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Buttburner

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  1. Like
    Buttburner got a reaction from Brick Pig in Big Thanks to KJ!!!   
    A few weeks ago I bought an iKamand.
     
    I used it a few times then I noticed a crack developing in the plastic housing. It still works but I have to be careful with it.
     
    I submitted the proper warranty claim with photos etc. I asked for a new blower unit. A few days later a gal replied and said they would send me a new one.
     
    So I was happy, expected a new blower unit.
     
    They sent me a complete new iKamand! Just like it came off the shelf of a store. New box, new probes, everything
     
    Gotta say that real impressive. The whole thing took about 2 weeks from my claim to receiving the new one yesterday.
     
    Beel reading a lot about lagging warranty service, maybe they are getting that all behind them now!!
     
    Hats Off to Kamado Joe! I know I made the right choice investing in them!!!
  2. Like
    Buttburner got a reaction from lnarngr in Big Thanks to KJ!!!   
    A few weeks ago I bought an iKamand.
     
    I used it a few times then I noticed a crack developing in the plastic housing. It still works but I have to be careful with it.
     
    I submitted the proper warranty claim with photos etc. I asked for a new blower unit. A few days later a gal replied and said they would send me a new one.
     
    So I was happy, expected a new blower unit.
     
    They sent me a complete new iKamand! Just like it came off the shelf of a store. New box, new probes, everything
     
    Gotta say that real impressive. The whole thing took about 2 weeks from my claim to receiving the new one yesterday.
     
    Beel reading a lot about lagging warranty service, maybe they are getting that all behind them now!!
     
    Hats Off to Kamado Joe! I know I made the right choice investing in them!!!
  3. Like
    Buttburner got a reaction from dh14ster in Best pizza to date!   
    Buddy's Detroit Deep dish style. Since I live in the Detroit area I know this pizza well. Just started making it
     
    Nailed it on the second try!!
     
    First one was pretty good but a little refining and I got it!!!
     
     
     
     

  4. Thanks
    Buttburner reacted to ckreef in Reef's Lump Comparison   
    Let's take some pictures for size comparison and a volume measurement. For the size picture that is NOT the entire bag. I dumped a little less than a 5 gallon buckets worth out. Also keep in mind that is the total amount of fines and dust from the bottom of each bag but some bags contained almost twice the amount of lump as other bags so naturally they will have more fines and dust. Also lump varies a good bit between bags of the same type. Sometimes you get a really good bag and sometimes you don't. 
     
    For volume measurements I used this box. I measured the inside diameter, did some calculations and cut this box off so it was exactly 2 cubic feet. I then marked the box off in 1/2 a cubic foot measurements. When I poured the lump into the box I shook the box a good bit in an attempt to settle the lump down in the box to get the most accurate measurement. This whole process was very messy and I'm glad this phase is complete. 
     
     

     
     
    RO (regular) 15.44 lbs in 1.10 cf (cubic feet) 
     

     
     
     
    RO XL Cut - 16 lbs in 1.25 cf 
     

     
     
    B&B Oak - 20 lbs in 1.15 cf
     

     
     
    Cowboy - 15 lbs in 1.15 cf
     

     
     
     
    Rockwood - 20 lbs in 1.5 cf
     

     
     
    KJ Big Block - 20 lbs in 1.15 cf
     

     
     
    Fogo Premium Black Bag - 17.6 lbs in 1.25 cf
     

     
     
     
    Fogo Super Premium - 17.6 lbs in 1.25 cf
     

     
     
     
    Fogo Marabu - 33 lbs in 1.5 cf
     

     
     
    Fogo Quebracho - 35 lbs in 1.75 cf
     

     
     
    Fogo Brazilian Eucalyptus - 17.6 lbs in 1.25 cf
     

     
     
    Jealous Devil - 35 lbs in 1.9 cf
     

     
     
    Komodo Kamado CoffeeChar - 20 lbs in 1.4 cf
     

     
     
     
     
    For the final picture we have the fines and dust from all 10 bags. It was almost a 5 gallon bucket full and weighed about 11 lbs. No real point to this picture. 

