Should consider grill feet. Here is an example:
KAMaster Ceramic Grill Feet Shoes Set of 3 for Kamado Joe Accessories https://www.amazon.com/dp/B077GS537B/ref=cm_sw_r_cp_api_glt_fabc_84WS3Q40HEDT57WW0BCQ
Air flow under the Kamado provides necessary air flow beneath the grill. The circulation of air is conducive to lowering the temperature of the bottom of the kamado grill and reducing the risk of cracking.
Other than that, I wanted to say it looks great!
Pizza is great fun. I recommend making an air gap between the heat deflectors and the pizza stone.
1" NPT iron pipe fittings are just about perfect for that. Get 3 of them.
https://www.amazon.com/gp/product/B0058PS2J8
I also use them to air gap my drip pan so the drippings don't burn up so much.
I’ve ignored it till it came off completely. Then used this adhesive recommended on the FB Kamado Joe group. As long as it stays in place when the lid is closed, it should not be a problem.
LavaLock Food Safe BBQ Grade...
Get great grilling/smoking cook books, not necessarily kamado specific. You can figure that out with help from Reddit!
My favorites are:
"Meathead, the Science of Great Barbecue and Grilling" by Meathead Goldwyn. It explains the science behind grilling and will help you understand the best way to use the kamado.
"How to Grill Everything" by Mark Bittman. This is packed with recipes for all types of foods, including veggies. One of the best things about it is that it gives you lots of flavor variations so you can try different things with the same foods.
I use ceramic insulator tubes. They can withstand the highest heats you can throw at them, they’re super cheap, and they take up next to no space.
These are the specific ones I use: https://www.amazon.com/dp/B07PW6LL2H/ref=cm_sw_r_cp_api_glt_fabc_13XBT7SR7MBQVXT79KFG
> I got this 12.5" one for my Joe Jr and it works well, though next time I might go a little smaller, because you need heat to go around the stone not just the bottom, otherwise the pizza will burn on the bottom before the top gets hot enough to melt the cheese. With this 12.5 size you only have a smaller gap around the edges. > >
I read about wanting to let heat go around the stone, so went with this guy! https://www.amazon.com/gp/product/B08PFH2XNS/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Gets here tomorrow, will let you know how I like it!
Probably overkill for most but sometimes I do two doughs and that produce 10 pizzas:
17 inch fits nice on classic...roughly five bucks per screen
Here is the pizza rack:
Again, to capacity of two doughs.
It is generally hard to maintain a long 600ish degree for a long time. I stretch out all my doughs on the screens then light my kamado. Once it is close to temp I add sauce and toppings and then boom..boom done! Each pizza takes roughly 5-7 minutes to complete or less.
I have a Meater, but the connection isn’t very reliable. My go to efficient workhorse that has never failed me is the ThermoPro TP20. ThermoPro TP20.
ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_apip_vkbNRDrW2zjJF
I do an 18-20 lb spatchcock turkey for Thanksgiving on my Classic II.
I use the Weber Rib Rack to help make it fit.
Upgrading to a Big Joe I so I wont have this issue any longer but it does work well.
Hey Folks,
I ordered the IKEA Bror cart thanks to the recommendations here. I stained it with a semi-transparent stain from Lowes in Slate color. I searched for a cover that would fit it and ordered this one in X-Small:
https://www.amazon.com/gp/product/B00R4J5LSQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
As you can see in the photos, it fits very well! It has great elastic around the bottom and holds nicely. Mine is a little loose on the right side due to me mounting it offset, but fo those that centered, this would likely fit even better. I think I lucked out. Not sure I will find a better fitting cover for this setup. Best part? Only $22!
Thanks to all that have posted relating to the IKEA Bror cart. This is a real nice setup and can’t wait to start cooking standing up!
I have seen J-B Weld used for this purpose. Look at Smoking Dad BBQ on YouTube for reference. J-B Weld 32329 Ultimate Black RTV Silicone Gasket Maker and Sealant - 3 oz. - Black https://www.amazon.com/dp/B00LIRGB84/ref=cm_sw_r_cp_api_glt_fabc_KPDY1VN1V96X7GAYD0XA
I use a wood paddle scraper.
