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KJMark

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Profile Information

  • Location:
    Florida
  • Grill
    Kamado Joe

KJMark's Achievements

  1. KJMark

    2016 KJ

    An add on lower shelf for storage of the deflector plates would be at the top of my list. A "fitted" drip pan would be a helpful accessory and would keep the deflector plates cleaner. A retrofit kit to keep the vent where you set it would also be helpful. Thank you for asking.
  2. A big thank you to each of you who responded. I appreciate the helpful advice. I certainly enjoy the low and slow process on my weekend cooks, but need to get things moving a little faster for my family after the workday is done. You have given me some good ideas to try out. I was thinking that I might be able to repurpose one of my propane tanks to light things up with a torch similar to a weed burner. Is this overkill? What do you all think?
  3. I finally got my Big Joe a couple of weeks ago at the local roadshow and have been learning to cook on it. The food has been awesome, but I'm not sure I'm using the correct technique to get my Joe up to cook temps. It has been taking me about 45 minutes to get the Joe up to 350-400 F and an hour to get to 600 F. Does this sound right? I've been using two of the KJ fire starters in the coal and leave everything full open until they start to catch the coal on fire (around 10 min). I then close the lid, but leave the top and bottom fully open until I get within around 20 F of my cook temp. I then close the upper lid around half way and begin to adjust as necessary. I realize the Big Joe has a lot of mass to heat up, but was expecting time on the order of 30 minutes or less. As a former gas griller, do I just need to be patient or are there some tricks I can use to expedite things? I would appreciate your recommendations.
  4. I plan on purchasing a Kamado Joe Big Joe in the next few weeks from when the Costco KJ roadshow comes to the Orlando area or possibly sooner, if the local dealer will meet the pricing. I would like to thank the folks at this forum for the helpful advice that has helped make this decision much easier. I've been a gas griller for most of my life and am very excited by the cooking possibilities with a Kamado cooker. I'm looking forward to trying some of the many of the posted recipes, especially the low and slow briskets and pork cooks - they look delicious. I'd like to extend a special thanks to John Setzler for all the helpful videos and posts.
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