Jump to content

mjdotson

Members Plus
  • Content Count

    13
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Birmingham, AL
  • Interests
    College football, University of Kentucky sports, golf and grilling
  • Grill
    Kamado Joe
  1. Yeah, I'm gonna have to get one of those. Sent from my iPhone using Tapatalk
  2. I am looking for a good wireless grill/meat thermometer (see my other thread). For those who may know from experience, what are the pros/cons of using one like the Cappec Bluetooth thermometer noted above and the Maverick wireless (not Bluetooth) linked below? https://www.amazon.com/gp/aw/d/B00FOVAZI2/ref=mp_s_a_1_12?ie=UTF8&qid=1481031351&sr=8-12&pi=AC_SX236_SY340_QL65&keywords=maverick+et-733 Sent from my iPhone using Tapatalk
  3. Thanks for the input, guys. It looks like this may be the one to go with: https://www.amazon.com/gp/aw/d/B00FOVAZI2/ref=mp_s_a_1_12?ie=UTF8&qid=1481031351&sr=8-12&pi=AC_SX236_SY340_QL65&keywords=maverick+et-733 Sent from my iPhone using Tapatalk
  4. I am looking for a good wireless meat thermometer, preferably Bluetooth, to use while grilling/smoking on the KJ. Tired of constantly opening the lid and waiting on the traditional probe to get a reading while the heat escapes. Prefer to stay inside $50, if possible. Any recommendations? Sent from my iPhone using Tapatalk
  5. Wow, those were fantastic. The chipotle & herb dry rub (no sauce) were the best. All 3 varieties were great, but I'm a dry rub fan, versus sauce, when it comes to just about all grilling and smoking of meat.
  6. Looks fantastic. The ones I am doing tonight are rubbed in garlic salt and a chipotle & herb dry rub. Using hickory chunks with the coals for smoke that I love. Doing the 1/2 direct, 1/2 indirect method you recommended above. I want to do full indirect heat smoke with both plates, but I don't want to sit here all night. Going to do 1/3 of the batch in Stubb's original bbq sauce, 1/3 buffalo and 1/3 dry rub only.
  7. New to the board, but love grilling, smoking (meat), drinking beer and watching college football. Steaks and Boston butts are my specialties, but starting to branch out with other options on the Kamado Joe (Classic Joe). Kentucky fan living in Alabama, but grew up in Chattanooga, TN. I quickly learned when I moved here in 2000, if you are going to live in AL you damn sure better love grillin', drankin', hell raisin' and college football. Good thing was, I was way ahead of the curve on all 4. Looking forward to following the discussions here and trying some new recipes and techniques fro
  8. Any wood chunks in with the coals in that style above?
  9. I love smoked wings, especially when tgey have a really smoky flavor cooked into the meat, I have just never tried to do it myself on the KJ. Videos that I found on YouTube ranged anywhere from 45 minutes to 3 hours at 250-275, both while using the heat deflector plate. Thus, my confusion.
  10. I am wanting to smoke chicken wings on the Classic Joe over indirect heat using the 2-piece heat deflectors. How long should it take? Best temp? Go!
×
×
  • Create New...