It works perfect to keep it clean enough to cook. Bonus is you don’t have any wire bristles to worry about getting on your food.
I got this 12.5" one for my Joe Jr and it works well, though next time I might go a little smaller, because you need heat to go around the stone not just the bottom, otherwise the pizza will burn on the bottom before the top gets hot enough to melt the cheese. With this 12.5 size you only have a smaller gap around the edges.
https://www.amazon.com/gp/product/B078H3X1D8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I have watched the same videos.
I really like smoking dads technique. Except for the way he starts the fire.
I use a less aggressive technique than smoking dad. One starter square placed on top near/under a few medium size coals. Once the flame from the starter is extinguished I will close the lid. Let the dome get hot. The fire will spread, wood will get hot and start to smolder during the warm up process. You should get hours of nice smoke.
I feel like the way smoking dad starts his fire is very aggressive and gets too hot too quickly. To me this will burn out the wood chunks too quickly.
Kick ash basket is the name brand everyone knows, it’s a little expensive for what it is. Found the perfect alternative on Amazon for half the price I’d say it’s even better than the kick ash because the slots are vertical as opposed to horizontal so I find the small bits of coal don’t get stuck as easily while shaking out the ash..
It's a Cuisinart metal rack that has a few accessories. The leg hangers, rib rack, beer can chicken. Also great for tenting a brisket or spatchcock chicken.
I got it at Walmart in Canada, but here is an Amazin link: https://www.amazon.ca/dp/B06XS23YT3/ref=cm_sw_r_cp_apa_glt_i_PC6PH36GPBN1SN8TWWBX
GrillPro 10-LED Grill Light https://www.amazon.com/dp/B0788C2V5N/ref=cm_sw_r_cp_api_glt_fabc_M19TX8JZY95ASQ9T28FF?_encoding=UTF8&psc=1
Works great but the hinge is starting to get a little loose. Still works though and cheap.
I have the felt, but assume the same type of solution.
I use this product or something similiar when applying a new felt. I am assuming it would also rectify your situation.
LavaLock® RTV 650 F BBQ grill smoker sealer Hi Temp Silicon adhesive 3 oz (2.8 fl. ounce) https://www.amazon.com/dp/B01LRLELK0/ref=cm_sw_r_u_apap_SRgR4ffAi7JDk
It's actually a brand called Tranmix that I found on Amazon. Picked it based on cost (~$45) and good reviews on the temp reliability. Link at bottom. It's a dual probe unit, and while the probes themselves are wired, the set comes with a wireless monitor that seems to work pretty well up to about 250'-300', and a probe clip that I've just been securing to the grill grate.
That's impressive. Thank you for the detailed description and info!
I just bought a JJR and got the Small version of this stand from Amazon. It's great, but I regret the purchase now because (a) I'm 6'5" and it isn't any higher than the stand that came with the JJR (altho it does have wheels, which is nice), and (b) for what you get, it was pricey at $125-ish.
Might have to give this Ikea shelf a try. It ticks all my boxes for the JJR. I'd just need to find a generic grill cover to go over it.
The wife got me these for my birthday recently and they're pretty big, and I have quite large hands, too... https://www.amazon.com/Schwer-Resistant-Waterproof-Barbecue-Neoprene/dp/B07YCZQ2K9/ref=asc_df_B07YCZQ2K9/
WZQH 16 Inches,932℉,Leather Forge Welding Gloves, with Kevlar Stitching Heat/Fire Resistant,Mitts for BBQ,Oven,Grill,Fireplace,Tig,Mig,Baking,Furnace,Stove,Pot Holder,Animal Handling Glove.Black-Gray https://smile.amazon.com/dp/B07RX7TNBY/ref=cm_sw_r_cp_api_glc_fabc_AB.9Fb44S5V1S?_encoding=UTF8&psc=1 these are quite big on me, no idea what to compare to though.
Same, I'll get a bigger Joe along the way but for now a Jr is perfect.
I believe it's this one: https://www.amazon.com/Weber-6605-Original-Rack-Grilling/dp/B00FLRB4OI?ref_=ast_sto_dp. Obviously I had to cut the racks in half to place them on there.
