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Buttburner

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  1. Like
    Buttburner reacted to Polar Bear in I screwed up!   
    could try to make jerky out of it...
  2. 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

  3. Like
    Buttburner reacted to Vanole in Old beat up Auber on my brand new BJ III!   
    I have second guessed that purchase a couple of times. I like the Gateway but often wonder what if a Hunsaker would have been purchased? If I could figure out how to sneak one into the herd without the Mrs finding out I would be golden.
    Good luck on your upcoming Brisket cook!!!
  4. Like
    Buttburner got a reaction from TKOBBQ in Old beat up Auber on my brand new BJ III!   
    I have this old Auber pit controller, I have not used it in years. I used to have a charcoal barrel smoker I used it on that has long rusted out.
     
    For those not familiar with Auber this controller is as basic as it gets. No bells and whistles here. Just set the temp and thats it.
     
    I just got my BJ III and have only done one long cook on it, a pork butt last weekend that went fine
     
    I am going to do a big brisket cook on it this weekend and will have to do some of it while I am sleeping for various reasons.
     
    I am kind of nervous doing this without really knowing how this pit will run. So I decided to dig out my old Auber just to try it and see how it would work.
     
    The trap door on the blower was all gunked up from sitting in a box for probably 5 years, I cleaned it all up, cobbled up and adapter from some shim stock and off we went!
     
    After a kabob cook last night I figured might as well put it on and see what would happen.
     
    I really didnt think the blower was big enough. By the time I got the thing hooked up the pit temp was down to 200f. Afer about an hour with just guessing my top vent setting it was still sitting about 200f
     
    Crap I thought. Not going to work.
     
    So I started getting ready for bed, watched a little tv, came back and to check on it. Hey! right where I set it! 275f!
     
    I was amazed. So I left it run for as long as it could with the coals in it.
     
    Solid as a rock. I could not believe it.
     
    So I may just try it on the brisket
     
    Not really a huge fan of these things, I like doing things manually but for this I will give it a shot!
     
    A few pics
     
     


  5. Like
    Buttburner reacted to JamesX in Kamado Joe Big 3 Joe Gasket Issues   
    Any idea why it comes from the factory with felt on if its not needed? 
     
    Field service is not really relevant in my book nor grill replacement, it's not really my problem how Kamado Joe chooses to handle defect issues. If it's a serviceable item, fine, but i would not be expecting to permanently remove items from the grill to get it back to where it should have been delivered to me new, after all once I remove that it's no longer the reference design I expected of how it should have come from the factory, I expect it to be repaired to the standard of new. Practicalities aside of how it's repaired, i paid for a new grill, it shouldn't come with defects and if it does I should expect repairs as if it was new, if it was 12+ months old when this happened its a bit of a different story. Its not like these are cheap grills they are the premium brand. 
     
    I guess the crux of my question was will the mesh gasket stick directly to the ceremic, seems like it will although I have seen some other posts about supplementing the glue with extra adhesive. 
     
  6. Like
    Buttburner got a reaction from Sherbet66 in Got a new Joe? Unboxing, assembly and first burn video   
    I just dig a hole in the middle of the lump and stick my propane torch in it for about 30 seconds.
     
    Been doing it that way for years
  7. Like
    Buttburner got a reaction from Vanole in Old beat up Auber on my brand new BJ III!   
    Yeah its a 6.5 cfm
     
    Thanks for commenting. Those Gateway smokers are super nice
  8. Thanks
    Buttburner reacted to lnarngr in Old beat up Auber on my brand new BJ III!   
    Kule, good luck! 
  9. Like
    Buttburner got a reaction from lnarngr in Old beat up Auber on my brand new BJ III!   
    I have this old Auber pit controller, I have not used it in years. I used to have a charcoal barrel smoker I used it on that has long rusted out.
     
    For those not familiar with Auber this controller is as basic as it gets. No bells and whistles here. Just set the temp and thats it.
     
    I just got my BJ III and have only done one long cook on it, a pork butt last weekend that went fine
     
    I am going to do a big brisket cook on it this weekend and will have to do some of it while I am sleeping for various reasons.
     
    I am kind of nervous doing this without really knowing how this pit will run. So I decided to dig out my old Auber just to try it and see how it would work.
     
    The trap door on the blower was all gunked up from sitting in a box for probably 5 years, I cleaned it all up, cobbled up and adapter from some shim stock and off we went!
     
    After a kabob cook last night I figured might as well put it on and see what would happen.
     
