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mtoddsolomon

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  1. Like
  2. Haha
    mtoddsolomon got a reaction from Scott Roberts in What's your side grill?   
    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
  3. Like
    mtoddsolomon reacted to John Setzler in Fireboard FBX11 or ThermoWorks Signal   
    Yea.. we just don't understand each other's logic.  I have cooked enough meat that I know about how long its' gonna take.  I have no lack of confidence leaving the house on a brisket or butt cook and return home before it's done.  I see specific benefits in having a control system that are completely unrelated to being able to run the grill for extended periods of time without any hands-on interaction.  
     
    The control system saves me tons of time at the beginning of the cook.  I use mine to fire up my grill for every cooking situation I can imagine.  My hands on time for grill setup ends when I light the fire and engage the fan.  I don't have to visit the grill again until it's time to put the food on it.  I do my food prep and don't have to come and go from the grill to adjust vents and dial in a specific temp cooking range.  
     
    If you ARE cooking something like a butt or a brisket, you can't just put the meat on and leave the grill unattended for quite a while.  It takes a couple hours for that grill to become stable.  
     
    To get a good quality leave-in thermometer with remote monitoring capability, you are gonna spend $200.  You don't have to spend much more than that to get one that will control the grill for you as well.  $229-$249 gets you a controller with remote control.  
     
    To me, it just makes sense.  I used to be hardcore on the 'i do not need a temperature controller' band wagon.  I still don't NEED one.  I can control the grill without it too.  I have just decided to take advantage of what it has to offer me in terms of time savings.  
  4. Like
    mtoddsolomon got a reaction from keeperovdeflame in Pizza on an Autumn day   
    Looks delicious! I know what i'm making this weekend
  5. Like
    mtoddsolomon got a reaction from Family_cook in Turkey on a kamado   
    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.
  6. Thanks
    mtoddsolomon got a reaction from Hedonist in Brisket fail. What did I do wrong?   
    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.
  7. Like
    mtoddsolomon reacted to Polar Bear in Pellet Joe   
    IMO, this combines the worst features of a Kamado and Pellet grill
    It looks cool but i dont think it will work as well as a conventional Pellet Grill or Kamado would
  8. Like
    mtoddsolomon got a reaction from ckreef in I believe I have an Addiction   
    I have them now, the picture is before they arrived. 
  9. Haha
    mtoddsolomon got a reaction from Ron5850 in I believe I have an Addiction   
    I agree, I'm going to a buddies house this weekend to see his new Rec Tec Stampede. I've already told my wife that there's a good chance I'm going to have to add that to the porch. She asked if that meant I was selling my Joe? I tried really hard not to laugh.
  10. Like
    mtoddsolomon reacted to ckreef in I believe I have an Addiction   
    Don't worry eventually you're wife will get used to it. I'm at 4 on the porch and 2 in the yard. Everytime a new one shows up I promise her that it's the last one. She quit believing that line a few grills ago. 
     
     
  11. Haha
    mtoddsolomon got a reaction from ckreef in I believe I have an Addiction   
    I agree, I'm going to a buddies house this weekend to see his new Rec Tec Stampede. I've already told my wife that there's a good chance I'm going to have to add that to the porch. She asked if that meant I was selling my Joe? I tried really hard not to laugh.
  12. Like
    mtoddsolomon reacted to ckreef in I believe I have an Addiction   
    You have a nice setup with tons of accessories but you're going to have to add another 3 or 4 grills to your lineup before we send you off to a 12 step program. 
     

     
     
  13. Like
    mtoddsolomon reacted to Murphy-in-gtown in I believe I have an Addiction   
    App State huh? Both of my kids graduated from app state. And we have a small house in Foscoe. Yosef!! 
  14. Like
    mtoddsolomon reacted to HuwGT in Greetings to from London England.   
    I have used gas BBQs for the last 20 or so years to grill burgers, chicken, steak, lamb and pork, lid open and with nothing more adventurous than a tikka marinade for the chicken and a middle eastern paste for the lamb, so no smoking, no brining or 24 hour infusing meat rubs.  
    With the help of a large contribution from my wife for my 60th Birthday, I’ve now purchased a Kamado Big Joe 3, along with Meathead's eye-opening book, ‘The Science of Great Barbecue’. I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book, this forum and the Kamado Joe channel.
  15. Like
    mtoddsolomon reacted to LJS in New Introduction - LJS here   
    Hi Kamado people,
    I am LJS originally from South Africa and now living in Australia for the last 11 years, both countries do a fair amount of BBQing. I recently bought an Akorn Kamado and super excited, also new to the smoking part of bbq.
    I started off with two briskets and both turned out really well except the first one I cut in the wrong meat grain direction so the meat was not as tender as it should have been but the flavour from the bark was incredible. Last week I did my first pork butt and the same result of excellent. This all in the low and slow smoking range of things.
    I have grilled fish and sausages with great taste.
    This weekend I will do my first pizza, I make my own dough and I will let you know the result, I normally do my pizzas on my Webber with great results.   
    I would also like to add that the Akorn has brilliant heat control and for the price I am very happy.
    Happy smoking
  16. Like
    mtoddsolomon reacted to Chris G in Intro - Hi from Houston   
    Just purchased a KJ Classic III that won't be delivered for a couple of weeks.  Started lurking here and finding lots of good information as this will be my first ceramic cooker.  Been primarily using pellet cookers for the last several years, but wanted to try something different and the kamado-style cookers have intrigued me for a while now.
     
