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  1. HELLO! I am brand new to this forum... Just found this awesome place about 5 mins ago. I am having a problem with my cooking consistency of fire control. My most recent example is from yesterday. I was experimenting with double indirect and I was going to finish off with direct heat. These were chicken wings. So, I put in my slow roller and on top of that I had the heat deflectors. I built my charcoal up and put some wood underneath on the outsides of the stack of coal. I used 1 fire starter on top of the pile to get it going. I have experimented with leaving the lid open here and closed... This time I let it get going and when the started went out I closed the lid a little and then put all my set up on it. I got the temp up to about 300 f and put my chicken on. I closed the vent to about 1 finger at the bottom and left the top all the way open and it was stabilized. I assumed based on this it would take the chicken 30-40 mins to cook... I checked it maybe 15 mins (not exactly sure) and it was getting really close to temp. So, I decided to pull my stuff out to try to get some direct heat. Almost all the charcoal was white and appeared burned up (which isn't what I expected) I feel like a lot of this is caused by the wood catching fire? But I didn't see any spikes in temp that I noticed. I believe my thermometer in the dome could be way off so I do need to check that. Also, on a side note... how do you shut down and clean up? Once I got mildew/mold in the Joe when I left the coals in. I am paranoid now and waste so much charcoal burning everything off when I am done.
  2. I’ve been using my Akorn Jr for going on a year, now. I empty the ash pan after each use, but today I noticed a fairly significant grease accumulation in there (photo attached). I’m worried this may cause ash to stick and potentially cause rust problems. Should I clean/degrease it? If so, what’s the best way to do that? Soap and dish detergent? Or is there some kind of spray degreaser I should use? Any tips appreciated.
  3. Hey, everyone, new guy here (to both the forum and kamado cooking). My question is about starting up the charcoal. Right now I'm using a chimney starter with newspaper, but I hate the bloom of acrid smoke I get from the paper, so I picked up some paraffin starting cubes. Unfortunately I can't seem to use the cubes with the chimney because they fall through the grate (I have to set the chimney on the grate because I don't really have anywhere else to set it, no concrete on my patio). Can I just start the coals by stacking them in a pile on the grate and sticking a cube in the middle of the pile? Or, let me approach this a different way... How do you start your coals up?
  4. Hi all, Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
  5. My buddy cuts grass and a client of his had this in their garage for years. I think I made a very solid purchase for $300(hope so?) I’ve read a bit on here, and I’m assuming this is a late 90’s model(Richard Johnson-right?) There’s no loose tiles, the part on top spins freely, and only one little chip on one tile right by the back hinge. the shocks/springs squeal a bit, but I haven’t started messing with it. it’s about 50” tall no place for gas starter in back(I’ve seen a square on a similar one) the tile is in greaaaat shape. That seems to be the biggest issues Ive read about Thanks for all ya’ll do. This page has been a great resource before I bought it.
  6. Hey all! New owner of a Kamado Joe. Been looking for a while but finally pulled the trigger with Atlanta Grilling Company's Father's Day sale. She arrived yesterday and still sitting in the garage as I need a couple buddies to come over to help move it out on the patio. I love to grill but fairly new to the kamado scene. Any suggestions for a first cook? Excited to be a part of this forum. Hoping to learn a lot!
  7. Howdy my fellow KJoe-ins, Need all the beginner advice I can get from you guys. Keep em' coming. Thanks - jay
  8. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold. Where do I go wrong? Thanks!!
