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Found 3 results

  1. So just bought my first KJ Classic II. Coming over from a Traeger. (Sold it) But was wondering how low of a temp can you achieve with the KJ without the fire going out. I bout the FireBoard and fan system to go with it. Delivery is tomorrow and want to get cooking. First burn though is just going to be charcoal, no food. Just messing with vents to see how it reacts to things. In the mean time, I read and dream of all the delicious food that is to come..
  2. Did a brisket "sort of" following Diva Q's 180 method. Got up at 04:00, lit the pre-prepped Akorn then went inside to prep the 9 pound slab and make a cuppa. Meat went on the heat at about 04:30, and I managed to get the thermometer to level off at about 196 degrees, slightly higher than she recommended as a start.. I went to sleep for an hour or so then got up to check the temps. According to the iGrill, the temperature stuck perfectly. Another four hours later, I took the temperature up to about 275 and let it set the bark for about two more hours. When the internal was at 165, I wrapped and let it coast to 203 degrees. The meat was rested for about an hour and a half. As usual, I served sauce on the side. The end result was amazing, moist and flavourful. Far better than I was expecting for such simple recipe. One thing I did note was that the beef didn't slice as cleanly as I was expecting with some of it shredding like pulled pork. Is this normal or are my knives dull? What's your opinion?
  3. So we all work very hard at holding temperatures down for slow cooking. Why do I have difficulty getting hot enough (500+ degrees) quickly to bake pizza? I swear if I was slow cooking and didn't pay attention to the grill, it would be 450 degrees in minutes. Does anyone have a good method for quickly building heat in a kamado?
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