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About wallawu

  • Birthday 04/12/1988

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  • Gender
  • Location:
    Central Arkansas
  • Interests
    Music, good gin, the lake, wildlife, cooking, the gulf, eating, lounging.
  • Grill

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wallawu's Achievements

  1. To avoid starting a new thread, I had the opportunity to buy the classic 2 for $975 or the 3 for $1425 locally, both could be here early next week. This would replace my Akorn altogether. I've placed the order for the 3 because it sounds like the 3 is worth paying $500 more than the 2 per John's post comparing the two. Something about buying the classic 3 for more than I bought the Big Joe 2 from the same place feels funny, but I think it's the right call? Guidance here?
  2. 90% of the time it doesn't see 300. Before I throw on these Ribeyes I made sure I did some scrapin at 600. May take a few times!
  3. Well, I screwed up. Sometimes I cook a bunch and the cast iron gets cleaned last since it stays hot and I'm the only one that I trust to clean/season it. Sometimes it sits overnight with oil/grease and some bits in it. I never cook anything with lemon or tomato in it. WARNING: ASPARAGUS IS DANGEROUS!!! I may have to start over here. As I cleaned it, more and more seasoning was coming off. You can see where a few asparagus sat. Mad at myself, but it's not the end of the world. I have plenty of time on my hands! I just won't be lazy next time.
  4. It has been a few months since I've done a burnoff. Not offended at all!
  5. Normally I would use the divide and conquer, but I wasn't always getting a good sear because of that distance and I was using a lot more charcoal to get it really hot. I've done this new way 4 times now with fillets, the porterhouses, and some Ribeyes and the results have been consistent. Not going back to the other way.
  6. This is maybe the first time I've taken pictures from beginning to end. I set the extender in the bottom so it would sit lower on top of the coals. Normally I do half low half high and come out with (mostly good) mixed results. This was perfect. Porterhouse baby! Started with the extender down low, then moved up top. Saved me a lot of charcoal. Basically counted to 100 on both sides low and 100 on both sides high. We like the rarer side of medium rare. Strip on the left, fillet (like butter) on the right. Loved it.
  7. I figured I needed to put it to the test with a frittata. Came out clean.
  8. I realize there are only 7 stores and most of them in Arkansas, but whole brisket is $2.99/lb at Edward's in Little Rock. That's the cheapest I've ever seen it there by a dollar. They're not doing a weekly ad, so I have no idea how long they're going to run that price.
  9. Just a suggestion, look and see if you have KJ dealers around you. They will work with you, especially if they're a small business. My Big Joe II was almost $1,000 less from a local dealer. Just make sure you like where you live. That thing was a killer when we moved.
  10. If you watch Man, Fire, Food or any show like that, you always hear them they smoke their meat for 16+ hours, and it's in the 250-275 range. Could be the volume of meat in the pit/smoker/contraption they're using.
  11. This has been my experience with brisket. I usually grab one around 15 pounds, and they're done in 7-8 hours at ~300. Much unlike pork butts where you plan on eating it for lunch and ends up being dinner! Glad it worked out!
  12. The Akorn will also rust in a hurry if it isn't covered. I've left mine out a handful of times in the rain, and the damage is apparent.
  13. I agree with @CentralTexBBQ. I've done this with a full brisket (15ish lbs) over two butts (8-10 lbs) on the Big Joe and it worked out well. The presentation and bark of the brisket was more important to me, so I didn't want the pork drippings screwing it up, and the extender reads warmer so it was more fitting for the brisket. When I did this it was for a NASCAR race and we had brisket for a late lunch and pork for a late dinner (They also had a bark since they were on there a few more hours). If you have to have them both done at the same time, I'd still put the brisket on the extender later in the pork cook. That's not a rule, just the way that has worked for me. Yes, the flat will take less time. I cooked one for the first time a few weeks ago right next to a full brisket and it was done hours before. Good luck and have fun!
  14. https://www.harborfreight.com/propane-torch-91033.html?_br_psugg_q=torch Had this for over a year. Slightly overkill, but gets the job done in a hurry and I've had more consistent burns than I did with cotton balls on the Big Joe, never having a fire go out. If you get their mailers you can use the "20% off one item" and get it for $20. Starts wood fires and burns weeds, too.
  15. How long do they normally last? You have probably already tried this because you're into advanced methods, but my wife got those mesh vegetable bags with draw strings, and the life of our leafy greens has extended noticeably. We also only wash what we're about to eat and try not to overcrowd the drawer so everything can "breathe" through the bags. Maybe you're refrigerator as a whole is too humid? I've also seen people vacuum seal and freeze lettuce, but I've never had the finished product with that. Good luck!
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