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Everything posted by Panonhas

  1. I've heard good thing about both thermapen and thermoworks, but if I get the Flame Boss I think the thermoworks smoke would just be redundant since I will be able to read the pit temp as well as the meat temp with the FB.
  2. yes I agree,haven't purchased one yet. I am thinking of getting the Flame boss, kill to birds with one shot lol. I will get an instant read one also, just been too busy to do research on them.
  3. I'm not sure the size of the bird. I really wanted to make sure it was very well cooked. I like the outside to be very crispy. I can tell you it fell off the bone. I'm sure I could have cooked it quicker but it was my first go at it and I had enough time.
  4. I used, olive oil, wine,coarse salt, cracked pepper, Piri-Piri hot sauce, Cayenne Pepper, bay leaves, garlic powder.
  5. Those ribs look absolutely awesome. great job on the cook. how many people did it take to devour them?
  6. So yesterday i had my third go at the Kamado Joe. this time i decided to cook a chicken "Portuguese Style" as i would call it "Frango no Churrasco". I used one of the deflector plates only since i was going to also cook a Porterhouse and , I also wanted to put the chicken in direct heat after i was sure it was cooked properly. I cooked it at about 300 Deg for about 5 hours over the deflector plate. Again the Kamado maintained the temperature pretty much on the dime. i opened the Kamado probably 3-4 times so that i could baste the chicken as it was cooking. Once i starte
  7. Awesome Job. I am glad you enjoyed your first of many cooks. Was great meeting you and we will get together for a nice cook soon. Next buy more meat. Your son is a growing man, he needs his protein. Lol
  8. Hi, I left you a message a couple of day ago. Sorry I didn't receive notification that someone had replied. Thanks
  9. Some one told me he has heard thy it can stick to the deflector at high temps. Was in my first thread about my first cook.
  10. He harvests in a small village in Portugal. I finished with it up so it wouldn't drip off.
  11. thank you. they were really good and my wife took some of the ribs to her co workers lets see what the verdict is.
  12. So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really chang
  13. What were you doing with the hot deflector plates? Adding charcoal and had to remove them? Sent from my iPhone using Tapatalk
  14. Lol. That makes sense. Thank you. Sent from my iPhone using Tapatalk
  15. Thanks for the tips. I will keep my eyes peeled for the foil. So I should just let it drip on plate? Any other suggestions? Sent from my iPhone using Tapatalk
  16. Thank you. Everything tasted great so I would say it was a success. Sent from my iPhone using Tapatalk
  17. Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I init
  18. As the title states, I have a Kamado Joe Jr. for sale. I have the Big Joe, a Weber 24" and a Weber Gold, too many Grills so I Will not be using the Junior ,I figured I should sell it. 400$, pick up only of course. Sent from my iPhone using Tapatalk
  19. Hi my name is Sergio and I live in New Jersey. I have been grilling and smoking for about 7-8 years. I mostly grill but also smoke ribs and brisket once in awhile when I have the time. I like to read the forums and find out how other people cook and maybe pick up tips from them. I have been using a Weber Performer 22.5 and just bought the 26" kettle last week. I was debating on whether to get a Kamado but based on how much quantity I typically cook I would have to buy something quite big, the 22.5 doesn't really have enough room for me to cook the meat as well as sides. Possibly in the near fu
  20. I'm sorry, I'm new to the forum. Where would I do that? Thank you Sent from my iPhone using Tapatalk
  21. I would probably agree with Ceramic Joe if money is not an object. Yes it is the cream of the crop of Kamados. Money being and object and the price range being between 1-2k I would agree with Baby Back Maniac. I would also agree with him that if you are on a budget the Kettle 26" would probably be the best bet. I actually just purchased one alongside the slow n sear XL as well as the griddle/ drip pan and the searing grates. I have been using a Weber performer for quite a while and once I got used to dialing in the temp properly I was amazed on how versatile it is. One of the reason I went wit
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