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Found 29 results

  1. Hi all, so after less than a year on my Akorn, I made the leap and now have a Kamado Joe Classic! Haven't done any cooking on it yet, as I didn't get it onto my back patio until last night around 9:15, but will remedy that tonight! I put this post at the end of my last one full of 20 questions about how to move one of these things, and thought I'd create it as a thread of its own, in case there are (probably will be) any other people in my situation who want input on whether it will fit in their vehicle or not, specifically to those with a 2010 Subaru Outback or newer. Measured my rig's interior tons of times, got varying results on the size of the kamado itself, had a friend ready to lend me his truck, but at the end of the day my Outback did the job: With the top vent removed, it just fits in there, standing upright. My intent was to have it lying down, but this worked out great. I stuffed some excess plastic wrap the Costco guys had left over between the handle and my car's rear hatch. Some tie-down straps from the same friend kept it quite stable, and I had a pretty easy drive back over the mountains to my house. I've never been known for any kind of cosmetic abilities, only good cooking. Anyway, it survived the trip without incident, and now it's waiting patiently on my back patio for the first cook! Think I'll try a [simple?] reverse seared steak, since I didn't [easily?] have that ability with my Akorn. Sounds like a simple process, but gues I'm about to find out! Look forward to sharing lots of tasty cooks with y'all.
  2. I am looking at Kamado Joe grills. A few questions: 1. I'm sold on the quality and the cooking benefits. Now to size. My thinking is the Big Joe will cover me for all cookouts, large and small. However, I don't need that capacity often, and a classic would probably cover 95% of my cooking. I don't mind going bigger, even think it might be smart. But I'm wondering if I do, will I be locking myself into using more coal cooking smaller quantities in the Big Joe? Example, if I'm cooking 4 nice steaks, will I have to burn more coal to cook them in a big Joe vs a classic? I'm leaning towards Big Joe, just trying to understand if I do, am I buying a gas guzzler (coal guzzler)? 2. These things seem to have very long lives. Outside of cracks and something hidden, is there really much downside to buying one a few years old second hand? Anything besides cracks to look out for? 3. I've been reading to see if BGE or KJ has a big enough edge to really matter. Looks to me like they are both incredible products and I can't go wrong either way. Seem right? Thanks, I hope to be contributing soon!
  3. I’m new to the forum but just picked up the KJ Classic (but with the black shelving and handle, not bamboo and divide and conquer setup, not the older triangle setup) for $699.99 + tax, clearanced from $999.99 with free ship to store and currently free assembly and delivery on all grills over $399 at Ace Hardware if you’re an Ace Rewards program member (free loyalty program). Haven’t seen the Classic anywhere else for less than $800-$900. I was about to spring for the Classic II, but with this deal at $500 less ($1199 seems to be the prevailing sticker for the Classic II) I decided I could live without the Air Lift hinge and Kontrol Tower (Think I like the cast iron with daisy wheel better for longevity, anyways). Anyways, here is the website, I imagine Ace is trying to clear inventory so they can sell some more Classic IIs. https://m.acehardware.com/product/index.jsp?productId=42684056
  4. I'm selling my Vision Classic. Price is $260. Cooker is in great shape! Here's the Craigslist posting: https://fortmyers.craigslist.org/lee/for/6308435544.html I am having a problem uploading images, contact me if you need more info... Thanks!!
  5. Got some curved holders to do 3 racks on my classic. And they came out great.
  6. I am joining the forums today and hoping to be able to contribute in the future. I am looking at buying a KJ Classic, but I am torn between whether to buy the KJ Classic or the 2017 KJII. The $300 is not a determining factor for me. I have heard from the store I am looking to buy from that the new KJII easy lift needs to be adjusted on a daily basis and is a pain. He also said that the new gasket does not seal properly and needs to be locked to form an actual seal. He said retailers are not happy with them and should have been consulted before they changed the original KJ Classic. When I asked if they had any in stock, he said 'No' and didn't know when they would because there are likely manufacturing issues. He also mentioned that next year they will be replacing it with a new model - the KJ Classic 2018. Any truth to any of this. It sounds a little shady to me. Any suggestions or feedback would be appreciated. Thanks in advance.
  7. Hey all, I've had my Kamado Joe Classic for about two weeks now and am absolutely loving it! Takes a little longer to heat up than my Akorn, but that may be perception. Did my first reverse sear on a thick New York Strip steak for my friend who helped me move it in (and myself), and his first words were, "Wow, that's juicy." Will have some pics up in the next day or two. I have some 72-hour pizza dough rising in the fridge that I can't wait to try out tomorrow!
