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Hmmm

In honor of the History Channel's NFC football game today, I thought I would do an old styled Kamado Brisket. It was delicious.

Unfortunately my little high desert town does not contain a quality meat market or butcher. My best meat source has been and is CostCo. Yesterday, my wife and I noticed that we had but one steak in the freezer. So, today it was off to CostCo. For years and years I have not bought individual cut steaks at CostCo because they run them all, including the Tri Tips through a Jaccard. The problem with this is that the blades drag the bacteria on the outer surface of the steak deep inside the steak. The result is that you have to take the steak to a recommended IT of 165 (per the lable) to insure it

I'm fine, it was a pretty good jolt with a decent aftershock about 2 minutes later. Knocked some of my wife's sweaters off the top shelf of "her side" of the closet. I emphasize the sides because what started out as "her side" and "my side" seems to have become "her side" and "our side". All of my stuff came through OK, though. Thanks for checking!

Today it was -11F when I started smoking a cut that is called Pork neck here, but I suspect it is the closest to pork butt I will get without too much hassle. No fat cap though :(

We treated our shot card as if it was solid gold Last thing we wanted was a "do Over " on our shots and to ask what they were shoving into our arms and other parts. I almost filled up my second card. Military memories.

so I went to our butcher and asked for 2.5” bone in tomahawk ribeyes. He comes back out with 3 steaks that are at least 3” thick and he cut the tomahawk handle off. I was less than happy, but decided to take them anyway because they’d cook up okay without the handle. Because of the thickness, I went at 225 until they hit 115, let them rest and come up to 122 while the Big Joe III got up to around 650, then seared them off for about 45 seconds per side. Rested again and bam! Ready to go...and served them up with some Cajun grilled shrimp. Delicious.

Hello all! Maybe Im not allowed here yet since I dont own a Kamado yet. :) I'm just about ready to pull the trigger on a Kamado Joe Classic 3. I was between the Classic3 and BigJoe but don't think I will need all that extra space. Mostly cooking for 3, occasionally when hosting larger parties it'd be up to 20 a couple times a year but mostly around 10-15. Also plan on forcing myself to start small with just a few accessories until I learn the grill then will look into the temp controllers, etc. Question I have is if they ever go on sale? looks like the average right now is $1699 but

Scasi Dont want to tell you how to spend your money but if your looking at cooking for 10 to 15 you may want to bite the bullet and go with the big joe. Better to have too much room them too less. The only difference cooking for 3 on a big joe versus the classic is if your doing a butt or something it might take a little longer to warm up the ceramics. It's kind of a tough choice for you good luck. Keep us posted

Mine has arrived - let me know if anyone has any questions! but so far I'm impressed with everything about this.

Hello, all are welcome here. I am sure you will enjoy your KJ. Looking forward to reading your adventures along the way. Just remember to include photos for us (or it didn’t happen!).

And it doesn't need to be latched to move around! All kidding aside, kudos on resurrecting your little steel buddy! You'd never fix a ceramic as easily! Steel Rules this day!

Volunteering!!!

So this is my completely/mostly unscientific run at this topic. My goal was to eliminate as many variables as possible. The plan: - Ideally time the cooks so both the reverse sear (RS) steak and forward sear (FS) steak finished at about the same time - RS steak off the KJ at 125 for sear - FS steak of the KJ at 135 to rest I started with a couple of SRF 8 oz filets; rubbed both with Primal Palate Steak Seasoning and let rest overnight. I set the KJ to 225 and added a few chunks of hickory. While the temp came up and stabiliz

I am sorry to hear and see this. Not sure if there is any recourse with the insurance company BUT I hope it works out for you.

Like some good jerk chicken and that looks like it would fit the bill, nice job.

I love jerk chicken! Even better when it’s cooked on the mini!

That looks like the ones we had. They grind the beans and brew the coffee - made great coffee. The first one quit brewing after about 8 months and the replacement under warranty lasted about 5 months. Went back to the the Mr. Coffee style and grind the beans separately. From the title of your post, I expected it to be about filleting a fish. LOL!

Here ya go Hutch.

I just took the brackets off and put the acorn nuts back on. My table top is about 1" below the nuts so with the gap around the Joe, it's not an issue. Wish I could find somebody that wanted my side shelves.

I had the same issue. A couple of turns and it works like a charm.

Folks have been using this forum as a stump since I put it together. They come, make their complaints, and never come back. They usually come here and do the same thing on other social media platforms as well. They aren't looking to leave any impression other than their dislike of the manufacturer.

I haven’t join this forum to bash a manufacturer. I’ve join this forum so anyone considering buying a Kamado Joe will have a second thought before placing an order. And I would have appreciate if someone told me this before I’ve placed an order. Both Kamado Joes standard (what to be accepted) And how their costumers services act due to problems like this and how they were rude. And NO, this is NOT a minor cosmetic defect, the video will show you how it’s looks like and the defects. You should ask yourself, is this the standard we consumers should accept? If this

I posted in another thread what I purchased for my Kamado Joe Classic 2.. Given what I've seen with the new basket being offered from Kamado Joe.. I will keep with the Napoleon I currently have.. A few things about the new basket from Kamado Joe I have concerns with are.. 1). the coating of the basket.. is it made of the same material as the kontrol tower/rotisserie etc.. and with it contaminate the food if so? 2) The size of the basket vs the Napoleon I'm currently using.. the size seems to be rather smaller than what I am using now..3) I see no paddles in the Kamado Joe version of the bask

I have an Ooni Pro for 1000 degree temps but still use the factory stones that came with. Some Ooni owners are using steel at those temps though. I never liked bringing the kamado up over 600-700. Past that I think is crazy stuff...particularly with a $2000 ceramic. Out of my comfort zone for sure! I wish my body tolerated more carbs....I could eat these 3 times a week.

