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About rbielefeld

  • Birthday 10/12/1966

Profile Information

  • Gender
  • Location:
    Sebastian, FL
  • Grill
    Kamado Joe

rbielefeld's Achievements

  1. Thank you everyone. I will work on my desserts using these suggestions.
  2. Awesome. Thanks so much. I really appreciate the help. Love this forum.
  3. Hello all, I was wondering if anyone out there can help me out. I have cooked on my KJ classic for quite a while, however, I had never tried cooking any kind of dessert until recently. My question is, how can a person keep the pie, dump cake, etc from taking on too much of a smokey flavor while baking? I like smoke for meats, but I don't want my pies to have a smokey flavor. Maybe a hint, but not more. I have made sure that no smoking wood is left in the fire box and that the smoke has "laid down" from the initial fire start before I put say a pie (prepared in a case iron pan) on the grill. I see very little if any smoke exiting the chimney during the bake. However, the pie still has a pretty strong smokey flavor in the end. Any help would be greatly appreciated. Thanks.
  4. I cooked on a classic Weber 22" for many, many years. It did OK, but once I finally made the jump to the KJ I never looked back. Temp control is unbelievable and long cooks, wow. Makes cooking so much fun!
  5. Hello to all, just wanted to introduce myself as I am new to the forum and looking forward to learning a lot from all the members. I have been cooking on a kamado joe black classic for a couple of years (actually I am a couple of hours into a Boston Butt cook as I type this), but never really got involved in a ceramic grill forum until now.
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