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  • Gender
  • Location:
    Olive Branch, MS
  • Interests
    grilling, cars, music, dog enthusiast
  • Grill
    Kamado Joe
  1. Unfortunately I will probably end up with one eventually just because, LOL!
  2. I have a Flame Boss to control my Big Joe with so I am not in a hurry to get the IKamand so I will just wait until it is in use for a while before I consider getting one.
  3. I have a Flame Boss for my Kamado Joe and love it. The way the wind swirls and changes direction constantly on my patio it made controlling the temps with the vents only a PITA but since getting the Flame Boss I don't worry about it anymore. It is now pretty much a set and forget it cooker.
  4. You might want to contact Kamado Joe customer service to find out if their dealers can even order and extra spit rod.
  5. Go to a Kamado Joe dealer, they should be able to order individual parts for you.
  6. Thanks John, I will give this a try to see how it works.
  7. So John let me get this straight, when using the joetisserie with the big joe you use the firebox divider and put the charcoal on the back side of the grill with the divider running from left to right then cover the front half of it with aluminum foil. Is that correct? I would love to see a photo of your setup when using it this way.
  8. Well I don't know who told you that the Flameboss does not pulse but that is wrong from what I have experienced with the Flameboss 300, it runs in short to long burst depending on how low the temp goes below the set temp.
  9. Where do you get the octoforks? I wonder if they would fit the Joetissery.
  10. Just think, if you can cook some fine food like you did with a broken KJ think what you can do once you get it fixed, LOL!
  11. That is a pretty good price, same as I paid for mine from Costco. I don't know if you will be able to find it for any less, you might try Ebay to see what they are going for on there.
  12. There is a lot of information over at amazingribs.com on this subject, from what I have read when it comes to Sous Vide cooking, the temp you cook at and length of time is where the pasteurizing comes to play. Douglas Baldwin has some very good advise on Sous Vide http://www.douglasbaldwin.com/sous-vide.html#Beef You might want to check him out if you have not heard of him.
  13. Well that is my biggest problem is windy conditions along with winds that seem to swirl around my house and change directions at the drop of a hat, I either have that or no wind at all to the point that I have to bring out a fan just to get some kind of air flow. I find it hard to control any of my smokers because of this so that is why I got the Flame Boss to begin with. Since I got the Flame Boss my Big Joe has been pretty much a set it and forget it cooker. I have a Lang smoker that has always been hard to control due the windy conditions or the lack of any wind at all.
  14. I don't really cook anything without a drip pan, I just don't want to go through all the clean up so a drip pan is much easier to clean than the inside of a Kamado is.
  15. I have only used my 300 twice since the update so I am not all that familiar with it either but I have not noticed a large overshoot in temp, all I have noticed is about a 5 to maybe a 10 degree overshoot but that is not every time I open and close the lid though. I didn't know the new software had a timer so I am not sure what you are talking about there. I guess I need to do the same thing and dig into the menu to find out what all is new. When mine first updated I contacted customer service and they explained some of the new features but apparently once your unit updates you can not go b
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