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    Kamado Joe

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  1. The way you described Barbara is fabulous and it sounds like you taught your son a valuable lesson. You did not have to do what you did and I would argue it wasn't even necessarily the "right" thing to do. It was, however, the kind, generous, and compassionate thing. I've found that being compassionate for the sake of being compassionate is often the reward, so kudos to you and your son. Some of the most valuable lessons I recall as a child involve helping out an elderly next door neighbor and his wife with my father. Perhaps your son will also reflect on this as he grows older? As an aside, I grew up in Orange County, NY and made frequent trips to the city and further North. That area is beautiful this time of year as I recall.
  2. I usually start probing for done-ness at about 200. Sometimes it takes a little longer but it usually happens right around there. I might start a few degrees earlier just to see what that feels like. I do wrap. Generally about a half hour to be honest. I'm a poor judge of time and usually pretty hungry by the time it comes off. I could probably stand to do longer. Gonna do this tonight/tomorrow I guess. Try and wrap it for longer before digging in. I'm just not patient enough. This is something I hadn't quite thought of. I have an injector kit I've never used. Maybe now that I have two butts, time to give it a try. How much liquid do you inject/how do you know when to stop? Good tips. Since I have two butts I might try it both the normal way and this way just to see what kind of difference I notice. Wonder, do you think it's worth injecting and wrapping like this? Or maybe one or the other for the first time.
  3. I've made quite a few butts since picking up my Akorn a few years ago, and now my KJ. My wife, friends, and the rest of my family all seen to enjoy the butts but I've always felt like the meat could be moister. In general I follow John's guide on "How to Cook A Boston Butt" and it always comes out well but when it comes to good meat I don't know what I don't know and I feel like we could stand to experiment a bit. So far I can think of a few ways to do this Spritz the meat every few hours with apple juice or something similar. This might work but I would rather not open the lid so frequently. I was also hoping to cook these overnight and there's no way I'm getting up. Toss some apple juice and use it as a water pan. Wrap the butt during the stall. Similarly, while reading the "Cook a Boston Butt" thread I came across a method called the "Texas Crutch." The gist of it seems to be to wrap the butt in some juice after the stall, bring it up to probe tender or so, and then unwrap it to get the bark back to a good, not soggy, condition. This seems like a decent enough plan. I can sleep through the night and won't have to worry about opening the grill until the end. The only downside I can see to this is ruining the bark, but maybe it won't. Thoughts on any of these? We've always done the butts the same way, but I'm curious if I can improve.
  4. I received the KAB for Christmas and it's working out great for me. I was initially attracted to the KJ model but I've come to really appreciate the handles.
  5. I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here
  6. @tomlevine1 There's a thread on here I made which has some useful information. If you have any questions free to ask there (or PM me). I won't be much help if you're talking about soldering it yourself but I might have the basics down at this point. Even if you don't end up building it, it's a pretty solid option, in my opinion, and at least worthy of consideration. The Virtual Weber Bulletin Board has its own forum dedicated to HeaterMeter and there still seems to be some activity, though I feel like its died down since years past. I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here
  7. I *built* a HeaterMeter for myself over the past few weeks. I took it for a test run earlier this week and am very pleased. I learned a few things, swore a few times, but I'm overall pleased with it (and myself). I haven't put together a list of costs yet, but I'm pretty sure it wound up cheaper than the commercial ones. Though maybe not by much. *And by built, I mean, ordered the parts and wired them together.
  8. Fantastic deal. I've seen a lot of posts on Facebook with deals like this. Made me try out my own Lowes to see what they had. No such luck. Going to try another one in a more upscale part of town this weekend. Don't know if that changes what they stock, but worth a try.
  9. I bought this about six months ago and it has seen use pretty much once weekly since then. I don't take it up past 500 regularly, but it has gone up as high as 600 when I lost track of the temperature once or twice. No complaints. It does what it says on the tin and it does it well. If memory serves it is 5/8 inch thick.
  10. I'm sure there are some places in Orlando, but if you're traveling around Florida "Just Grillin" in Tampa has plenty of KJ accessories as well as a slew of seasonings/sauces. I've only been there twice, but on my last visit I walked in for one thing and walked out $100 poorer.
  11. Great tip! Looked at their website and like what I see. I'll order some tonight.
  12. I have a Rigid Shop Vac and just bought a wicked expensive filter for the ash during my first cleaning of the grill. Money not very well spent, in my opinion, especially after seeing how poorly constructed it is and how quickly I assume it will get clogged. Gonna have to look for a bag next time. Thanks for the heads up.
  13. I've used KJ Big Block, Royal Oak, and Fogo black and have yellow bag on standby. IMO, KJ Big Block is too big for the classic joe unless I mix it and some smaller chunks from another bag. I'm afraid Fogo yellow will be the same size chunks. Right now Fogo black bag and RO are my go to''s. While we're on the topic, can someone share their experiences with "Jealous Devil" lump. I liked what they had to say about sustainability on their website and may give it a go. In particular, my wife is sensitive to a heavy smoke/charcoal flavor so I'm interested in opinions on that.
  14. Yes! Absolute legend. Thank you! I'm going to try and get everything wired up this weekend. It looks decently doable even for someone with few DIY skills. After that I'll test blower and servo outside of the grill. The probes are on order and I'm evaluating possibilities to mount to the grill. Many thanks.
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