Fits on the Joe Jr perfectly
This is what I use American Metalcraft A80142 American Metalcraft A80142 Series 8000 Straight-Sided Pan, Aluminum, 14" Diameter, 2" Height, Aluminum, https://www.amazon.ca/dp/B005V32PC2/ref=cm_sw_r_cp_api_fab_XDKGFbQ4DEJCD
I smoke hot peppers to grind throughout the year and use two of these to make it much easier to transfer them on and off the grill. They also let you stir without dropping through the grates, which speeds up the process a lot.
https://www.amazon.com/dp/B000WEIIOE?ref=ppx_pop_mob_ap_share
One on the accessory rack and one on the grate, just barely fits in the KJ.
What is now pretty much a box with storage will become a table. Going to use these hinges https://www.amazon.com/Mounted-Folding-Brackets-Triangle-Bracket/dp/B07B2QY8JV and connect two 1x8s to make the table aspect come alive
It was right side up, but to clarify, this is what the pan looks like: https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
Fits perfectly in the classic... but just barely.
F dude, that sucks. On advice from others here, I’m planning to use this thing for when I have to move it: Shoulder Dolly GardenDolly- Landscaping Lifting Straps, Move Heavy Garden Objects-Flower Pots, Planters, Rocks, Secure Lift up to 800 lbs. https://www.amazon.com/dp/B07TN2LLG2/ref=cm_sw_r_cp_api_i_JF7eFbT2GYR9H
I would have also guessed the hinge is ok to lift!
What about a table with a prep area?
https://www.amazon.com/Keter-Outdoor-Entertainment-Storage-Station/dp/B01HJATY32
This table is amazing and can sorta fit the joetisserie. It doubles as a prep area in top so you can cook or cut up food before you serve.
Sure! here it is.. It’s meant to be a water heater stand that can hold 600lb. But it fit my needs perfectly. And was just 50 bucks. Lol
I went thru several YouTube videos about how to change it by yourself, pretty easy and straightforward. definitely worth a try.
Also bought a JoeTisserie from Atlanta Grill Company, $179 vs $251 from Amazon.
Now just wait the Joe arrives.
It’s simple to slide smoke wood chunks in the ash door. And it takes less than a minute to take the meat off and refill the coal. I’ve never not had to wrap something before I ran out of heat, so the meats coming off anyway. If you’re just cooking for two, 13 inches is plenty of space.
I have brined for years and this is the best one I have used Turkey Brine. I also highly recommend placing a quartered juice orange in the cavity with your favorite herbs. Lastly I make an herb butter and place it under the skin. Best Turkey according to my guests.
When I first got my grill someone recommended this cookbook. Its not specific to any particular brand of Kamado, but it does a really good job covering the different kinds of cooking you can do with a Kamado. I found it was a good platform to follow closely in the beginning building confidence and then use as foundational methodology to apply to my own experiments as my confidence grew. There are probably plenty of other books just as good, this one might not be the best, but it worked well for me.
Oh nice. I didn't catch the videos of him stacking deflectors - I ended up buying one of these pizza pans to use as a lower profile drip-tray and potentially doubling as a heat deflector but not sure how well it would work for the latter: https://www.amazon.com/gp/product/B001E0DVIS
I'll probably just buy another set of after-market deflectors and try that out. I didn't catch it but are you using the sloroller and saying that you're a fan of it,or are you doubling up deflectors and saying your a fan of the double-indirect method in general?
I attached some
As an easy button
I’ve gotten these before as well, I prefer local but this supplier sent good chunks
Carolina Cookwood Maple Smoking... https://www.amazon.com/dp/B08XY3NVFR?ref=ppx_pop_mob_ap_share
I used dawn power wash, you spray and let it soak and wipe, when it’s real bad I do 2-3 times but it’s pretty simple
Your wife will take this stuff when she sees it and make it for the house
The dough recipe I’ve developed helps, the biggest part is the 00 flour and pizza yeast helps stop SnapBack
I roll them by hand, although I have learned how to stretch them, my wife likes thin crust, which also cooks better in a Kamado. For these reasons I use a pastry pin on a silicon mat with a circle on it.
