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    Kamado Joe
  1. New BBQ Wizzard

    Anything new on this?
  2. New BBQ Wizzard

    Any updates on this?
  3. Understanding pizza crust recipes

    We have a simple oven based pizza recipe that we've used for years that's pretty good but it doesn't yield the wood fired style crust that my wife likes when cooked on the kamado. I see lots of recipes calling for 50% or 75% hydration crust and don't know what that means. Is there a cookbook or guide that explains the type crust that will yield what we're looking for? She likes a slightly thinner crust with a light crust and bit of chew to it. She loves the pizza from mod pizza restaurant. I like a little more chew so we're trying to come up with something in the middle. Any ideas?
  4. Chicken quarter quantity question

    I have the grill expander grate also that I planned on using. If you fit four on a Jr then I should be fine using the extra grates.
  5. Chicken quarter quantity question

    How many chicken quarters can i fit on a kamado joe classic? I need to cook 9 on Tuesday if they'll fit. Also have never cooked them so I could use some pointers on that too.
  6. First pork belly burnt ends

    So what was the recipe? I tried them Friday and left them on too long and my fire got too hot. Definitely put the burnt in burnt ends. Need a different recipe to try for the next batch.
  7. Kamado Joe Charcoal

    Had one bag of royal oak that had an off flavor on a joetisserie pork loin and then chicken breasts. I thought it was something I was doing wrong since I'm new to kamado cooking but I haven't had issues since then and I'm on my fourth bag now.
  8. I've never cooked on a big green egg but my Joe classic is spot on with consistent heat. Never had an issue there at all and nothing about it looks inferior to big green egg ceramics. That being said the big green egg appears to be a great cooker too and I would use one in a heartbeat. If I had it to do over again I'd still buy another Joe classic. I paid 999 for a classic with cart five months ago and it came with a free joetisserie and free shipping. Driver even helped me unload it into my shop. I have been very happy. There's pros and cons with either one but nothing that would stop me from buying either of them. It's just like yeti versus Rtic and ford versus Chevy. Most people will praise the one they have and dog the other one. CBottom line is you're getting a great cooker either way and just because I have a Joe doesn't mean I think big green egg is junk. I'd base it on price and proximity to dealer. Don't forget to factor the extras in on the egg that come with the Joe.
  9. Smoke on Low and Slow cooks question

    I'll try that
  10. Smoke on Low and Slow cooks question

    That's what I don't understand. I did spread them out around the firebox. I couldn't see what was going on because it was too hot after the cook Saturday but I checked it when I got home today and all the wood chunks are gone but there was still plenty of unlit lump. Oh well I'll just have to try again!
  11. Smoke on Low and Slow cooks question

    I cooked ribs low and slow on my kamado joe classic for the first time Saturday and they turned out really good. My fire got a little hot but I was able to stabilize it around 250 for most of the cook. I'm curious how you guys handle adding wood chunks though. I used three small chunks of hickory and placed them around the charcoal thinking as the fire grew they would burn one by one. What ended up happening is all three chunks lit at one time and I had good smoke for 45 minutes but then it was gone. Is there a way to setup the fire to stagger how the chunks burn for logner periods of smoke? It would be a royal pain to have to remove the meat, racks and half moon dividers to add more chunks. And this was on ribs, what happens with a boston butt? I usually apply smoke with my masterbuilt electric until I get to the point where I'm going to wrap the butts which is anywhere from 5-8 hours into the process. How do I get longer periods of smoke?
  12. First pizzas on the Joe Classic

    Cooked my first pizzas on the Joe tonight, two at a time. Heat deflectors directly on grill grate with 1/2" ceramic spacers and then bottom stone. Top stone was sitting on top of the grill extender. We're used to making home made pizza in the oven so that part was easy. Moving the hot grill extender with hot pizza stone on top so we could put the bottom pizza on was not easy. My lodge high heat gloves weren't enough. Got them both on though and they finished at the same time. My other problem was heat. I couldn't get it above 450 with all vents wide open. I cleaned out charcoal before and made sure I had good air flow but still not hot enough. I think I needed more lump? I was using royal oak and it was big fresh chunks. Used parchment paper so they didn't burn. Pizzas took 15 minutes to cook but they were perfect. Other than those couple hiccups the pizza was great. Try to get it hotter next time so they'll cook a little faster but the flavor was great. Not bad for first try.
  13. Kamado joe classic two pizzas at a time?

    I can measure the deflectors to get what I need to know. Thanks for the help.
  14. Kamado joe classic two pizzas at a time?

    Half smoke, So that's the half moon heat deflectors under the grill expander? I'm trying to figure out what size stone to order that would fit on the heat deflector with spacers. Looks like it fits perfect below the grill expander. What size stone is that above the grill expander?
  15. Soon to be new kamado joe classic owner

    I already have a maverick 732 that I use with my Masterbuilt electric smoker. Same with gloves. I need to order a grill extender.