  9. If you’re currently like I was in the summer of 2012—a complete grilling newbie—this purchasing guide is for you. First of all, welcome to what will become your new home: Kamado Guru. KG was founded by John Setzler and he remains the supreme, but very benevolent overlord of the forum. He also manages managed Man Cave Meals: http://mancavemeals.net/. He is now the official cooking video guru for Kamado Joe. Because of him I began my amazingly successful journey into grilling for the very first time last summer. Thank you, John. Seriously, thank you. We’re a friendly bunch here and would enjoy welcoming you, dear lurker, as a member. So sign up and introduce yourself. All right, let’s get down to business. Since you’re reading this, most likely you’re in the market for a kamado grill. Good choice. You will not regret the purchase of a quality kamado grill. We’re here to ensure that. Within the kamado grill world you really have three choices: cheap, expensive, and outrageously expensive credit card melters. Grills Cheap (less than $600): The Char-Griller Akorn at $300. But do not let the price of this steel grill fool you. It’s the first grill I ever purchased and it performs very, very well. If you’re just starting out grilling, and don’t have a huge amount of money to spend, this is the grill to get. (At times, Kroger, Menards, and Meijer have this grill on sale at half price or better.) Expensive ($600-$1,000): Now we’re out of the steel grills and into the ceramics. This would include the Big Green Egg (Medium and Large), Kamado Joe Classic, Primo Oval Jr., Vision Classic, and Bayou Classic Cypress. This is not a definitive list—just some examples. (At times, Costco slashes the Vision’s price to $400 or less.) Very expensive ($1000+): Big Green Egg XL, Kamado Joe BigJoe, and Primo Oval XL. This is not a definitive list—just some examples. Practice making an X with your forearms in front of your face now for when you have to tell your lovely wife you bought one of these. Charcoal Most members of Kamado Guru use hardwood lump charcoal instead of charcoal briquettes. Royal Oak lump charcoal appears to be fairly well respected around here. It’s commonly stocked at Walmart during the summer months and at some grocery stores and butcher shops year round. For the nitty gritty on helping you find quality bags of lump charcoal, see the Naked Whiz’s Lump Charcoal Database: http://www.nakedwhiz.com/lumpindexpage.htm?bag (Link is safe for work, I swear.) Starting your charcoal You’ll want to get a chimney starter to light your lump charcoal when you want high heat cooks. This is to ensure you avoid adding a petroleum taste to your grilled foods. Chimney starters can be found at Amazon, Lowe’s, Home Depot, and other places for $10-$20 easily. Or, if you have a little extra cash, consider a Looftlighter. MAPP torches also work fine, but wear appropriate eye and hand protection. Lighter cubes are another option, especially if you want to do a low-and-slow cook. For instructions on how to start your charcoal for a low-and-slow, see this post: http://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/ For the love of all the fluffy, bouncy bunnies in the world, don’t use lighter fluid to start your charcoal. Measuring temperatures To ensure only the tastiest, juiciest foods come off your grill you will need to have a way to measure the temps of your grill and food. The Maverick ET-85 (wired, $25) and Maverick ET-732 (wireless, $55) thermometers are used in great numbers. The ET-732 has some rebranded variants that may be cheaper: Char-Griller Remote Thermometer and the Remington Wireless Thermometer. Fellow forum members have indicated they put a dab of very hi-temp RTV at the spot where the wire enters the probe. This will seal it so no moisture of food can get inside the probe, thus extending the life of the probe. I would also highly encourage you pick up a quick-read meat thermometer in addition to something like the ET-85 or ET-732. The CDN ProAccurate line of quick-read meat thermometers work well and are affordable ($15). Also, ThermoWorks Thermapen is highly regarded, though it costs $95. A worthy alternative to the Thermapen is the Maverick PT-100 at a cost of $50-$60. Personal protection Grab a nice set of welding gloves or BBQ mitts or some other set of BBQ gloves that can withstand high heat for a short to medium amount of time. You may not use the gloves often, but when you need them you *really* need them. Another set of gloves to get are insulated gloves for hot food. I have a pair of Butterball Carving Gloves. Some other insulated food gloves would be Steven Raichlen Insulated Food Gloves and Mr. Bar-B-Q Insulated Gloves. Always remember to ‘burp’ your kamado grill before opening its lid all the way when cooking. Here’s why: http://www.kamadoguru.com/topic/4593-kamado-flash-please-watch/ And never open you grill’s vents all the way unless you know exactly what you’re doing and you’re there constantly monitoring the grill. Here’s a sad result of fully opened vents: http://www.kamadoguru.com/topic/3273-akorn-damaged/ Here's a very scary picture of a massive fireball engulfing the arm of a fellow Kamado Guru member who did not burp his Kamado Joe: http://www.kamadoguru.com/topic/7856-verified-you-need-to-burp-it-doh/?p=77688 Fellow forum member Mabzmuzik has earned himself a spot on the "Didn't Burp My Kamado" wall with his well-singed armhair (see the 5th picture): http://www.kamadoguru.com/topic/8405-pork-butt-for-xmas-85-lbs/ How to cook on a kamado grill Teaching you how to grill is outside the purview of this guide. This forum is a superb resource on how to cook with a kamado grill. See this thread for a comprehensive list of great kamado cooking videos: http://www.kamadoguru.com/topic/8100-kamado-cooking-video-index/ If you’re into books, let me recommend Adam Perry Lang’s ‘Serious Barbecue’ and ‘Charred & Scruffed’. Both will explain the how’s and why’s of charcoal grilling as well as provide you some excellent recipes. ‘The Barbecue Bible’ by Steven Raichlen is also a great resource for the how’s and why’s, in addition to containing a huge repository of recipes. Best of luck and happy grilling!