    I really didnt think the blower was big enough. By the time I got the thing hooked up the pit temp was down to 200f. Afer about an hour with just guessing my top vent setting it was still sitting about 200f
     
    Crap I thought. Not going to work.
     
    So I started getting ready for bed, watched a little tv, came back and to check on it. Hey! right where I set it! 275f!
     
    I was amazed. So I left it run for as long as it could with the coals in it.
     
    Solid as a rock. I could not believe it.
     
    So I may just try it on the brisket
     
    Not really a huge fan of these things, I like doing things manually but for this I will give it a shot!
     
    A few pics
     
     


  10. Thanks
    Buttburner got a reaction from Amoeba in Charcoal Burn questions.   
    then you are all set!
  11. Like
    Buttburner reacted to jtemple in New Big Joe, Some Concerns   
    I contacted both KJ and bbqguys.com, stating that if I can't at least get some sort of confirmation that someone is listening on the other end and working to take corrective action, I will be issuing a charge-back on my credit card and taking my money elsewhere.

    That must have gotten their attention, because I got a reply from bbqguys.com 2 business days later.

    So now we're going back & forth about what it would take to make things right.
  12. Like
    Buttburner reacted to CentralTexBBQ in Charcoal Burn questions.   
    It makes a world of difference. When I first joined the forum, it seemed that John sort of steered people away from using tech. Now, it appears to be a total 180°. Anyway, I was grateful for the first stance because it forced me to learn the grill and I didn't want to deal with more tech anyway. The baskets sealed the deal for me. There is zero need to use one now, imo. Note: I said need, not preference or desire.
     
    Those basket dramtically increase airflow allowing the grill to come up to temp much quicker than with the factory grate. All issues with incomplete burn patterns as described by the OP ceased. I found it even easier to dial in temps. Then the convenience of cleaning, plus, if needed, pulling the entire section of grates, deflectors and basket out makes it a no brainer buy for me.
  13. Like
    Buttburner reacted to len440 in How to light a fire and get HOT QUICKLY in a Ceramic Kamado   
    I don't see what all the commotion about how to light a grill fast. I've been using charcoal for upteen years big up grade was using the chimney but when i got my classic haven't used it. No need to If i'm doing steaks 3 starters or cotton balls wait about the time it takes to prepare the meat and sides and by that time  the grill is going fine.Smoking and grilling should be a relaxing event. Learn the grill and your charcoal and it will save a lot of aggravation. Light your fire and pop a cold one 
    Follow John's video and it will quickly be lit if you want faster maybe you might want to trade in for a gasser
  14. Like
    Buttburner got a reaction from Rick_W in Got a new Joe? Unboxing, assembly and first burn video   
    I just dig a hole in the middle of the lump and stick my propane torch in it for about 30 seconds.
     
    Been doing it that way for years
  15. Like
    Buttburner got a reaction from Smokingdadbbq in Got a new Joe? Unboxing, assembly and first burn video   
    yeah the starters are cool. I have them for my wood stove at my cabin
  16. Like
    Buttburner got a reaction from Smokingdadbbq in Got a new Joe? Unboxing, assembly and first burn video   
    I just dig a hole in the middle of the lump and stick my propane torch in it for about 30 seconds.
     
    Been doing it that way for years
  17. Like
    Buttburner reacted to retfr8flyr in What are your temps with vents full open?   
    Personally I don't use my deflector plates, in the lower position, if I am cooking over 300°. I think it traps way too much heat in the bottom of the grill. I will use them on the X grate if I am going too cook something at higher temps.
  18. Like
    Buttburner reacted to Polar Bear in Charcoal Burn questions.   
    Try a cook without the iKamand and see if that makes a difference 
    I'm not a fan of pit controllers but i imagine a fan directing air into the fire would effect the fires ability to spread evenly throughout the fire box as it would get the lit section super hot to increase the temp rather than allowing the fire to slowly consume the available fuel around it (hot small fire vs big cool fire)
    That having been said, even on low tech cooks, i've found my fires do not burn symmetrically in the fire box.
    If i start my fire in the center of the fire basket and leave it for a few hours i find the fire spreads towards the front and back of the grill before moving outwards.
     
    Hot spots in a Kamado are hard to avoid due to the fact you are cooking directly above your heat source and a 15mm piece of ceramic plate can only deflect so much heat due to its lower thermal mass and surface area. I have BGE guys who aren't a fan of the 2 piece deflectors in KJs because they claim the gap between also lets too much heat through (even when pushed together they don't exactly seal off the fire from the meat)
    I'm told the SloRoller has helped reduce hot spots, but i'm yet to test that theory for myself. 
    If i'm doing a low-ish and slow-ish cook (300f+ brisket cooks) i tend to use a water pan as an additional heat deflector to stop the bottom of my meat from getting crispy. Other tricks like flipping the meat every hour or so helps too.
     
