jruddy

It's very easy for people to chime in and say what they would do or "money talks" or do it because you love BBQ! You see 10-20 minutes videos. You don't realize I spend over 1000 hours per year on YouTube (on top of working 50-60 work weeks running my main business). In addition, I have spent over $30k of my own money on smokers, lighting, and video gear. Add food, fuel and the cost of an editor (now that I outsourced that), and you start to realize how much of an investment growing a channel is. Most people have never tried to build a business and don't understand the time and money invested behind the scenes. 

I'm super happy to have helped spread the word about KK and encouraged many to consider the product. The videos aren't going anywhere, I'm sure many more will find them, and they will be just as helpful to new potential fans. 

The reality is that the numbers don't lie, and I had to make the best business decision for me. You can't trick the algorithm, and I need to keep growing to justify my spending my time and money. I have lost a lot of money each year so far, which doesn't include a price on my time. Even at $20/hour (do you work for $20/hour?), I would have lost more than $60k so far. I'm not complaining, I love it, but you have to understand the numbers and what's involved in saying what I should or shouldn't do. YT is a wide-open platform, give it a go, and I'm sure you'll have a very different option in no time.

Dennis, thank you. I appreciate it! We will still be in touch for sure.

On 5/14/2023 at 11:46 AM, tony b said:

Keep in touch! 

Will do!

Thank you, I appreciate that. I'm sure one day after I redo my patio, I'll have another. Most likely a 22" Table Top style, so I can build it in.

Hey Everyone,

I have decided to sell my 32". It's Cobolt Blue tiles and I have the following accessories:

Basket reducer                
Baking stone                
Left side table stainless      
Right side table stainless      
Double bottom drip pan         
KK smoke gnerator           
SS Rotisserie               
Standard Motor                  
Black Wide Cover         

It's 3.5 years old and in perfect shape. It's always covered and well maintained. I have not used it a ton in the last year or so. Nothing is wrong it, I run a YouTube channel and I'm simply out of room on my patio. Unfortunately KK videos don't do as well as my other videos. This is simply because it's a luxury product and not everyone can afford it.        
 

I'm 45 mins outside of Philly and you would have to come get it as I have no way of delivering it. Please email [email protected] if you are interested.

Thanks!

On 3/13/2022 at 10:53 PM, johnnymnemonic said:

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

Hey John,

Happy to help! I’ll be doing some more KK videos soon. I plan on balancing out the Yoder vs KK a bit more this year as well. I also have some battle videos planned to keep it mixed up. 
 

Just waiting for the warmer weather to get here. Thanks for watching!

Hey guys, Haven’t been on the forums in some time. Noticed this post and wanted to say thanks to Toni for sharing it!

Happy to hear you guys enjoyed it! I’ll be doing more KK content this year so if you have topics you think would be helpful, let me know. 
 

Thanks!

Jake

8 hours ago, Basher said:

Do any of you have the Breeo?

https://breeo.co/pages/backyard
Are they rated better or worse than the solo?
Forget about cooking on the lip- what a mess this would make.
I thought they looked heaps better than the solo.


Sent from my iPhone using Tapatalk

I have one of the 24" Double Flame units with the out post grill and stainless lid. I love the lid so I can go to bed and know that what's left of the coals will go out safety.

I also love the added grill. I order in mesquite logs and have done some cooking and some high temp sears on it. We mostly use it as a fire pit, but some wood fire cooking/searing is always a nice change.

It's very well built and you can feel it in the weight at 57 pounds. Had mine 2 years and very pleased with it.

Just now, ChiKing said:

Thanks. I think general processes like that are helpful. I can try your way for hot temps. What do you do for 225 targets?

Exact same start up process, except if I'm not in a hurry I will use one starter cube. In most cases I still use two so I can get it up to temp quicker.  You will find that when you shut back down the vents it will slow the temp rise quickly. You also have to remember that there will be some heat soak into the cooker, and then when you add food, it will drop again.

Get it up to 200-225, then dial vents back.  You should be able to get 225-250 with an inch or two on the bottom vent and 1/4 - 1/2 turn on top vent.  Remember this varies on size, I have a 32"  but should be close

54 minutes ago, ChiKing said:

That is what I thought which has me concerned. I just don't know what I am doing wrong.

This is all part of the learning process and while I don't spend a ton of time on the forums and have only had mine less than a year, I can tell you this is a common issue when you are learning.  I had a KamadoJoe for a couple years before I upgraded and did all my learning on it. Once you get used to it, you can dial it in how you want fairly quickly.

