedicated low and slow now so the swiss army knife (Kamado Joe) doesn't get as much of a workout on the low and slows.
  11. I have a Kick Ash Basket and I love it. Makes cleanup a breeze and you don't have a ton of the little trash pieces in there after a cook. I struggled for a bit at first on long cooks because I ran out of coal quickly, I then learned the importance of good lump vs bad lump. I switched to KJ lump and Fogo and I haven't had an issues since.
  12. My buddies father in law got a BGE, and passed his Weber Performer to my buddy. We were all crazy about it and within a few weeks a big group of us had performers. About 2 years later I got an Akorn to try out kamado cooking and I was hooked. 2 years later I saw the Kamado Joe at Costco and went home with a Classic 2. I love the thing, and I'd honestly only cook on it if I had the space.
  13. An update to this. I got in touch with fireboard and they recommended an adapter from a third party for their fan, I’m assuming it’s who actually makes the fan. Anyway after adding it to my fan and installing it in the grill this morning it works like a charm. So much easier than before. Happy customer here.
  14. Is this really that much of an improvement over the KAB or the Kamado Joe basket? I like the handles but I honestly don't think you will get rid of as many of the smaller junk pieces of lump as you can with the KAB.
  15. I have them now, the picture is before they arrived.
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