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Team PCBeach

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  • Grill
    Kamado Joe

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  1. KJ is top notch when dealing with warranty issues. Fill out the form on the website, send a picture of the issue and typically a replacement part lands on my door via FedEx within the week. Never have had to send a receipt or proof of purchase. It is a model for how companies should stand behind their product.
  2. The cast iron is perfect for tuna. Get your grill to 500 deg and toss the tuna on. Give it a quarter turn at 1 minute and flip at two minutes. Repeat quarter turn after flipping. Gives great grill marks and comes out med rare. Times may slightly vary depending on your tuna thickness.
  3. @Chris Topher made a great point. I often have a bag of Royal Oak that I use for hot/fast cooks. I save my KJ Big Block for the low and slow. My experience is for the hot/fast cooks, you just need something that creates the heat and don't have to worry about the smoke. Seared tuna at 500 degrees is on the grill for 2-4 minutes. Not going to soak up much smoke.
  4. How many starters did you use? For a low and slow (<275) you only need one, but it will take a little time to get there. Also you want you grill sitting at your cook temp for 30-60 minutes so that the ceramic is heat-soaked when you put the meat on. For cooks 300-400 i generally use 2 starters so the fire starts in multiple spots, for a hot (450+) cook like burgers or pizza I will use 3 starters to light even more spots and spread the fire. John gives great tips in this video Lighting the Kamado Joe Grill for High Heat Cooks
  5. I used this degreaser, just put the entire kontrol top in the sink and soaked it down. Did a great job and everything moved easily. Here is the Amazon link, but I got it at walmart. https://www.amazon.com/SuperClean-Multi-Surface-Degreaser-Biodegradable-Concentrate/dp/B0039ZBLEC/ref=sr_1_11?keywords=super+clean&qid=1557614145&s=gateway&sr=8-11
  6. Do many of you have warranty issues with your KJ. I have two KJ Classics (I & II) and have had issues with both. KJ support has been outstanding and covered everything. I love my KJ grills, but just wonder if other brands have similar issues. On my classic I, I had three fireboxes crack and my first gasket only lasted 3 months. On my Classic II, the paint has come off the control tower, the ash pan rusted through, my fire ring is cracked and I just had a heat deflector crack. I think I take good care of the classics as they are under cover, don't do cooks over 600 and do slow shutdowns. Just wondering if these are just normal issues everyone deals or not.
  7. Thanks all, KJ is taking care of it as a warranty. All metal parts on the KJ are warrantied for 5 years. I have a 5 year old Classic 1 that has not had the same issue so I am going to assume it was a manufacturing issue. I have also had the issue of the paint coming off the control top. KJ also going to replace that. In my experience, KJ stands behind the product and I have never had an issue with a claim (went through 3 fire boxes on my classic 1).
  8. Anyone have a problem with the ash pan rusting? Pulled the pan out today to prep for a cook and this is what I found. This is on a 2 year old Classic II. Trying to figure out of this is covered by KJ warranty and what might have caused it.
  9. Great! Glad I asked, would have gone way to hot (350?) during the first phase. Now I see it is treated like a reverse sear.
  10. My guess is overcooked during the rest. That is a problem I have had. @John Setzler passed on a tip that if you foil, when you pull the brisket, open the foil and let the meat drop to 185. Then rewrap and toss in the cooler for rest. While I still have not gotten my killer brisket, they have been much better since trying this.
  11. Looks great! I am going to have to try that. What was your cooking temp?
  12. The total weight of the tri-tip doesn't, it is the thickness. Depending on the thickness of our steaks I pull at 110-115 internal. Rest tented in foil while you get the grill to 500. Then 90 seconds to two minutes per side to sear. This is really where the thickness of the steak comes in. For a standard groceries store steak that is probable only 1" thick, you might only need 60 seconds a side. I have done the sear in both upper and lower position. I tend to lean towards upper because the lower position gets more char than my wife likes. For the low temp side of the cook, the lower temp you use, the more smoke flavor you meat will have. 225 is what I usually use as lower temps add too much smoke to the steak for my taste.
  13. In addition to the grease build up, most of the paint is gone on mine to the first white line since that is where it operates most of the time. Big tip! Do not try cleaning to Kontrol top by putting it in the dishwasher. I put the two pieces in the top rack as a cleaning attempt. Not only did it really not clean anything, all the other dishes in the dishwasher ended up smelling like they had been in a 10 hour cook. Took two more washes to make that go away.
  14. I too am in the both category. Our first classic was from a local pool store when the black KJ's were being phased out. I had been looking for a while and they ran a great sale price so we picked one up. When the KJII came out we picked one up at a road show during a trip.
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