Hey all. First time posting!
So I got my first Kamado, a standard size classic Kamado Joe about six months ago. Loving it, but still working on getting my smoke technique right. Seems to be the main challenge with a Kamado as opposed to other types of smoker, as its hard to get the wood to burn hot enough to produce nice quality smoke without it burning out too quick or spiking the temperature. It's definitely possible and I have achieved it from time to time but consistency definitely seems to be something everyone struggles with, judging from the amount of posts on the topic and the huge variation in techniques.
Anyway, I had a thought. Would it be possible to produce charcoal that wasn't quite finished combusting, so that a certain percentage of the tasty non-carbon wood compounds remained? Just enough that you could simply use this instead of regular lump + regular wood, and you'd be pumping out a small but consistent amount of wood smoke throughout the burn? No more fretting about chunks vs chips, where to place and whether & how to add partway through. Plus no worries about either sudden belching of thick smoke or its total disappearance!
Or am I misunderstanding the process, and any such 'incomplete' charcoal, while producing some smoke, wouldn't necessarily be producing the right type to make those butts delicious?
Hello. New user to the KJ forum but not this site. I graduated from an Akorn to a KJ 3 Classic. I did a lot of work on the Akorn to get it running like a clock but my son-in-law decided that I needed a new kamado. Hence, the arrival of a new KJ3 Classic on my 75th birthday. I was overjoyed! I listed my Akorn for free, on NextDoor and a guy roared over to get it. Glad it went to a good home.
So, within a week and three cooks, the KJ has developed a problem. I cooked a pizza last night which got the temp close to 500 deg by the end. When I pulled the pizza off, I noticed that the latch wouldn't work. The top just bangs down because the dome is too far forward. Further inspection today shows that the dome is not aligned correctly. The left rear near the hinge is over 1/2" off. So,why did this happen and what is the fix? I called BBQ Guys where is was purchased. They sent the receipt and told me to register it. I did. They also asked me for pix of the issue. I sent them. Waiting for a response.
Weird that the issue showed up after the highest temp cook. After it cooled, it still has the problem. Wondered if moving the grill a few feet caused the issue. That should not be a problem as it is on a KJ 3 Classic stock stand.
I checked all of the bolts for tightness. All seems correct.
By Bomb Dog Barbecue
Does anyone have any experience with grilling whole squid? I toured my local "international" (their term) grocery store today and one item I saw was fresh whole squid.
I'd like to take a crack at grilling it, but don't want to waste money winging it. Any tips/guidelines you have would be appreciated! Happy grilling