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Found 2 results

  1. hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark. 3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg. Any advice or thoughts is welcome? Cheers Nathan
  2. One of the nice things about working from home (and having my dining room be my home office) is that I can get up in the morning and throw something on the grill for dinner - even a brisket. One 6 lb brisket flat, trimmed, scored, and seasoned with simple salt and pepper on the grill and a couple of lumps of cherry wood in the basket at 11 a.m.: Close to 7 hours later and probing like butter: Wrapped in some plain, unbleached newsprint to rest for about an hour: And sliced. Yum. As it turns out we didn't have this for dinner tonight because something came up for H at the last minute. So I had a few nibbles and set it all aside for lunch tomorrow. The drippings have been reserved and I'll be making a brown gravy with them for use at a later meal! And for those who are interested, These were the settings on my Joe Classic, using a Kick Ash basket and Quebracho lump. I put 6 huge pieces of lump in the basket, filled in around with some middle sized stuff, and put a little bit of small chippy stuff on the top to light. Lit with a half sheet of paper towel dipped in oil and dialed it right in to 245°. Top vents completely open: Bottom vent a mere sliver: Held within 10° of this the whole time: Thanks for looking!
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