Golf Griller

I'm not sure when I'm going to cook them, they are resting in the freezer right now. Ohio is only 7 miles from me, just over the river.

I had to pick up a couple of things at Costco today. As usual I look at the meats to see what they have. This is what I found today:

Welcome to the Guru. Here is another reference to help you with your kamado cooking journey.

Welcome to the Guru. Here is a good reference to help with your learning curve of your KJjr.

Welcome to the Guru. there are a lot of people here who are willing to help you with Kamado grilling journey. Here is a good reference to get you started.

Welcome to the Guru. there are a lot of people here who are willing to help you with Kamado grilling journey. Here is a good reference to get you started.

I saw the video. Great looking cook. I'm looking forward to hearing you talk about that cook tonight.

Welcome to the Guru. There are a lot of people here who will share their knowledge and help you learn more about kamado cooking. There are some good references that are pinned at the top of the Kamado Cooking and Discovery forum. Here is one of those references that will go a long way to answering a lot of questions:

Happy New Year to all.

That looks like a delicious Christmas dinner.

@MarkO76 Welcome to the Guru. There is a lot of great people here who are willing to help you with your questions. One piece of advice I've seen is from @John Setzler ,I think, has recommended that maybe a pork butt might be a better first long cook because it is more forgiving than a brisket. I'm not trying to discourage you from cooking a brisket, just letting you know what I have seen on here. You might try searching here for discussions on cooking briskets to help you with yout cook. Here is a good reference to help you get started on your path to kamado cooking:

Great advice.

They look delicious, and when I saw them on YouTube, I thought that this is something I would like to try.

Welcome to the Guru.

John Setzler has a post on this pinned at the top of this forum.

I have a KAB. I place it in the firebox with the handles on the east-west sides to make it easier to remove the basket when needed.

@Old man griller Welcome to the Guru. Here is a reference that might answer some of your questions:

Welcome @hoolahee. There are a lot of people on here who will answer your questions and help you get better results. Here is a great reference to help you:

I had a Kick Ash Basket on my KJC and it did not prevent my firebox from cracking.

Do you know that there are 8 different corks for the bottles? Each one shows the rider and horse in a different stage of a race.

Porter Road sells a beef neck roast here is their information on neck roasts. I would assume that the same would apply to a deer neck roast. https://porterroad.com/collections/beef/products/beef-neck-roast

Welcome to the Guru @Bigwuf. Here is a good reference to help you on your Kamado cooking journey.

@A.O. I used to have that problem with my KJ. I saw a suggestion somewhere on here is to change the direction of the daisy wheel so that it will not open fully, or close when opening the grill. It took a little bit of experimentation, but here is how my daisy wheel is set so that it stays where I have it when I open the grill.

@Yazfan Welcome to the Guru. Like @len440, I also let my grill settle in at the temp I want using the vents to control the temp. I will have a grape-based beverage, or a beverage from Scotland or Kentucky. while the grill is coming up to the temperature I want. Here is a good reference that will help you on your mastery of Kamado cooking.

@keeperovdeflame We have a turkey farm near by. We might get a turkey breast to cook. Not any reason to get a whole turkey for just me and the wife.