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Wow. When I put a steel pie-pan on top of the fire in my grill, and put a little water into it, I guess this must be why it works.

Preparing to roast a 15 LB spatchcocked turkey on the Big Joe 2. Seasoned in and out with "simon & garfunkel" rub. Trying to work thru cook times and temps. Planning on 375F, indirect, a little cherry and alder in the ash drawer [ala Smokin Dad BBQ] Best guesstimate is 15 lbs at 375 should take about 1:45 to 2 hours. What am I missing? Thanks and happy turkey day. <

Hitting a stall at 200 seems really high. Beef stalls around 155-165 and a quick search indicates lamb has the same stall temp so I'm not sure why it's getting to 200 so quickly. How big a cut of meat are you cooking? The other thing not mentioned on the first cook was rest time. My experience is that 30 -60 min rest time for a larger cut of meat is key for a juicy result.

For over ten years I have been wet brining in Tony's, sugar and fresh onions, jalapenos and garlic. Fried or roasted. It is a procedure but works every time. If it ain't broke...

https://www.walmart.com/ip/Kamado-Joe-Classic-Joe-I-18-inch-Charcoal-Grill-in-Blaze-Red/126810886?athbdg=L1700

To me, "food prep" is one of the most enjoyable parts of the cooking experience. Whether or not I'm using my kamado. The actual cook (e.g. "stir fry") might be over-and-done in ten or fifteen minutes, as the case may be, but the preparation took hours. And you can taste it in the resulting meal. "Discovering Kamado cooking" was a very liberating thing for me, because here we have "a charcoal-fired convection oven" which is, or can be, predictable. You can "set it and forget it," using the external-reading thermometer to keep you honest. Especially at "this time of the rolling year," that is huge. To actually be able to plan a process that is dependent on charcoal grilling, yet to be utterly confident of the outcome.

Did an 8lb Turkey breast last night, 325 for 2 hours. Monitored the temp to 168 via IGrill Mini bluetooth to my Samsung S6 edge