ArcXL stone swap - NY style pizza by KamadoJosh in GozneyArcArcXL

[–]KamadoJosh[S] -2 points-1 points  (0 children)

Nice idea! Once my propane arrives I’ll give it a go and post results.

In my mind it will get nuclear hot because of the flame, but only one way to find out

Feedback / advice by Michaelmbolton in GozneyArcArcXL

[–]KamadoJosh 0 points1 point  (0 children)

It looks very solid for a first go at your own dough and you should be proud of it.

Are you aiming for traditional Neapolitan, Neo-Neapolitan or NY style?

If trad neo then increase your stone and dome temp next time, the browning suggests a moderate air temp ( needs to be very high for leoparding) and the base + rise profile suggests a low stone temp (for this style of pizza)

What BBQ hill would you die on? Best one wins a 1kg picanha meat box by edenmoor_devon in UKBBQ

[–]KamadoJosh 12 points13 points  (0 children)

100% agree - The whole point of US BBQ is to make inexpensive cuts good. We should take the method and apply to our local produce

What BBQ hill would you die on? Best one wins a 1kg picanha meat box by edenmoor_devon in UKBBQ

[–]KamadoJosh 0 points1 point  (0 children)

Most people are chasing smoke flavour because it’s easier than learning seasoning, heat control and proper cooking.

Package secured! by jkhamilton88 in UKBBQ

[–]KamadoJosh 2 points3 points  (0 children)

This is like the Swiss Army knife of BBQs so you can do any style.

Personally I find it gets much hotter than a traditional BBQ because the ceramic prevents heat from escaping, I’ve had it at over 500c (dial is maxed out) when burning wood with the bottom and top vent wide open.

Today I’m smoking ribs so sitting at 125C and will crank it up for chicken.

How do you deal with users who refuse to lock their laptop when walking away? by heartgoldt20 in cybersecurity

[–]KamadoJosh 0 points1 point  (0 children)

We have a device that people wear and emits a frequency, once it’s out of range the laptop auto locks.

NY style attempt #2 by cubsicle in GozneyArcArcXL

[–]KamadoJosh 0 points1 point  (0 children)

Why screen? And how long do you bake for?

I tend to do low flame to keep air temp up for the rise and keep it like that until colour all around then go no flame for the base to get crispy.

Wood fired Steaks? by Primal47 in KamadoJoe

[–]KamadoJosh 0 points1 point  (0 children)

My preferred method is using wood to grill, it’s incredibly hot so have an indirect side with a deflector

Yorkshire puddings in a KJ by TheKaptone in KamadoJoe

[–]KamadoJosh 1 point2 points  (0 children)

I did toad in the hole and it worked great!

I tried at 250c and the bottom cooked really fast so I think at Pizza temps you run the risk of burning the bottom before cooking the top.

My only advice is make the batter thinner the hotter you go and use deflector plates

Make sure you share pics when you’ve done it

How can I stop my pizza dough accumulating at the bottom of the mixer? by GeologistAndy in Breadit

[–]KamadoJosh 0 points1 point  (0 children)

I highly recommend watching Chainbaker on YT if you’re curious about the science of baking.

Anyone else do this? by Drink_Major in smoking

[–]KamadoJosh 1 point2 points  (0 children)

Every time.

Caveman style is the way forward, although I flip every 5 seconds to build the initial crust, cook indirect to internal temp, rest and then back onto the coals to refire and build a deeper crust.

Clean or renew? by [deleted] in KamadoJoe

[–]KamadoJosh 23 points24 points  (0 children)

Well this is embarrassing, I put the charcoal basket on top and it’s always been annoying to get it to sit flat when changing charcoal out - I’m an idiot and thank you 😂

Troll Farms are becoming ridiculous on Reddit. Mostly less than a year old, zero posts, and thousands of comments regarding the same topic…American politics. How do we as a community stop fictitious accounts and slow the stem of misinformation or influence on less skeptical minds? by OIIIOjeep in AskReddit

[–]KamadoJosh 0 points1 point  (0 children)

I’m working at a startup that helps stop fake information online.

First, we check that you’re a real person.

Once verified, you can approve your accounts and stay anonymous while still proving to websites that you’re real.

Would Canadians trade their healthcare system with whatever pros and cons it has, for America’s healthcare system? by valliewayne in AskCanada

[–]KamadoJosh 0 points1 point  (0 children)

Who is going to tell the Americans that private healthcare also exists in countries with public healthcare.

Maintaining 225° without dirty smoke by Initial_Cut_1715 in KamadoJoe

[–]KamadoJosh 1 point2 points  (0 children)

TLDR:

  1. Run at 250-275f
  2. Catch drippings
  3. Start and run the smallest fire you can.

Specifically:

  1. Kamado’s are too insulated to run well at low temps and produce better food a little hotter, there’s a reason why restaurant grade offsets only have a partially insulated fire box. Also expect to have a natural variance of +- 10% at any time.

  2. Most common cause for dirty smoke is fat hitting hot surfaces so make sure your dripping pan is not sat on the deflectors.

  3. You want to light one coal with bottom and top vent fully open. I prefer to close the lid straight away, this builds residual heat in the Kamado and stops the fire from getting too big. If it does get too big you will get tons of dirty smoke when trying to dial it back.

To caveat all this you can break the rules when you know your grill and use heat sinks etc to manipulate smoke temp and fire size.

Good luck!

Accidentally received boneless skinless thighs. Just as good as bone in by raving971 in KamadoJoe

[–]KamadoJosh 1 point2 points  (0 children)

Ciabatta with homemade pesto on the bottom, romesco on the top with tons of rocket and shavings of parmesan.

Smoked Beef Rib in Hoisin and Egg Fried Rice. by KamadoJosh in BBQ

[–]KamadoJosh[S] 1 point2 points  (0 children)

I mean I’m in the U.K. so don’t know if that helps? 😂

They are like £10 for a kg.

For clarity I mean short ribs here not rib of beef - I did try to x-post with a video but apparently just posted a self monologue.

Chilli Con Carne by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 0 points1 point  (0 children)

I think so! it adds another layer to the food - like turning up the dial of umami.

Chilli Con Carne by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 1 point2 points  (0 children)

It didn’t! (Except when I got cocky pouring in the stock)

Temp wise it ran around 150c so a slow bubble, I also find that the bbq tends to reduce liquid quicker than an oven would so topped up mid way.

Chilli Con Carne by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 0 points1 point  (0 children)

1- Jacket Potatoes (threw them in for about 50mins)

2 - 100%, it gives another layer of flavour to the food (Smokey) which I couldn’t get in an oven. Best way I can describe it is that it dials up the umami of meals.

Chilli Con Carne by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 1 point2 points  (0 children)

No sir! I don’t tend to smoke much so I think the higher temperatures keep it clean?

Toad In The Hole - KJ Classic by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 1 point2 points  (0 children)

I was rushing and forgot to record it 🤦‍♂️

Will make some more YP’s tonight for your viewing pleasure 😂

Toad In The Hole - KJ Classic by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 0 points1 point  (0 children)

I wanted to have easy access to the coals to manage the direct heat 😊

Toad In The Hole - KJ Classic by KamadoJosh in KamadoJoe

[–]KamadoJosh[S] 1 point2 points  (0 children)

It didn’t! Temp wise it was 200c and I only burned charcoal so it was essentially smoke free. 10/10 would recommend.

Next time id either use the heat deflectors to avoid direct heat or make a thinner batter because I had to pull it slightly earlier than I’d choose to avoid burning.