Jump to content

johnnymnemonic

Owners
  • Posts

    250
  • Joined

  • Last visited

  • Days Won

    15

johnnymnemonic last won the day on March 14

johnnymnemonic had the most liked content!

Reputation

361 Excellent

About johnnymnemonic

  • Rank
    Advanced Member
    Advanced Member

Profile Information

  • Gender:
    Male
  • Location:
    Atlanta, GA

Recent Profile Visitors

1,187 profile views
  1. @tony b I have the regular rod fork combo, not the basket. My rotisserie rod for the SBB 42" is 1/2". . @Tyrus I have the onegrill heavy duty which is supposed to go up to 75 lbs. I think it would work but I like the suggestion about spatchcocking the bird insetead. Since my big 30 pound bird is frozen it has already been injected. I have heard mixed reviews on trying to brine one that has been previously injected. I was thinking about dry brining. But I am wide open to suggestions. What is this citrus brine you speak of, Tyrus?
  2. What do you reckon the rotisserie capacity is on my KK42? After thanksgiving there was a massive 30 pound turkey and they were practically giving it away at the grocery store. Frozen. But I have a bunch of people coming over in a couple of weekends. Do you think the roti on a KK can handle 30 lbs?
  3. Nope. I'm an experienced kamado user and I do not open my lid very much at all, nor make big adjustments to my vent settings or anything else. "If you're lookin' you're not cookin'". I typically open my grill for smoking briskets and pork butts 1) to put the food on. 2) to wrap if I want to wrap. 3) to take the food off. In this case I was doing brisket and pork butt at the same time, so I was opening the grill a little more often (wrapped brisket and pork butt at different times and of course one meat was done before the other). I'm guessing it's because when I was wrapping the food I left the lid open. The temp rose and stayed around 300 for the rest of my cook, so I do think you are right that I fed the fire when I opened the lid for a couple of minutes which is a pretty long time with as big of a grill as this is - that's letting a ton of air in. The image below shows you where I set my damper on my billows for low and slow, even in the big 'ol 42. I only open this 2 or 3 clicks which is about double the opening when I'm doing 275. I may not know where my top damper should be. Maybe I could have closed it just a bit more. I know where mine needs to be too for low and slow- been very successful at 225-235 and the grill staying very low and fully heat soaked on long cooks. It's just those mid temps. It'll hold 350-375 rock steady and won't rise much. It'll hold low and slow. I just haven't gotten it dialed in yet at the 275 temp. I feel like it always wants to be at 300. Which isn't a big deal - like I said in my original post it's in the ballpark. I will try to figure out a system where I'm reaching in and grabbing a piece of meat and closing the lid back quick while I'm wrapping my food, then opening it back quickly to put the wrapped food back on and see if that helps. Look man, I'm not knocking the product - it's the best product I've ever used - by far. ESPECIALLY for grilling - well and smoking a HUGE amount of food in an actual Kamado - I mean there's nothing else you can use that cooks as much food and isn't a stick burner or a huge rectangular box of an electric smoker or something. I'm just saying "temperature control to a single degree" doesn't seem to apply to the 42. that's all I'm saying, and I think it's true. This means I might be buying another grill from you soon..... Like maybe a 23 ultimate.
  4. Yep, you want one of these: https://www.thermoworks.com/billows-mounting-kit/. (click "universal"). SKU: TX-1611X-M3 And if you don't have one of these, get this, too. https://www.thermoworks.com/tx-1609x-bd/
  5. I haven't cooked on my BGE for over 2 months now. I have had my KK about 5 months. (42SBB). I still like the BGE, I can't lie about that. What I love about the KK is all the space. And because it is so thick, it really does make better BBQ. The 42SBB is an awesome awesome grill (and pretty good smoker). I can give a full review one day on that. food quality - better than perfect - even with smoking. My main gripe is "temperature control to a single degree" like the quote by stephen raichlen. I feel smaller KK models may be better with this. Low and slow - no issue. When I'm going mid-temp like 275 even sometimes when I'm using the Thermoworks Billows WITH the damper, sometimes I'm getting 300. Do I care about this? not really - it's in the ball park and totally fine. I have been doing this kamado cooking long enough to know you don't mess with it too much. And - I'm totally satisfied TBH. I just made brisket AND pork shoulder at the same time yesterday. Both turned out super well. Congrats on your purchase! You will not regret it.