     
     
     
    For comparison purposes this is the the numbers of lbs per cubic feet listed most to the least. This should give us a basic idea how dense a lump is. 
     
    lbs per cubic foot 
     
    22.00 - Fogo Marabu 
    20.00 - Fogo Quebracho 
    18.42 - Jealous Devil 
    17.39 - KJ Big Block 
    17.39 - B&B Oak 
    14.28 - Komodo Kamado CoffeeChar 
    14.08 - Fogo Brazilian Eucalyptus 
    14.08 - Fogo Super Premium 
    14.08 - Fogo Premium Black Bag 
    14.04 - RO regular 
    13.33 - Rockwood 
    13.04 - Cowboy 
    12.80 - RO XL Cut
     
     
     
    .................................................... 
    This next small section is my opinions and observations. Your milage may vary..... 
     
    If you're looking for XL lump pieces KJ Big Block was the biggest followed closely by Fogo Quebracho then Fogo Super Premium. 
     
    There wasn't a big size difference between RO regular and RO XL Cut but there was a lbs per cubic foot difference which leads me to believe they came from different processing facilities or at least different batches. 
     
    B&B Oak has a really high lbs per cubic foot considering it was made from American hardwoods. Their website mentions that they put "green" wood into the kilns. From making homemade lump in my backyard I can attest to how difficult it is to get fully carbonized lump if you start with even slightly "green" wood. I'll keep an eye on this idea during the burn tests.
     
    Fogo Marabu was the hardest followed closely by Fogo Quebracho. 
     
    A favorite of many people, Rockwood was a bit disappointing in size. 
     
     
     
    It will be a few weeks before I can start the burn tests. Will update the thread when they start. 
     
     
     
     
     
  5. Thanks
    Buttburner reacted to BigSlade in Easy remove ikamand   
    That makes a lot of sense, thank you for that information.  
  6. Like
    Buttburner got a reaction from BigSlade in Easy remove ikamand   
    If by "cover plate" you mean that plug that fills the hole once the iKamand is removed, in theory you can just cook as usual with the plug in place.
     
    I have seen posts where since this plug as about 50% plastic it has melted from higher temps cooks. But from what I was reading you are supposed to leave the top vent open when you shut down to allow excess heat to escape and not melt this plug. Once it has cooled down some you can close everything off
     
    This is not explained anywhere in the documentation I have for the iKamand, its all from reading on the internet about it. So I am not really sure since I have never done it that way
     
    Common sense says to make the plug completely out of metal or some high temp material so it wont melt. Dont know what happened there...
  7. Like
    Buttburner got a reaction from BigSlade in Easy remove ikamand   
    you have to change out the vent slider since the new one is also the adapter plate the iKamand attaches to. I have an iKamand, its ok, jury is still out on it as far as I am concerned
     
    I actually left the original slider in place and put the iKamand on in front of it like a lot of people do. It works but its more difficult to adjust since now you have 2 plates filling the gap where there was one originally.
     
    I have an old Auber that I adapted to the KJ before I got this, I made an adapter plate for it out of some shim stock and its much easier to use is easy to attach and remove. Similar to other makes of blowers. This is my home made one
     
    I wish they would have come up with something like this for the iKamand. I like all the features of the iKamand but I miss the simplicity of the Auber. I may at some point go back to the Auber and sell the iKamand, I dont know

  8. Like
    Buttburner got a reaction from dh14ster in Best pizza to date!   
    Yeah thanks its made a bit different than most of you are used to
     
    The dough is a high hydration (more water than usual) and uses bread flour
     
    The dough is really sticky and soupy, once you mix it and let it rise a bit you spread it in a well oiled pan and once its to shape you let it rise in the pan for a few hours.
     
