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Found 3 results

  1. Hey guys, I just got done with my first big low and slow cook yesterday. Pork butt cooked perfectly for 10+ hours only to find (literally) hundreds of wire brush bristles sitting in my drip pan when I went to clean everything out. Obviously, this can be a health concern and I even found 2 stuck to the bottom of the grate when I started double checking so the whole batch had to go straight into the trash...completely gut wrenching (but hopefully not literally, we did eat 2 sandwiches before we saw this). What are you guys using to clean your grates? These bristle brushes have me freaked out now but there is a lot of skepticism around the effectiveness of some of the alternatives. At this point, I just need to know what works well on the KJ so everyone stays safe and no more hard work has to go in the garbage. Thanks in advance!
  2. OK I'm new here. Hope I'm in the right forum. Even though I joined some time ago I think this is my first post. I have a Kamado Joe Classic Joe II on the way. I live in Alaska and ordered it through Ace Hardware. In the meantime I'm building my own table to hold the Kamado Joe 2. My question is, when I cut the hole in my table top is there a required clearance between between the Joe the the wood. Don't want to catch my table on fire. Thanks for your help. RichM
  3. What are the steps/procedures/techniques one should follow to minimize food safety risks during the making of uncured beef jerky? Is it sufficient to keep the beef refrigerated during the marination process and then move it directly to a 150 - 175 degree smoker, leaving it at that cooking temperature for 8 or so hours? Clearly the food would - in that process - never be in the "danger zone" for more than an hour at the most. What about keeping the finished product - safely - following the cooking process? I did bite the gadget bullet and buy a FoodSaver vacuum sealer. If I seal the finished jerky in one of those bags, should it be refrigerated or frozen? How long will it be safe to eat if not refrigerated? If not frozen? I'd like to send some to my son, in Alabama. Will it be safe (vacuum sealed) for, say, a week? Finally, what should one look at or for that might be a clue that the jerky has moved from "safe to eat" across the line to "not such a good idea"? Thanks for any thoughts you might be willing to share. Milt
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