I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point.
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.
I joined this forum last year not long after getting my Char Griller Akorn used. I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year. Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it. I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely less than a Costco roadshow Big Joe. Came with the table, ConvEggtor, ash tool, and grate gripper. They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up. It's under an awning anyway and I'll be getting a cover to further protect it.
To be fair to the Akorn it is a fantastic cooker! Just since the apocalypse started, I've done at least one decent cook a week on it. I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides. I absolutely do not regret the Akorn purchase. If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design. I've been eyeballing the extra space the Big Joe and the XL Egg offer and ultimately couldn't resist. Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn. This was purely a decision based on the total cooking surface and potential cooking surface with mods. I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there. 2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.
TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn. I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time. I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn. If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.
First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern.
I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door?
Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements.
I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty!
I have been seeing whole fish at Costco for some time now so I decided to give it a go. I bought some snapper for diner last night and was blown away by the results.
I watched Mr. Setzler's video on grilling a whole fish as a guide along with some recipes I found on the interwebs.
2 snappers gutted and cleaned (got mine from Costco as I said previously)
Cut crosshatch slits on both sides of the fish (next time I will just do horizontal slits for easier removal of skin)
Seasoned with garlic rosemary seasoning
Salted with a few pinches of kosher salt
Spritzed with olive oil generously on each side
Stuffed cavity with fresh rosemary, thyme and dill from the garden
Sprinkled lime juice to finish off
Using the Big Joe, I lit just one side and set the fish for direct at the highest level grate. I used a fish\veggie tray to keep the fish from falling apart.
I had the temp at around 300-325 and grilled each side for 9 minutes until the inter temp as around 140.
The flavor was amazing! I don't think I would have the intense herb flavors if I had just cooked fillets but I will be trying that in the future.
I served the fish with some leftover bulgur pilaf and a spinach berry salad.
I have never had snapper before that I can remember but I am now a huge fan!!