  8. So I found a video where John put his heat deflector on and sat the cast iron skillet on top of it. Never thought to do this but I gave it a try. It turned out fantastic. Cooked the scallops for about 2 1/2 minutes each side right around 350 degrees.
  9. Deer season is upon us once again and the bounty has been plentiful! I normally covet the backstrap and only cook a small amount at a time, but this year we have plenty and the season has just begun. So I took a backstap, marinaded in milk for 24 hours (to get the gaminess out). Rinsed and seasoned with Salt, Pepper and Garlic and wrapped in thin bacon - HOWEVER - next time - I will precook the bacon a little beforehand - I wanted it more crispy. I seasoned the bacon with Tony C's and a bit of Paprika and tossed it on my KJ at 275 indirect. (might try direct next time) USED a PROBE - cooked till 128 and glazed with a soy/brown sugar/garlic/ginger/sesame oil/honey/green onion/vinegar mixture and cooked till 135, foiled and rested. - Honestly I would have liked it a little more done - but was afraid to overcook it. It was pretty amazing. Happy hunting friends.
  10. I'm looking to move up from my medium sized Vision to a larger grill. I use my M series all the time and it is usually big enough but it can get crowded and I'd like to move up - maybe just because I want a new toy but regardless that's what is on my mind. Have seen a couple of decent options locally - one is a Classic Joe in good condition with the accessories. The other option is to buy a Pit Boss 24 from a local warehouse that closes out stuff. I unfortunately cannot buy the Pit Boss directly from Costco as they don't have any but if so that would have been a good option since they would at least stand by it. In this case the warehouse seller wants $500 which isn't a great deal at all in my book since Costco had them on sale for less but it is what it is if I want a new grill and 500 for a big Kamado is still a decent price I suppose... I like the idea of the Kamado Joe better I think since it is a quality brand but am not sure if the Classic is much of a step up from my Vision M series. What would you pay for a gently used Classic? and if you could do it again would buy the classic or something else? Many thanks!
  11. 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
  12. Grillings Everyone, Kamado Joe Grills will be at Costco Wholesale in the city of Santa Maria, CA from Friday March 18 through Saturday March 26 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. These grills come complete with a Sturdy Cart with locking caster wheels, Shelves, the Divide & Conquer Grille, grille accessories and a cover. (No cover for the 13.5" Joe Jr.) You can also pick up Kamado Joe Lump Charcoal at a great price. Don't miss the opportunity to get these models at rock-bottom wholesale prices with a Kamado Joe Manufacture Warranty from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 1335 S Bradley Rd Santa Maria, CA 93454 (805) 928-8459
  13. Grillings Everyone, Kamado Joe Grills will be at Costco Wholesale in the city of Santa Maria, CA from Friday March 18 through Saturday March 26 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. These grills come complete with a Sturdy Cart with locking caster wheels, Shelves, the Divide & Conquer Grille, grille accessories and a cover. (No cover for the 13.5" Joe Jr.) You can also pick up Kamado Joe Lump Charcoal at a great price. Don't miss the opportunity to get these models at rock-bottom wholesale prices with a Kamado Joe Manufacture Warranty from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 1335 S Bradley Rd Santa Maria, CA 93454 (805) 928-8459
  14. Kamado Joe Grills will be at Costco Wholesale in the city of Garden Grove, CA from Friday March 04 through Sunday March 13 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. Don't miss the opportunity to get these models at rock-bottom, wholesale prices from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 11000 Garden Grove Blvd, Garden Grove, CA 92843 (714) 638-6308
  15. If anyone is in the Tacoma, Wa area the Mclenddons hardwares store on Pearl st has a Black Classic on sale for $799 the Red ones were still listed at $999 so I think it is only for the one they have left over Looks good has all the goodies and good price if anyone is in area Sorry if this is a double post
  16. I just got my Kamado Joe Classic stand today, I was excited when I got the call from my local BBQ store Barbeque Country that it was in. I now have my Junior sitting in it. The Junior stand fits nicely inside he classic stand, I will take picture later today.