Start with a dough ball like in the picture, remember, if you start with a circle you end with a circle (I mix dough, allow to rise 1.5-3 hours, divide and ball, allow to rest and rise 30 more min, roll), lightly flour the mat, place in middle and work the roller a bit first one way then the other, it’s not a race, as it gets to size (maintaining a decent circle as you go) you may find a spot that you want adjusted to fill in, start towards a side and middle and push dough into the gap.
On the mat I go all the way to the edge of the outer square now, I then transfer to parchment sitting on my peel. The peel is a perfect guide for how big you can be on the stone. If needed adjust and stretch to make it round not oblong by just putting your hands on top flat and you can move it around.
I cut parchment to shape, no rough edges cause it burns there
Tough to explain, I hope it helps
Here’s the tools
French Rolling Pin (18 Inches)... https://www.amazon.com/dp/B082WF6MG2?ref=ppx_pop_mob_ap_share
Non-slip Silicone Pastry Mat... https://www.amazon.com/dp/B01HLBPCBW?ref=ppx_pop_mob_ap_share
You might be happier with a larger diameter wheel. Try Grizzly (https://www.grizzly.com/search?fq=%28style%3A%22Post+Mount%22%22%29&baseFilter=%28%28filtercats+~+%5B%22Casters%22%5D%29%29)
or Amazon (https://www.amazon.com/gp/product/B08B1JZWHF?ref=ppx_yo2ov_dt_b_product_details&pldnSite=1&th=1)
For sure first thing needed is a good instant read thermometer. I went Lavatools Javelin at first and it is fine thermometer. I have since upgraded to a Thermapen One.
Something I think you missed in the "initial" requirements is a good set of heat resistant gloves. I like this pair that I've had for a couple years and have held up well:
https://www.amazon.com/gp/product/B078HLVG77/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
I really also think the Joetisserie is a good second batch of accessories and gets a good bang for the buck. Big pizza stone is also right up there too.
I would also add something like the inkbird ibbq-4t for remote monitoring. I tried using two different maverick's and they were just garbage trying to use their terrible interface and flaky reception.
Definitely don't get a heat gun, it doesn't circulate/blow the air. The square fire starters work just fine. If you need a boost, use a propane torch. No cord, no charging, no waiting for a heating element to get hot, just pure fire. I use this to jump start the grill or fire pit when I'm in a hurry. The angled design allows the user to keep the tank vertical. If you want something you can turn upside down, get a map torch. Reason I stick with this is I refill the green tanks with a larger tank.
Amazon also has it for a few bucks less with prime shipping:
I have been using this for 6-8 years now. The BT will go through my house from backyard to the garage up front. https://www.amazon.com/Inkbird-Waterproof-Bluetooth-Thermometer-Rechargeable/dp/B07WXQWD3Y That is probably 100 ft of walls, water pipes, and wiring in the house.
about $12 more, but I just bought the classic sized soapstone from Kamado Joe's amazon store for $101: https://www.amazon.com/dp/B01MXVWUFQ?psc=1&smid=ATVPDKIKX0DER&ref_=chk_typ_imgToDp
There has always been a rack extender piece that gives you a 3rd level. I use it all the time for chicken and it works well.
Kamado Joe KJ-SCS Classic Grill... https://www.amazon.com/dp/B003EV6MIG?ref=ppx_pop_mob_ap_share
That's what I've purchased in the past. They're made for baking cakes, but hey, they work!
Thank you! Yes I got this Classic 1 from offerup and it was an old one too that wasn't very well taken care of (I think it's from roughly 2015 based on the bamboo shelves and handle) so I made it a project to upgrade as many things as possible.
The casters I bought are here and they are markedly better than the original wheels, especially on pavers. The ones it came with were so dry rotted they crumbled when I rolled it. Funny is I had to literally cut most of the original wheels off with an angle grinder because the bolts were rusted shut and wouldn't come off. https://www.amazon.com/dp/B08B1JZWHF?ref=ppx_pop_mob_ap_share
The side holsters are here and have been perfect for holding my deflectors and pizza stones. https://www.amazon.com/dp/B094FLPCFP?ref=ppx_pop_mob_ap_share
And lastly that item on the handle is a light, I got it as a Christmas gift but I'm sure it would be easy to find searching for a grill handle light!
