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    Kamado Joe

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  1. HeavyG

    Really California? WTH

    Aluminum is not one of the chemicals on the Prop 65 list.
  2. HeavyG

    Really California? WTH

    "I liked it better before Prop 65 when we were all kept in the dark about which hazardous/carcinogenic chemicals might be in the products we use." he said sarcastically. Wood/charcoal is required to provide the Prop65 warning because they emit carbon monoxide which is on the list and which kills about 400 people in the US each year. Most of those deaths are not from using grills indoors or in poorly ventilated areas but they do happen.
  3. HeavyG

    LG Konro Yakatori - unboxing thread

    Those grills are readily available on ebay sold by Japanese vendors shipping directly from Japan. You'll pay quite a bit more for one since the vendors typically ship them via air freight but if you just have to have one RIGHT NOW ebay is your friend. You might also have to pay a few bucks for customs duty but that will depend on how the vendor rights up the shipping manifest. I frequently order items from Japanese vendors via ebay and have yet to have any problems at all.
  4. HeavyG

    Pork Butt Steaks

    Steaks I cut off a pork butt I vacuum pack and sous vide them for 24 hours then finish them off on the grill. Haven't done them the "hot and fast" way yet but I'll have to give that a go sometime.
  5. HeavyG

    How to use an electric stove?

    There's nothing wrong with electric stoves. They do operate a bit differently and it may take some getting used to if you have never used one before. I'm still using an old school coil burner type. An electric doesn't cool down as quickly as a gas but so what? Just move the pot to an unused burner. Or set it on a trivet. Or factor that into your workflow/timing. Electric stoves actually boil water quicker than gas stoves. Electric stoves also generally have better lower temp performance. Many gas burners really don't work well at their lowest settings and many don't spread the heat as evenly as an electric burner. That's why you can buy those things called "flame tamers" or "diffusion plates" (those are actually also sometimes useful on electric coil burners too). I don't have gas in my neighborhood so I'll never get a gas stove in my house. I know that eventually my 40 year old stove is going to die and I really don't want a glass cooktop because I'm a pan tosser and slider and I know they just aren't up for the way I roll and a cracked glass top is expensive to replace.
  6. HeavyG

    Stuck top

    Sticking top vents aren't uncommon on other kamados also. Usually tho, once they get warm enough they move freely once the grease remelts. I don't have a Blaze but looking at photos it appears that the moveable part of the top vent is held in place with that acorn nut. Could you loosen that nut and totally remove the sliding part? If so you can easily clean the gunk off. I find that a paper towel just moistened with distilled white vinegar wipes soot off of the parts of my Karubecue that get "sooted up" and need periodic cleaning. I would be careful not to drip vinegar on the exterior shell of the Blaze tho - not sure how it would react with the acidity of the vinegar. I notice that the bottom vent of the Blaze is hinged allowing direct access to a small rectangular shaped opening. It shouldn't be too difficult to rig up a way to connect a blower fan there. Some blower fans are rectangularly shaped at the end and have a builtin clip to attach them to an opening like this: Depending upon the size of that opening in your Blaze you may need an additional adapter plate. Some exist in various sizes but it is just a piece of sheet metal and would be easy to make one to the proper size to fit your opening. Here's a couple resources: https://www.fireboard.com/shop/20-cfm-blower/ https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=344
  7. HeavyG

    LG Konro Yakatori - unboxing thread

    Here's a new book coming out in a couple of weeks you might find of interest - https://smile.amazon.com/Robata-Japanese-Grilling-Silla-Bjerrum/dp/1911127349/ref=pd_sbs_14_5?_encoding=UTF8&pd_rd_i=1911127349&pd_rd_r=B1P4PG5DDDAMPZBZNW50&pd_rd_w=xeP6P&pd_rd_wg=35yvq&psc=1&refRID=B1P4PG5DDDAMPZBZNW50
  8. HeavyG

    Team Red v Team Green

    I just chalk it up to the sort of trash talking sport that many guys seem to engage in. I never take it seriously. Those that do take it seriously should probably just learn to lighten up.
  9. HeavyG

    Probably a dumb question, but...

    Buy a potlifter - https://smile.amazon.com/PotLifter-200-Pound-Gardening-Heavy-Lifting/dp/B002ECFFJ8/ref=sr_1_1?ie=UTF8&qid=1519175088&sr=8-1&keywords=potlifter Or use the magic rope trick:
  10. HeavyG

    Joe JR efficient for my goals?