    A nice layer of pepperoni goes on the bottom. The thin sliced stuff.
    The juices from the pepperoni soak into the crust while its cooking, making the crust nice and crispy but soft (not too fluffy). Then the cheese goes on (traditional Detroit style uses Wisconsin brick cheese, or you can use a mix of low moisture mozz and young jack cheese. The cheese goes all the way to the edges of the pan, this is critical since it melts between the crust and the pan giving the crust an unbelievable light crunchy cheesy texture Detroit pizza is so famous for
     
    Then you can add toppings like onions pepper etc.
     
    Then the sauce goes on. Thats why its sometimes called Red Top pizza. It's a very simple sauce made with crushed tomatoes sugar and a few spices. Some cook the pizza warm up the sauce then spoon it on top before serving. If prefer to add it before baking. 
     
    Then you finish it with some good pepperoni with the skin on so it cups like you see it in the pic. Baked in the Big Joe III with the heat deflector on the star rack middle position on the D&C rack and the pizza on the grates on the top position running around 475-500F for about 15 mins
     
    Here is another pic of the dough in the pan.
     
    Oh forgot about the pan! Its a special pan made just for this with high sloping sides and is black in color to help it give that crisp crust. You can actually buy these special pans on Amazon. The original pans when this pizza was first created in 1946 were made in old pans from the Detroit auto factories, they held auto parts. Some of these pans are still in use today at the original Buddys pizza, they are prized possessions.
     
    Probably more then you ever wanted to know about Detroit style pizza but there it is lol
     
     

  9. Like
    Buttburner got a reaction from Rick_W in Best pizza to date!   
    Yeah thanks its made a bit different than most of you are used to
     
    The dough is a high hydration (more water than usual) and uses bread flour
     
    The dough is really sticky and soupy, once you mix it and let it rise a bit you spread it in a well oiled pan and once its to shape you let it rise in the pan for a few hours.
     
    A nice layer of pepperoni goes on the bottom. The thin sliced stuff.
    The juices from the pepperoni soak into the crust while its cooking, making the crust nice and crispy but soft (not too fluffy). Then the cheese goes on (traditional Detroit style uses Wisconsin brick cheese, or you can use a mix of low moisture mozz and young jack cheese. The cheese goes all the way to the edges of the pan, this is critical since it melts between the crust and the pan giving the crust an unbelievable light crunchy cheesy texture Detroit pizza is so famous for
     
    Then you can add toppings like onions pepper etc.
     
    Then the sauce goes on. Thats why its sometimes called Red Top pizza. It's a very simple sauce made with crushed tomatoes sugar and a few spices. Some cook the pizza warm up the sauce then spoon it on top before serving. If prefer to add it before baking. 
     
    Then you finish it with some good pepperoni with the skin on so it cups like you see it in the pic. Baked in the Big Joe III with the heat deflector on the star rack middle position on the D&C rack and the pizza on the grates on the top position running around 475-500F for about 15 mins
     
    Here is another pic of the dough in the pan.
     
    Oh forgot about the pan! Its a special pan made just for this with high sloping sides and is black in color to help it give that crisp crust. You can actually buy these special pans on Amazon. The original pans when this pizza was first created in 1946 were made in old pans from the Detroit auto factories, they held auto parts. Some of these pans are still in use today at the original Buddys pizza, they are prized possessions.
     
    Probably more then you ever wanted to know about Detroit style pizza but there it is lol
     
     

  10. Like
    Buttburner got a reaction from Rob_grill_apprentice in Best pizza to date!   
    Buddy's Detroit Deep dish style. Since I live in the Detroit area I know this pizza well. Just started making it
     
    Nailed it on the second try!!
     
    First one was pretty good but a little refining and I got it!!!
     
     
     
     

  11. Like
    Buttburner got a reaction from KJKiley in Johns Chicago style pizza!!! MAN OH MAN   
    I made Johns Chicago style pizza yesterday and all I can say that its fantastic!!
     
    Only changes were I used a frozen pizza dough which I really like, I am not big into making dough
     
    And I used a cast iron skillet.
     
