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  • Location:
    Okinawa, Japan
  • Grill
    Kamado Joe

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HawaiiJoe's Achievements

  1. I agree that air flow controls temp, but less available fuel when opening the lid means the fire is less likely to get away from a person and cause an overshoot.
  2. Thermapen! Allow for 3-5 degrees of carryover, more for larger cuts that rest longer longer than a few minutes. Prepare other dishes so they are waiting on the meat, meat deserves this sort of respect. Unless its a pork shoulder or brisket, don't rest meat....its not tired. Just eat it.
  3. This sounds like an air leak to me as well. I had issues with slow shut downs a few years ago and the remedy was the lower vent. I removed the stainless steel plate from the ceramic and put a hi-temp silicone bead under it around the lower vent opening, reinstalled the plate then put a new bead across the top of the plate above the vent opening. Hopefully that description makes sense, but this solved the issue. Following this I could snuff the fire in about 45 minutes and then open the lid to allow it to cool so I could cover it. YMMV.
  4. I have had this issue a few times in the past as well. I found using the correct amount of charcoal for the cook made it easier to control. Meaning, don't use the same amount of charcoal for a rib cook as you would for a brisket so there is less fuel available to burn. This combined with keeping lid open times to a minimum have made temp control much easier.
  5. Hey all, Lots of good information in this thread. Another item that has helped me is the BBQ Dragon battery operated fan, it will get your temps rising quickly. Used directly for getting the fire growing or in the bottom vent to increase the draft. The combo of a propane torch and the Dragon has reduced my heat up times significantly. If doing a hot cook, I will also remove the ash pan for increased airflow until I need to start closing vents to keep the temp from climbing further.
  6. A secondary thermometer that measures temp where the meat is will be one of the best investments you make, and will make you more successful. I have seen temp differences between 10-65F between the dome and grate, and this can vary throughout a long cook. Buy one! You won't be disappointed.
  7. Remember all grills react differently, you have to figure out what works well on your particular grill. I light the charcoal, close the dome, and start adjusting vents when temp climbs above 100F and a good draft has established. No two situations are the same, charcoal burn rate and size will vary, so using predetermined times (8-10 mins) doesn't work well. Just adjust the vents according to the temperature as it climbs, don't over think it. 1" is a good starting point, but it all depends on how the grill reacts. Do a dry run or two, practice keeping the temp low at the temp you want, this will answer a lot of your questions. Don't get discouraged if the temp climbs higher than you want, I didn't succeed on my first try. Keep the fire small, you can always make it bigger.
  8. I have used oven cleaner with success on the hard crusty build up. Degreaser works well on the softer stuff. But as a disclaimer I use the old daisy wheel, not the control tower.
  9. I have never smoked salmon, but like the previous post notes the lower temps are great for bacon. This is managed best by starting a small fire, about 2-3 handfuls of lump, and slowly bringing up the temp. Then feed the fire charcoal and wood over a period of time to keep it going. A small fire works better than a full load of charcoal choked way down for two reasons; it burns a hotter fire producing cleaner smoke at a lower temp, and reduces the risk of a large overshoot if the temp gets aways from you. So yes, the Joe can sustain lower temps if set up properly. Do a dry run or two to practice managing the lower temp, but you will be surprised at how easy it is. Good Luck!
  10. John, do you put wood chunks in at the start when using this method with the iKamand? When using the Flame Boss it seems to nuke all my wood chunks during the heating process before I have put any meat on. For this reason I have gone to adding the controller, meat and wood all at the same time. It works for me, but is not as hassle free.
  11. I wish there was a timber yard near that I could source wood from, but no such resources exist here. An offset smoker community here would be like finding a herd of unicorns. Sounds like you have built up a nice reserve of smoking wood, I'm jealous!
  12. I have used a pellet tube with success in the past. I chose to use it because getting chunks here in Okinawa can be difficult if I don't plan in advance. The store on base sells Traeger so the pellets are always available. Below 275F the tube won't stay lit inside the BJ, not enough oxygen flow and the fire consumes it first. I have worked around this by lighting the pellet tube and inserting the mouth of the tube in the opening of the lower vent. The tube is outside getting oxygen as it enters and works fairly well. I have to use less lump and close the top vent more because this arrangement necessitates leaving the lower vent open wider than I normally would for a low temp. I would post pictures but the BJ is on a boat to the next duty station, Italy, so I am without grill for a few months. If I had a better supply of smoking wood I would probably not use this method. It works okay but is more of a hassle for controlling temp.
  13. This sounds similar to cooking over a campfire. Use a small amount of lump to control your fire. Should cook fine but cook times will be longer. Interested to see how this works???
  14. No experience with the iKamand, but the FlameBoss always overshoots if added before the grill is nearly at temp. Not a huge deal as it normally corrects the temperature, but its less of a hassle to turn it on once the grill is close to temp.
  15. +1 for the Coverstore.com Great cover and still looks great after three years.
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