I'm not familiar with that charcoal, I would try some KamadoJoe Big Block or Fogo Charcoal.  Fogo is better, but the Big Block is pretty good in my book. You can also stock up a Costco when the KJ roadshow is in your area.

As far as your startup, I typically use 2 starter cubes, bottom damper full open, and lid open for 10 mins or so. Then leave bottom open, and top turned out 2-3 turns until I get close to my temp. Then dial down and let temp settle.

28 minutes ago, jruddy said:

What kind of Lump Charcoal?  One thing to be aware of is that not all Lump in created equal. There is some terrible stuff on the market that doesn't burn very hot or long.

Not sure which model you have, but you can also put out the bottom damper to gain even more air flow as well.

The hole in the side is typically for a cable to go in for a wired thermometer. I usually have one in a mount on my grate to get grate level temps. Something like a Thermapen Smoke or Smoke X.

 

Just wanted to follow up with a picture so you could see what I mean.  You can see the wire and the probe near the back in the middle.

This is 500 with a 1/4 basket, both bottom vents open (not pulled out), and top vent 2 or 3 turns.

I'm really wondering about the charcoal or if you a 100% full basket like someone else mentioned.   

I also cook my pizza at 550. I haven't made a napoleon style high temp pizza though.

What kind of Lump Charcoal?  One thing to be aware of is that not all Lump in created equal. There is some terrible stuff on the market that doesn't burn very hot or long.

Not sure which model you have, but you can also put out the bottom damper to gain even more air flow as well.

The hole in the side is typically for a cable to go in for a wired thermometer. I usually have one in a mount on my grate to get grate level temps. Something like a Thermapen Smoke or Smoke X.

lol late to the party but that's funny

This is a classic case of you don’t know what you don’t know. 
 

10 years ago I bought a Weber Summit grill for $2k. My buddy swore up and down it was a waste of money. I explained that I had spent more than than that in 15 years on grills that didn’t last. I should have just spent the money once. He said his $400 grill was just as good. 3 years later his grill was rotted out and he bought a Weber. 

My Weber lasted 8 years and was in great shape when I sold it for $600 and bought a Lynx. 

He then argued with me about Tvs as well after saving money and buying a Visio. That tv lasted 2 years before having issues

I’m a firm believer in you get what you pay for but some just don’t understand that concept. 
 

My KK is better than my KJ and completely happy with the upgrade. 
 

Sorry Paul, missed this. Unfortunately I have not been able to use it for a few weeks. Hoping to get back at it soon!

4 minutes ago, Pequod said:

Well...you are a KK'er now. Passion, obsession, and other disorders are all part of it! 

Haha true that

Wow pizza is like fighting words around these parts LOL. Just kidding, nothing wrong with a little passion.

I appreciate the links and insight and will check some of them out. 

I haven’t tried the pan recipe in this book but the 72 hour dough is great. 

Good book if you want to be overloaded on pizza details. Tons of info. 

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home https://www.amazon.com/dp/160774838X/ref=cm_sw_r_sms_apip_IZcxJLaugsEXB

4 hours ago, tony b said:

To fix your loose tile, you will need to heat up the grill again and push it down as it cools to reattach it. Then put the grout on it after it cools.

Ok great, thank you sir!

Second cook down. Cleaned up some grout. I have one tile that moves when I push it. I did put more around it but it’s going to need a thicker coating that will end up higher than the titles.  Thoughts?

Hickory smoked pork loin was delicious. 

37 minutes ago, MacKenzie said:

500F, did a nice job on your pizza.  

Thanks it was tasty 😋. One of the neighbors that helped me move it got a taste and said he’d be back for more haha

Fire in the hole! Day two and couldn’t wait to try out the cold smoker.  Had a pork loin marinating for 4 hours today. Using some mesquite pellets. 

5 hours ago, Tyrus said:

Yes a fine pizza indeed. The picture showing 650 and at approx 10,11 o'clock a small fissure is apparent. While the grout is malleable use something to work it closed and add grout.  A keen eye in the beginning will insure a problem free future.

Thank you sir. Didn’t notice that.  I filled in a bunch this am but mostly on the damper top.  I’ll keep looking. 

Thanks  burn in went well, just some venting around the damper lid. Fairly uneventful.

Was running out of lump so 500 was tough to keep but turned out well all the same. 

Final stages before pizza prep!