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Team PCBeach

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    Kamado Joe

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  1. No drip pan because I had to put the cooking level on the lower spot to fit the extender rack in. No place for the drip pan to go. Don’t know that I will do that again. The sloroller is a pain the the butt to clean without a drip pan. The sloroller is limited to 400 deg so you can just crank up the heat to burn everything off. This is only my third cook with the sloroller and the paint is already coming off in places where large amount of grease stuck to it. I soaked the entire thing 30 minutes with Dawn, but still had to use a plastic scraper to chip big globs of charred grease off. Based on a tip I saw from @Smokingdadbbq I bought a 10” and 14” drip pan from Smokeware and will use that when using the sloroller. The 10” is the same size as the lid of the sloroller so should not affect the smoke flow. The 14” is bigger than the lid so not sure how that will affect the smoke pattern created by the sloroller. Not sure I care on cooks like ribs as the edge to edge even temperature is more important. @Smokingdadbbq did a test that showed only a 1 difference from center to edge when using the sloroller. I had planned to wrap the ribs, but they looked so moist at the 2 hour mark that I just let them go at 270. They came out great! With the sloroller giving edge to edge even temp and the KJ keeping moisture like it does, I am not sure I will bother with wrapping any longer.
  2. Decided not to over think it and just do the pork belly on the extender rack. What could be wrong with a little extra pork fat dripping on to the ribs. Turned out great and both finished at the same time. This was my first rib cook with my KJIII and the sloroller. Love the edge to edge even temperature the sloroller provides. Used to have to put foil under the ends of the ribs to do 3 racks on my classic II due to the heat coming out around the deflector plates.
  3. Yes I thought about using the extender rack to do the burnt ends, but I was not sure how all the fat dripping off them would affect the ribs underneath. I like the idea of holding the burnt ends in a crock pot.
  4. I am planning on doing 3 slabs of Baby Back Ribs and Pork Belly Burnt Ends for the game. I will be cooking on a KJ III Classic. I am looking for suggestions on how to get these both done at the same time. The 3 slabs of ribs will take up the entire cooking surface. I was thinking of doing the Burnt Ends first and taking them almost to the finishing stage. I didn't think it would matter if I did the final hour or so of the sauce phase in the oven since they would have gotten the smoke earlier. Not sure if I should hold them in the refrigerator or cover the pan and hold them in a cooler. I thought about doing the ribs first and holding them in a cooler, but was afraid if would affect the texture. I know many of you do these types of cooks where you need to hold things for an event, so just looking for suggestions. Thanks!
  5. @CentralTexBBQexactly what you said, without the fat on top the bark was substandard. I removed the fat between the two pieces because it was really like a thick silver skin and I thought it it become tough rather than render.
  6. Well these turned out below average. Should have removed the extra flap of meat and treated it like a steak. Cooked to 200 it was tough and dry. Short ribs were not great either. I have done short ribs before with great results, but decided to trim the fat off based on a couple of videos I had seen about getting more rub on the meat. Won’t do that again as the short ribs did not come out moist as I am accustomed to.
  7. Getting ready to smoke some short ribs I picked up vacuum pack from a local butcher. When I unwrapped on package has a flap of meat on the top. This was connected to the short rib with a thin layer of fat that I cleaned up. Is this part of the short rib or a steak that just didn't get trimmed off? I am cooking it with it on and will see what happens.
  8. Give @John Setzler method a try with injection and tenting rather than wrapping. I have done butts this way several times and always great results.
  9. Make sure you grill is heat soaked. A Kamado takes a little time to heat the ceramics. Once your grill is at your cooking temp leave it there for 30 minutes. Then when you the meat on you will still see a temp drop, but it will recover much quicker since your ceramics are providing heat as well as the fire. This was a big learning point for me when I first got my KJ. As a rule if I am doing a low and slow, I start my grill at least 60 minutes before I plan to put the meat on.
  10. Saw a great tip from @Smokingdadbbq about putting some wads of paper towels behind the firebox plates to line them up when putting the ring on. They just burn up and turn to ash during your first cook. When I lifted my KJ II from the ground up into a built in kitchen, I ran a ratchet strap through the ash tray opening and out the top vent opening. This secured the top an bottom together and could be used as a lifting grip.
  11. Has anyone seen a drawing that shows the open dimensions for a Classic 3. We are designing our outdoor kitchen and wanted to make sure we designed enough space for the lid to be open without hitting the wall. We built an out door kitchen in our previous home for a classic 2, but it was mounted on the diagonal in the corner so the space behind was not an issue.
  12. What @Red&Blue Kamado said. When the lid is open you have lost your airflow control and given the fire plenty of oxygen. That is why most of the electronic fan controllers have a "lid open" delay of 5-10 minutes where they don't run the fan. This allows the fire to consume the extra oxygen before the fan kicks back in.
  13. Motor and rod stored in kitchen cabinet, ring stored in a deck box with my lump by the grill.
  14. Place your store bought pizza on parchment paper and cut the paper a little larger than the pie. Put the pizza on the parchment paper into your grill on the pizza stone close the lid. After 3 minutes use a pizza peel or large spatula to lift the pizza and remove the parchment paper. Pizza back on the stone.. Now keep and eye on your crust checking every couple of minutes. Depending on the crust you should be done in 5-8 minutes. I just recently did this while cooking a thawed frozen pizza with just some added toppings and it came out fine, even though the box said cook at 400. As others have said, homemade dough for high-heat cooks is far superior, but store bought pizzas/dough work just fine. Also don't overload with toppings. If you overload your toppings will not be done when your crust is ready to pull. Also I would change your setup and put the heat deflectors up on the cooking rack and set your pizza stone on it or ideally separate them by an inch or two with some spacers. You can use a brick, some lava stones or cheap copper fittings (this seems to be the most common).
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