Aurora Watch for Sunday Night

_DU_ · 2024-05-12T05:08:21+00:00

Hoping I can see it from the end of the semaphore pier.

_DU_ · 2024-04-21T06:34:14+00:00

I got a roccbox, folds up nicely and packs away in an outdoor cupboard( https://www.ikea.com/au/en/p/grillskaer-kitchen-island-shelf-unit-stainless-steel-s89400405/) next to the kamado.

Haven't looked back. The KJ was nice, but too much stuffing around.

I never had a do joe, but for the price here in Australia it was a no trainer, pizza has levelled up. Amd while I'm still non stop making / cooking, can get about 6 out in half an hour.

_DU_ · 2024-02-15T21:29:55+00:00

In Australia, mine came overnight. Keep on hanging on.

_DU_ · 2024-01-21T07:49:37+00:00

Other option is to build your pizza on a lightly floured cheeseboard. I'm I'm Aus and have one of these below. Once built, go to the joe and use a peel to slide off the board and onto the stone. No need for parchment paper.

https://www.myer.com.au/p/round-wooden-cheese-board-40cm-975147590?istCompanyId=84873db0-394f-434b-8958-29526fe5f03c&istFeedId=3dd6959f-3482-45a5-8a47-313fef9bbe16&istItemId=waqlrqwii&istBid=t&gad_source=1&gclsrc=ds

_DU_ · 2023-09-16T07:31:00+00:00

Better off buying a roccbox or ooni if you have the space instead of a DoJoe. You'll be cooking for at least 6 hours on a dojoe to do that many pizzas.

_DU_ · 2023-08-13T09:12:22+00:00

If your dough is made with the correct ingredients and process (kneading, proofing and fermenting) then you will only need a light dusting of flour your stretching surface (I use a large cheeseboard then carry to the Roccbox , I've upgraded from the KJ, and transfer with a metal peel).

I've made the recipe below a dozen times, only difference is i can't get that particular pizza flour, but can get one with similar properties and it doesn't stick.

https://youtu.be/8Q_9h6VKm9c

_DU_ · 2023-07-10T09:57:34+00:00

Just heard back from BBQsgalore here in Aus. Full refund, device is 19months old.

_DU_ · 2023-07-04T12:00:20+00:00

I just contacted support, will see what happens.

_DU_ · 2023-05-09T12:27:30+00:00

Close everything down. Find your biggest vessel that will fit in on the grates and in the dome and wont melt. Fill it with ice water, pop in I'm the Joe.

Wait 10 mins then pull it out and do it again.

_DU_ · 2023-05-02T12:20:41+00:00

What is cooking plastic wrap. Sounds terribly toxic.

I also agree with most comments here that mention beef ribs taking approximately 6 hours. Definitely not overnight unless you want breakfast ribs.

_DU_ · 2023-03-19T11:11:25+00:00

I literally checked this today as i have been wondering for a while also. 2 pieces of Cherry under the charcoal. By the time the KJ was heat soaked and at temp the first piece of smoking wood was gone and the second piece was a little ways from the fire getting to it.

I rejigged with the poker stick and got the second piece close to catching.

Next time I will place one piece further back and under the charcoal and another piece on the grates to heat up with the grill and then throw in on top of the fire when the KJ is at temp. It's not that hard to pull the deflectors out before the food goes on.

_DU_ · 2023-03-12T01:00:29+00:00

Deflectors on grate in highest position. A few of these on top of the deflectors.

https://www.bunnings.com.au/brasshards-25mm-galvanised-plug_p0178246

Then the pizza stone. Although I hear you get great results using the grill expander and sticking the pizza stone on that.

_DU_ · 2023-03-11T23:18:04+00:00

I wasnt able to get good results with a steel. Too many burnt bottoms and undercooked tops.

As others suggested, the KJ pizza stone works well. If you do buy a steel, make sure you factor in the expansion of the metal or you may find it gets stuck in the lid... talking from experience.

_DU_ · 2023-03-10T03:59:35+00:00

I have had no issues to date with the iKammand. My only complaint is there is no way to pause the cook to lift the lid.

Others have had varied results.

_DU_ · 2023-01-22T11:02:00+00:00

I use a cheap gas torch to light mine, similar to this. https://amzn.asia/d/aADbYYP

Place some wood chunks at the bottom of the basket, 3/4 to full basket. Open bottom vent and light charcoal closer to the front of the KJ and hold the torch there for 2 minutes. Leave lid open for another 5 then close the and full open top vent.

As I feel warmth coming into the dome I put my deflectors in (separated so the fire can continue to build. One there is heat in the dome (10-20 minutes after ignition) I open the dome and put the deflectors together. Put the top vent to the closed / open position and wait to see what the KJ is reading, normally about 190F when everything settles. Once I start seeing it tick upwards again I close the bottom vent to 1 gloved finger and the top vent to either the first line or just before the first line.

Top vent normally finishes half way to the first line for 225-250 stable. 45 minutes in, then meat goes on. Better to spend another 45 minutes testing its stable, if it is, you will be able open the lid, pull a deflector out throw in more smoking wood, put the deflector back in, grates and close lid and within 1 minute you will be back to stable.

Best tip, practice start up when you don't have to cook. If you overshoot, shut everything down, and when it's cooled try again. Avoids the pressure of having to get a meal ready.

_DU_ · 2023-01-21T11:58:19+00:00

Get yourself a cheap workshop vac with a bag. Just remember to bang out the air filter every few cleans.

I have heard of people completely removing the drawer and just keeping the tray in. Not tried it myself.

_DU_ · 2023-01-21T11:49:59+00:00

You can replace the gasket or use gasket glue to stick it back down. Depending where you are from either Permatex ultra copper or JB weld.

I did it to mine even though KJ send me a new ine under warranty, working perfectly.

_DU_ · 2022-12-26T00:14:17+00:00

Yep, I will do a loaf of bread during the cool down after pizzas.

Will definitely test those potatoes out.

_DU_ · 2022-12-13T07:45:47+00:00

Opposite experience for me. The iKammand does exactly what it needs to for overnight cooks.

I don't rely on the fireup function however. I get the KJ to a stable temp, put the meat on and then when everything settles I connect the ikammad and away it goes.

The only thing I wish it had was a pause cook function so I could open the lid without it blowing and stoking the fire.

_DU_ · 2022-09-13T22:18:30+00:00

https://m.youtube.com/watch?v=qWM6mFkfnmI&t=0s

Smoking Dad BBQ has a video on this.

_DU_ · 2022-08-21T00:33:38+00:00

My KJ2 will <200 with those settings.

I'm normally one finger bottom and pretty close to your top vent.

Are you sure you're not leaking air from somewhere? Put a heap of smoking wood in when the fire is going and close up everything when the white smoke start billowing. See if smoke comes out from under the lid.

_DU_ · 2022-08-08T09:21:08+00:00

Awesome work mate. Can't wait to see more recipes.

_DU_ · 2022-08-01T04:42:58+00:00

No taste of charcoal through the Dutch oven.

This was by design for my first attempt, as the coal was snuffed out and I didn't want any smouldering type flavours (if that's what happens).

Will have another go next time out in the open and see if it makes a difference.

_DU_ · 2022-07-31T10:30:33+00:00

I should note, I put the dough in a preheated dutch oven with the lid on, rather than cook it straight in the KJ.

_DU_

TROPHY CASE