  6. 2 chickens on the rotisserie. This setup started b/c people don't like the smell/taste of drippings burning up in the fire. To combat this, you split the basket. The drippings mostly go toward the front b/c the rotisserie is spinning in that direction. What's not straightforward about the setup is just taking the basket splitter components apart and using them a bit differently. The divider plates would normally slide on rods. The rods have been removed. The divider plates normally fit into the grooves of the steel oval side plates. With this, the divider plates are moved out a little wider. The steel oval pieces (instead of resting on the basket) are actually resting on the ceramic firebox above, and on the tops of the divider plates. Anyway it is pretty easy to do. You just need something to hold the divider plate up at a right angle in the center. McJudsten used a deeper oblong pan with sides that were closer to 90 degrees. I had a rectangle pan, but it was too wide and not deep enough. So I used a loaf pan and then rested an aluminum pan on top that I bent so that one side would support the divider plate at a right angle. Anyway if you're willing to fiddle for a few minutes you'll find something that works.
  7. Looks pretty good to me. The taste is all that matters anyway!
  8. Jake, I'm a big fan of "Rum and Cook" - thanks for doing it. Your spatchcock chicken recipe rocks, and I loved the pork butt (yoder vs KK), etc. Those comparison ones are good. Loved your review on the cordless looftlighter. Even though you had the tube turned around backwards, your video on the cold smoker for the KK gave me an informative intro. My favorite is the one where you just tell people how to light the fire (Dennis's people actually sent that one out in my intro e-mail along with the KK manual before my KK got to me.). I'm not a beginner at Kamado cooking, but I like your beginner videos. Like the one about how you clean your KK - I bought some of the zep degreaser that you recommended for the outside of the KK before it even arrived. Been using it - It works awesome. While considering responding to this post, I just popped onto youtube. Haven't been there in a while due to just being busy. I saw you had some new ones for brisket and pork butt - need to check those out. I get something from almost all your videos. Just keep going, man. Thanks again. -John
  9. As long as the KKs that happen in vegas don't stay in vegas...
  10. Gorgeous @Myklnz! Congrats and happy KK'ing. I have used my green egg only once since my KK showed up and I can't remember why. I guess if I do some things for a crowd I might use it again, but it sure has been lonely.
  11. I'd like some! This is great, @DennisLinkletterthank you !!!!!
  12. Interesting. Blacks != Terry Black's that I like so much. I'll have to give this one a go too. Thanks for the 411.
  13. Couple of recent grill cooks. Love the versatility and grilling room in the 42. In this case fire on the right side only. On the cook with the chicken thighs and breasts I let the bird parts come up to 120 or 130 then moved them down onto the lower grate on the right side to sear before taking them off. Sausages stayed up high but way over to the right over the fire. Veggies in the basket down low are great. Except in this case I didn’t realize the kids wouldn’t like the char on the sprouts as much as I did. Anyway- loving the 42 more and more. Burgers tonight. Can’t wait. Sent from my iPhone using Tapatalk
  14. This setup worked well for the rotisserie last night in the 42. Underneath the aluminum pan is a loaf pan. It was too small and had angled edges so I got out an aluminum pan and bent it where one side was a right angle and would hold up the basket splitter plate. When McJudsten shared his setup I didn’t realize how he did it until I tried to set it up. I took the slider rods out of the basket splitter. The side plates are bumped up all the way onto the ceramic ring and are resting on top of the dividers. Dividers are just resting right behind the deflector mounts tube thingies. Anyway the dividers are spread a few inches wider than normal. Sent from my iPhone using Tapatalk
×
×
  • Create New...