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acr

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  • Location:
    MN
  • Grill
    Kamado Joe
  1. acr

    How to figure the correct termp?

    I also like my ribs to fall off the bone. I have not found that temperature matters all that much for tenderness and anything between 200 and 350 will work to get that fall off the bone tenderness. For me the trick to getting that fall of the bone texture, is to wrap it in foil after you have given it some time to absorb smoke flavor. And leave it in foil until the meat has the fall off the bone consistency you want. If I don't wrap it, or I take it out of the foil too soon, it never gets the tenderness I want.
  2. acr

    Kick ash basket warping.

    I'm not trying to say my technique is better than anyone else's. So many ways to cook a pig. One of the fun things about this website is seeing how other people do things. I was just joining in as someone else who wishes there was an easier way to shake the charcoal basket when the grill is loaded up with meat.
  3. acr

    Kick ash basket warping.

    My fire starts to go out more than half the time toward the end of the cook. My cooks generally last 20-24 hours. I aim for 215 - 235 for the first 18 - 20 hours, and then up to 250-275 for the last few hours. I generally have about 20 lbs of meat on the grill, and boil away about 2 gallons of water in the drip pan. It is always easy to tell when the drip pan needs another serving of water. As soon as the drip pan runs out of water the temp skyrockets. Same thing happens if I wrap the meat in foil - have to cut back on the air significantly to keep the temp down. For fun I googled some numbers and did some math. In theory, assuming the charcoal burns with 100% efficiency, between the water in the drip pan and the water-loss from the meat as it cooks, about 3 pounds of charcoal would have gone into boiling/evaporating water.
  4. acr

    Kick ash basket warping.

    I also frequently need to shake the basket mid cook. On a long cook, when the charcoal starts to run low, the fire will start to go out. If I only need a bit more time, shaking the ash off the charcoal will reinvigorate the fire enough to finish the cook and eliminate the need for adding more charcoal. I have found that charcoal consumption is strongly correlated with the amount of water that is evaporated/boiled away during the cook. Cooking 20lbs of pork will use up about 2x as much charcoal as 10lbs. Adding a water to the drip pan will increase the charcoal consumption even more than additional food. Wrapping the meat in foil reduces the evaporation and decreases the amount of charcoal used. This effect on charcoal consumption is perhaps even larger than cook duration, I suspect that people who cannot understand how you could ever run out of charcoal do not put nearly as much food/water in the grill.
  5. acr

    Meater Meat temp probe

    To be more critical, since it is totally useless without their proprietary app and web services, I do worry about what will happen in 5-10 years when they have moved on to newer model (or gone out of business) and no longer want to invest time/money on the app and web server for a product that is no longer bringing in any new revenue. I would definitely be willing to spend more for a product that is still capable of functioning after the manufacture stops supporting it. Unfortunately it seems that I am in a minitory as the trend is definitely in the other direction. I'm talking about you iKamand and Joule sous vide circulator.
  6. acr

    Meater Meat temp probe

    It is true that with the single probe unit, without using 2 phones/tablets you are not going to be able to monitor your cook from 3 rooms away. But that is true of my thermoworks DOT and thermapen well . Those have a range no longer than my arms. And I've never heard anyone complain about the not being able to read the screen those from 3 rooms away. The final product arrived years late. And it may not have the range that someone might have expected based on the theoretical light of sight range. If you were an early backer and are disappointed that after years of waiting it did not live up to your expectations, I can understand why you feel that way. But none of that applies to a new buyer. I waited until the product was available and reviews were in, I knew exactly what to expect and it totally lived up to my expectations. It works, it looks and feels like it is a quality device, it does things that no other thermometer can do. And to me it was totally worth the cost. It certainly would be nice if it came with a wifi relay station to extend the range, and the more expensive 4-probe version does come with a relay station. So if that is a feature you want, there is nothing stopping you from ordering that version.
  7. acr

    Meater Meat temp probe

    I have the single probe version, and the 4-prove version pre-ordered. The single probe version works great, and I trust that the multi-probe will arrive eventually. It is true that it has taken them years longer than they advertised to come to market, but that is not really unusual for a kickstarter product. As far as range, it is about what you should expect from bluetooth (my bluetooth mouse only has a range of a few feet too), but you can mirror the readings on all of your devices. So just have it connect to an old phone connected to your wifi that you leave by the grill (at this point who doesn't have a box full of old phones) all of your other devices anywhere in the world will sync to it over the internet.
  8. acr

    Drip pan

    I use this. Fits perfectly on KJ classic X-rack. Chicago Metallic Non Stick 14-Inch... https://www.amazon.com/dp/B003YKGS4A?ref=yo_pop_ma_swf
  9. acr

    Replacement Wire Mesh Gasket For Pre-2017 Big Joe

    I suspect that the tear is entirely cosmetic. I doubt that it would cause any sort of leakage. That said there is no way I could instal the part with that defect. So I would replace it. Then a year later I would damage the new one even worse, and do nothing about it for years. Not at all logical. But that is just how my mind works. I want new stuff to look new.
  10. acr

    Last Black Big Joe parts available

    I thought that black was discontinued long before the new design (new hinge, new gasket, and new top vent) came out. If that is the case, it does not seem like those pictures can be explained away as old stock. Was there a time when the new design was available in black?
  11. acr

    Last Black Big Joe parts available

    Are you sure black is not making a comeback? I have seen pictures of Black Joe's with the new hinge & new top vent. https://www.4seasons.co.nz/product/kamado-joe-big-joe-ii-charcoal-barbecue-black/ https://www.barbequesgalore.com.au/kamado-joe-classic-d-c-on-cart-series-ii-black
  12. acr

    Soapstone or Cast Iron

    I've had the cast iron griddle for a few years. I recently added the KJ soapstone to my collection. I tend to use the cast iron it in the low position and the high heat burns the seasoning off the bottom. I'm not one to re-season after every use so the bottom of the cast iron griddle is always rusting. My hope was that the soapstone would be more durable. I have only used the soapstone once so far. I was incredibly impressed by the quality of the sear. It seared noticeably better than the cast iron. More golden brown areas and less black/burnt areas than I typically get on cast iron. The steak also made a squeaking noise when it landed on the soapstone unlike anything I have experienced with the cast iron. However I am not so sure about the durability. It obviously won't rust but the stone is much softer than I expected. After only once use there is a slight grove where it contacts the divide and conquer rack. At this point can only be seen with a close inspection. It does not even rise to the level of being an aesthetic issue. But if the grove continues to grow with each use, it may end up wearing out much faster than the cast iron.
  13. acr

    Side table

    Thanks for all of the kind comments.
  14. acr

    Side table

    I like the look of the grill in the factory stand (slightly modified with a granite lower shelf), so I've never wanted to build a traditional kamado table. But I really needed a place to store all of my grill accessories and a place to set things down that is more sturdy and heat resistant then the stock fold out tables. So I built a side table. * Granite top so I can place hot grill parts on it. * Storage for rotisserie, drip pan, pizza stone, x-rack, heat deflectors, and all of my halfmoon grilling surfaces. * A drawer for smaller accessories. * Exactly the same height as Grill opening so you can slide food right onto the grill. * 3 inch casters for mobility. The countertop trim and drawer/door fronts are made out of pecan for a smokewood theme. The other three sides are cedar that matches the cedar siding on my porch. For scale the 4 granite tiles are each 12 inch squares. It's a little bigger than you would like, but that is the size it needed to be to fit everything. If I had more space I would have included a place for smokewood and charcoal.
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