Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace. I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.
Can't wait to get cooking on the Kamado once it is up and running. Most looking forward to cooking some pizzas and of course brisket, being a Texan!
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?
Hello Again ~ After much searching, reading, and scrounging around here and other sites in the BBQ / Kamado Web World, I boldly went where I had feared to go for close to 10 years. The precious Kamado that I inherited from my parents - and fought with a sibling to get - received a long overdue touch up. I realize how fortunate I am to have this amazing Imperial Kamado #3. - perfect in all ways except the external finish and no gaskets - yet.
After a good cleaning, I used high temp engine paints to create a finish that is inspired by what I think it looked like when my parents purchased it from the Pachinko Palace way back when. I did take photos along the way. I dabble in the art world, and really like to DIY, so this was a really fun project. These are the before and after photos. (I posted the before when I joined a while back.)
Morning Kamado Warriors,
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!