    My KJ Jr is my most used grill. Most of the time I'm just cooking for me and my wife and I've never had a problem fitting enough meat on there for the two of us. There is plenty of room for a few normal sized burgers. It can easily handle a big spatchcocked chicken. I've even done a 9 pound pork butt on mine (which I didn't think was really going to fit). I've never done a pizza on mine but it will handle a larger pizza than the Roccbox (which seems to be the rage lately). I bought an Akorn Jr last summer when they were on sale for just $75. Bought it mainly out of curiosity as I had never seen one. It's about the same size as the KJ Jr. It's much lighter tho which might be an advantage for camping. It works/cooks well. The build quality isn't top notch but it should easily last for many years if one keeps an eye on it and deals with any rust that shows up. I'm also a long time Weber kettle user. It is hard to beat a kettle for bang for the buck. On a mild calm day a kettle can be pretty stable at holding temps. A kamado really only becomes superior in cold, windy, rainy, or snowy weather. That's when the ceramic kamados (and the insulated ones like an Akorn) have a bigger advantage. If you are going to consider a kettle type grill you might want to take a look at Napolean. They're a Canadian company that makes gas and charcoal grills and they make some kettle and Weber Smokey Mountain style grills in Canada. Not sure if they make a smaller more portable kettle like the Jumbo Jo tho. Are you likely to be grilling year round or mainly just during the Spring/Summer months? I do agree with John that perhaps you should consider getting a Weber kettle and playing with that for awhile to get a feel for using charcoal.Also, when camping you might want somthing larger than a Jr so you could fit proteins and sides together. Good luck - these sort of decisions can be rather agonizing.
  11. HeavyG

    Manual Can Opener

    This has been our most used opener for the past decade+ https://smile.amazon.com/gp/product/B000079XW2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 Works great and as mentioned earlier you can put the lid back on a partially emptied can.
  12. HeavyG

    ThermoWorks infrared gun

    If you ever did care about the actual temperature of a surface and don't want to mess around trying to find the right emissivity setting you can buy one of these: http://www.thermoworks.com/PRB-K-030 Since the IR thermo you are looking at accepts Type K probes it will give you the real surface temp. If you are never going to take advantage of the ability to use a Type K probe then these days any of the $15 IR thermos will work just as well.
  13. Amazon tells me I bought mine in March of this year. I only bought it because of a lively discussion on a different forum where most folks used the chopstick method but some were disappointed that they had trouble keeping uniform thickness of the slices. Someone mentioned this tool. I had never seen one of those before and just had to try it. I appreciate Alton's stance on uni-taskers but I get a kick out of trying all these single task kitchen gadgets. Most of them end up in the bin or the thrift store (if I've kept the box) as they don't really work well or work at all. It works ok and definitely makes slices uniformly thick regardless of one's knife skills. I could see this being handy if one is prepping a bunch of Hasselbacks at a time as it takes no thinking at all to work right thru a spud and know that the cuts will be uniform. I used it a few times but Hasselbacks aren't something I make but once or twice a year anyway. It's hardly a unitasker though since it has proven to be useful as a mail holder/sorter on my desk in the study.
  14. HeavyG

    Improving a Cheap Lodge Cast Iron Pan

    I agree completely. I've never bothered sanding out any of my Lodge pans but I have helped a couple friends do a few of theirs (mainly because I have lots of tools). Was kinda fun but mostly a dirty messy job. Even after doing that you are still left with a heavy, thick-walled skillet. Not really at all like the smooth, thin-walled vintage stuff that frequently had milled surfaces or the newer stuff that also have machined surfaces. Looking at the photos above you can clearly see that while most of the surface is smoother there are still a lot of pitted areas so it's not really a glass smooth surface. Glass smooth isn't really that useful anyway as there needs to be some surface "roughness" to really give the seasoning something to stick to. New Lodge pans may not have the aesthetic appeal of the older (or contemporary) smooth stuff but performance wise there really isn't much difference a year after purchase.
  15. I lived in Japan for a few years in the 1960's. My father bought a kamado in the Navy Exchange that we used for the four years we lived there. When he got orders back to the states he bought two new kamados (since the word among his squadron buddies was that used ones wouldn't survive the journey back home). Good thing he bought two cuz only one survived completely intact. He used that kamado for the next twenty+ years and the only fuel he ever used in those - Kingsford bricks. And he always lit them with...gasp...lighter fluid.