For grits and shins I may try both methods simultaneously this weekend, eliminating as many variables as possible. If I do, I'll post the process, pics and my (and more importantly, my taste tester's) thoughts.

I stumbled on a pic of some Sunday Gravy pasta with slivered brisket. Absolutely delicious way to use leftover brisket. Be sure to use lots of edge cuts with bark for a smokey, savory addition to a rich red sauce.

I still see a lot of newer kamado owners struggling to get HOT in an hurry. This video shows you how to light up and get hot as fast as possible in a typical ceramic kamado grill. I don't believe there is a faster way to do this that I would actually recommend. You should be able to speed it up a little by possibly using 4 or maybe even 5 fire starters.

on the few instances where I have taken my grill that hot, i haven't had any issue doing it with the ash drawer in place.

This is what I do, both with the heat deflectors and the pizza stone. Dirty side down for each cook.

I have several favorite ways to use left over brisket. 1. slivered brisket mixed with tomatoes and green onions and diced potatoes in scrambled eggs for breakfast. 2.Grilled Cheese sandwich with a filling of slivered brisket and some good BBQ sauce 3. Brisket with a hearty red sauce over any kind of pasta. 4.Brisket street tacos with guac, cilantro, pico, and some Serrano chilies 5. Brisket sandwich on fresh baked sour dough. 6. Slivered brisket added to Cowboy pinto beans with a variety of chillies.

Brisket nachos, brisket totchos (nachos with tots instead of chips).

When I served, at some point shortly after boot camp, they lost my medical record, and I had to get those boot camp injections all over again. I had a pretty bad reaction to the typhoid shot that made my arm pretty much unusable for a couple days.

For a massive steak like that or a rib roast try cutting the bone off leaving an inch or so of meat on the bone. Cook the steak [or roast] boneless. Freeze these bones for later. Those bones with a generous amount of meat make for great short ribs another day. The tender meat cooks in about half the time regular short ribs take. Two dinners out of one chunk of meat.

Nah, I'm pretty sure it was Yellow Fever. All I know is that it was like chemical warfare, It wiped my whole platoon out for a day, we were all sicker than dogs. The Covid shot looks tame in comparison.

We've had rain and somewhat nice weather next time we get some I will post This is in the middle of the last dump

Haha, I finally got around to getting a platesetter for my mini! Splurged and got a new ring and firebox too! Love this little guy.

As much as I like smoked meat, I really don’t like the taste of the gravy made from drippings in the smoker. Smoky Gravy really doesn’t cut it for me. Just saying...

Fill it nearly full. The trick is about lighting it correctly. There are several ways. This link will describe it in great detail and has helped many. Good luck!

Here's another question that I get asked frequently: Hi John I was referred to you by [source deleted]. I’m very new to cooking with a KJ so trying to learn quickly. Most recipes call for cooking at a certain temp, presumably as shown on the KJ thermometer. Recognizing that the temp at the grate level is typically hotter by 20-50 degrees than the dome temp (which is what the thermometer is measuring ). Does the suggested cooking temp take into consideration this variation. I’ve heard that there’s lots of debate on the internet about this subject. Some suggest using a mo

That sounds reasonable. I am definitely going with the akorn to start just because of the price point. I am just getting started with kamado cooking and don't want to drop a ton of $ until I find out if it's for me.

Well I took a crack at it tonight...a little garlic, onions, thyme, rosemary and the zest of a lime (we don't have lemon thyme here so I made due with pantry stuff) CAME OUT FANTASTIC, thanks again for the inspiration Pesto.

I want to share a link to a pizza peel I just bought and it fits perfectly inside the big joe dojoe. Like a glove. Its 18 by 18 inches, ive stretched out some really good 16 inch pizzas, and have been able to safely transfer them into the dojoe with just using a good sprinkle of flour on the board. Before i had a 16 inch pizza peel and i still wanted to make 16 inch pizzas but the problem with stretching the dough to the exact size of the peel is you CANT shake the pie loose before going to the oven. And that has been a game changer for me to get that perfect circle from the peel to oven. I st

I made Harry Soo's chicken thighs on it and it held 275 degrees perfectly for two hours. Phew! is right on. Big relief. There's a ole boy about 100 miles from me that has the Akorn King Griller on a cart. He wants $150 for it. It looks like a rusted mess but the tub and dome seem nice and round. I offered him $50 for it, but he didn't respond. Sure would like that cart. I have a Weber Performer with cart and love it but would like the same convenience for the Akorn. Guess I'll keep lookin'.

The Kamado Guru Really Right Stuff Guide! NOTE: I am no longer participating in any affiliate programs. My recommendations are purely based on experience and my personal likes. I don't get paid to promote anything you see on this page and I don't get any kickback of any kind from you clicking on any of these links. The Amazon links ARE my old affiliate links just because I have not changed them since I cancelled my affiliate membership. The links still work. The Kamado Guru / Man Cave meals REALLY RIGHT STUFF list is my personal list of stuff that I think is awesom