BONPAZ Lump Charcoal Ash Basket
I'm not affiliated in any way. I paid $43. I think its cheaper than the "official" ones. It's worked great for me. Doesn't have a divider but honestly I don't know how crucial that is. I could throw a fire brick or something in there if I really cared. Or just bank to one side.
I have those same gloves and they are terrible to keep clean. I finally went with the <a rel="nofollow" href="https://www.amazon.com/AMMEX-GPNB48100-BX-GlovePlus-Disposable-Industrial/dp/B004BR6K84/ref=sr_1_5?tag=comments-r-20">cotton glove</a> + latex glove combo and it is so much easier/nicer and there's no cleanup. There's still those situations where I need extra heat protection and still use those thicker gloves.
Mine is in the direct sun for most of the day and I just got a cheap generic kamado grill cover from Amazon (fits my BJ II just fine). I've had it for almost 3 years and while it's become faded due to the sun, it's held up great. I actually got it more for keeping it dry during the rainy season -- it stays mostly uncovered in the summer due to constant use.
I bought this stuff for my DoJoe: https://www.amazon.com/gp/product/B00JO00S04/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
The gap on the DoJoe was tall enough that I could see daylight coming in from the back. I struggled to keep it over 500. I put this stuff on, can now get it over 650 with no problems.
After about a year the self stick gave up and I had to reapply a couple of sections. Other than that, no issues.
Thanks! It's a 5-quart Dutch oven from kamado Joe - here's the Amazon link:
https://www.amazon.ca/Kamado-Joe-KJ-DO-Dutch-Oven/dp/B015364GGE
It has to be seasoned - you can season it by rubbing olive oil all over the inside of it including the underside of the lid and putting it in a regular over at low heat for about 30 mins or so - once you do that you can use the cast iron Dutch oven in the kamado
I have this Skyflame basket that I bought from amazon.
Works well, but just like other reviews have mentioned it did have some sharp edges. I got a razor thin cut on my finger when I first handled it. I’ll wear some gloves when handling it now or sometimes I’m just more careful where i grab it from. I’d still buy it again.
Last time I used it i put about 2/3 of the Costco chicken wings bag in it and they came out good. I forgot how many wings it was though.
classic size might even be better since it's easier to handle. make sure to get some heat resistant gloves though. https://www.amazon.com/Resistant-Grilling-Silicone-Non-Slip-Barbecue/dp/B07YTVMRV4/ref=sr_1_14?crid=1HLBIJ3SGQXI&keywords=heat+resistant+gloves&qid=1658301983&sprefix=heat+res%2Caps%2C63&sr=8-14
and a proper meat thermometer.
The Keter Unity XL is pretty popular, priced well, durable, and fairly good looking...
https://www.amazon.com/Keter-Outdoor-Entertainment-Storage-Station/dp/B01HJATY32
Oh wait, I just checked the price...I paid less than half when I bought mine 4yrs ago. But it has definitely stood up to the Texas weather like a champ.
I had a similar gap, and I used this to seal it: https://www.amazon.com/gp/product/B00JO00S04/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Went from struggling to get to 550 degrees to having to keep it from going over 700.
Other pizza tips:
We have a metal one and a wooden one. The metal one is horrible for launching pizzas, but is good for turning and removing while building the next pizza on the wooden one.
Our wooden peel is over 20 years old, no idea where it came from. It looks like this one: https://www.amazon.com/New-Star-Foodservice-50295-Wooden/dp/B009LPDNPO/ref=sr_1_7?crid=IZBNK2F3YED2&keywords=pizza+peel&qid=1658091264&sprefix=pizza+peel%2Caps%2C137&sr=8-7
Stainless looks so sharp. I couldn’t find yours but here’s the Smokeware equivalent:
https://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Kamado/dp/B00ZAMY8F6
I currently have the KJ cap but have had the smokeware cap on other units and it’s the bomb.
I'd place a tile under the feet as well for extra protection
Here's the link for the 30% off with prime if anyone is interested. I think I saw the same deal at Walmart.
