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  1. Have you seen the new Kamado Joe Grill & Sear Plate? I ordered this one from Atlanta Grill Company and it arrived here at the Man Cave today. This is designed to be a reversible cast iron grilling surface for use on the Kamado Joe Jr. and the Kamado Joe Classic. THERE IS NO VERSION OF THIS THAT WILL FIT IN A BIG JOE. https://atlantagrillcompany.com/products/kamado-joe-sear-plate I intend to use this for searing projects on both grills but there is an unadvertised use for this as well that I want to tell you about.... This plate sits on the lowest ring of the Divide & Conquer rack very close to the coals in the firebox. This plate will serve very well as a high temperature searing surface in the Classic but it will also make a FANTASTIC alternative heat deflector for low and slow cooking. If you flip this grate so the wide side of the grill bars are facing up, it will serve as an adequate low and slow heat deflector that will allow some fat from your meat to drip into the fire and produce some of that amazing smoke from the fat that adds a great flavor to your meat. When I was cooking a lot of meat on my old Weber Smokey Mountain and my Ugly Drum Smoker, I was using homemade perforated heat deflectors for this very purpose. I can't wait to give this a try as a heat deflector... THAT is gonna happen either Monday or Tuesday here at the Man Cave..... Stay tuned for more on that! #KamadoJoe #SearPlate #AtlantaGrillCompany
  2. With the Weber S6 and E6 being officially called "kamado" by Weber, and probably quite a few older Summit Charcoal owners too, might generate some more traffic and/or content from some more metal-heads...
  3. My pops gave me his Kamado #5 (large) he brought back from Japan in 1970 when he has transporting equipment in the air force. Its been in great condition however the fire ring and fire box have fallen apart. Its workable but not fully stable when adding the heat deflector and grate. Does anyone know the dimensions of the current BGE or Kamado fire ring or fire box? Will they fit mine? The dimensions are unclear on the BGE website and incorrect on BGE 3rd party sites. Attaching fotos of mine. Looks like the fire rings is @6.25 inches tall
  4. what is a high heat burnout? and what is the issue with leaving the heat deflector in place? I have an original #5 Kamado from my dad.
  5. Alrighty then, I did a test run on this turkey thing a couple weeks ago, Thanksgiving is just around the corner and I have started the main event! The turkey is a little bigger, this one is 14 pounds the last one was 10, both the infamous Butterballs! Today is gravy day, Groovy Gravy right? I have my roasting pan ready with a little olive oil. And my aromatics cut up.. Got the giblets and such out of the bird, and my new scissors ready to go Got the bird spatchcocked and all the parts into the roasting pan The bird will go back into the fridge till Wednesday when I'll pull it out and brine it. Meanwhile my roasting pan with all the goodies will go into the oven getting ready for the next step!
  6. The Kamado Guru Really Right Stuff Guide! NOTE: I am no longer participating in any affiliate programs. My recommendations are purely based on experience and my personal likes. I don't get paid to promote anything you see on this page and I don't get any kickback of any kind from you clicking on any of these links. The Amazon links ARE my old affiliate links just because I have not changed them since I cancelled my affiliate membership. The links still work. The Kamado Guru / Man Cave meals REALLY RIGHT STUFF list is my personal list of stuff that I think is awesome to own. Most of the stuff on this list is stuff that I have bought myself. If it was provided to me, I have indicated that on each item. Regardless of where it came from and who paid for it, if it's on this list, it's something I love and recommend. I want to start this guide out with the place where I buy my high quality meat. When I want something that is amazing quality I go here: Porter Road - https://porterroad.com Porter Road approached me earlier and offered to provide me with some of their meat to try. I accepted that offer and they won me over as a customer in the process. I am buying meat from them now when I need something exceptional in quality. My full review of Porter Road is here: Thermometers: Thermoworks is at the top of the food chain when it comes to instant read digital thermometers. They also have some amazing quality remote monitors that I have also. I own each of the products listed here and I highly recommend them: Thermapop - LINK Thermapen MK4 - LINK Thermoworks