    I did have a slight issue. In the video John said to par cook it for about 10 minutes which I did. When I pulled it out the dough had really risen and was a little hard. I thought I ruined it! So I punched it down and kept going
     
    This made the bottom crust a little thicker and chewier that I wanted but it was still great
     
    I dont know if I just par cooked it too long, or maybe it was the difference in the dough I used. Next time I am going to check it at about 5 minutes (or less even)
     
    And the sauce is great! Nice, simple ingredients easy to make
     
    Hat off to John!!! Thank you so much for the videos and the sharing of your expertise!!!!
     
    A few pics




  12. Like
    Buttburner reacted to social assassin in Having trouble getting a reply from Kamado Joe warranty folks.   
    BB-  thank you for the idea I will try it!
  13. Like
    Buttburner got a reaction from social assassin in Having trouble getting a reply from Kamado Joe warranty folks.   
    Do you have a large enough cast iron skillet?
     
    I used one in my Akorn before I bought one for it
     
    Actually the  Akorn one is really nice as well. Its super thick.
     
    Worked pretty well
     
    Depending on how bad its cracked you could also just wrap it in heavy duty aluminum foil to get you through. Probably what I would do instead of buying something
  14. Like
    Buttburner got a reaction from ckreef in Johns Chicago style pizza!!! MAN OH MAN   
    Thanks.
    the onions were cooked on the smoker along with the sausage as John showed in the video. Probably should have cooked them longer. Good point though. I used struggle with regular pizza I would always put too much topping on it. 
    I will keep this in mind going forward! 
     
  15. Thanks
    Buttburner reacted to ckreef in Johns Chicago style pizza!!! MAN OH MAN   
    Looks good. Here's another tip. 
     
    You have a lot of onions and green peppers (nothing wrong with that). They contain a lot of liquid that's going to come out of them when cooking. Being under the sauce doesn't leave a way for that liquid to evaporate. That extra liquid can cause the dough on the bottom to be denser. If you pre cook the onions and peppers for a bit (about 1/2 way) that will get a bunch of that liquid out of the onions and green peppers before you put them in the pizza. Besides slightly caramelized onions taste better
     
     
  16. Thanks
    Buttburner reacted to TKOBBQ in Johns Chicago style pizza!!! MAN OH MAN   
    Tasty looking deep dish. 
  17. Like
    Buttburner got a reaction from TKOBBQ in Johns Chicago style pizza!!! MAN OH MAN   
    I made Johns Chicago style pizza yesterday and all I can say that its fantastic!!
     
    Only changes were I used a frozen pizza dough which I really like, I am not big into making dough
     
    And I used a cast iron skillet.
     
    I did have a slight issue. In the video John said to par cook it for about 10 minutes which I did. When I pulled it out the dough had really risen and was a little hard. I thought I ruined it! So I punched it down and kept going
     
    This made the bottom crust a little thicker and chewier that I wanted but it was still great
     
    I dont know if I just par cooked it too long, or maybe it was the difference in the dough I used. Next time I am going to check it at about 5 minutes (or less even)
     
    And the sauce is great! Nice, simple ingredients easy to make
     
    Hat off to John!!! Thank you so much for the videos and the sharing of your expertise!!!!
     
    A few pics




  18. Thanks
    Buttburner reacted to Ron5850 in Johns Chicago style pizza!!! MAN OH MAN   
    Very nice looking deep dish.
  19. Like
    Buttburner got a reaction from Ron5850 in Johns Chicago style pizza!!! MAN OH MAN   
    I made Johns Chicago style pizza yesterday and all I can say that its fantastic!!
     
    Only changes were I used a frozen pizza dough which I really like, I am not big into making dough
     
    And I used a cast iron skillet.
     
    I did have a slight issue. In the video John said to par cook it for about 10 minutes which I did. When I pulled it out the dough had really risen and was a little hard. I thought I ruined it! So I punched it down and kept going
     
    This made the bottom crust a little thicker and chewier that I wanted but it was still great
     
    I dont know if I just par cooked it too long, or maybe it was the difference in the dough I used. Next time I am going to check it at about 5 minutes (or less even)
     
    And the sauce is great! Nice, simple ingredients easy to make
     
    Hat off to John!!! Thank you so much for the videos and the sharing of your expertise!!!!
     