At first my DoJoe fit like yours did. There were gaps in the back when the lid was closed. There's a few ways to fix it. * 1) Move the DoJoe front and back and check the gaps. There's a bit of play in the fitting and moving the assembly forward in the grill opening or backward in the grill opening can close the gap. Ignore using the lock between the dome and the DoJoe, it's not needed. * 2) Adjust the AirLift hinge with the DoJoe installed. Using the adjustment bushing and nut you can take the tension off the AirLift Hinge with the DoJoe installed. From there you can loosen the Acorn nuts that fasten the strap to the dome. Once loosened you may see the dome drop tight to the DoJoe. Re-tighten everything and remove the bushing from the AirLift Hinge. * 3) I got tired of the DoJoe ruining my bottom gasket from all of the heat. I've since taken to using a length of fireplace gasket in between the DoJoe and the bottom gasket. This helps both preserve the bottom gasket and help push the DoJoe flush to the dome. (like this: https://www.amazon.com/Gasket-Fireplace-Replacement-Length-Fireproof/dp/B096WXYCQ4/). In the future I'm going to follow SDBBQ's idea to remove the bottom gasket entirely. The Vision grills gasket is twice as thick as the Kamado Joe felt gasket and using just one on the dome side should be sufficient.
Try using a brine too if you haven’t already. It’s even more of an upgrade. I use this one:
Oakridge BBQ Gold Edition Game... https://www.amazon.com/dp/B00LNKZ6DM?ref=ppx_pop_mob_ap_share
1-2 hours in the brine then season the salmon, cover in lemon and throw it on the plank. Turns out great.
Got my Classic II today! I also wonder about where people store all their accessories. It might not be ideal, but I'm thinking about getting something like this:
https://www.amazon.com/Plastic-Development-Group-Weather-Resistant-Assembly/dp/B083ZH1BLV/
I haven't looked to see if that particular one would be big enough...
Kamado Joe BJ24RH Big Joe I 24-inch Charcoal Grill with Cart and Side Shelves, Blaze Red
Great price right now
I bought one from Amazon for about 35 dollars that first the classic. It’s not quite as fancy as the Kamado Joe branded one but it has worked great for me so far.
only fire #8537 Charcoal Ash Basket, Stainless Steel Charcoal Holder with Handles, Grilling Accessories, Fits Kamado Joe Classic https://www.amazon.com/dp/B07C9ZGVVZ/ref=cm_sw_r_cp_api_i_JWSAY5P12AWXBBKA3DXN
Book wise here: https://smile.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X
https://www.scienceofcooking.com/meat/slow_cooking1.htm
Most of what I learned is through a bunch of videos, books, and just general research.
this is my drip pan. fits great in the classic:
Chicago Metallic Deep Dish Pizza pan, 14-Inch diameter https://www.amazon.com/dp/B003YKGS4A/ref=cm_sw_r_apan_i_5657JHRCE0QZ3X6A7B8Q?_encoding=UTF8&psc=1
Hmm, not sure how to do it elegantly. Perhaps the live chat on KJ's website would be helpful. They may have seen situations like this. Ideally you'd find some extra tall ceramic (not terra cotta) pot feet. Side note, you may find that an air shim would be helpful in lifting it from the bottom.
I’ll have to give these screens a shot. My old ones were more like in the link and the dough would drop through the holes making it a pain https://www.amazon.co.uk/Mega-Screen-Perforated-Pan-18/dp/B07F97MPH1/ref=mp_s_a_1_6?keywords=Pizza+Screen&qid=1652633093&sr=8-6
Parchment paper on top of a wooden peel, after 1 minute pull the parchment paper out from underneath the pizza on the grill. This will allow leoparding of the bottom crust. Don’t forget to rotate 180 turn halfway thru then I use a metal peel to take the pizza out.
Nope. Just amazon to the rescue!
American Metalcraft 19033 Chrome-Plated Steel Pizza Cooling Rack, Over Size, 10 Shelves, 16" Square Base, Silver https://www.amazon.com/dp/B0015ZMCC8/ref=cm_sw_r_apan_i_51RVXTN06SYF74YC7EQ9?_encoding=UTF8&psc=1
Winware 17-Inch Seamless Aluminum Pizza Screen, Set of 12 https://www.amazon.com/dp/B00PBF9LDG/ref=cm_sw_r_apan_i_W6248NW0R43MPVJGNR2D?_encoding=UTF8&psc=1
I seem to remember paying alot less..gotta love inflation!
