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  • Location:
    Corpus Christi, TX
  • Grill
    Kamado Joe
  1. Top vent popping off

    That makes me think it is sealed really well, but when closing all vents for shut down, the temp is still around 200 the next morning
  2. When closing the lid on my big joe, if both the bottom and top vents are closed, the top one will pop off, and if not all the way part way and I can hear the air escaping. Is this normal?
  3. Reusing lump

    I am fairly new to my Big Joe, and I tend to do a lot of quick cooks, steaks, burgers, etc. What is everyones technique for reusing your lump? I stir it around and pull the ash out from the bottom then just add new on top. Is there a better way? If i were to do a long cook would it be better to take all the old out and start over with new? Interested to hear how those with more experience do it.
  4. Direct fire brisket?

    Probably not going to try it after reading all the responses. I have previously done a butt with the deflectors and without a drip pan. It was fine but messy....i will use a pan from now on
  5. Direct fire brisket?

    Has anyone ever tried doing a brisket or pork butt without the heat deflector? Would it be possible to keep the temp down in the 225-250 range? Would there be a grease fire? I thought about it after seeing the open pit at Salt Lick in Austin. Of course that is much hotter and is totally open but just got my wheels turning.
  6. Leak finder?

    Well I finally got to test for a leak-the only place I saw smoke coming out was at the very top of the vent. Would that be an area of concern? Will try the dollar bill test next-
  7. Leak finder?

    Definitely going to look at that silicone seal again. I noticed from the factory there were a few holes in it- I sealed them but it is possible they opened again. Any idea what brand of silicone you used?
  8. Leak finder?

    Not the thermometer, and I thought it might be placement, but when I opened the dome I saw red coals. I'll do a smoke test in the next day or 2 and see what I can find. Thanks for the info!
  9. Leak finder?

    Just noticed that my big Joe is still registering 160 more than 24 hours after my cook and after I'd closed it down. I obviously have air getting in somewhere, but is there a way to find out where the leak is? I hate to waste so much lump with each cook. This was only my 4th cook and I lobe everything about it, but this is kind of a PITA.