    A few pics




  20. Like
    Buttburner got a reaction from lnarngr in First Overnight Brisket, here's the plan...   
    Mine came out pretty good. Everyone loved it but I am a critic, I thought it was just a touch overcooked as the slices pulled apart too easily but at least it wasn't under-cooked.
     
    Thats a big blower you have. My Auber has the 6.5 cfm works just fine. I stayed rock solid at 225f all night, I bumped it up to 250 then 300 after about 10 am since it still was not probing and I thought it would have been done by then. No more 225f for me it just takes too long. I am a hot and fast guy normally (on my stickburner) next one I will try at 250f on the Joe
     
    Here is a pic before I separated the point and flat and put the flat in the cooler. I think how it got overcooked was I left it in foil in the cooler to rest and it kept cooking. I have never used foil before, only butcher paper. It probed perfectly so I think thats what happened. Next time if I use foil I will use butcher paper for the resting period. The nice thing about the foil is it held the juices well as the butcher paper isnt that good for that
     
    One funny thing was one gal, my son's mother in law asked why they were called burnt ends. She said the were AWESOME not burnt at all!!! I guess she thought they would actually be burnt and nasty., why would anyone want to eat that. LOL

  21. Like
    Buttburner reacted to jtemple in John Setzler's Beef Brisket with Taters and Onions   
    I took a stab at this one over the weekend.
     
     
    I got up at 3am to start this thing to ensure it was ready by dinner.

    I kept the grill around 225º with the Slo Roller in place.
     
    The grill grate pic was when the brisket was at 160º internal temp, at which point I pulled the brisket off and placed it in the pan with carrots, onions, potatoes, beer, and some more of the beef rub I used.

    It worked out perfectly, when the brisket hit 200º, I took the whole works off the grill, and the veggies were perfectly done, as was the meat.
     
    Everything came off the grill around 6pm. Man, that took a long time, but the result was worth the effort.
     
    The last pic is after my family had their way with it, it was a big hit.
     
    This was my second all day low & slow cook, not just on the Kamado Joe, but ever.
     
    Thanks for all the recipes!
     
     
     


  22. Like
    Buttburner got a reaction from jtemple in New Big Joe, Some Concerns   
    The other thing I have to say about this is I would not have accepted delivery if it came to be in that condition with the box smashed like that. If I was not home when it arrived I would have called the trucking company when I got home and demanded they take it back. Unless you opened it all up while they were there and thought it looked ok at that point. From looking at the pic real close it looks like you opened up the top box, I see what looks like the delivery truck there in the street
     
    I know thats water under the bridge at this point...
  23. Like
    Buttburner got a reaction from jtemple in New Big Joe, Some Concerns   
    Thanks for clearing up the delivery issue. Makes sense
     
    If all else fails you have a warranty. File a warranty claim on your base issue. 
  24. Like
    Buttburner reacted to Gebo in New Big Joe, Some Concerns   
    I'm so sorry. You are in a pickle. 
     
    So far have had replaced under warranty:
     
    Thermometer
    Handle
    Both Shelves
    Mesh Gasket
    Do-Joe
    Cast Iron Griddle
     
    Kamado Joe is doing things right by me.
     
    It's just a shame that it seems yours got damaged a lot in shipping. On the bright side for the rest of us, I 
    now know to do my best to buy in person.  
     
    You could ask BBQGUYS.com who their preferred carrier is as you need to ship it back.  They might tell you????
  25. Like
    Buttburner reacted to Dogstar in New Big Joe, Some Concerns   
    I agree with Buttburner.  Call them and work it out - get someone in authority on the phone.  Tell them you need their plan, in writing, because time is short because they billed you on 7/18.  I'd let them know, nicely (they're probably nice people), that they have to get back to you right away.  Otherwise you won't have any choice but to reverse the charges to protect your interests.  Lollygagging around will not be tolerated.
     
    If they tell you they're waiting for KJ to get back to them, I'd remind them that your deal was with them, and not KJ, and they BBQGuys, need to commit right now to doing the right thing.
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