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  2. Welcome @Todd Crisler. If you have a Kamado Joe, the 1-piece firebox was a version 1 design. Even the newer V1 have a multi piece fire box. But that don't tell us whether it's the 18 or 24 inch grill. And it's just a guess that it's a Kamado Joe, based on the forum you posted in. I could be wrong on that guess. There are lots of kamadoes folk call Joes that are not. That's why @Jack.'s question is important.
  3. One of my first lessons about the differences of cooking on the Kamado was the difference in the browning of chicken. I thought a batch was taking it's time cooking, just going by color. Then checked the temperature and it was about 180 F! But still good. One reason I use a rub with paprika on chicken on the Kamado is to give more color. Just a crutch, maybe, but helps me.
  4. Glad to have you and your new Joe with us. Enjoy your entry into the world of kamado cooking. Along with several other differences, you will quickly notice that a kamado provides a much more humid cooking environment than your stick burner, no water pans needed. I suggest you do a spatchcock chicken as one of the best demonstration of this.
  5. Todd Crisler. Some photos of your kamado would help us answer your questions.
  6. Been impressing friends and family for years with sub standard equipment. Recently stepped up to a Kamado Big Joe. Bought a bunch of Joe specific accesories (I-kamand, Soapstone, Meater probe, Smokeware drip pan, and a pallet of Fogo Super premium lump Charcoal as I have been using wood as my primary in my offset smoker for years. Sure am excited to start this new chapter. At 62 years old eating is just about the last thing I can still do and be good at.
  7. I bought my grill used on market place. It didn't come with a manual, and I can't find a version 1,2,or3 anywhere on it. It has a ceramic fire bowl, and a 1 price fire ring that sits on top of the bowl. It didn't come with the divide and conquer system rack or the plates or the adjustable cooking rack. I would like to purchase these but I'm not sure which version I have the one or the two I'm pretty sure it's not the three. I guess I'm just wondering if that even matters is it the same for version 1 and version 2. Are they both the same size. I can't find anyone that knows anything about them had a barbecue store or online. I can't even find where I can contact the factory. It's very frustrating. Thank you so much anyone that could help, Todd
  8. I have a number of books that talk about "the science of cooking," and one of them is about spices. It has a section that talks about "meat rubs and sauces." It's actually very easy to make your own – there are only a few "key" ingredients. I don't like to use commercial products anymore, because of three things: too much salt, too much sugar, and MSG (often disguised as "hydrolized yeast extract" or "celery extract"). I have a food allergy to the latter, so this is very important to me. Before you buy it, read the label carefully. It's kind of disturbing to read the ingredients list of that appealing-looking box or jar on the shelf. (If the name has more than three syllables or sounds like it came from a chemistry lab, you probably don't want to eat it ...) If you make your own mix, you know and can control exactly what's in it. (You also learn simple tricks such as lightly grinding the spices with a mortar and pestle before adding them, to release their flavors.)
  9. I’ve fallen into the trap of buying rubs when following a recipe, and have a pantry full of them, but then I’ll try to recreate the rub on my own. It’s not too hard and by making it myself, I can control the salt, which is one of the challenges of using commercial rubs when brining. Salt is almost always the first ingredient of commercial rubs. If you brine, either wet or dry, you can end up with too much salt after adding a commercial rub. One of the best rub recipes around is Meathead’s Memphis Dust https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ It’s primary use is ribs, but I use it on lots of stuff. It’s a great base to experiment with. I add jalapeño powder to kick the heat up a notch. Takes all of 5 minutes to mix up a batch and price is a fraction of the cost of a commercial rub. And you don’t have garbage like chemical preservatives.
  10. So, when your father-in-law finishes the bottle, fill it up with your own homemade bbq rub? Best of both worlds
  11. Yep.. The marketing gimmick is in the name. I have tried a few of them but I have never forked out the money for them. In my humble opinion, they are not worth the asking price. Those rubs were more expensive than most.
  12. Last week
  13. My father in law had friends from Texas who sent him some Special #### Rub. Anybody here ever try it and wondering if it's worth buying. The logo alone on the bottle makes me want to buy it.... Any input?
  14. Yeah, you can just search Amazon for Brewers Wash or Professional Brewers Wash PBW, and several options. I buy it in bulk for several uses. Home Brewers and Professional Brewers use the stuff to clean stainless steel and glass tanks, supply lines, etc. Food Safe and yet cleans extremely well.
  15. This isn’t online, but I had it on my list of stops during my visit to Leeds, up in the old country. Unfortunately I never made it there. IIRC, it’s not too far from Manchester (by CDN standards) about an hour east of Manchester, just south of Holmfirth. https://www.jbrindonaddy.co.uk/ if you go, please write up a review and give my brain a reprieve…. LOL edit. Looks like the do online orders…
  16. You can search PBW, the acronym. If you don't have a local homebrew store, places like MoreBeer, Northern Brewer etc. will have it, and it frequently goes on sale.
  17. I do cook at 250 from start to finish on these... it takes 2.5 hours give or take 20 minutes depending on the size of the roast.
  18. Another vote for the Fireboard here. Superb product with excellent software and ability to control from phone, tablet or desktop.
  19. Hmmm ... I haven't heard of "Brewer's Wash" before. Can you post a link? (I can only imagine what kind of gunk a "brewer" might need to "wash" ...) I don't think that a dishwasher would be good for baked-on cooking residue, anyhow: I don't think that "a blast of hot soapy water" would do the trick, and the residue might clog up the drain. Steel wool, dish soap and elbow grease usually does it for me, but an "overnight soak" makes good sense.
  20. Hi. I inherited my brothers little house upon his recent passing and I have never owned my own home. I have several things on my list of updates like get those stumps removed, have the hedges removed and replaced with mulch or stone and I'd also like to get rid of the brown and liven it up some. The house being a light yellow has me confused though. Please give me some opinions on color schemes for this exterior without me having to change the siding commercial paint services. I'm a guy so I want it to be modern and not too "girly." I was thinking I would have to paint the window trim and roof trim though if I go with a new color for the shutters. Any help and ideas are greatly appreciated. Thanks!
  21. Have a FB 500 I also use for my WSM and KJ. Needed to buy $55 worth of BBQ Guru and FB adapters to make work for the E6. Just ordered them today. NOt a fan of having to purchase more stuff to make work, but I am a big fan of the FB 500.
  22. I just emailed the seller asking if he plans to offer for the E6.
  23. Looks wonderful. Did you cook at 250F all the way? How long did it take?
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