• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

jsavoie88

Members
  • Content count

    18
  • Joined

  • Last visited

About jsavoie88

Recent Profile Visitors

568 profile views
  1. Great idea! Looks awesome!
  2. Welcome Polar Bear! I'm happy to see you made your way over here from FOH!
  3. But seriously, congrats to you and Eros, from me and Achilles!
  4. My Grand Champion Grill Watcher.
  5. Thank you, sir. They were delicious!
  6. Ribeye cap steaks, grilled asparagus, and homemade macaroni and cheese.
  7. I agree, sir! Something about cigars and the smell of meat slow smoking on mesquite! Same here. I didn't even know there was a rib rack that would fit in the junior. Guess that may be my next purchase. Oh dear, at this rate I am going to need to get a second job just for extra money to buy grill toys! Thanks fellas. I was pleasantly surprised by how many ribs I was able to put on the Jr with the rib rack. (Disclaimer--it's a BGE rib rack. KJ folks--don't be mad, it's all my local Ace had to offer.)
  8. Smoke flavor was right on point. They had a really nice mesquite flavor without being overpowering. Although, that's difficult to do with the richness of those spare ribs!
  9. Thanks fellas! They were delicious! UTVol--The smoke flavor was fantastic. I really enjoy mesquite. That being said, Ronin_Jedi is correct, mesquite can have a bite to it. If you're not used to the flavor of mesquite, I'd try mixing woods. I'll add oak to Ronin_Jedi's list.
  10. Started out with spare ribs and cut them to fit my rib rack. My rack would hold four sets of ribs, so I tried them four different ways. They were cooked on left over KJ lump and fresh mesquite pieces. Smoked them for 2.5 hours at 225* then wrapped them and put them back on for another 2.5 hours. To pass the time, I smoked a Hamlet Paredes and an Avo No. 2. Not a bad way to spend an afternoon. Here are some photographs, start to finish. Fire setup: Ribs on: Hamlet: Half way through: Ready for serving: Finished with some homemade creamed corn: Hope y'all enjoy!
  11. Thanks y'all. Again, I owe it to the forum! There is so much information on here for anyone who wants it. I'm really looking forward to trying my hand at a brisket. I think I'll try some pork ribs next though.
  12. For my first smoke on my Kamado Joe, I went with a 5 lbs Boston butt. I threw on some Chupacabra rub and a little brown sugar. I mixed some Kamado Joe lump with mesquite pieces (bigger than chunks and chips) and got the fire to 225*. After four hours, I wrapped in foil and cooked for another two. I removed it and let it rest before slicing. Everyone seemed to enjoy! Side note: I was afraid that with a ceramic I would not get a smoke ring. To my surprise, when I sliced the pork, there was a very nice smoke ring and the meat had good smoke flavor! Here are the pics:
  13. Thanks to everyone! This forum helped tremendously in my research and eventual purchase of the Kamado Joe. Couldn't be happier!
  14. Bandit--just a little avocado oil, salt, and pepper. I highly recommend avocado oil if you haven't tried it.
  15. Thanks guys! I'm pretty excited about this grill out and the many more to come!