Hey all. Living in Scotland and well getting the ole Kamado (Early model Pit Boss K24) going and was looking for a cheap divide and conquer setup. Getting compatible bits for a non-KJ grill is a bit tricky in the UK and the price is bat sh!t crazy but I came across the brand Onlyfire but not the one listed for a Kamado as it seems they carry a premium price due to Kamado branding.
Looking at many of the kettle grill versions there was only a 1/2" difference in size I can't believe that a factory would run off different models in 1/2 sizes not exactly a pair of shoes. Anyway, the "Onlyfire BBQ Cooking Grate System Fits for 22.5" Weber Kettle Grill and Other Similar Size Kettle Grills" fit perfectly in my K24 and cost £89.
Hope this helps some UK Kamado users.
Currently modding a stainless steel bowl as a cheap ash collector, but can't get my head around a £60 basket for charcoal....couldn't I use a cheap deep fryer chip basket??
Now next purchase Rotisserie that fits, anyone with a suggestion as I can't justify £200+
This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball. Only change I made was use roasted garlic. I made the Naan Dough with Poolish method. I used a portion of Naan dough to make a Butter Chicken pizza. Here are the pictures of the final result, Both where very delicious.
Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.
Pizza tasted very good. I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza. For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella. The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs. This pizza will now be part of my pizza repertoire.
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?