Absolutely! My soapstone got to 800 two weeks ago before a ribeye sear. I got this laser thermometer on Amazon. Works great
Wife got me this for my birthday after I got my KJ. I have used it a bit for recipes as it gives some good instructions on set up and timing. I did use a couple of the exact recipes though and liked it.
Had the same thing happen to mine, try to scrape out the old silicon and wipe with rubbing alcohol. Then apply this - Permatex 81878 Ultra Copper Maximum Temperature RTV Silicone Gasket Maker, 3 oz. Tube https://www.amazon.com/dp/B0002UEOPA/ref=cm_sw_r_cp_api_i_RWMFTFNQGW1RKGXNSW00?_encoding=UTF8&psc=1
Leave to dry for a day or so and it's been good if not better than new.
If this is your first? Judging from the bone not pulling out with ease, I think you could have crutch for another half hour- assuming you were holding a temp of around 225 to 250. Looks beautiful though.
Also, get yourself a pair of these
932°F Extreme Heat Resistant Gloves for Grill BBQ,Aillary Waterproof Long Sleeve Pit Grill Gloves for Fryer, Baking, Oven,Smoker,Fireproof, Oil Resistant Neoprene Coating(14-Inch ) https://www.amazon.com/dp/B07Z6FC7HL/ref=cm_sw_r_cp_api_i_R36EA982MKJYF37KNM1E?_encoding=UTF8&psc=1
I got this one for my Jr.
VANKEY Charcoal Basket for Kamado Joe JR,Heavy Duty Stainless Steel Charcoal Ash Basket fit Small Minimax Big Green Egg and Other Smoker Grill https://www.amazon.com/dp/B0967S7Z8C/ref=cm_sw_r_apan_i_A0VG3G3A2SJVGYKJ0AV2?_encoding=UTF8&psc=1
Why not get a temperature controller - then you have the best of both?
Have you seen that ribolater attachment for the rotisserie. It will fit 4 full racks of ribs. Still not enough for a huge party, but way more than I'd cook for my immediate family.
https://www.amazon.com/dp/B002Z3EGS2/ref=cm_sw_r_apan_i_ZQZY4JGM2WYZ0AJDTX7G
Maybe something like this? I am using Amazon because it was the easiest link to find. You may be able to find it at Walmart or another local store.
Kamado Joe KJ-SCS Classic Grill Expander https://www.amazon.com/dp/B003EV6MIG/ref=cm_sw_r_cp_api_i_S72SGCBTQA0NND5Q5PV7
This is what I use - Inkbird WiFi Grill Meat Thermometer IBBQ-4T with 4 Colored Probes, Wireless Barbecue Meat Thermometer with Calibration, Timer, High and Low Temperature Alarm for Smoker, Oven, Kitchen, Drum https://www.amazon.com/dp/B07XNTJKY4/ref=cm_sw_r_cp_api_glt_i_B500TA0GNA7C9HS7ZCPC?_encoding=UTF8&psc=1
They have 50% off coupon all the time and has been super accurate with long lasting battery.
It 100% is a thing. In fact KJ sells one which I’ve heard is not very good. From what I’ve read (and others can jump in), the FlameBoss is supposed to work pretty well.
I have a cutting board set that came with a bunch of flimsy cutting boards like this
Seville Classics Bamboo Eco-Conscious Cutting Board w/ Color-Coded Mats BPA-Free Plastic for Kitchen Bread, Fish, Poultry, Beef, Cheese, Vegetables, Bamboo, 7 Colors https://www.amazon.com/dp/B08YK33477/ref=cm_sw_r_cp_api_glt_i_2WSAQHGDYT54ABR4JCVT?_encoding=UTF8&psc=1
What I do is roll out 6 pizzas and get them all made, use a razor to cut the parchment paper for each pizza as you go and put each one on their own cutting board. This way I can just knock them out as fast as they cook.
I would suggest a Silicone mat underneath - it would be heat resistant in case any hot coals drop out. Something like this works well:
I have this one, it's $20, stainless steel for my Classic I.
