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Found 8 results

  1. I have a big joe ii. I have no problem getting my low Temps. However, once I open the dome to add moping sauce to my food, of course the temp drops, but then goes about 10 to 30 degrees higher than where my temp was. How do I keep this from happening? Do I close the vents now every time I open it?
  2. I just picked up the Classic 2 and I did a brisket as well as some burgers/chicken/etc. While I am definitely still a novice I had a few questions about temperature. I calibrated my thermometer (I am going to again when the grill cools) and I decided to use an old oven one inside the grill as well to test. I did a quick cook of two chicken breasts, the grill showed 400 as its temp and the oven thermometer showed 475. The chicken finished up in about 14 minutes (165 internal) which makes me think it was closer to 475 than 400. Any ideas on how to confirm if my thermometer needs to be replaced if the second calibration doesn't take? My brisket came up to temp much more quickly than the standard times listed as well. Thanks in advance, Justin
  3. Hi all, I just took delivery of a Joe Classic 2 and I'm looking forward to my first cook on Saturday. I'm planning on doing Neopolitan style pizzas so I'll need to go super hot (800 degrees+) Is it safe to do this for a first cook or should I season my Joe first with some lower temperature cooks?
  4. Has anyone tried this product? https://www.amazon.com/gp/product/B01LA7EJE4/ref=ox_sc_act_title_1?smid=A3IRFRU26TI1CZ&psc=1 Seems to have decent reviews and a simple design. The box measures ambient temps and a probe for the meat. Only $40. Looking for a simple solution to not have to babysit the smoker all day.
  5. Hi all, I've had a feeling that my Pit Boss temp probe was a bit out so I tested it tonight in boiling water and it taps out at around 180f (my Thermopen read 211.6f). It doesn't look like you can calibrate it - I had a look at the end and although there's a ridge that a screwdriver can go in it doesn't move. I've seen a few people replace their gauge and Tell Tru brand pops up a lot, is there a particular model everyone recommends and where would I get it online? I'm in Australia so online is likely the only option. Cheers, Ben
  6. Hello all. I am currently shopping for a kamado grill and have just started doing the research about a week ago, so I have some questions. Let me start out with the back story. We have a fairly small lanai (screened in porch). I currently have a Webber Genesis that is about 10 years old. I have wanted a smoker for years, but we just don't have the room. I love my Webber, but I just couldn't keep the smoke box smoking and keep the temp low enough when trying to smoke with it. Now I'm ready to enter the world of kamado grilling and get rid of my gas grill...I think. I looked at the Vision Pro C at the Home Depot first and then I looked at the BGE. The Vision's stand seemed to have some wobble when I moved it, but I wasn't sure if it was just how they assembled the display, other than that, they seemed pretty close. My questions are: If properly assembled, is the base as sturdy as the BGE? Can you keep the temp down to 195 - 200 with the vision or BGE? I have read some comments about the heat escaping through the starter port and ash drawer; is this still the case? Do BGE accessories fit such as the heat deflector or (plate setter)? Is the Vision as good as the Kamado Joe? I don't want to skimp on quality, but are the BGEs and KJs worth the extra money? Any unbiased feedback would be much appreciated by someone cautiously entering the kamado world. PS If when reading this you heard an accent...I'm originally from Maine...LOL
  7. Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
  8. Any Primo XL owners out there using an Auber PID? I just ordered the Auber adaptor plate to fit the Primo XL as I had previously purchased the Auber model for the Akorn which did not come with an adaptor plate. The Auber adaptor plate that fits the Primo XL is the adaptor plate that fits the Large Big Green Egg (not the adaptor plate that fits the XL Big Green Egg), based on the Primo XL bottom vent being about 3 inches in height. Auber sent me the adaptor plate for the cost of shipping only, so that was cool on their part (although the adaptor plate only costs $3.50 before shipping). Their customer service is very prompt. Anyway, if you have used the Auber PID with your Primo XL, did you change any of the Auber settings, and if so, what setting worked best for you? I am going to experiment over the next week or two so I have the unit purring by Thanksgiving, but I wanted to benefit from any of your insight before I start experimenting. I understand that the Primo XL is easy to control (I have not yet had a chance to use my Primo XL), but since I already have the Auber PID, I might as well use the Auber for those long cooks. Thanks.
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