  10. I'm really new to this Style of grilling So Hey everybody My name is Joe And I am one of those guys that has about 13 different grooves In store isn't happy I'm thinking that a kamado Joe Is the way to go But I would love to get some advice from some seasoned veterans.As I said before the kamado Joe seems to be the way to go The Big Green Egg I just don't think That I'm up for buying all the different attachments I would like to find something That has the attachments already there I know it if user plate is something I'm interested in And I know a 2 tiered rack Is something I'm interested I live in an apartment so Space is limited but always willing to make room For a new grill Thanks anyone with any information Thank you very much
  11. Hello, I’ve been lurking too long and thought it’s take to make it official. I am unoriginalusername on the BGE forum for some of the familiar names I see here I have a large, minimax and mini bge which I try to cook everything on
  12. Hello from Melbourne. Middle aged novice griller. have a gas Webber then moved to a offset Traeger and am now trying for direct charcoal grilling with an Akorn Junior. Any tips on how to build a fire to get high temps?
  13. Hi all, Just thought I'd introduce myself, I'm from Scotland. I've always loved BBQing, however here in Scotland normally we can't get it the BBQ out so much due to the terribly wet weather here on the west coast of Scotland. However this year has been good and I've been looking for a new BBQ. I was currently using an old open grill handed down to me by my father in law, but have been looking at a new kettle unit but decided they just weren't what I wanted. Hence I have taking the (huge) plunge and just ordered myself a Kamado Joe classic II. Living somewhere where it mostly rains this is basically a ludicrous purchase..however I am determined I will use it all year round. In fact I've told my better half we can't use the oven for the next 6 months just so I can justify the cost! I also ordered, Beer can chicken holder, Pizza stone, calzone press, looflighter and based on recommendations on here..a thermoworks smoke. I love american style BBQ food and smoked foods, so hoping I will be able to recreate some of that goodness here! I also bought the Hot coals Kamado book, hoping its decent ..I have seen the meathead book. But felt I might leave that for a few months until I have honed my technique. thanks!
  14. Hi all, Been lurking for a while, appreciate all the expertise here. My Akorn arrived yesterday and I'm all set to cook a few racks of baby back ribs for some guests tomorrow. After looking at a bunch of recipes and YouTube videos, here's my game plan: 1. Dry rub and put ribs on @275 for 1.5 hours 2. Wrap in foil with a little pineapple juice and back on for 45 min 3. Unwrap and baste and cook for 20-30 min to finish any suggestions? also, I don't have any lump hardwood, only hickory chips. How should I manage that? thanks!
  15. Today's cook went much better than yesterday's. The food turned out fantastic. I did a tri tip and then 20 burgers and 20 dogs. Here is the tri tip cook...
  16. Well, did my first cook on my new KJ Classic. It went pretty well, but I think I put the food on too early from when I lit it. I was able to hold the temps at 405* very steady. Once I got to 120*, I pulled the steaks and opened it up to get the temps up. Got it to about 600* and put the steaks back on. They did have a bit of a creasote taste to them, which is why I think I put them on to early. Not sure the KJ lump was burning clean enough yet. Am I wrong on why I got the bitterness? Pics below:
  17. Hello, I just got my Akorn JR and I'm excited to join the community and make some delicious food. I was originally looking for the full sized model but based on the timing and missed sales, I decided I'd just pick up a JR and learn how to use that and then grab a full sized Akorn when they are on sale next year . After my first attempt at pizza which burned to crisp and some further reading on the forum (temperature way too hot) I think I'm ready to give it another try. Since my wife and I are trying to start low carb to drop a few lbs, I am hoping I can get a lot of use out of this little grill.
  18. I am so excited to be part of this group! I recently purchased a Kamado Joe Classic at a Costco Roadshow (after much research) and I absolutely love it! Cooking has always been my first love and passion but I wasn't a huge fan of grilling until my KJ. I have been grilling about 3X a week since I brought my new baby home We live in Texas, I have 3 Miniature Pinschers that are spoiled brats and our babies. I am lucky enough to work from home and be with my hubby full time. He is a 100% disabled Vet - USAF. Between him and my super single (wink wink) nephew who hangs out with us on the weekends - they eat a lot! I love photography and I was a foodie before being a foodie was cool - I take pictures constantly and even video a lot of my meal preps for my friends who are just learning to cook. I am very excited to learn more about grilling on KJ type grills, check out new recipes and all the fun chat among like minded foodies! Here are a few pics of who I grill for - my babies and some of my food from the grill. ~Wendy
  19. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
  20. New to kamados so so I bought the Akorn to try them out. So far, I love kamados, if not my Akorn. the build quality is not so great, but I expected that, to some degree. I have used it a few times for general grilling, but today, I am smoking my first Boston Butt. I bought the smoking stone (good deal from hayneedle.com) and a Kamado Joe water pan. Kingsford Competition Briquets in a ring, water pan on the smoking stone, hickory chips (should have gotten chunks) soaked in water in an aluminum foil pouch on the main grill surface, butt rubbed and on elevated extender. Temps fluctuating a bit, and I'm shooting for a target temp of about 280. So far, so good. Feel free to tell me I'm doing something wrong! I'm a noob when it comes to smoking meat. I discovered the wonder of crockpot BBQ this past winter (down to making my own sauce), and decided I needed to go down the road of making the real deal. I will invest in a better build on a kamado once the Akorn rusts out.
