Kamado Joe KJ-HCICG Classic Joe Half Moon Cast Iron Cooking Grate, 1, Black
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I'm not sure if they will, but I've heard they will. Ours are his favorite, and he has two of them. However, we have a Kamado in our possession. Best of luck!
It appears to be for the Classic Joe.
I have no idea. It was purchased for my son, who owns a Big Green Egg.
Thank you very much for your inquiry. You could use two of these for that, but a heat deflector is always a good idea. Please contact Kamado Joe Customer Service at www.kamadojoe.com if you have any further questions. kamadojoe is a character in the anime Kamadojoe, which com.
Selected User Reviews For Kamado Joe KJ-HCICG Classic Joe Half Moon Cast Iron Cooking Grate, 1, Black
Exceptional. The first night, prepare seared ribeye steaks for the family, then use these soapstones to smash burgers the next night. The texture and flavor of the malliard crusts were incredible, but they took a long time to come up to temperature (even between cooks), so I recommend using an infrared thermometer to ensure you have the cooking temperature you want for the cook. I was able to reach temperatures of over 685 degrees on the surface with just one soapstone, while my dome only reached 600 degrees. I had surface temperatures in the 550s with two soapstones, while my dome read 425 degrees. Make sure they're on the grates. If not handled with care, they may chip and break. I also have cast iron griddles, which I enjoy, but these are slightly better at searing, owing to the amount of heat they retain for each cook.
The cast iron grill grates from Kamado Joe are the ideal complement to your Kamado Joe grill. While these cast iron grates aren't required for outstanding Kamado grill flavor (which your Kamado Joe already provides), they do add the finishing touch of perfect grill marks to any food you cook on them. The secret is that cast iron heats up faster and retains more heat along the wider grill rails, giving your food a more even sear. Turn the meat a quarter turn halfway through each side's cooking time for a sexier result. This will give your meat a beautiful diaganol grill sear. br>br>Be aware that these cast iron grill grates are not preseasoned and will require extra care. The grates can rust if not properly seasoned and cared for, so you'll want to take the necessary precautions to keep them in good working order for many years. Apply a generous coat of peanut oil to both sides of the cast iron grill grates and heat them on your Kamado Joe or in the oven to preseason them. I chose to season the Kamado Joe myself, but I'll get to that and general care in a minute. I recommend and used peanut oil because it can withstand higher temperatures before flashing over, making it a more long-lasting seasoning for these grates, especially since some chefs prefer hotter temperatures. br>br>Let's talk about how to season the cast iron grates now. This is also a good time to point out that each cast iron grate comes with a long cast iron grate tool with a leather strap for hanging it on the utensil hook on your grill. Its function is to move hot cast iron grates around on your grill, reposition the grate height, or completely remove the grates when they are hot. It's critical to season your new cast iron grates at first. To do this on your Kamado Joe, start by building a fire in your grill and allowing it to reach a temperature of 350 degrees. Allow for a brief period of time for it to settle at that temperature in order for the vent controls to maintain the 350-degree temperature. Set both grill deflectors in place when lighting your fire, as the seasoning process will be done over indirect heat, so an open flame will not kiss your cast iron grates, burning off any oil. Also, because you don't want to cook off any of the seasoning, a high temperature isn't recommended, and it won't help you cure faster. Apply a generous amount of cooking oil to the cast iron grate at room temperature to season it. As previously stated, I used peanut oil, and once the grate is fully lathered, any drips can be lightly wiped away as the grate only needs to be fully coated. Once the grill temperature has been maintained at 350 degrees, open the lid, place your cast iron grill grate on top of the grill appliance, close the lid, and allow the cast iron grate to season for about an hour while maintaining a constant 350 degree temperature. After an hour, remove the cast iron grill grate with your cast iron grill tool and let it cool naturally. To ensure that the cast iron grill grate is properly seasoned, I recommend repeating the seasoning process. After the second season, simply turn off the air vents on your Kamado Joe and let the cast iron grates cool down in place as the grill extinguishes the fire. Your cast iron grate(s) will be ready to use. br>br>The cast iron grill grates will need a little extra care after each cook, but if you follow the seasoning instructions above and cook on your Kamado Joe grill with them on a regular basis, they should be forgiving. However, I recommend keeping a stiff brush, such as a small paintbrush or a food brush, on hand to coat the cast iron frequently with peanut oil. I usually start my grill, brush the grilling surface with a stiff plastic grill brush before it gets hot, then coat the cast iron with peanut oil with a stiff food brush, allowing the grill to come up to cooking temperature for 45 minutes to an hour before putting any food on it. The grates have remained clean and seasoned so far as a result of the procedure.
I'm still learning how to use the soap stone on the grill, but the few times I've used it so far have been very positive. The best were the steaks, which I seasoned the night before (2 filets and 1 NY strip). They were all nicely crusted and cooked to perfection. As I previously stated, I'm still learning how to use both the grill and the soapstone cooking surface, but for the time being, I think I prefer it to the stainless steel and cast iron grills because it gives me a bit more control. You also don't have to worry about food falling into the fire, though I can't say the cleaning is particularly easy. I was under the impression that all you had to do was wash it off and rinse it. It required a little more effort, but it was no more difficult than using any other pan or grill. I believe that more detailed information on care and use would be beneficial.
The first time I made hamburgers, they turned out well. It is, however, extremely difficult to clean. When I made pancakes the second time, the soapstone cracked in half while cooling on the grate. It's strange.
) and I didn't waste any time in putting it to the test. That night, I made Filet Mignon with it, and it turned out beautifully! Later this week, I'll try it out with calamari steaks, and I'm excited to see how well it handles fish. I can already tell that, next to the Joetisserie, this is my favorite KJ accessory! I'm already planning how to get soapstone slabs for all of my family and friends' grills (sadly, not KJ's). I'll have to wait a little longer to add another to my collection because they're quite pricey, but I'm sure I'll use it a lot!.
These are costly, but they have significantly improved the cook's results. Steaks cook evenly, and I've used it to make some of my best burgers. To estimate the temperature of the cooking surface, I recommend purchasing an infrared thermometer. It takes a while for it to get warm.
Okay. As a result, I, like everyone else, enjoy a sizzling grill. But seriously, I tried to cook three steaks on these things, and they all burned. One of the times, the flame was only at 500F°, which is the absolute minimum temperature. I made the mistake of buying two pairs and now I'm kicking myself. Maybe if I raise them to a higher level while trying to sear them, it will work, but right now it's ruining my meats. Where the grill lines were, it reeked and tasted burnt. I'm going to go back to steel grill grates, but maybe these will suffice when I want to make something special. I'm not sure, to be honest. I'm thinking about returning them, but I'm not sure if I can because they aren't damaged and have only been used a few times. I also have the original packaging. I'm going to investigate. They did come with a nice grill grate handler thing that holds and grabs the grill grate, but it's not enough for me. I'm going to try to get a refund for at least one of them, if not both, but damn. This was not what I expected. I was really excited because I thought I'd get a better steak, but no sir.
This soapstone is a true work of art. It heats up quickly, stays hot for a long time, and is nonstick. I've made scallops, shrimp, salmon, and smashburgers so far - Everything was perfect, and the sear was incredible. In the vicinity of Joe- By far my favorite Kamado Joe accessory is the tisserie.
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