Just bought the KJ Classic 2 from here https://www.bbqs2u.co.uk/kamado-joe-...i-kj23rhc.html
Been toying with the idea for a couple of years but with no holiday booked this year thought why not?
My firebox is fine still. I use a stainless steel charcoal/ash basket too, so any crack or damage to the firebox means I'm not likely to have any issues anyway
There is room for airgaps and lifting the firebox out, so a similar sized firebox will be fine as a replacement if you felt the need for it.
Just bought the KJ Classic 2 from here https://www.bbqs2u.co.uk/kamado-joe-...i-kj23rhc.html
Been toying with the idea for a couple of years but with no holiday booked this year thought why not?
Have made a garlic, mint and rosemary rub for the lamb, currently in the fridge and have just lit the XL egg to cook shortly.
Will add a root veg roast to it half way through the cook and hopefully take some photos. First time using the XL on a longer cook so be interesting to see how it gets on. Also have a large egg but the XL base is enormous, easily swallows a large bag of coals.
Bit of lamb on the Mastebuilt today..2nd Bbq of the year.
Sent from my SM-G986B using Tapatalk
Heads up for anyone looking for a grill expander for the junior, the Monolith Junior expander fits perfectly.
https://www.fireflybbq.co.uk/product...ond_level_grid
Sent from my Pixel 5 using Tapatalk
Interesting, that should fit in my Minimax in theory then as well.
You couldn’t measure the dome height from the grill for me could you? Will know for sure then.
Minimax is arriving Saturday, still not worked out whether to cut a hole in the table as will both be off centre & think this will annoy me.
That said, if I don’t then the grill might be too high sat on the table. Decisions, perhaps I should have bought the nest for it!
Sent from my iPhone using Tapatalk
I'm planning on buying a KJ in the next few weeks.
What's the thinking on cooking both meat on fish on it? I would like to use it to both grill and smoke meat and fish (not at the same time!), but clearly I don't want my steaks tasting like mackerel! Is it okay to do both provided there's a good clean done in between cooks?
Used to be loads of commentary using WSM about this, but as you say a hot cook between them & never noticed any fish scent or taste. Gets too hot for anything to survive vs the WSM that was designed to run cool.
Have a look at the hot smoked salmon on amazing ribs website, a firm favourite of ours and guests (when they were a thing!).
Also used to cook pork butt, rest in cooler while smoking the fish, then a hot burn to clean. Worked perfectly.
Sent from my iPhone using Tapatalk
I use my BGE for everything, fish and meat and never had an issue at all. The wife hates fish so I’d be the first to know about it if her food tasted of fish.
I did this the other day
And then followed it up the next day with a couple of Tomahawks
Admittedly I did the trout on a plank but I’ve done fish straight on the grill previously without any issues.
Malc
Sent from my iPhone using Tapatalk
Malc,
Interesting, never seen bacon & fish together.
Also I’ve always got a drip pan on my plate setter, notice your dripping straight onto it. Does it still all burn off after?
Admittedly I’m usually low n slow when the plate setter is in, and the amount of fat from a few pork butts would not be pleasant.
What gloves do you have to lift the plate setter out when hot? And where the hell do you put it. I can see my minimax one being easy, but the one in the XL is pretty large.
Thanks
Sent from my iPhone using Tapatalk
The bacon bit was something a friend told me to do, just adds a different flavour to it.
I usually have a disposable drip pan underneath but I’d run out so just did it, burns off quite easily.
Do a lot of low and slows as well but have been battering it past few weeks doing all sorts of different bits. Used it as a tandoor oven the week before
I love it, think it’s the best thing I’ve bought in years.
To lift the plate setter out, it’s usually in the eggspander kit so can just lift it out, or if it’s not, I use an old pair of oven gloves or a set of thick pizza oven gloves. Try to forward plan where I’m putting it down, usually on a grill plate that’s just off the floor or on the table. The Minimax is bit easier as it’s not as heavy.
Malc
Sent from my iPhone using Tapatalk
Thanks.
I have the skewers on my wish list for next purchase, along with minimax cast iron grill, some form of skillet & the letz-q for the XL.
I don’t have an expander system, made my own extra grill for the XL. Love the Woo Ring for the MM, but they don’t ship to the U.K. & can’t find a source.
Sent from my iPhone using Tapatalk
Well it has arrived & been built.
Never to be this white again after the initial burn.
Annoyingly the handle has a dent
Need to be careful opening it as been used to the weight of an XL!!