    Honestly, I think you may be overthinking this
    If the food is coming out as you like it, just keep rolling with what you're doing and stop worrying about what the grill looks like after you're finished 
  19. Like
    Buttburner reacted to badfish in What have you cooked on your JoeTisserie?   
    New here and thought I'd chime in with my weekend with a new JoeTisserie for my BJ.  
     
    Finally found one in stock at the local BBQ shop and picked it up on a whim.  With a bunch of people coming over, my first cook needed to be 3 6lb chickens.  This probably violated some best practices ;-)
     
    Fed about 12 people who universally thought it was the best chicken they'd ever ate.  Seasoned it with a BBQ Chicken rub from LaGrille which was also a chance find as a bunch of spices were on sale.    Had to do some work to get all the birds on and stable but it worked out in the end - probably taxed the motor a tad more than I wanted.
     
    Had so much fun the Saturday, I grabbed a top sirloin roast at Costco for Sunday and had the same folks back.  This time around I did some potatoes and veg/garic in the fire box which also worked awesome.   The pictures don't do the roast justice and I neglected to take some shots post carve, but needless to day, it was pink and juicey.
     
    All told, despite being WAY expensive, I'd buy this thing again tomorrow - fit perfectly on my older BJ and no smoke leak at all and with a mix of lump/briquettes held 330-350 pretty steadily.
     



     
     
  20. Like
    Buttburner got a reaction from Graham in Pizza @ 900 Degrees Safe?   
    I see you use the parchment paper trick
     
    Once I discovered that its all I use for pizza makes things much easier
  21. Like
    Buttburner reacted to John Setzler in How the Kamado Joe Charcoal Basket Works   
    Here's a short video of how the Kamado Joe Charcoal Basket works...
     
    20180924_CharcoalBasket.mp4
  22. Like
    Buttburner got a reaction from TKOBBQ in Big Joe III is on the truck headed to the house today!!!   
    Well its together and everything is flawless, I have to say. After reading about other's experiences lately I was a bit leery unpacking and setting everything up. Also in the pic is my CGS expander grate I think it will come in real handy. It got it free with the purchase of the pit from The Ceramic Grill Store
     
    I just did a quick chicken for my first cook on Saturday.
     
    Temps are a piece of cake to control, but I am coming off an Akorn that I had for years so the learning curve is short.
     
    I also did burgers and pork and beans yesterday
     
    I made the worst burgers of my life! No fault of the pit, do not try the recipe for bbq cheddar burgers and come in the manual!!!
     
    They tasted fine but the burgers did not hold together, too much moisture in the mix. I was making them for some family I invited over, luckily I reserved some plain burger and put them on rescuing the cook.
     
    Thats what I get for trying out a new recipe on someone LOL



  23. Like
    Buttburner reacted to T_om in Fireboard 2 probe placement   
    Yep.
     
    Which is another reason I went with a HeaterMeter.  https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/
     
    It uses a K-style pit probe... cheap, available anywhere, industry quality accuracy, and... comes with an alligator clip end too.
     
    Tom
  24. Like
    Buttburner reacted to John Setzler in How to Take Care of your Kamado Joe Grill   
    Here's a video I just put together for Atlanta Grill Company on caring for your Kamado Joe Grill...
     
     
     
  25. Like
    Buttburner got a reaction from Golf Griller in Big Joe III is on the truck headed to the house today!!!   
    Well its together and everything is flawless, I have to say. After reading about other's experiences lately I was a bit leery unpacking and setting everything up. Also in the pic is my CGS expander grate I think it will come in real handy. It got it free with the purchase of the pit from The Ceramic Grill Store
     
    I just did a quick chicken for my first cook on Saturday.
     
    Temps are a piece of cake to control, but I am coming off an Akorn that I had for years so the learning curve is short.
     
    I also did burgers and pork and beans yesterday
     
    I made the worst burgers of my life! No fault of the pit, do not try the recipe for bbq cheddar burgers and come in the manual!!!
     
    They tasted fine but the burgers did not hold together, too much moisture in the mix. I was making them for some family I invited over, luckily I reserved some plain burger and put them on rescuing the cook.
     
    Thats what I get for trying out a new recipe on someone LOL



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