    Current equipment
     
    Cookshack Fast Eddy PG500
    Traeger Timberline 1300
    Kamado Joe Classic III (en route )
     
    Chris
  17. Like
    mtoddsolomon got a reaction from buckleybj in I believe I have an Addiction   
    I made two grill purchases last night that may have completed my grill accessories.. So here's my setup.
     
    Kamado Joe Classic 2
    Kick Ash Basket
    Custom Built Grill table
    Fireboard with Temp Controller and Fan
    Divide and conquer
    2 Stainless Steel Standard Grates
    2 Heat Deflectors
    2 Cast Iron Grates
    1 Cast Iron Reversible Griddle
    1 Stainless Steel Laser Cut Grate
    JoeTisserie
    DoJoe
     
    And as of last night I got the Grill Expander and the Soapstone grate. What am I missing?
     
    Here is my grill table. Currently i'm storing my charcoal, dojoe, and Joetisserie in the cabinet on the left and all of the other things in the drawer. I'm going to change things up this weekend though, since the weight of the accessories on the drawer is causing issue.  I'll be adding a storage system for the half moons in the cabinet and re-do the drawer to have plastic totes and just empty my coal in there.

    So how do you store your accessories? 
     
     
  18. Like
    mtoddsolomon reacted to Murphy-in-gtown in I believe I have an Addiction   
    Made it one afternoon out of scrap shelving wood. And it works pretty well. On the wall of my garage. 

  19. Like
    mtoddsolomon got a reaction from dathzo in Data-based thread for comparing the big temperature controllers: Fireboard, iKamand, Flame Boss, etc   
    1. What Kamado cooker you are using? Kamado Joe Classic 2
     
    2. What temperature controller do you have? Fireboard with Fireboard fan
     
    3. What are your vent and fan settings on your Kamado? (Pictures when available) No fan Controls, Top vent open about halfway to the first notch.
     
    4. Where do you place your ambient probe for temperature control? (Pictures when available) I put my "grate temp" probe on the grate about an inch inside the heat deflectors.
     
    5. At what point on your cook you let the controller to take over  I get the grill to cooking temp then put on the controller. I let that run for about 15 min before I add the meat.
     
    6. Please share the graph from your temperature control with eventual fan output 
    7. What do you love about your controller? I have all the faith in the world in my KJ, but I definitely sleep better at night knowing that when I get up that everything should be as I left it. I had a few occasions where the wind picked up a or started raining badly and my cooks were almost ruined. This little thing puts all that out of mind. Plus asking alexa the grill temp while I'm watching football or doing some things around the house is really nice.
     
    8. What would you improve about your controller? I hate the fan. I have a really hard time getting the fan in place as well as making sure the damper closes tight to it. I'm looking for a better solution. When buying I wanted to keep it all "Fireboard" I love the controller but the fan sucks.
     
    9. Anything else you want to share Looks like the pit viper fan is the way to go.
     
    10. And last but not least, share pictures of your cook

  20. Like
    mtoddsolomon reacted to John Setzler in Griswold #3   
    I got this Griswold #3 on Ebay and it just arrived today.  It's really cruddy so it went into the lye bath which should remove all of it. I'll take smoe mpre pictures after get it restored...
     
  21. Like
    mtoddsolomon reacted to philpom in Pork butt - nice day for one   
    Dropped this one on at 12:30.  No binder, just some house pork rub.
     
    Mesquite wood and rockwood lump.
     
    Maybe another few hours for this guy, going to be a good dinner.  Tossed in some photos of vent settings for the 250 run.
     
    What a nice day, probably some pool time later.

     
    Here is where we started.


     
    Seasoned the butt well first thing and left it on the counter while the fire came up and stabilized. 
     

     
    Here is where we are right now. 4 hours on.  Looks ready to eat now but I know I need to wait a little longer.  :(
     

     
    And here are those vent settings. 
     


     
    I'll post the finished product when it's ready.  Pic below is the current reading, the one above is where it was when I dropped it on at 12:30.  Amazing how stable these are.
     
    Kamado on!
     
     

  22. Like
    mtoddsolomon got a reaction from CannedHeat in DoJoe Pizza top not getting done   
    @Lowcountrygamecock I tried my dojoe for the first time saturday, but I went with the recipe that came with it. Honestly, I didn't give it enough time to ferment before lighting the dojoe and I had to end up adding more charcoal before the dough was ready. Once the dough was ready and the dome temp was coasting around 625 the pizzas only took about 7 min and our tops were perfect for all three. 
     
    I'm in West Ashley, what shop are you getting your dough from?
  23. Like
    mtoddsolomon got a reaction from dirty6 in Show your BBQ area   
    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
  24. Like
    mtoddsolomon got a reaction from PennHead in Show your BBQ area   
    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
  25. Like
    mtoddsolomon got a reaction from Ron5850 in Show your BBQ area   
    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
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