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mbellot

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  1. Lots of patience watching fleabay. I have an 827A that needed a sharpener assembly and guard ring (close to $600 from the online sources, more than I paid for the slicer) that I picked up for ~ $200 by waiting it out.
  2. I happen to agree with your assessment of the DoJoe, but I am not a huge fan of Neapolitan (or what passes for it from a grill) style pizza. My guess is that it is geared towards that particular crowd. That doesn't excuse the fact that KJ should have included a door with the product, and the OP has shown it doesn't need to cost a lot. I get better, more consistent results from my gas oven for the style of pizza I enjoy (Chicago, thin and deep dish). I've done pizza on my KJ, but the setup required to avoid burning the crust from excessive bottom heat (deflectors plus two additional pizza stones) isn't worth the hassle IMO.
  3. I don't understand your message? Saving a couple couple bucks in lump charcoal is stupid because you have already dropped $1k+ on a grill and accessories? If he cooks two pizzas a week and saves $5/cook in lump, the DoJoe has pretty much been paid for in one year with a $1 investment to make something that KJ really should have included in the first place.
  4. While that may be true, the sad fact is that only the lawyers will get any cash compensation out of the whole thing. The people who (may or may not) have been "damaged" (the actual customers who bought the product) will get little to nothing.
  5. The only word of caution about doing a spatch turkey is timing. They cook fast. Way faster than I would have ever expected. My first time out the bird was done before the stuffing was in the oven. It is a really great way to cook a whole turkey on the grill.
  6. Looks similar to the pizza pot pie... http://chicagopizzaandovengrinder.com/menu/
  7. $249.99 now. Good luck Burntweenie, but I would expect an order cancellation bright and early tomorrow.
  8. The only thing you are missing is extra cash in your wallet. MAPP (actually MAP/Pro now) is not your father's MAPP gas. It has barely more energy than standard propane for ~ 3x the cost. I still have a couple cylinders of real MAPP gas, but it's only used for plumbing projects. If you like the speed of the torch light method, switch to propane and save some cash too.
  9. Finished mine yesterday and took it for a test run (tube steaks) tonight. I went with a hybrid approach. I put some Ultra Copper under each of the small cover pieces (to hold them down since they have no adhesive on the ceramic side), then put small sections (less than an inch long) spaced around the perimeter as I put the gasket down. I figured the adhesive will hold things in place while the RTV cures (where a continuous bead seems to make things very hard to lock down before the RTV cures), but I also have the extra stick of the RTV in places for reinforcement. Blue painters tape spaced around the gasket also helped keep things in place when I lowered the dome to put pressure on the gasket(s). I did the bottom Wednesday and the top Thursday. Solved the RTV curing in the applicator by taking it off and cleaning it out with a couple bamboo skewers and putting the original cap back on the tube. I only have one area I'm not really happy with, of course it's at the front on the top gasket where it was hardest to see and place cleanly. Looks decent... not OEM, but definitely not shabby.
  10. KJ responded that the acorn nuts were OK to use, so I'm just leaving them. Also said they would ship out a new gasket to correct the gap at the back, but it's on back order (like just about everything it seems). Fire seems to go out fairly normally, so it's not a major issue that prevents me from using the grill anyway. My lid only also only stays wide open or completely closed, nothing in between. I've even noticed that it seems like I have to almost hyper extend the lid to get it to "lock" into the open position. Not sure, it could just be that the lid opens further so I have to go higher to get to the stable open position, but I have had it start to come down a couple times when I thought it was open... Overall it seems like a decent retrofit solution to the original hinge. Hopefully this one lasts more than the 3-4 years I got out of the original.
  11. Bit the bullet and carved out some time today. Everything went fairly well except for two minor issues. The instructions that came with the new hinge said to attach it with washers and nuts (instead of the acorn nuts that were on the grill originally). Only problem is there was no hardware in the box with the hinge. I also have developed a gap at the back of the grill (like pretty much everybody else with a retrofit hinge). I contacted KJ about both issues. I told them that if the acorn nuts are OK to use with the new hinge I am fine to just leave them, but if there is a good reason to use the nuts/washers I asked that they send them so I can finish the hinge installation properly. I also asked for a new (fiberglass) gasket to correct the uneven gap between the lid and base. I was kind of shocked, the new hinge seems to open the lid much further than the old one. Maybe its my imagination... Anyway, thanks again to everyone who offered up suggestions!
  12. Interesting idea with the ratchet strap. I need to get this done, but life and the weather have not been very co-operative.
  13. Should, but doesn't. KJ makes you open a second case to get the new gasket. Seems pretty stupid, they could include it in the same box and avoid the second shipping charge.
  14. How hard was it? One or two people? Did you find the included instructions clear enough? I haven't had time to tackle it yet, my personal life has been sideways for the last couple weeks (two car accidents, A/C drip pan in the attic leaking, garage door opener died, dog fence (invisible) on the fritz) has put the hinge swap on the back burner for now. I'm hoping to attempt it this weekend, weather permitting.
  15. Where did you get the bolts? I wouldn't mind spending a few bucks to upgrade to good quality stainless bolts, my Joe sits out in the Chicago weather year round.
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