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By JohnnyAppetizer
Hey, I have a basic rig, only add on is the Vision lava stone. So just wondering, what is your single go to accessory ? Does not matter if it came with your Kamado or you purchased later.
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By JohnnyAppetizer
Looking for opinions....
Vision B, lava stone with hanger
Reading posts here and looking at pictures of your rigs, I have a question.
On line at different stores and amazon, I see a lot of spiders that will pretty much just replace the cross bars that hang the lava rock. There are also many variations that will raise the main grate to the felt line. Not considering all the options that raise the grate higher in the dome and slide in and out for various configurations of stones, half stones and additional grates for more levels of cooking and additional volume, how much does raising the main grate from the OEM position to the felt like make?
Pros? Cons? Improved temp and heat distribution? I realize it may be easier to access, Is that about it?
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By RichM
OK I'm new here. Hope I'm in the right forum. Even though I joined some time ago I think this is my first post. I have a Kamado Joe Classic Joe II on the way. I live in Alaska and ordered it through Ace Hardware. In the meantime I'm building my own table to hold the Kamado Joe 2.
My question is, when I cut the hole in my table top is there a required clearance between between the Joe the the wood. Don't want to catch my table on fire.
Thanks for your help.
RichM
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By kc_smoke&bbq
Hi. I am new too the board. I love my Char-Griller Akorn and have had it almost 3 years. Unfortunately, it recently got way too hot and now is in need of an overhaul I have the crimson red version, but now has a black ring around it where paint burned off (where cover meets bottom half as well as around vent structure up top due to the heat) when it went well past the 700 degrees on the thermometer. I have a few questions I am asking for help with below. Some more background....I've never properly seasoned the grate so that is my first step using Pam and heating to 400 degrees for an hour. Also, I have pinched the gasket after my disaster cook and that seems to have bounced back fine.
1. Inside of top of grill is kind of a brown/rust color after this incident. I lightly brushed and wiped with a wet cloth the next day, but after my next cook it still doesn't look right. Prior to this I would experience the black flakiness that others have mentioned and would brush periodically. But how do I clean this current situation?
2. I would like to try and match the original color as best as possible, but am having trouble. I have linked color I have below. I'm going to use a flat high-heat paint for the black legs and bottom stand, but I think I need a gloss for red to be consistent with how a new Char-griller Akorn--correct? Finding a dark red, high heat paint in gloss is proving to be difficult.
https://www.lowes.com/pd/Char-Griller-AKORN-20-in-Red-Silver-Kamado-Charcoal-Grill/50387508
3. Any other tips/advice welcome?!?!?
I am so bummed this happened and am kicking myself, but hoping you all can help.
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By Smokehowze
Cleaning and Sanitizing for Food Safety
I am a believer in proper cleaning and sanitizing before, during and after food prep especially in my sausage making and charcuterie. Including frequent hand washing (seems more like constant hand washing making sausage), use of gloves, and proper sanitizing steps.
While this food safety topic sounds simple, it deserves more than a cursory level of attention. It never pays to take food safety lightly and this is one area that is easy to neglect, overlook or become complacent about or think that soap and hot water is all that is needed – it’s not for many of our cooking activities - so the sanitizing part becomes important.
I thought I would share some of the products I use for sanitizing in this regard - with a focus on commercial purpose made products.
The Basics
This is a good article that outlines the key aspects of cleaning and sanitizing for food safety. http://www.foodsafetysite.com/resources/pdfs/EnglishServSafe/ENGSection11Cleaning.pdf And another one here with more science aspects: http://edis.ifas.ufl.edu/pdffiles/FS/FS07700.pdf
And finally if you want to really be immersed in the overall topic of food safety, there is a 6 part You Tube series that is a course. Look for the Series titled "State-of-the-art Food Safety Training" at http://www.efoodhandlers.com/
Now, moving on to some sanitizer info...
Chlorine Bleach
This is the old and effective standby. Always handy to have around. Good info here on using bleach as a sanitizer for food safety: http://ucfoodsafety.ucdavis.edu/files/26437.pdf
Edit: As always, heed the admonition to not mix bleach with other products lest chlorine gas be released in a reaction. This directly applies to bleach and the purpose made commercial sanitizers (such as Star San) where it is specifically called out as a "Do Not Mix with Chlorinated Cleaning Products". From a science perspective, mixing a hypochlorite bleach with an acid (which is in the make-up of many sanitizers) can liberate the chlorine gas.
Of course, while bleach is good there are reasons to look at other sanitizing products. Here is an approach we employ in the Smokehowze household:
Some Commercial Purpose Made Sanitizer Products
I (and the family now) use the Star San sanitizer concentrate (https://www.amazon.com/Star-San/dp/B01N592OM6) mixed in a foaming spray bottle (0.74 ml in 16 oz water - 1/8 tsp is 0.61 ml - so 1/8 tsp and a few drops more or use a 1 ml syringe or dropper). Pay attention to the shelf life aspects after mixing up a batch if you use the typical tap water – 1 to 2 weeks depending on your water. With distilled water it supposedly keeps its sanitizing potency after mixing for a long long time (months). It’s great to rinse dishes, utensils, prep tools or bottles and jars that need sanitizing – as well as to spray on equipment. Beer making folks like this sanitizer. More info here: http://www.fivestarchemicals.com/wp-content/uploads/StarSanTech-HB2.pdf
We have also tried and now keep on hand a bottle of the Betco Sanibet RTU (ready to use commercial spray sanitizer) http://www.betco.com/search?indexCatalogue=searchindex&searchQuery=sanibet+rtu&wordsMode=0 ) which I have bought at Restaurant Depot by the bottle (~ $2.40 as I recall) - also available on Amazon and Office Depot in case lots. It is also odorless. No mixing required. Comes in a spray bottle. Good product and seems to have a longer shelf life.
There are others that are available besides these – but I have not used them.
Consumer Focused Convenience Disinfecting Wipes
Then there are the pull-up disinfecting (not baby) wipes. Like these Clorox pull-up wipes ( these https://www.clorox.com/products/clorox-disinfecting-wipes/?gclid=COOc4oCVk9ECFVgvgQodUgADeQ) or equivalent (Lysol and store brands, for example) which are available at Sam’s and Costco and elsewhere in multi packs – often on sale. Look carefully at the labels on “store brands” to ensure the right level of ingredients. Good to have these around as part of the tool kit. Convenient for sure. But one needs to be cognizant of the various fragrances they all seems to add to their wipes products.
My Approach
When not using bleach in its many ways (including in food safety), I now prefer and have gravitated to, using the commercial santizers and the disinfecting wipes in differing situations. The commercial sanitizers and the wipes are in the cabinet under the sink in the kitchen for easy use. Most of the time we just keep the spray bottle out on the counter.
The Star San and Betco Sanibet are odorless and as far as I can tell in my purchasing searches all the consumer pull-up wipe brands have some fragrance in them. Why can’t they sell a wipe version with no fragrance?…argghhh! Dumb!
My preference is Star San for making up a rinsing mix when I need more than just a small amount like for jars and bottles and such. I use the Star San mix in a spray bottle or the Sanibet RTU for use on the direct cooking surfaces such as cutting boards and on my meat grinder, slicer machine, prep tools, etc or even my hands or nitrile gloves and counter tops and such where I prefer not to have any potential lingering fragrance impact like in the wipes. I reserve the wipes for quick counter top, sink or general sanitizing during and after raw food prep.
I urge you (and your family) to consider both cleaning and sanitizing in your cooking activities. It seems in today’s food world there are a lot of new variables one did not need to be as concerned about (or to the same degree) in the past as there is today.
Cook safe, my friends!
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