Hi everyone. I've just bought a Kamado Joe Junior and from I what I understand, it's worthwhile to get a Kick Ash Basket or equivalent for it. What are my options? Is my only option the 'junior' made by Kick Ash? I'm finding it hard to source one. Thanks for any tips!
I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza.
I used the recipe found at https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/neapolitan-style-pizza-dough-recipe
However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally.
10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Togo premium as full as I could get it safely.
The recipe calls all’s for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy. Anyway, here they are:
not everything went to plan though...
This one didn’t cooperate coming coming off the peel..
so so I got an undercooked loaf of bread. :D
Had and idea for a different take on pork belly burned ends on the weekend.
Spun the belly on my KJ Jr Rotisserie
Once I had my crackle I removed the belly and reconfigured my jr. separated the crackle from the belly, set crackle aside and dice the belly into cubes. Put the belly into a pan with some gingerbeer and apple juice and put it back on the Jr, indirect covered in foil.
chooped the crackle into a rustic crumb and added some garlic chives.
Very happy with the result. My idea for the next one is the same process but with Asian flavours.
Thanks for looking!
I’m in Greensboro at the inlaws for the holidays. The local Costco has Kamado Joes for sale. I have a classic that I’ve had since September and love, and have been kicking around the idea of getting a Joe Jr. for both supplemental cooking at home, and taking on the road—beach, camping etc
the costco price is $100 less than what I’ve seen elsewhere. I can guess the responses I’ll get in this forum but just to make me feel better about justifying it....I kinda have to get the thing right?
Also for anyone who has traveled with one, are they semi-easy to transport for a long weekend to week long trip?