SMOKE - LINK Thermoworks SIGNALS - LINK (Provided to me by Thermoworks) The Thermoworks Signals has an add-on enhancement that turns it into a grill controller: LINK The Billows product doesn't offer customized adapters to make it fit your specific grill with any amount of precision so you may need to fabricate one. I do NOT recommend the Billows product at this time. I feel like it needs some enhancement on the software side before it's ready for prime time. If this product evolves into something I like, I will add it to my temperature controller section below. Thermoworks IR GUN - LINK I use an infrared thermometer fairly frequently. When I am cooking on a soapstone or cast iron griddle, I use my IR thermometer to let me know when I have my temperature in the range I am looking for. I do a good bit of cooking on flat surfaces that are in the 350-375°F range and then some more in the 475-525°F range. The IR thermometer just helps me hit the target more quickly. There are other thermometers out there that work just fine also. The top of the food chain thermometer I own in the lower price category is: Lavatools PT18 - LINK If you search Google and Amazon for instant read thermometers, you will come up with tons of options that range in price from cheap to not so cheap. The reason I prefer the Thermoworks stuff is the durability aspect. If you want durability and don't want to break the bank, grab the Thermapop. In my extensive experience with those and the Thermapens, The speed is the only real difference in the two. The Thermapen reads in 2-3 seconds and the Thermapop reads in 5-7 seconds. My other favorite Thermoworks product is: Extra Big & Loud Timer - LINK Temperature Controllers that I Own: I am also a big advocate of using temperature control systems on your Kamado or other grill/smoker. These can take a good bit of work out of your setup process and they can also give you peace of mind when running a long cook where you aren't attending the grill for the entire time. BBQ Guru PartyQ - LINK (6/10/2020 - I think this product has been discontinued.) This is the most basic system out there. This is an updated version of the one I have. The PartyQ does one job and does it very well. It simply controls the temperature of your pit. It doesn't give you any extra bells and whistles. It's battery operated. Flame Boss 400-Wifi - LINK The Flame Boss 400-Wifi is one of the cheapest wifi-controlled pit controllers on the market. This one will controll the temperature of your pit and monitor the temperature of one meat on the grill. This unit is controlled via a phone, tablet, or via a web browser on your PC. It requires a phone or table to get it set up. Kamado Joe iKamand - LINK (provided to me by Kamado Joe) The iKamand is very similar to the Flame Boss 400-Wifi in terms of use and control. This unit only works on Kamado Joe grills so if you aren't using a Kamado Joe then don't buy this option. This unit works well and I don't have any issues with it. I used it daily for a LONG time. Flame Boss 500-Wifi - LINK The Flame Boss 500 is the updated and most recent version of an older model that I have (the Flame Boss 200 which was provided to me by Flame Boss.) This unit also offers wifi control via an app or pc but it also gives you hands-on control at the device itself. It doesn't require a wifi connection to operate or change the configuration. You can do all of that from the device itself. It's capable of controlling the pit temperature and monitoring 3 separate meats at once. It only comes with one pit probe and one meat probe. If you want the additional meat probes, they must be ordered separately. I recommend this unit if you feel like you need something more than the previous models listed here. I don't use my Flame Boss 200 anymore but if I was going to use it, I would upgrade it to this model. The only time I would want to use this is if I wanted to run a controller and monitor meats where I had no wifi connection. The Fireboard - LINK In terms of bells, whistles, and shiny things, the FireBoard system is at the top of the stack. It's a bit more difficult to understand what you need with the Fireboard, but the base configuration you need for pit control is the basic Fireboard system ($189) with the fan ($59) and the Drive Fan Cable ($79). In my personal experience, the Fireboard is control unit is so small, light, and fragile, I would never want to use it without the FireBoard Case ($55). So that base configuration adds up to about $380 making it the most expensive of the list here. Fully dressed out it costs $440 to take advantage of all six thermometers it's capable of managing. Since I wrote this article