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https://www.amazon.com/gp/product/B08BRCX94L/ref=ox_sc_saved_title_2?smid=A1UGG0F0C20XRA&psc=1
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I even put it on top of my Jr with the daisy wheel on because it was raining one day and it fit over. Don't know why the BGE version is 2x as much, but I kinda feel like buying another one cuz the price is so low :)
Heard about using PBW yesterday.
They said to mix with water in a bucket or other container and to throw your stainless steel grates/basket in there overnight and rinse off the next day.
Try soaking the basket overnight in this. It works very well
Five Star P.B.W. Cleanser - 4 Pounds https://www.amazon.com/dp/B001D6IVZG/ref=cm_sw_r_apan_glt_i_QYB9X44ES5G6Q19QABN5?_encoding=UTF8&psc=1
This is what I used to carry my classic 3 up some steep deck steps. PotLifter - Potted Plant Mover and Essential Lifting Tool For Garden Flower Pots, Planters, Trees, Rocks - Lifts Up to 200 Pounds - A Plant Caddy Alternative, Easily Move Heavy Items Around Your Yard https://www.amazon.com/dp/B002ECFFJ8/ref=cm_sw_r_apan_glt_i_WA3VY6JDDRJC70XZ8QRH?_encoding=UTF8&psc=1
This was the only one I could get on a short timeline. Was cooking for family and wanted to rotisserie. Just search “rotisserie kit Weber” and it’ll come up. I think they’re 1/2 too wide so 1/4 fire gasket directly on both sides of the ring should work. Nothing fancy Amazon Link
36” Gladiator cabinet from Amazon
• top shelf: Joetisserie • 2nd shelf: soapstone • 3rd shelf: fire starters, high temp gloves, infrared thermometer • 4th shelf: big block, wood chunk storage, bag of oak smoking wood
I bought this one and it works well. Cuisinart CGMT-300, 65” x 36, Premium Deck and Patio Grill Mat, 65" x 35" https://www.amazon.com/dp/B07RY87474/ref=cm_sw_r_cp_api_glt_i_YN4EK3Q1KNDJDN1JGRW1?_encoding=UTF8&psc=1
https://www.amazon.com/dp/B071VT8PL8?psc=1&ref=ppx_yo2_dt_b_product_details
This one fits the Jr and I use it all the time.
My Kamado is bouncy as well when I move it outside to grill, but I just hold the top of it while moving the cart. I’m not too worried about it but I’m assuming it’s a combination of the trivet and cart (thin metal).
The tool holder is this one I found on Amazon: https://www.amazon.com/dp/B07TZFR7WQ/ref=cm_sw_r_cp_api_glt_fabc_EDC2Q7497Z0F5XCFDADE?psc=1&pldnSite=1
And that’s a great idea! I’ll probably end up adjusting my trivet to fit a pan for easier cleaning
Been using a SearPro for months now. There are some cheaper options on Amazon, but this one has been working perfect for me. Gets coals lit quick fast, and has done great searing Trompo and Steaks.
POWERFUL Cooking Torch - Sous Vide - Charcoal Lighter - Culinary Kitchen Grilling - Campfire Starter - BBQ Grill - Searing Steak & Creme Brulee - Searpro Gun ( Butane or Propane Tank Not Included ) https://www.amazon.com/dp/B08NWM3ZKB/ref=cm_sw_r_cp_api_glt_i_KS77Q5GJFRKRVNA4STHK
only fire Multipurpose Rotisserie Kit with Pizza Ring for Kamado Joe Classic and Pit Boss K22 Grills https://www.amazon.ca/dp/B08CN2BVFW/ref=cm_sw_r_apan_glt_i_34C6HC1BC19T8N41VH9C?_encoding=UTF8&psc=1
I've been pleased so far
I have a Classic 3. I don't know about the wood chips, as this is the first time I've ever used the tube. Here's a link to the tube:
Pellet Smoker Tube, 12'' Stainless Steel Wood Pellet Smoke Tube for Cold/Hot Smoking, Portable Barbecue BBQ Smoke Generator Works with Electric Gas Charcoal Grill or Smokers, Bonus Brush, Hexagon https://www.amazon.com/dp/B07JGVBKN3/ref=cm_sw_r_apan_glt_i_TJ1K9R87AEP4NW8DHK1J?psc=1