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jannisg

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  • Location:
    Auckland, New Zealand
  • Grill
    Kamado Joe

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  1. Great video John! I have one question though, in my Big Joe I usually load up the firebox with my lump, light the fire, let it come to temp and then chuck a few wood chunks in on top of the lit lump before setting my deflector and grates in place. With the un-soaked wood chunks hitting the lump they always produce white smoke for a fairly long time (around 30-45min of white smoke for 4 medium sized chunks at 225F). Until now I have always just put my meat right on the kamado while this white smoke developed for those 30-45min before it became a thin blue smoke naturally. How do you avoid having such a long ramp-up time (30min to get the Big Joe up to temp + 30-45min for smoke to dissipate) before putting the food on whilst also avoiding white smoke? Or do you generally need that long to start cooking? I ask because in your Youtube videos it always seems like you get the grill up to temp and immediately put your food on.
  2. So I was gonna wait until next week sometime but saw an opportunity to try out a no-spritz, unattended over night cook last night and it was great! In fact, I would say that these beef short ribs were the best ones I've ever done!! Moist and juicy and clearly spritzing is not required at all on these Kamados Here is some info on my cook: Key info: First overnight cook Started cook at 1am Meat on at ~1.45am Low temp 220F No spritzing or moisture added at all during the entire cook Kamado Joe Junior with Kick Ash Basket Top vent: ~2mm open Bottom vent: Flame Boss fan Observations: Opening the lid in the morning (after ~11 hours) it looked fantastic and had a nice bark. The meat was tender like butter at 195F internal which I tested by poking it with a wooden skewer. Oddly enough, after closing the lid again intending to take the internal temp to 203F, the meat temperature dropped from 195F to 192F which was a bit odd. I decided to take it off at that point and put it, tightly double wrapped in foil, to rest for 60min in the cooler. Fat had rendered nicely. Meat was incredibly moist, juicy and flavourful. Very little signs of a smoke ring. Next time: Start earlier and expect a 12 hour cook Put more wood chunks into firebowl to hopefully get more of a smoke ring Try running at 225F or even 250F and see how much this shortens the cook time Go slightly heaver on the seasoning. Salt amount was good but could've used a tiny bit more pepper/spice. And some pics to seal the deal After 11 hours, first time I opened the lid: And after resting for 60min and slicing into it:
  3. Thanks a lot everyone for the feedback! Will try my first overnighter next week sometime and will completely forgo the spritzing. I'm thinking of going in with a rather low temperature like 220F for some beef ribs and put them on around 8pm the previous day and run them til 7am in the morning (target temp: 203F internal) so I don't do them too quickly and have to wake up early early
  4. Hi folks, I'm wanting to cook more low and slow food on weekdays or better yet nights so I can put the food on around 8 - 10pm and then take the food off around 7am and take it to work with me. In preparation of nightly cooks I've gotten a Flame Boss 200 so I don't have to worry about temperature control over night and actually get some sleep So my main question now is, can I leave the meat (beef short ribs, briskets, pulled pork mostly) unattended and not spritz as I would do every hour if I was cooking during the day time? Would love to hear from people that have done these "unattended" cooks before.
  5. Thanks guys! Ordering the Jr today
  6. Gotcha, how do you guys store the hot deflector plate? Thinking of getting some terra-cotta pots or something to plop it onto. unless your planning on using the Junior for traveling, consider buying a Kamado Joe Classic. it is 10x more versatile than the Joe Jr, has many accessories available, you can use a joe-tisserie on it and its perfect for reverse searing & cooking smaller portions. I have the Jr, Classic and Big Joe and cant remember the last time i went to the junior over the classic except when i took it on vacation. I suppose I have the Big Joe and can divide the firebox for smaller cooks, right now I don't think I need the Classic and the Big Joe gets used at least twice a week The Junior would just be easier for quick things that the Big Joe would be too much for… then again the Big Joe does run so efficiently it might not matter that I get the BBQ hot for just 1 steak
  7. Sorry about the duplicate posts, Tapatalk didn't tell me my first post had to be moderated so I just kept posting wondering why it didn't show up :/ Lesson learned
  8. Hi folks, Bought a Kamado Joe Big Joe a couple of months ago and am loving it. I'm now wanting to get the Junior for those quick after-work dinners where all I'm cooking is a quick steak or a pork chop. I've all but decided that the size and type of cooker is the right thing for this but one thing I cannot work out is how people do reverse sears on the Jr without the divide and conquer system? When doing a big tomahawk steak I would normally set it on the indirect half of the big joe at 225F then crank the temp and sear it on the other side over the coals. Any tips on how people do this on a Jr would be great. Cheers!
  9. Hi fellow kamado cookers! I've purchased a Big Joe about 4 months ago and am using it constantly and loving it. I'm now wanting to get a Kamado Joe Jr for those quick cooks after work where I really only put on a steak or two and don't really need the size of the Big Joe. I've checked out the Jr at my local dealer so am familiar with its size and the fact that there is no divide and conquer setup for the Jr. So the only thing I still cannot work out is how people do a thick steaks —think 2inch+ tomahawk— that I would usually reverse sear but without 2-zones, how do Jr users reverse sear thick cuts? This is the last thing standing in my way to pull the trigger on the Jr so I appreciate your feedback Cheers!
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