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About kamadokirby

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    Kamado Joe
  1. Has anyone found that the red bag kamado joe lump charcoal tends to impart an off flavour into food? I notice it with poultry especially as it absorbs flavours easily. I've been careful to let all the the VOCs burn off and always make sure my fire is burning hot and clean. I always have thin blue smoke before I cook yet I always end up with a bit of an unnatural chemical taste in the food. I've aused maple leaf and Basques sugar maple lump charcoals and they don't have any unnatural / chemical taste. Does anyone have similar experience with KJ lump? I've tried a few different bags over the last year and my experiences seems to be consistent. Thanks, Kirby
  2. At my local Costco the tenderloin steaks are the only option for steaks that are not mechanically tenderized. The packaging label does indicate whether or not the meat is mechanically tenderized. We typically buy a whole tenderloin, cut it into steaks, vacuum pack and freeze. If I'm looking for a nice NY Strip or ribeyes, I go to a local butcher. Cheers Kirby
  3. Hi All, I'm looking for some advice on which accessories to buy for doing smash burgers. I have an older Kamado Joe Classic without the divide and conquer setup. 1. Cast Iron Griddle / Skillet / Pizza stone? 2. GrillGrates ? 3. Heavy Duty Spatula / Turner ? Thanks! Kirby
  4. I did a couple small pork butts, 10 hours between 250-275 was no problem. Using the red bag kamado joe lump.
  5. I plan on trying a beer butt chicken on the Joe Jr and it looks like there are a few ways to squeeze a chicken into the Jr. Has anyone experimented with more than one of these methods and have a preference? (Cook directly on heat deflector without grid, lower the heat deflector with hooks, remove the fire ring etc) Cheers, Ben
  6. Looks great! What was the total cook time?
  7. Hi All, can anybody recommend a good Canadian KJ dealer? The Joe Jr. is going for $650 CAD at the local dealer here on Vancouver Island. Thanks, Kirby