Jump to content

WTB: Cast iron KJ chimney


Recommended Posts

I'm looking for the cast iron chimney piece for a Classic Joe. I've been using a SmoBot vent and it would be nice to have it always mounted to one chimney for overnight smokes and have another I can use for high-temp and regular cooks.

Link to post
Share on other sites
2 hours ago, Logan said:

I'm looking for the cast iron chimney piece for a Classic Joe. I've been using a SmoBot vent and it would be nice to have it always mounted to one chimney for overnight smokes and have another I can use for high-temp and regular cooks.

You could upgrade and buy the new Kontrol Tower

https://www.bbqguys.com/kamado-joe/cast-aluminum-kontrol-tower-top-vent

Link to post
Share on other sites
On 1/11/2018 at 6:48 AM, John Setzler said:

 

Check with Kamado Joe to see if they can provide you with a new one?

 

Sure, I just wanted to see if anyone had an old one lying around first, from a warranty replacement on a dome or some such thing.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By icegrill
      I have been a long time member here, I started my Kamado 4 years ago on a BJ special Brinkman, now out of business. Well my firebox cracked as did my place setter, but that thing taught me a lot about cooking on a Kamado and ensuring how to seal it up and overcome that models challenges. 
       
      Well today I join the Egghead club in a big way with the BGE XL. I am super stoked to get grilling on my new baby. 


    • By TheGHole
      Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/.  Turned out incredible!  Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice.  I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad.
       
      My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not.  Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking.  Overall very happy with how these turned out and encourage y'all to try it!
       
      Please let me know if you have any tips or questions...I'm always trying to get better!


    • By Big Biscuit
      Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through.  Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
          
       

       

       

       

    • By St1brew
      My wife and I will be attending our first ever EGGfest and we have a few questions. Anyone have an idea of what they typically sell demo units for? Is it sold with full warranty? Do any eggcessories come with it? Any info is appreciated. 
    • By Big Biscuit
      Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. 
       I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!


×
×
  • Create New...