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  2. Not very long - I was more trying to brown them off than smoke them, so they were at about 375C for 20 minutes. I just used some apple wood chips so they only got a kiss of smoke, but it was enough!
  3. Today
  4. Similar to @Struja I also use a thin coat of oil as a binder and have never had an issue with smoke not penetrating or getting a good smoke ring.
  5. I also use Sharpe for my smoking wood. I find them to be a bit pricey but they have a great selection and great customer service.
  6. Visited my family for the 4th of July weekend and fired up the Joe Jr. I gave my dad a couple of years ago when I scored it from the demo deal at the Costco road show. The butt was a little over 8lbs and it was dry brined for about 24 hours and rubbed with a home made mix. Put it on the Joe Jr. around 3:00am with some hickory and cherry wood. Temps held steady at 225 for the entire cook, which took about 10 hours. We took it off around 1pm when the internal temp was right around 200 and then held it in a cooler wrapped in foil and towels until it was served around 4pm. I will admit I was a little nervous about the Joe Jr. holding enough fuel for the entire time but it was a champ and still had plenty of lump left over when we were done. Needless to say it was a great cook as the finished product was fantastic!
  7. Threw a Butt on the Vision at 300 for about 7hrs, let it rest for a hour. Moist and Juicey!!!
  8. Hello, fellow LIer. Lowe’s or HD for RO lump is a good bet. Costco had an 80 lb or $80 deal on kJ lump not to long ago. I’ve ordered online from FOGO and can also get RO at my local supermarket.
  9. I guess in all the stress of the cook and serving that i did get a pick of the finished rib. Normally cook these until they shred with a fork. I purposely pulled these short. In the low to mid 190° so that they have more of a steak quality. Still far more tender than a steak but, a little shy of fork only.
  10. Yesterday
  11. Like this... then they will stay where you put them.....
  12. your grate is not oriented correctly. the flat edges of the half moons should line up with the posts that have the little vertical tabs on the d/c rack.
  13. Have you seen the new Kamado Joe Grill & Sear Plate? I ordered this one from Atlanta Grill Company and it arrived here at the Man Cave today. This is designed to be a reversible cast iron grilling surface for use on the Kamado Joe Jr. and the Kamado Joe Classic. THERE IS NO VERSION OF THIS THAT WILL FIT IN A BIG JOE. https://atlantagrillcompany.com/products/kamado-joe-sear-plate I intend to use this for searing projects on both grills but there is an unadvertised use for this as well that I want to tell you about.... This plate sits on the lowest ring of the Divide & Conquer rack very close to the coals in the firebox. This plate will serve very well as a high temperature searing surface in the Classic but it will also make a FANTASTIC alternative heat deflector for low and slow cooking. If you flip this grate so the wide side of the grill bars are facing up, it will serve as an adequate low and slow heat deflector that will allow some fat from your meat to drip into the fire and produce some of that amazing smoke from the fat that adds a great flavor to your meat. When I was cooking a lot of meat on my old Weber Smokey Mountain and my Ugly Drum Smoker, I was using homemade perforated heat deflectors for this very purpose. I can't wait to give this a try as a heat deflector... THAT is gonna happen either Monday or Tuesday here at the Man Cave..... Stay tuned for more on that! #KamadoJoe #SearPlate #AtlantaGrillCompany
  14. Get King Arthur bread flour if you want strong flour. Or even better, get their Sir Lancelot if you can find it.
  15. Yeah thanks all next time I do it, I will cut it into steaks. I turned the left overs into a pot roast.
  16. If your doing hot smoked salmon. Your finishing temp should be around 125 to 145 it all depends on how you like it. Also maple syrup is also a good finishing glaze.
  17. I have a Big Joe and love it. I’ve been cooking on it at least 3 days a week since purchase. However I’ve had issues with the actually original grill grate falling from the divide and conquer into the grill. I finally went to hardware store and purchased a couple of u bolts to anchor it in place. Has anyone else had this issue? I’ve attached a picture of the way I’m utilizing the u bolt.