  21. Let’s get this party started! I got my Vision Pro S grill a week ago today, un packed and a test run for temps the next day; used an oven thermometer to get an idea how close my grate temp was to my dome thermometer low temps off middle temps matching, high temps off changing vent openings a little then waiting 20 min for corrections before checking. Got a good idea that a lot of further testing needed to be done (used off brand cheap charcoal). Thursday bought BGE charcoal set 4 double hand full of charcoal started with electric starter took longer to start than cheap charcoal but started as temp got to about 125 I started shutting things down Bottom r vent closed bottom l vent ½, top vent ¼ open dome temp settled @ 250. I used the lava stone for indirect cooking, placed a hen on its stand and a Boston butt on grill rack both on top of dual rack placed a drip pan on grill rack under chicken & butt with about an inch of water in it. Directions from Vision said cook the chicken 2.5 hours and butt 4.5. At the end of the chicken time it looked done but skin was not crisp added an hour. At the end of 4.5 hours butt looked done but added an hour to it as well. Yes I know I am getting an instant read thermometer. Did not use any smoking wood, fire held at 250 from 8 until midnight @ 4 am I checked on butt temp was @ 150 took but off and placed in in oven because it looked as if it had been boiled, I don’t think I need to use the liquid in the drip pan, I just made a sauna. The next day when everything was cool I checked my coals; I had a ring around the outside that did not burn but almost a complete burn in the center? (I set the charcoal with a little pyramid in the center but mostly flat) any help would be appreciated.
  22. Have been cooking on Weber Performer Charcoal grills for many years. My wife bought me an electric smoker two years ago and a month ago bought a Vision Kamado. Love them all and noting a learning curve on the Kamado decided to join here. We live on Lake Michigan near the small town of Leland...northwest of Traverse City.
  23. Hi all! Ok, here are my second and third cooks on my new KJ. And, hopefully some lessons learned that I can pass on. Cook #2 - pizza. Settled the KJ at about 600 with the stone on the grate in the highest position. KJ performed very well. Me ... less so. Most of the lessons learned here are dough related. Used premade dough from local Publix. Actually pretty good dough, but I handled it poorly and had it ready (and topped) so long before the KJ was ready that it was pretty much glued to the corn-mealed cookie sheet. In the transfer to the stone I lost a lot of heat and the shape of the pizza. For all that, it came out well except ... the center crust was thinner than the edges and overcooked a little. I reviewed several sites / videos about rolling out, stretching, etc. and think I can lick that one next time (not to mention not getting the pizza ready too far in advance). Pizza was Conecuh sausage, pepperoni and bacon with mozarella and goat cheese. Cook #3 - Steaks. Went with reverse sear with KJ at about 250 for the first portion. Used a probe in the wife's filet (figured it was less forgiving - and so was she!). Did a ribeye for myself. Pulled at IT of about 115 and rested while KJ cranked to 700. Seared 30-45, flip, repeat 4 times total. Pulled and were still IT a little shy so I went back on for a few minutes (mistake!) I know they will come up on their own, but my faith waivered - so a tad past perfect, but not bad. Also, I used "grocery store" choice cuts to make sure I didn't massacre some really good meat in my first outing. Pleased overall with the technique and results, but not the best steaks in the world (blaming the meat!). Did simple cracked pepper and salt before and a couple of chips of pecan during the first phase. My learning curve here was mostly temp control. Really incredible how tiny changes make a big difference! Also, would pull about 110 and sear a bit longer next time. Ready to tackle some prime beef next round. Happy for any and all commentary and direction/correction. Thanks all! Amazing forum. Barry
  24. Hi everybody! My KJ (and first Kamado experience) was delivered about 9 days ago, but we immediately left town so my first ever cook was last night. Kept it simple, burgers and veggies. Took awhile to get up to temp, and the cook took a little longer than I expected. I suspect I used too little charcoal or didn't let it get going enough with the lid up and door open before I started playing with the temp. Regardless, it got the job done and my wife actually commented that it was an awesome burger - despite the wait. Appreciate so much the info on this forum and looking forward to being an active member. Barry
  25. Been following posts within this forum for several months. Lots of GOOD STUFF!!! Now that I have the Visions "Classic B" Kamado from Sam's Club I thought I should join in the sharing. I look forward to sharing ideas about mods and food ideas.
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