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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 botto
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