  18. I've had the Kamado Big Joe III 24" for over a year now, since it first came out, summer of last year. While it's a great grill, which I consider an upgrade to my previous Big Green Egg XL 24", it has a couple of annoying design flaws. I've contacted Kamado Joe about these but they ignore my emails. 1. The Divide and Conquer (D.C) system is much taller than the regular Big Joe and also the Classic Joe. Therefore, when the half moon grilling racks are on the top 3ʳᵈ tier, the D.C supports bend and flex when cleaning the grilling grates with a steel brush and the grates fall down, which is really annoying. See photos comparing the difference in height between the 2 tier D.C of the classic and Big Joe vs the taller 3 tier D.C of Big Joe III. My solution was to get stainless steel bolts, washers and nuts and attach these to the corners of the grilling grates, this makes them captive in the D.C sitting points and prevents this issue. I wish Kamado Joe would have welded pins on the bottom of the grilling grate corners, this would have been a much more elegant approach. 2. The "legs" of the charcoal basket, over time droop, they bend up from the weight and heat of the charcoal, this makes the whole basket sag down in the fire box which makes it impossible to hook the 4 hooks of the charcoal basket, to the D.C struts. As you can see in last photo, if the legs that hold the basket in the fire box, were positioned along the vertical splines instead of the middle of the horizontal hoops, this sagging issue would never occur. Clearly as design flaw I hope Kamado Joe will fix in the future. I've a added photos of my solution to the falling grates and and problem with the sagging/drooping legs of the charcoal basket.
  19. I am no expert by any means if that cut was an NAMP 184D or Aus 2091 "Rump Cap/Coulotte/Picanah you definitely want to cut across the grain. Hard to tell in the pictures as fbov and len440 mentioned. - In the quick math unless I added an extra 30 mins (bullet 13 confused me) your cook was approx 2hrs. You ran your temps in 275°F - 300°F range. Final internal temp was not mentioned. Two earlier readings were approx 129°F in middle to 145°F on the edges. - I have tried putting a bit of smoke on a Picanah before in 300°F range to an internal temp of 130°F. My wife, and daughter did not like the low temp cook of this. While not tough they just did not like the taste. Looking at my log (yes I am anal rententive) checklist driven my cook was 65 mins. - So went back to my normal way of cooking this cut of meat. Hot and fast (450°F) to an internal of 130°F - 135°F. OR better yet if you have a rotis cut into strips and spin the meat (350°F - 375°F). - After saying this the members here will most likely ban me. I have a Holland gasser in my herd. Its on/off no temperature control chugs along at 400-420°F. It will not flare up their is a grease tray between the burner and the guest of honor. On the holland I grill fat cap down for 30 min then flip the meat to fat side up for an additional 30 mins. After an hour of cooking, temp is usually sitting between 130°F and 138°F and I pull them. Not only does a Holland make potato chip crisp skin on a chicken it makes a darn good Picanah. - My wife on occaison will ask for this cut well done. I cringe at this. Too be truthful highest internal I ever took it to was 155°F. It was a bit tough and dry and I hated it. It did not reheat well at all for left overs. - BTW do not lop the fat cap off any uneaten portion of the meat. When you go to reheat for left overs you will kick yourself for doing so. - If done correctly I would eat this any day over tri-tip and I am a tri-tip eating machine.. If done on the rotis in my opinion it gives rib-eye a good run for the money. - Lastly I would up the temp to shorten your cook and pull off in 130's°F or 55-60°C. - Hope this balloon juice helps on your next cook if we are talking the same cut of meat.
  20. Well, by now you would have finished up your cook and I hope it went well. I think you might have been comparing cold smoked salmon which has been cured against actually cooking the salmon? Post up some pics of your results.
  21. Looks amazing. How long did you smoke the short ribs for before putting in the sauce?
  22. As a die hard sous vider, I would have to disagree. I think that a properly done reverse sear over charcoal is (to my mind and subjectively only) better - assuming you have a really thick steak. But.....sous vide followed by searing was my favourite for a few years however now the Kamado reverse sear is just edging it for me. Probably due to the drier outside of the Kamado reverse sear.
  23. If you look below, the Kamado Big and Classic Joe have a 2 tier system, which is much shorter than the one on Big Joe III. I think the one on Big Joe II flexes too much due to the extra height/length which is what causes the racks to fall.
  24. This came out well. Super depth of flavour and really tasty. A little too smokey for my wife as I hit the short ribs and tomatoes with some Apple wood, but the kids loved it. As did I.
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