originally, I have added the Fireboard 2 Drive AND the Fireboard 2 PRO to my lineup. At this point, the Fireboard systems ARE MY GO-TO and RECOMMENDED choices here. Charcoal Baskets: If your grill doesn't come with a Charcoal basket, I highly recommend buying one. Charcoal baskets offer you the ability to EASILY remove ash from your charcoal so that you can easily reuse any leftover coal from your previous cook. They help create a zero-waste situation with charcoal. They also promote more even airflow through your charcoal for more efficient burning. I consider these to be MUST HAVE. Kamado Joe Charcoal Basket - LINK (Provided to me by Kamado Joe) If you own a Kamado Joe grill, the Kamado Joe charcoal basket integrates with the Divide & Conquer cooking rack system included with those grills. These come with a divider that can position either direction in the basket. Kick Ash Basket - LINK Kick Ash Basket makes charcoal basket options for about every Kamado grill out there. I have Kick Ash Baskets for all of my Kamado Joe grills. I also bought several smaller sizes baskets that I use inside my Kamado Joe grills when I want to keep a smaller amount of charcoal bunched together in the larger grill. Vacuum Sealers: I am a firm believer in the use of vacuum sealers. They are PERFECT for storing/freezing leftovers. There are two kinds of vacuum sealers out there. There are Chamber Sealers and Channel Sealers. My GO-TO right now is a chamber sealer. JVR Industries Vac100 - LINK THIS has become my go-to here at the Man Cave. This thing is a beast and I recommend it highly. There is a newer model of this out since I did this video. Sous Vide Circulators: I am not a huge fan of sous vide cooking. There are a couple things I like about sous vide cooking but not nearly enough to justify the cost of the equipment in most cases. I do, however, believe that a sous vide circulator is a must-have device if you are using a vacuum sealer to store frozen leftovers. The cirulator is the BEST way to reheat frozen foods, especially meats, without overcooking them in the process. Take prime rib for instance. If I cook one and have several big slices of it leftover, I never hesitate to vacuum seal those and toss them in the freezer. I can reheat them in a sous vide bath at 135°F for an hour or so to restore them to a medium rare temperature and they are ready to eat. They don't get overcooked during the reheating. I reheat frozen pulled pork, ribs, and brisket in sous vide baths at 165°F. I have had hands on experience with three different sous vide circulators. My favorite one is below: Anova Culinary Sous Vide Precision Cooker - LINK There are cheaper sous vide cookers out there and feel free to buy whichever one you like. I like THIS one because its easy to fit it on to about any kind of container you might want to use. It's also quite intuitive to operate and it doesn't REQUIRE a smart device to control it. I don't see wifi as a necessary tool for sous vide but, like everything else in culinary world, smart devices are taking over. Miscellaneous Accessories: The Xapron - LINK (Provided to me by https://www.xapron.nl/en/) I started wearing an apron regularly several years ago. I looked at leather aprons and couldn't find one I was willing to pay for. The stuff I found that I liked was $300 and up. When I discovered the Xapron, I was extremely happy. My Xapron is the "Utah" model in the "Choco" color. The Xapron line has models priced between $79 and $149. Atlanta Grill Company (https://atlantagrillcomany.com) has some customization options available as well such as the towel ring and square patch you see on mine in this photo. People ask me about how hot it gets in the summer, but I am able to wear this leather apron more comfortably in the heat than my previous canvas material apron. Texas Canvas Wares Apron - LINK This is a $40 workshop style apron that I was wearing and quite happy with before I got the Xapron pictured above. I like the pockets on this apron quite a bit. Power Practical "Sparkr Wick" - LINK This is the coolest BBQ grill lighter I have ever seen. Windproof and never needs a refill. It just needs an occasional battery charge with the provided USB cable. Grease Monkey Gloves - LINK These are the red gloves you may see me wearing in videos for handling food. I like these gloves because they are reusable for quite a while. I wash them in the washing machine and let them air dry. I bought at 15-pair pack of these over a year ago (as of late 2019) and I'm still using them all. These gloves are great for food prep and for handling hot food. They are not durable enough for handling hot pans. I have big hands