I just ordered a KJ Classic II over the weekend, and I am beyond excited to start learning and cooking on it when it arrives! I have heard that one should do a few "dry runs" where you heat the grill up without any food before cooking on it. When I was looking at different kamado brands in person, one sales rep told me it was necessary to "set" the ceramic or something like that by heating it up to a few hundred degrees for at least 30 minutes before trying to cook anything on it. I'm honestly a bit skeptical of that claim, but I'm also new to this style of grill, and since it's a significant investment, I obviously want to treat it well and take care of it so that I can enjoy cooking with it for years to come. Anyway, sorry for rambling. I'm looking forward to any advice and suggestions on getting my grill set up and cooking once it arrives! Suggestions on what to cook first also welcome! My wife and I were talking about it the other day and were a bit undecided. Thanks in advance!
I just recently delved into the world of BBQ with a Primo All - Around and I absolutely love it.
However, I have a question.
It seems that I cannot go below 250F on my kamado. I am not sure what I am doing wrong. I am planning on cooking my first brisket next week and I would like to be able to hold 175F (or around there).
This is how I fire up the grill:
I place some lump charcoal in the basket and light them up with an electric BBQ lighter
At 5 minutes, when the initial load is hot I place some more charcoal in the basket (to fill it up)
I wait for about another 5-10 minutes for all the coals to heat up and then use a blow dryer to really get them going
I close the lid of the kamado and start closing the bottom vent
However, my kamado is already heated up way above 175F (which was fine so far because I wanted it around 300F+).
From what I have observed the top vent is not doing anything at all for regulating the temperature, which is odd since everything I read so far on controlling the temp says to use the top vent (for micro adjustments). Even when I have the bottom vent fully closed the temp does not drop below 220F. I believe is because the ceramic walls have already absorbed too much heat.
If anyone has the Primo all-around and is able to use it at 175F I would appreciate the advice on how to do it.
So, I am very much interested in buying a kamado grill since it has such great features and versatility, but I have a few logistical hurdles to clear first, the primary one of which is securing it against theft. I live in a city with a lot of theft from cars, in person (cell phones, wallets, etc.), and even from homes. It's also a city of row homes, which means my house touches the houses of either side and the closest things I have to a yard are a rooftop deck, a parking pad in the back, and a large public park a block away. That's all to say my options for where to house my grill are:
1. Rooftop deck - probably a bad idea
2. Parking pad - better but need a way to secure it so that it cannot "wander off"
My tentative plan has been to buy a bike rack that I can bolt into the concrete near the back of the house and then chain the grill to the bike rack through the nest/legs and the lid handle. My questions about this are:
1. How likely do folks think this is to be secure?
2. My parking pad is at a 1/12 slope (just under 5 degrees), which should be fine for storage based on my tipping point estimations, but if anyone has some solid numbers, I'd appreciate input. The specific grill I'm eyeing is the Kamado Joe Classic II.
3. The bike rack I'm looking at is 36" high and 24" wide. Will that fit under the grill cover with the grill?
I'm throwing my annual Daytona 500 party Sunday and I grabbed 5 racks of baby backs at $2.68/lb. Boneless ribeye is on sale for $7.98/lb, so I'm planning on trying out the new rotisserie stand I got for Christmas over an easy cinder block pit I'm going to set up with a 7-8 lb rib roast. Never rotisserie'd anything before, so this could be a disaster. A few questions for each...
There will be a lot happening at once, so I'd like to get more done during the prep than during and after the cooks. I'm wondering if cutting the ribs into sections--or even individually as this article suggests https://www.smoking-meat.com/august-13-2015-pre-slicing-ribs-before-smoking-them--has been a success for anyone. My thoughts are smoke them for about 2 hours, put them all in an aluminum pan or two with some juice/sauce and rub covered for another 2, then take the top off the pans to finish them off for a bit. After that I can just set the pans out and let people have at it. This works beautifully with beef ribs, but I've never tried it with pork. It sure would save me time and aluminum foil during the cook. It will also keep anyone from grabbing too many and throwing meat away.
As far as the prime rib on the rotisserie, I'm planning on lighting a good base of coals topped with hickory logs I have and letting that dwindle down to a hot heap of coals. Should I offset the roast a little with a pan underneath with some water in it to use the juices? If so, I may be able to use our fire pit. I think this will be a 5+ hour process, so I'm sure I'll have to add coals. Since it'll be boneless, do I need to tie it with string or wire, or will the forks suffice? This is going to be an experiment for sure, so I'm glad I'll have the baby back-ups. Any open flame rotisserie experts out there? As always, thanks for the help!
So, I got my Joetisserie and began to look for a replacement motor in case after a year my motor failed. The joetisserie motor is .model RM-A101, and conveniently enough Onlyfire has the exact same model number motor that looks identical. Here is the link on Amazon for Canada, same item would be for the USA.
I ordered by both, and the stainless is going back, it does not match for reasons below.
Now this says it's rated for 20lbs and is 4 watts just like the Kamado Joe one except the kamado Joe says 50 lbs. which I find odd.
Also the stainless steel one on Amazon is a RM-A201 and the bolt pattern does not .match the Kamado Joe plate if you have to swap plates.
The description says it has anti backlash gears.
It's not stronger for those looking for more power but this will allow you to swap adaptor plates and have a backup motor in case your motor dies during a spin possibly and this will get you back up and ruunnig. It's cheap insurance.
Can't upload photos from where I am but will try later.