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Rick_W

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  • Content Count

    172
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Profile Information

  • Gender
    Male
  • Location:
    Naples, Italy
  • Interests
    Kamado cooking, motorcycle riding, my Jeep and shooting
  • Grill
    Kamado Joe

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  1. I like the idea of a portable egg. Will be watching this. I already have a Junior, Classic and Big Joe - what's one more?
  2. I get in enough trouble for my snarkiness - try to keep it clean and to the point here.
  3. My temps rarely get into the teens (°F) but I just build the fire as normal and let it cool off as normal. I don't see how you could thermal shock the ceramics unless you let the fire build to max temp and then threw ice water inside. I've seen pics with snow still accumulating on some eggs during low and slow cooks.
  4. The lowest that I've tried to maintain is a dome temp of 225°F. Maintained that for ~20 hours in a Big Joe with six pork shoulders. No charcoal basket, no electronics and using KJ big lump charcoal. I did use a remote electronic thermometer to monitor the internal meat temp and did not open the BJ until the alarm went off.
  5. Are you talking about a cooking grate or the charcoal/fire grate? If the charcoal/fire grate - don't worry about it.
  6. Use deflectors and wood chunks and smoke it. Or, use deflectors and no wood chunks and bake it just like you would in the oven. Or, see if you can get a Joetisserie and have a rotisserie turkey. It appears you've already done whole chickens.
  7. For direct heat cooking I light one area, be that a side, the middle, etc. of the appropriate size for the meal I plan to cook (burgers, dogs, a couple pieces of chicken). I do cheat and use a propane torch to light my fires. I'm not trying to convince you to change if you're comfortable. Only stating what I've found works or me.
  8. I thought I had pictures but can't find them I use a pan just like that, also on the X-rack. There is about a 1" gap all around. I also line the pan with heavy-duty aluminum foil. The drippings from your meat will burn so cleaning the drip tray will be a mess. You "could" put a little apple juice or water in the pan, but I don't do that and I'm not sure how that would affect temps. Works like a charm. The empty pan doesn't affect the heat/oven operation. Alternatively, you could just wrap your heat deflectors in foil and throw that foil away after you a
  9. I used the firebox divider that came with my Big Joe, once. It's more of a hassle and I really don't feel I use any more charcoal than when I just fill the firebox up completely. I've recently bought a Kick Ash basket and my wife will be using it. Can't comment on it yet.
  10. Well, either a low grade tornado or some very serious straight line winds came through the yard (within about 50 yards of the house). Our wind meter only measured a peak wind of 47 mph, but it's also now at an acute angle. A nearby neighbor measured peak wind at 117 mph. No damage to the house but our banana tree is now at an acute angle and our chicken run is missing it's roof (16x16). The Joe's did not move.
  11. Hurricane Zeta is bearing down as we speak. I have a BJ and a Classic in the yard (dirt) with the wheels partially buried. Not because we wanted to, but because that happens with the amount of rain. Anyways, I'll ask her if either moved when she wakes up in the morning and let you know. Knock on wood, neither have moved without human assistance up to this point.
  12. Who said anything about temps? I said I didn't have room.
  13. But you don't get that nice smoky flavor from the oven. I have a Classic and a BJ back home and we do pizzas all the time. It's just not the same coming out of an oven.
  14. That looks awesome. Don't quite have the room in my Junior to something like that.
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