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    Kamado Joe

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  1. Yep - something like this. Search for Hyperbbq AT-01 I don't see many/anyone actually selling it though.
  2. I guess "life of the product" is less than 6 years. According to KJ it is no longer possible for them to replace the dome on my black KJ classic. My options are red, or red. I really dislike red but I suppose it is (slightly) better than nothing.
  3. https://www.bbqguys.com/kamado-joe/stainless-steel-grill-expander-for-classic-18-inch-grills
  4. acr


    Yea - I would try Atlanta Grill Company first. I submitted a claim on KJ's website for a cracked dome several months ago and I they haven't even acknowledged receipt of my claim. Emails to their customer support address bounce and no one answers the phone. Feels like they have gone out of business.
  5. Really cool idea. I have the extender and I think I've only used it once. I'll have to give this a try.
  6. Yes, the soapstone holds it's temperature for a long time. Shortly after you light the grill, the dome thermometer (the air temperature) may read 500F, but the soapstone surface might only be 200F (not even sizzle when if you splash some water on it). It can take a really long time for the soapstone to warm up to the same temperature as the dome. But it goes both ways. If it is cold, it takes a long time to heat up. And if it is hot, it takes a long time to cool down. That is what makes it such a great cooking surface. Toss a cold steak on 500F piece of aluminum, and the aluminum will instantly cool off. Toss a steak on a 500F soapsone, and the stone will stay 500F. If you are gilling on the stainless steal grates you can cook the moment the air is hot, because you are relying on the hot air to do the cooking. But when you are cooking on soapsone (or cast iron) you have to wait until the surface is hot, because it is the surface that does the cooking.
  7. I have both. I think the soapstone is a superior cooking surface. There is not anything I would prefer to cook on the cast iron. But there are drawbacks and I do occasionally use the cast iron. The soapstone takes a lot longer to get hot. I preheat it for at least an hour. The cast iron heats up much faster. If I am short on time, I'll use the cast iron. Also, the soapstone is much easier to damage. It scratches and chips easily. If you scrape it (attempting to clean it), it will scratch and chip. And I worry that if I am not careful I will drop or bump it and it will crack in 2. On the other hand, the cast iron rusts like crazy unless you re-season it after every use. If you are careful with it, I think the soapstone will last longer.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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
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