  17. The pics say it all! This list of ingredients seen here.... Seasoned hot wok ready to go Garlic ginger onions serranos Ground pork and Chinese long beans Egg stir fried while food cooking Added brown jasmine rice baby bok choy and sprouts and finished Pulled the wok and threw on a couple strips of beef seasoned with Meatchurch Holy Cow and Kamado Joe steak seasoning Wow I had so much fun and dinner was cooked in minutes! Money! I will be posting more wok dishes as they come, I can't tell you how fun this was!
  18. Here it is, super fast super good. The curry absorbed a little smoke and it came out amazing!
  19. These pizzas were cooked on both the Big Joe and the Classic. This is how the initial setup goes. The grills on both the Classic and the Big Joe are placed in the lowest position. The grill expander is then installed topped by the heat deflector halves. On the classic they fit neatly centered in the grill expander. The Big Joe deflectors simply have to be centered on the expander over the firebox. Both heat deflector halves on both the Classic and the Big Joe then have three stainless steel bolts with nuts attached placed to provide stability and create an air gap. Last but not least the pizza stone. This is my go to setup thanks to Mewantkj, baker extraordinaire. The favorite of all these pizzas for everyone was the chorizo and chimichurri pizza! The setup looks sketchy but the weight of the stone keeps this from moving and it flattens out the deflectors so they are side by side perfectly. Not a great illustration here but you get the point. Classic pepperoni and olives sideways! This one is the chimichurri and chorizo pizza yummy! This was a Thai sweet chili sauce base with Thai roasted chicken, cucumber, green pepper and love! My version of a meatlovers! Last but not least the ingredients for the homemade chimichurri! Hope you like it all!
  20. Heads up for those in the market... I was at my local Sams Club in Ohio today and saw the price of the Vision Classic B is now only $449! im gonna keep my eyes on it, if it goes down another $100-150 im buying a second one!
  21. Hey gang - Anyone else had issues with the lava stone diffuser cracking over time? And by cracking, I mean cracking in some areas and flat out breaking through in others? Disclaimer: I've had the Classic B and this diffuser/spider setup since late July, and use the kamado almost nightly. I've probably done about 30 or so cooks that required the diffuser, and always have it put away out of the elements when not in use, and wrap it in heavy duty foil when doing a cook (in case the drip pan should leak/spill, etc). Did a ham on Christmas without issue, and did pizza Sunday night - noticed last night when pulling everything out to prep for last night's needs that the diffuser felt almost "limp" inside the foil so unwrapped it and found it in the following state. While I realize it's a $35 part and can be replaced, I really expected more time from it than less than 5 months. I live in Florida so it's not being exposed to radical or rapid temp changes at all. Am now considering alternative solutions, but am bummed, because it did work very well while it lasted... Cheers,
  22. I did this on the Kamado Joe Classic and used a recipe from cooks illustrated. The dough was laminated to give it a fluffy yet crispy texture. Rolled, cut almost in half as I needed a larger one for a 10 inch cast iron pan and a 8 inch cast pan. The sauce was made with grated onion and oregano, browned with butter then a can of crushed red tomatoes, reduced, then fresh basil and a little salt and pepper added once cooked. greased the 8 inch cast pan put the dough in and rolled the edges off with a rolling pin Put in diced pepperoni and cheese on the bottom with sauce on top and onto the Kamado Joe Classic it went Topped off with a little fresh parmesan cheese and let it go for about five more minutes The crust on this thing was just insane, flaky and crispy.. This thing disappeared in a hurry. It was fantastic! Thanks for looking!
  23. I have not shared a pizza cook with KG so I decided to post this one. I got the setup idea from Mewantkj. The grills are on the lowest level, then the extender, the deflectors, four stainless steel nuts spread out enough to make the pizza stone stable and creating an air gap. Time for a pepperoni and cheese for the kids cause they are starving! Finished product.... Stuffed crust anyone? Lets put this one on the Big Joe! Same set up as the Classic. Sorry about this pic but it was dark, I ran out of light and I was just getting hungry.... I have really liked the way the set up has worked out, I think it takes a huge strain off of the firebox, but I wouldn't honestly know. Anyway, I hope you liked the pics cause the pizza is all gone. I actually made four other pies and had some family and friends come and get them. Thanks for looking.
  24. I have the Big Joe and am considering a Classic. How often do you find that you use the Classic instead of the Big Joe? How much less lump does it use? Are there any operational differences that you notice? I know Bosco says it comes to temp much faster.
  25. In about a week I'll have my KJ in a new table and so the old cart will be surplus. I suspect the answer to my question will be the sound of crickets but...anyone in Georgia need a classic KJ cart?
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