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Found 3 results

  1. Hey all. Living in Scotland and well getting the ole Kamado (Early model Pit Boss K24) going and was looking for a cheap divide and conquer setup. Getting compatible bits for a non-KJ grill is a bit tricky in the UK and the price is bat sh!t crazy but I came across the brand Onlyfire but not the one listed for a Kamado as it seems they carry a premium price due to Kamado branding. Looking at many of the kettle grill versions there was only a 1/2" difference in size I can't believe that a factory would run off different models in 1/2 sizes not exactly a pair of shoes. Anyway, the "Onlyfire BBQ Cooking Grate System Fits for 22.5" Weber Kettle Grill and Other Similar Size Kettle Grills" fit perfectly in my K24 and cost £89. Hope this helps some UK Kamado users. Currently modding a stainless steel bowl as a cheap ash collector, but can't get my head around a £60 basket for charcoal....couldn't I use a cheap deep fryer chip basket?? Now next purchase Rotisserie that fits, anyone with a suggestion as I can't justify £200+ Mickey
  2. Until I get my grill shack built with a roof, I wanted a way to keep rain and snow out of my Louisiana grills 24 inch kamado top vent. Smokeware doesn't and won't make their version to fit. I do have one of the smokeware ones for my large grill dome and love it. I have searched extensively for a solution and found a possible solution. I got a 9 inch galvanized stove pipe cap for reasonable price that only requires the kamado gasket seal for snug fit. This does go over the existing vent top. I have yet to test but does fit nicely. I don't remember the guidelines as to if I can put the link here or not but is on Amazon for about 16 bucks. Cost more for shipping but still for around 35 dollars is a nice solution in my opinion.
  3. Standing Rib Roast on the Pit Boss 24 Today I am doing a 4 1/2 lb Standing Rib Roast. I prefer to have the bone left intact rather than the butcher cutting it loose and then netting it all back together. I took it out of the refrigerator 2 hours prior to my cook and seasoned it (putting cold meat on the Kamado causes the temps to drop and takes longer to re-stabilize the temperature). I have seasoned it with a light oil rub, fresh black pepper, ground coarse salt and dried garlic flakes. Filled the bowl of the Pit Boss 24 about 3/4 full and lit it using two paraffin cubes. Left the top up and the bottom vent wide open for about 10 min. Place about 5 good chunks of hickory on the fire. Two over the hot coals and three scattered around. This will allow for a continuous smoke throughout the cooking process. Then load up your deflector stone, grates and water pan. Close the lid and allow the temp to come up to 225 degrees. When your grill reaches 225 degrees burp the grill and then place your meat over the water pan, insert your digital thermometer, close the cover and set your thermometer to your desired doneness. I have mine set to Rare to Medium Rare 128 degrees. Remember it will continue to cook after you take it out and let it rest. Now remove your Roast from the fire and wrap it up in foil. Open the vents up on you grill to allow it to heat up to 500 degrees. When it reaches 500 degrees unwrap the Roast and put it fat side down and allow it to sear nicely. Just leave it in one place, you don't need to move it all around. After about 15 min the fat should start pulling back. Flip it on each side for about 5 min each. Take it off, wrap I up and let it rest for at least 30 min. Nice and moist and tender seasoned just right and just enough smoke to finish it off. Suggestions or improvements are always welcome. This gives you something to build upon. The pictures below are in order of the cooking stages.
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