Sent from my iPhone using Tapatalk
Oh and a wonky logo FFS
Sent from my iPhone using Tapatalk
I ended up with Wild Goose in the end, although don’t ask me how. Overall I’’m very happy, it seems solidly built and comes with plenty of accessories.
After BGE told JLP that it was not structural & would not be replaced, social media posts every time they posted a minimax with a straight logo got me a call from BGE where they will replace with a straight one...if I stop playing silly buggers on their posts, fair enough!
Sent from my iPhone using Tapatalk
Lighting the minimax is so much quicker for a quick hot cook, still getting used to timing, but clearly a role for each in the set up.
Sent from my iPhone using Tapatalk
Price drop on the Joe junior at Amazon, if anyone is looking.
Sent from my Pixel 5 using Tapatalk
https://www.ebay.co.uk/itm/Tootltron....m46890.l49286
Purchased one of these to light them with. Much cheaper than the branded ones, and given relatively short life decided to try a cheap one.
There are some amazing lighting guns / sous vide guns in the US but about Ł150 to light it / sear steaks post SV seemed a little excessive.
Sent from my iPhone using Tapatalk
Head up that Costco had the LG ones in today, we’ve had ours a year now and it’s been well used most weekends over that time especially given lockdown etc no issues at all I’ve really enjoyed it
Should have foiled a little earlier, but not bad!
[IMG]https://uploads.tapatalk-cdn.com/
Sent from my iPad using Tapatalk
“Don’t look back, you’re not heading that way.”
Nightmare on the XL last night for dinner.
Lamb shoulder 1.5kg put on 1pm at 250F, aiming to pull it at 203F.
Only the second time I’ve done it & happened both times. HUGE stall at about 160F, lasted hours, even wrapping it in butchers paper didn’t help, so pushed the temp up to push through.
Had to remove early as was now after 8pm. Confused as to why the lamb seems to take longer for me than any recipe suggests. Pork is so much easier, have that dialled in perfectly.
Matt
Sent from my iPhone using Tapatalk
Thought this might amuse..it’s the new Green Egg BBQ pit on the south bank.
If you see the benches by the river they all have a BBQ unit.
Pricing was a bit of a surprise.
Tonight was Aubergine, Peppers, smoked sausage, Bacon, Sea Bream and a chicken we’ll make into a curry tomorrow.
I bought a Wild Goose kamado on offer at a garden place a couple of years ago and absolutely love it. We regularly do pizzas, spatchcocked chickens and had a lovely pork shoulder last weekend. I can honestly say it is one of the beat things I have ever bought.
Sent from my [null] using Tapatalk
Aldi have the mini Kamado in stock for 80 quid in case anyone’s interested. It doesn’t appear to have a heat deflector but still great value
There is a chap on FB making stainless heat deflectors for them if required, or equally a teracotta plant pot tray will also work.
Well I've just joined the BGE club after taking delivery of a surprise early 50th birthday present. Egg-citing!
Wondering what to try cooking first. Can anyone recommend some tasty foolproof recipes to get started?
Second the roast chicken suggestion. They come out amazing. Great present to receive.
Sent from my iPhone using Tapatalk
A question for the Eggheads please:
BGE state that you should not cook at high temperatures on first use:
"This may damage the gasket before the adhesives can cure. Keep the temperature on your first few cooks under 350°F / 177°C to allow the gasket adhesive to fully cure and adhere to the EGG."
This makes sense, but how many low and slow cooks do I need to do before it's safe to crank up the heat?
(The chicken tastes superb by the way).
First cook is all it takes, then the gaskets are sorted, good to go from now on.
How did you cook your chicken? Tried a spatchcock recently, but preferred the vertical roast option....plus I don't have to crack the chicken brutally!
Did you find the temperature easy enough to control? The new vent set up on my minimax is much easier than the daisy wheel I have on the XL - great step forward.
Friend of mine showed mw his first cook on minimax, charcoal up to the gasket, flames roaring all over it.....I did suggest RTFM, but he is wealthy enough to not worry about such things.
It is interesting, cutting was not an issue with my current scissors, but really hated the noise when I broke the breast.
For some reason, it took longer than my vertical roast version, skin wasn't as good & I don't get it! Was a large sized chicken, nothing special; but has put me off trying again.
Thanks, that's good to know!
I used a Weber vertical roaster that I already had - worked great and the water in the base kept things moist. Only downside is the steam meant no crispy skin.
https://www.riversidegardencentre.co...%20Accessories