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Panonhas

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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 started cooking the Porterhouse i also put the chicken on the same side as the steak to get a nice crispiness to it. I think it came out excellent and my family agreed with me. My wife actually made some chicken salad with the remaining chicken for me to eat today. I have added some pictures so that you can see the outcome. feel free to comment. thanks
  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 change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions. Thanks
  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 initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far. Some pics Sent from my iPhone using Tapatalk
  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 future I will buy a kamado. I really love the Komodo but definitely out of my price range for now. I have been doing fairly well with the Weber once I got use to using the vents. I purchase the slow n sear as well as the drip pan/ griddle and searing grates for the 26" will see how it works. Only gripe I have as of right now is that the 26" doesn't have any shelves or table. Might possibly build one later on. Happy Monday everyone. Thanks Sent from my iPhone using Tapatalk
  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 with another Weber and the 26" was due to the size. I could on the grill 4-5 times a week and I need the extra room on the grill so that I can also cook side dishes. Great review Baby Back Maniac, very informative. Sent from my iPhone using Tapatalk
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