and these LARGE size fit me fine. I have only seen them available in large. Grill Beast Stainless Steel Injector - LINK I use my injector for injecting flavor blends into poultry and injecting curing brines into larger cuts of meat such as hams. THIS one is extremely good quality at a great price. I owned a SpitJack system also (https://amzn.to/2Nmteu1) that has some bells and whistles at a MUCH higher price point and I gave it away. I prefer the simplicity of the simple system. Its MUCH EASIER to load and clean than the SpitJack. Traeger BIG Spatula - LINK This is one of my favorite grill utensils. I use it frequently when I want to remove a butt or a brisket from the grill. Weber STYLE Stainless Steel BBQ Tool Set - LINK This is my favorite tong/spatula set for general purpose grill use. I bought my set about 7 years ago and they have been my go-to tools since then. I have had no issues with them. Kuhn Rikon Vase Grinder - LINK I use two of these... one for coarse salt and another for whole peppercorns. They work extremely well and are easy to use and clean. My Bookshelf: Rule #1 about buying cookbooks: If you are looking for recipes, use the internet. It's free. Any book you BUY should be a book that teaches you something about cooking and not just a collection of recipes. When you get enough of those you will understand cooking METHODS and become able to free yourself from recipes. I have a metric butt ton of cookbooks around here, but several of them rise to the top of the stack when I consider how much the have to offer beyond a collection of recipes. Meathead: The Science of Great Barbecue and Grilling - LINK I think everyone should own this book. This book does have a lot of great recipes in it. This book is also packed full of the fundamental knowledge you NEED to gain understanding of everything that is happening when you cook on your grill or smoker. This is a cover-to-cover read book. If everyone in the BBQ and grilling community bought this one, you would quickly lose interest in most of the others out there. Serious Barbecue - Adam Perry Lang - LINK This book is also full of outstanding recipes but I learned a lot more from this book in the form of cooking technique. The recipes and content in this book are a little more difficult. Michael Symon's Playing with Fire - LINK Michael Symon was one of my two favorite Iron Chefs. This book brings some great technique and flavor profiles to your table.
  7. I have a funny feeling when I fire this up itll crack apart, plus I think my vents are too small....ive put vermiculite, smashed up storage heater bricks and refractory cement in a 3:2:1 mix with an outer coating of fire putty to theoretically give a good surface for tandoori naan cooking perhaps, although this thin coating i cant find anything online to say if fire putty is stable enough to work this way.... plus also does the fire box of a Kamodo have to be insulated if the outer coating is insulated? Cheers Dave
  8. Hi Kamado Brothers First time post from the land down under guys. Looking at pulling the trigger on a KJ in the coming week and undecided on which KJ to choose. Long term experience on both Weber Master Touch as well as a Bullet Smoker, so no issue there with charcoal cooking. In Australia KJ's are very expensive. At the moment I have a choice of either a KJ Big Joe Series I for around $400.00 cheaper than the KJ Classic Series II. This is causing a dilemma as I don't which model to use. I know the question has been asked before, but any help there is appreciated out there. I know first hand that sometimes you cannot beat size, but it comes with its own trade off's. Cheers Guys Dicko1980
  9. These are the two listings https://www.barbequesgalore.com.au/p/kamado-joe-original-red/KJOEKJ15042521.html https://www.barbequesgalore.com.au/p/kamado-joe-classic-divide-and-conquer---red/KJOECLACR.html The non DC is actually called "original" not classic 1. I really can't see much else that differs but haven't been able to track them down in store for a proper comparison. I think if I buy the original my best bet is to cook reverse sear in two stages, removing the deflector and opening vents for the sear but I was trying to avoid too much handling of hot ceramics due to pets, kids being underfoot.
  10. Very happy to have found out about Kamado cooking recently. Had always cooked with briquettes on an open grill, before moving to lump a couple of years ago. Looking to add some versatility I found out about Kamados. Since then every question I've asked of Google has led me here, and now I am about to take the plunge and have questions of my own. Really pleased to be part of the community!
