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    • By jpp
      hi everyone
       
      Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe)
       
      i have a very mixed feeling with this accessory. i am loving all others kamado accessories however
       
      From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product.
       
      But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable  the amount of charcoal you need to put inside the kamado just to cook couple of pizzas
       
      i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now 
       
      i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd
       
      could be good to share your feedback on this product. maybe i raised my expectations to high
       
       
       
       
       
       
       
    • By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • By Dave Bradfute
      I'm gonna do some baby backs this weekend and would like to hear some opinions. 
       
      1. Temp. I'm thinking low and slow at about 225 to 250
      2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
       
      I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
       
      Let me hear your methods and why.
       
    • By Burgy12
      First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. 
       
      First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. 
       
      After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result.  The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. 
       
      Any ideas to help this rookie save this cook is much appreciated!
      I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
       
      P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it. 

    • By Inkbird
      Hey folks,
       
      Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need:
      20% off for HET-F001 Instant Read Probe Thermometer:
      https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD
      30% off for IHT-1P Rechargeable Waterproof Thermometer:
      https://www.amazon.co.uk/Inkbird-Thermometer-Backlight-Calibration-Foldable/dp/B07XG6MQDT
      25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes:
      https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL
      25% off for IBT-4XS 150ft Bluetooth BBQ Thermometer with 2/4 probes:
      https://www.amazon.co.uk/Inkbird-Bluetooth-Temperature-Thermometer-temperature/dp/B0771HXF9W
      25% off for IBT-6XS 150ft Bluetooth BBQ Thermometer with 6 probes:
      https://www.amazon.co.uk/Inkbird-Wireless-Bluetooth-Thermometer-Temperature/dp/B06XWB456S
      30% off for IBBQ-4T WiFi BBQ Thermometer with four coloured probes:
      https://www.amazon.co.uk/Inkbird-Thermometer-Rechargeable-Wireless-Calibration/dp/B07XL1P36N
      30% off for IBT-4XC Waterproof BBQ thermometer:
      https://www.amazon.co.uk/Inkbird-Waterproof-Bluetooth-Thermometer-Rechargeable/dp/B07TXZ4T77
      20% off for Inkbird WiFI Sous Vide Cooker:
      https://www.amazon.co.uk/Inkbird-Temperature-Stainless-Immersion-Circulator/dp/B0816MTC2Z
      25% off for IRF-4S 150ft Wireless Food Thermometer with 2/4 probes:
      https://www.amazon.co.uk/Inkbird-Wireless-Thermometer-Waterproof-Temperature/dp/B07KPZK56Z
       
      By the way, you can get a free IBT-4XS with two probes or a IRF-4S with two probes if you order one or more Inkbird Sous Vide or Inkbird IBBQ-4T WiFi BBQ thermometer this week(12.09-12.15).
      Send us message if you have any question. wish you have a wonderful day.
       


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