Whatcouldpossiblygowrong
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Everything posted by Whatcouldpossiblygowrong
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It’s had a lot of use over the last couple of years and been absolutely fine. Probably needs the seals replacing this year but all good considering the price
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Great low cost entry into kamado cooking. Still using mine regularly after three years.
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You really need something to catch the considerable amount of fat that will render out of a pork shoulder . I’ll just flare up an cause a right mess. Also give yourself at least and hour to slowly get it to temp. Full bore to start it isn’t a great idea as you’ll start burning a load of fuel and getting the temperature down on a kamado is a slow process. Have a look on the kamado joe site. Plenty of good information on there
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Hi Guys I was involved in the original postings 3 summers ago and can report after much use mine is still going strong. So considering the cost of kamados from the big boys it’s been a pretty cost effective way of getting one into my Bbq arsenal.
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Judging by all the reports on here it would seem that the usual Chinese drop off in quality after initial production has struck again. I can only remember the odd breakage in transit last year
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It was a small Boston Butt. About 2 8 kg. Turned out pretty well after about 8 hrs. Should of perhaps wrapped it in foil and gave it another 2 hrs but all turned out pretty good
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As a matter of fact in use today
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Mine has been on the go for a year now. And all good so far after plenty of use.
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Have fun with your purchase guys. Until I got my Aldi one last year I was struggling with a Joe Junior. Although not huge so much more real estate to play with. 2nd rack is a bonus
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Hi yes I picked one up and for the price point it’s great. Grill is 16.5”. Grates are decent quality as is cover. Any specifics post them and I’ll try to answer
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I may be of interest that at the moment Steve Raichlen’s Barbecue Bible is available on Kindle at £1.89. A bit America centric but a decent reference tome. I found his Barbecue World book started me with the bug many years ago
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I’ve hot smoked salmon without any lasting fishy pongs. Good high burn should do the trick
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That could be handy for us with non big name units?
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See if you can pick up a cheap 12” pizza stone in the interim. Might last long enough till you get a replacement. The one supplied looks like one anyway.
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I always stick a foil drip pan under every slow cook as most slow cooks involve something with a fair amount of fat inherent in the meat. Learned the hard way with some cremated short ribs ?
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Well it looks like a perfect weekend to try it out. Been running a little Joe Junior for a few years and have got to know how to get where I need to temp wise. Looks like I’ll have relearn on this one. Although not such a steep learning curve this time around. If you need a few pointers the Kamado Joe site has loads of videos by a guy called John Setzler. Found him really useful
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Sounds like I was trouble free compared to you. No breakages and everything bolted together ok . Have just run for 3 hrs on 200 for a bit of a burn off , won’t do a cook probably till weekend, but all in all well pleased.
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Got a couple of years experience with my Joe Junior. Will just be able to scale up
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Few pics grate is steel rather than cast as is vent. Grill grates 4mm steel Deflector looks to be more of a pizza Stone and could be a wider diameter. Cradle looks to be well made with good quality castors. However the grill diameter is “only” 16” so might be too small for some. However £350 yes it’ll do for me ???
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Well all arrived in one piece. Looks great. Build coming later
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85 kg maybe not. Maybe the Joe Junior ?
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Well I jumped as well. Coming tomorrow apparently
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I think the 65cm figure includes the handle as it’s a depth figure for most manufacturers so the cooking area probably appx 45 to 50
