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Team PCBeach

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    Kamado Joe

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  1. Team PCBeach

    Help. Ribs and wings timings

    I know this is too late, but I would think pulling the ribs, foiling them, and then sticking in the oven as low as it will go would work. Then the JR is free for the wings.
  2. Team PCBeach

    Baby back attack

    Nice looking ribs. I agree on the Honey Hog. Hot Honey Hog a little better but still missing the mark for me. We like a ribs dry to the rub is key. Don't think I will refill the Hogs when they are gone. We keep trying different rubs but always come back to Cowtown Squeal. Can be tough to find, Amazon has it but price is a little high. We have had some luck finding it at Bass Pro Shops. Many have a nice rub selection in the camping cooker area.
  3. Team PCBeach

    Confused how to use Pizza stone.

    I have used three setups, for all of them the heat deflectors are set on the racks in in the high position. I have placed the pizza stone 1) right on the deflector 2) on 1" copper spacers above the deflector 3) on top of an extender rack. All made great pizza, the key is letting the pizza stone get heat soaked. The 1" copper spacers is my current go to with temps 550-600. I found on the extender rack the pizza cooked too quickly and while the crust was done, the toppings didn't have enough cook time. The best thing to do is play around with different setups and cook temps. Depending on your crust you can try everything from 500-750 and get good results.
  4. Team PCBeach

    transporting kamado joe

    When I moved my display unit from store to home, I emptied everything out of the inside, including fire box. Removed top vent and ran a small ratchet strap through top hole and out bottom vent. This kept the lid tight. Lifting was done using back hinge and front vent holes.
  5. Team PCBeach

    Pan Seared Filets

    Ahh, make sense now. Thanks John
  6. Team PCBeach

    Pan Seared Filets

    So is the indirect side a CI half moon? From the photo that is what it looks like and I was afraid the steaks would continue to sear overcooking the edge. I generally have been doing reverse sear, but I want to be able to do faster steaks when needed and have them come out that good.
  7. Team PCBeach

    Pan Seared Filets

    Did you keep them in the CI pan on indirect? Pit temp?
  8. Team PCBeach

    Rotisserie Shish Kebab

    That might be what I end up giving a try. Thought the skewers would give a better all around cook, but can't find any that fit.
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  10. Can anyone recommend a Rotisserie Shish Kebab attachment that will fit on a KJ Classic with a JoeTisserie? The ones I see on Amazon all are 18" or longer and 18" will only fit right at the rod. I am looking for something like Napoleon 64007 Rotisserie Shish Kebab Wheel and thought I just might cut off the forks, but I am afraid since the are just chrome plated that they would rust at the cut point
  11. Semi-Direct with the lid closed. No deflector, but most of the lump was piled to the back. I always leave some directly under the bird as I think it helps with skin crispness. I don't add any smoking wood as for my family the bird gets enough smoke just from the lump. Very simple cook Inside the bird - Salt and pepper ,large chopped onion, chopped lemon, fresh sage, rosemary, thyme Outside bird - oil, salt and pepper on outside 375 deg offset 2 hours for 12lb bird
  12. Team PCBeach

    16" aluminum cake pan

    This is exactly the setup I use for all my low and slows. Line the cake pan with heavy duty foil for easy cleanup.
  13. This is a 12 pound bird on a Classic. I don't see where you fit the Prime Rib.
  14. I always let my turkey drip on the coals, but I am spinning it on the Joetisserie so I don't think as much drips directly. I think it adds a great flavor. I don't use any smoking wood as I think the bird picks up enough smoke flavor just from the lump.
  15. Team PCBeach

    Spinning a turkey question

    I have not spun a bird that big, but for me 12# birds take 2 hours at 375. I pile most of the coals to the back but leave a good lining of coals across the bottom of the Classic. I think this helps the skin crisp and the fat dripping directly on the coals adds a little flavor (or at least it smells good).