Hello, just purchased a Kamado Joe Classic 2 for our second home in Big Bear. Our primary home is in Laguna Hills where I have been smoking on a MAC pellet grill for the last 10 years. While I love my MAC, my Wife and I were recently at our mountain home in Big Bear over Memorial Day when they had a KCBS sponsored event with several vendors including BGE. Well, I spoke to one of their guys for awhile as I had been thinking of purchasing a better grill than the gas grill I had been using since we bought the second home about 12 years ago.
And, of course, this motivated me to look into getting a Kamado style grill as we are now able to spend more time at our second home. Looked online, including this forum, and decided the Kamado Joe Classic was for me. And, since this is for a second home, I decided to not spend the extra money on the 3. Now, the next challenge was getting it to the mountain home at 7,000 feet. Fortunately, I found BBQguys who would deliver free to our residence. Got it there, unpacked and ready to go, and then we had to leave to come back home.
So, I wanted it ready as we plan on being at our mountain home for about 2 weeks over 4th of July and will have company for the 4th. We leave this Friday to give me some time to practice with this new grill and using lump charcoal to be ready for the 4th ahead of our family. Plan on taking some St. Louis Ribs for my Wife and I for this week-end as our first cook. I have some very thick pork chops I will also do for the two of us and then I had planned to smoke a 13 pound prime brisket I have for the 4th. I am very experienced with brisket on my pellet smoker, but am concerned after reading some of the other intro comments that this is tough to get right on the Kamado.
I have good fuel for the low and slow, I bought a bag of KJ Big Block and a bag of Fogo super premium to start us off. And, I purchased Hickory, Pecan, and Cherry wood chunks.
I also did invest in the JoeTisserie, the KJ ash basket, some grill grates, and the extender rack to get us started. Probably will also cook a chicken on the JoeTisserie.
Been watching several of John's videos and I hope the brisket turns out. My family is used to excellent brisket and ,of course, burnt ends from the point.
Thanks for all the good info on this forum, and I look forward to participating!
I was using a old wire mesh taco rack that I picked up at Home Depot. I started using it way back when Jack Jumper used one in a post on smoked stuffed pork chops. Since then I have used the rack to cook vertical chops, steaks, Corn on the cob, whole baked potatoes or twice baked potatoes, racks of ribs, and probably some other cooks I can't remember. Anyway after my stuffed chop cook for this month's challenge, I decided that my old taco rack had served me well, and needed to be retired. After a search I picked up a new Cuisinart non stick taco rack on Amazon for $10 and change. This new rack is more solid and heavy. I seems like it will out last my old one by quite a bit. I use the taco rack method every time I cook pork chops, or any thing stuffed because it is not only excellent at turning out perfectly cooked, moist, and yet well marked and charred chops, but also helps when your cooking anything you want to stand on the bone end and expose the maximum area to smoke and indirect heat. One of my Go to accessories. Ps. I have actually never used it to make tacos. Go figure