  11. Man, I'm at a loss and would appreciate anyone's thoughts on this. I've broken another heat deflector and I just don't know what to do. This is probably the fourth I've broken. Kamado Joe has replaced the broken ones each time (GREAT customer service!) but this is getting ridiculous. I'm babying these things like their made of crystal. They never sit outside, never get wet... but went to do a cook today and damned if a new one doesn't have a crack. The warranty won't last forever. Anyone have any ideas? I'm seriously doing nothing weird or unusual. Do both slow and low and high heat for steaks, etc. And, of course, not at the same time or even on the same day. Thanks,
  12. So I'm having my kids and SIL over for thanksgiving and wanted to cook a Kamado turkey for them, I was advised here to do a practice run so we picked up a couple 10 pounders and I'm starting my first try today! First off I wanted some better shears to do my spatchcock with so I ordered a pair of Kunifu poultry shears.. oh what an improvement! the ones here closest to the turkey, my kitchen scissors next to them for comparison. So I spatchcocked the bird and what a pleasure using the new shears! Question for you.. All the chickens I've seen done and done myself removed the breast bone, the vid I saw on the turkey made no mention of it, so remove the breast bone or leave it in? I'm going to make gravy as I saw here.. Instead of wings I'm using the neck, giblets, and backbone, we will see how it comes out. No roasting pan so I put it in a cast iron skillet for the first part. Later today I'll put the bird in a brine solution to prepare for tomorrows cook... wish me luck!
  13. Just finshed restoring a number 5 japanese Kamado from 1950's or 60's. I am just learning to use the cooker and would appreciate any advice on accessories or further modifications that will improve this project further. I am interested in adding a heat deflector plate and elevated rack with pizza stone, any tips to do this cheap?
  14. Hi I initially started with a circular oven dish filled with sand and it does work Another option for a heat deflector is pottery kiln shelves they can be bought in different sizes and also circular ones can be purchased and are generally are less expensive than pizza stones. I also reinforced my concrete with chicken wire but still had blow outs but I think that's because the perlite is quite soft. I will be watching this thread and I do wish you luck. P.s. The food always tastes a little better when you have built the kamado yourself
  15. I needed rustproof heat resistant side shelves for a beachfront location and my used kamado. Arms - Stainless bar 1/4 x 3/4 x 18 Top- aluminum folding camp table 15x18 approx JBweld epoxy adhesive to keep tops on folding arms. Hopefully day night temp changes summer heat won't be a problem with the two different metals. Backup assembly material is 3M vhb industrial adhesive tapes.
  16. My boyfriend recently found an old, what I think is, Imperial Kamado in desperate need of some TLC. It has an 18in interior diameter. Are Classic Kamado Joe parts compatible? I only have one photo, at the moment, and its not a good one. The firebox crumbled immediately so that's really what were looking for, but replacement accessories might be necessary, they're pretty rusty.
  17. hi I re-read your post again is the white item in the back of the photo going to be your fire box ?? I don't think the fire box HAS to be insulated but with the store bought kamados it does add thermal mass which helps to regulate the temps my little kamado didn't have a separate fire box simply because I didn't have enough room and it worked well. Air inlet and outlet wise the only realistic way of knowing if the size is right is by firing it up and trying it out. Even the store bought ones come with a bit of learning of the vent settings and to be honest most of the time the vents are almost shut if you want smoking temps. I would spend a long time on your first fire up slowly raising the temp's on it even running an old filament light bulb inside the kamado for a few days just to help dry out the inside lining then start with a small hand full of charcoal and slowly increasing the amount burned till you get up to where you want to go. If you go too fast too soon the coating will blow because of residual water in your mix (the water boils then finds the weak spots to pop off the coating) hope this helps good luck Nigel
  18. Hi I made this Keg Kamado but I used a perlite because i was worried about the vermiculite and its possible expansion under heat. If you have any questions please ask i may not be able to answer all of them but have a read of my thread below it will give you a good idea of what i have done to keep my little kamado going
  19. Cooked a 2-in thick New York strip on my Weber Summit kamado. Reverse seared. Just salt pepper garlic for the seasoning. I haven't used just salt pepper and garlic in quite a while. Mesquite wood. At 122° internal temperature I moved the steak to the center of the great so it was just above the charcoal baskets... the steak was cooking about an inch and a half above the lump. Dome temperature was still fairly low. But the steak was right above that fire :). All it needed was about 3 minutes over the lump and it was ready to serve. I have the divide and conquer on my vision kamado. This Weber kamado is 2-zone too and I did find it easier to use to go from indirect to direct right away. Since the charcoal grate is adjustable.
