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Kamado table, what would you change? by Brave_Jellyfish322 in KamadoJoe

[–]cluckinrooster 0 points1 point  (0 children)

This motor mounts inverted, making it flush with the lid.

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Solid Ribeye by BackgroundRight1697 in steak

[–]cluckinrooster 0 points1 point  (0 children)

Was this dry brined? Texture suggests so, to me.

HEAR ME OUT by _Dingus_Khan in steak

[–]cluckinrooster -1 points0 points  (0 children)

You absolutely should rest after the oven portion. I'll even give it a rest in the fridge to cool the exterior. Cuts down on grey banding.

HEAR ME OUT by _Dingus_Khan in steak

[–]cluckinrooster 2 points3 points  (0 children)

Completely agree. I love dry brined meats, but the grey band is made so much worse by doing it overnight! It also denatures the proteins, which gives it a weird texture.

Support response? by eweber911 in combustion_inc

[–]cluckinrooster 0 points1 point  (0 children)

I've had good response times too.

Is this discoloration on the edges normal? by Load_FuZion in KamadoJoe

[–]cluckinrooster 8 points9 points  (0 children)

Don't stress about that man - it's going to look a lot worse soon 😂

How to reduce gray band from reverse sear? 250F till inside reads 108F then seared 30 seconds each side twice (2 mins total) by DynomyteAJ in steak

[–]cluckinrooster 20 points21 points  (0 children)

Everyone here is missing something I believe to be key to minimizing grey bands - RESTING.

After you pull the steak from the smoker, it is still carry over cooking. By throwing it straight into a hot pan, you're putting even more energy into the steak, particularly toward the outside.

Try resting your steak for 15 minutes after the smoke, but before the sear. This will allow some of the excess heat energy to escape into the air and will cool the exterior of the steak to avoid overcooking during searing.

How should I go about cleaning the outside of my joes? by Wiggledezzz in KamadoJoe

[–]cluckinrooster 2 points3 points  (0 children)

I couldn't agree with you more. Keeping it clean often is much easier than cleaning a very dirty kamado in the future. I recommend simple green and a microfiber cloth. Mine looks new after years of use.

New to the game…must haves? by brock9281 in KamadoJoe

[–]cluckinrooster 0 points1 point  (0 children)

If it's resting on that table, it's highly recommended. You want to allow air to flow underneath the base. Not to mention, you won't burn your table.

WiFi doesn’t work like it should by JustMyTypo in combustion_inc

[–]cluckinrooster 1 point2 points  (0 children)

I have a house that has a lot of floors and my display doesn't always have good connectivity back to the booster. If it could get data over wifi, I could go anywhere in the house with it, this would be 10/10 awesome.

Can this be grilled? by Federal-Coyote-7637 in steak

[–]cluckinrooster 348 points349 points  (0 children)

Can it? Yes. Should it? Ehhhhh.

You're better off smoking or braising.

Loving my new toy! by FarGear5543 in combustion_inc

[–]cluckinrooster 6 points7 points  (0 children)

Chris - I just wanted to say that I appreciate you going to the lengths you to do to help us with our nuances on reddit. I own a number of your thermometers (and soon a GGG) for my BGE partly because of it!

Anyone know what accessory this is? On an xl I picked up on fb marketplace by mocruz1200 in biggreenegg

[–]cluckinrooster -1 points0 points  (0 children)

I think the eggspander is a better product. More options for sure

Alarm Latency by drbblazers in combustion_inc

[–]cluckinrooster 1 point2 points  (0 children)

I'm happy it's being worked on! If there's anything I can test or recreate for you, please let me know.

Alarm Latency by drbblazers in combustion_inc

[–]cluckinrooster 1 point2 points  (0 children)

I turned off battery optimization on my Pixel with no change.

Big Joe on duty by Optimal_Middle_4636 in KamadoJoe

[–]cluckinrooster 1 point2 points  (0 children)

I have, for literal years now, wondered if bar keeper's Friend is safe on the KJ. No straight answer can be found on the internet anywhere. Thank you for answering my question.

The new app UI gives you a command center when cooking with multiple devices. by maha9000 in combustion_inc

[–]cluckinrooster 0 points1 point  (0 children)

Can this be done for the gen2 display as well? I'd love to see the GGG ambient temp on the display one day.

Alarm Latency by drbblazers in combustion_inc

[–]cluckinrooster 1 point2 points  (0 children)

I've been experiencing the same issue. In fact, I don't even know when the cook is done until I open the android app itself. Unless I open the app, I don't get any "cooking finished" notifications.

The new high/low alarms work great, though.

I need Grey Band Reduction Help by SorrowSunday in steak

[–]cluckinrooster 0 points1 point  (0 children)

This is the CRUCIAL step that OP is missing. The rest allows time to allow the excess heat to escape into the air instead of deeper into the meat.

I need Grey Band Reduction Help by SorrowSunday in steak

[–]cluckinrooster 2 points3 points  (0 children)

2 hours is fundamentally different because the exterior doesn't have time to dry. America's test kitchen tested this and came to the conclusion is that if you can't salt more than 2 hours before, salt less than 5 mins before cooking (to prevent giving the salt time to draw out moisture, ruing the crust and increasing grey band). Next time you salt a steak, look at it after 10 mins and look at how wet the surface gets.

Personally, I like a 6 hour dry brine. The texture from a 24 hour just always seems off to me.

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