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Seared Ribeyes on the Kamado Joe


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There probably is no real advantage, especially since I didn't preheat my cast iron and it made the potatoes take longer to cook than they should have. I ended up finishing them off with the top removed. There is no pressure created between the two dishes. There is no airtight seal there.

As for the difference between these steaks and steaks I have done on the Akorn, there isn't a whole lot. These cooked faster though at the higher temps. I was afraid to put my Akorn at 700 degrees too often. I did it once or twice, but based on some of the experiences I have seen, I tried to keep it maxed at 600 degrees or so. One very noticeable difference between the two is that when I opened the lid on the Kamado Joe, the temperature recovered much more quickly than with the Akorn. The temp would recover fully in less than 30 seconds in most cases.

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Another great video, John. Thanks. But ... there's always that but, isn't there? ... potatoes wrapped in foil and cooked inside covered cast iron are steamed rather than baked.

If you want baked, wash the spuds, poke a few holes in them, lightly coat them in canola oil and season with kosher or sea salt before putting on the grill.

I'd be curious how the KJ cooking grate compares to the GrillGrates. Do you have any plans in that regard?

Thanks.

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I'd be curious how the KJ cooking grate compares to the GrillGrates. Do you have any plans in that regard?

Thanks.

I could grill something on the KJ grate sometime. I'm just a big fan of the GrillGrate cooking surface. These steaks at that temperature might have over-charred on the regular grate. I'll try it sometime...

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To be honest, the well-done steak still wasn't well done enough for her. It took another 90 seconds in the microwave on high to finish it off. The inside of her beef can NOT show any signs of pink or she won't eat it.

The things we do for love.

The micro wave has fixed bloody chicken for me a few times---- before the Therma Pen though.

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  • 1 month later...

Stupid question, I have cooked several rib eyes on my KJ and I'm able to get the temp up to around 700ish but when I put the steaks on I get a drop of temp. Should I not worry about that. I'm also still battling over charring. That being said... They always taste amazing!

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