  20. Hello, Danny here. A friend lent me an Imperial Kamado, and old thing that's weathered but very intact. I've tried a few meats, brisket, turkey, etc. with just ok results. Not sure it's going to be my cup of tea, just here to eavesdrop on others' techniques.
  21. No matter what you're cooking, that external probe-thermometer with a separate firebox-temperature sensor has to be your "go to" source of information. (About $40 at Home Depot – and it has a wireless remote to carry with you.) It's difficult if not impossible to predict how fast the food will come to temperature, but a thermometer will never steer you wrong: it replaces guesswork with certainty and repeatability. Put it into the center of the thickest part of the meat. The actual sensor element is usually located about 3/4" from the end of the probe – the thermometer's instruction manual (what? who reads the manual?) will tell you for sure. The food sensor will tell you how to achieve the desired "doneness," while the firebox sensor will help you adjust the vents should that actually be necessary. Make slight adjustments, usually to the inlet vent, then wait to see the effect: "fiddling with it" is not your friend. Kamado grills of all types will stabilize at a certain point, then magically stay there for many hours without human intervention. It's really quite remarkable ... When the food comes to 10ºF below the target, take it off the fire and "tent" it under aluminum foil, keeping the temperature sensor in place. Over the next fifteen minutes or so, you will see that the temperature will "coast" up to the target. (If you don't do this, the same phenomenon will overcook the meat.) For the most part, kamado is a convection oven process: the cooking is done by recirculating hot air within the firebox, instead of direct radiant heat from the fire below. This is why, at the end of the cook, you can close the two vents and the next day recover most of the charcoal. (If you want "sear," I suggest doing this in a cast iron skillet on your kitchen stove. Use coconut oil.)
  22. I ash vacd out my Egg, brushed my grates, and set it up for Thursdays Thanksgiving cook. Yeah I know, it's way ahead of time but since we got folks coming, It's a holiday dinner and therefore can get a bit hectic, and I really want to spend most of my time with family and friends, I have found that early prep reduces stress and helps keep me from rushing around. As I was doing this I was thinking, it seems we have a number of new kamado users who might like and profit from a discussion Thanks giving cooks before their 1st one. John has an excellent post called Turkey IOI which covers the cook itself, so I am thinking things like set up, helpful hints, etc. Since I am cooking on an Egg I will show you my set up for that, in the hopes it will transfer to any kamado. I ways start with a full load of fresh lump. For turkey, I like the traditional BGE set up using a PlateSetter. I am going to use a drip pan and I want to create an airspace between my deflector and the bottom of the pan I use. To accomplish this I use some little 1/2" kiln blocks. The drip pan goes on top of the kiln blocks and my main grate goes on top of that. The legs on my plate setter hold the main grate about 1 and 1/2 to 2 inches above the bottom of the drip pan There are a many other ways to set up for a turkey cook, but this one seems to work the best for me. One last thing, If you dealing with a solid frozen turkey, like I assume a number of you are (that's all I saw in a number of stores this season, fresh air chilled birds seem to be rare in the middle of the supply chain slow down) Remember it takes 3 to 4 days at normal fridge temps to defrost your bird before Thursdays cook. I took mine out Friday night. Grace and Peace
  23. If we consider the kamado as a charcoal fired convection oven you would need both lower temperature and less time than conventional recipes.
  24. That's gonna depend on the grill you are using and the ambient temperatures... It's really difficult to hold a kamado that low in about any circumstances but it's not impossible.
  25. https://www.walmart.com/ip/Kamado-Joe-Classic-Joe-I-18-inch-Charcoal-Grill-in-Blaze-Red/126810886?athbdg=L1700
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