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  • Location:
    Sarasota, FL
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    Food, Wine, Music, Cars, Motorcycles
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    Kamado Joe

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  1. So I'm a newbie as well, bought my KJ Classic last December and have cooked a couple of flats (6-7 lb. range) and have had my share of challenges. First one I cooked at 245 with a pan of water below, but let the water evaporate (duh). Second one I cooked at 225, kept plenty of water below and refreshed with boiling water only. After about 10 hours I had to bump the temp to 300 because my guests were starving. BTW: I wrapped it in pink butcher paper at about 170, and the meat temp kept falling, finally rising after hitting bottom at 163. There's a lot of science and a lot of art too. I was at a farmer's market and a guy who looked like he'd been cooking brisket for 40+ years had a pull behind smoker with three bays and he was cooking at 265, unwrapped. So all I can add is keep at it. Each cut of meat is different too, so while experience comes with its share of failures, you'll eventually get there.
  2. Congrats on your cook, sounds like you did everything right! I bought mine at COSTCO here in sunny Sarasota and it was a good cut of meat. They had flats and full packers, but I didn't have enough time to do a full packer so I did a flat, my first one on my KJ Classic. Here's a look at the "lean" side: Here's a look at the "fat" side: I used the classic Aaron Franklin salt and pepper rub and added a tspn of chipotle chile powder. Take a look: I started my fire with Rockwood Lump Charcoal and added about six chunks of Western Oak; put the brisket on at 7:30am, fat side down, hoping it would be ready by 3:30pm. I had a tin of hot water underneath during the cook but I must admit I didn't refill it as often as I needed to. I let the water completely evaporate before refilling for the first time. That won't happen again, instead I'll check the water level every 45 minutes or so, each time I spritz generously with pure, not from concentrate, apple juice ... a must if you're going to keep your brisket moist. Here's a nice pic of the smoke draw .... At an internal temp of about 170, I wrapped the brisket in "pink", approved for BBQ, butcher paper. That part went well, but I made the mistake of leaving the lid open too long during the wrap and I had to chase my fire for a while. Choked the fire back to around 200 before inching it back up; finally got it stable around 260 - 270 and finished the cook around 4:30pm (internal temp of 203). I'm out of space so I can't upload any more images but the brisket was extremely tasty and moist, nice bark for a flat, good smoky taste, but no smoke ring. Disappointed with that, but then there's next time. I wrapped the brisket in a towel and put it in a cooler to rest for an hour before slicing and it was surprisingly hot to the touch when I unwrapped it. To recap, I followed the Aaron Franklin recipe and process as close as I could and next time i will keep a better eye on water levels and close the lid when I wrap the brisket. Not ready to inject yet but I am interested in your comments on that topic, oh and also what I can do to get the ring! Caio for now,
  3. thanks for the tip and I am talking about shutting it down.
  4. Hi All: Fairly new to Kamado cooking, got my KJ Classic in January and I haven't seen any info on proper cool down technique or time frame. It seems to take forever for my KJ to cool down from a 450 degree cook. I've tried closing but not latching, latching immediately, and both seem to take a very long time compared to my BGE friends. Last night it took over three hours to drop from 375 to 200 (unlatched); I finally latched it at 200 and went to bed! How long should it take? Thanks all,
  5. another great suggestion, Jon, thank you. I will try this on my next cook, keeping with the free KJ bag of charcoal. I will take a picture of the chimney just before I put the food on and post along with my wife's comments on taste. Thanks,
  6. thanks, I was shooting for 300; when I closed the dome, it was about 190, which sounds like too soon but I wasn't seeing any white smoke. I will use the 10 minute minimum rule, close the dome, then see where I am at that point.
  7. thanks, no one's mentioned that aspect; makes sense!
  8. no just lump charcoal. thanks for the tip!
  9. thanks. So time wise, how much longer in minutes b/c I usually wait about 20 - 25 minutes for the temp to stabilize.
  10. Not sure I've seen heavy blue smoke but have definitely seen white smoke. I usually wait until the white smoke disappears and the temp stabilizes (about 20 - 25 minutes) and then I put on the food.
  11. I'm new so I might be jumping the gun and putting on the food as soon as temp stabilizes. I was roasting cauliflower indirect at 290; didn't see any white smoke and wasn't looking for blue smoke. Time wise, it was about 25 minutes, give or take, before I put the food on. Not sure how to check for blue smoke, I usually just wait for the white smoke to disappear and for the temp to stabilize.
  12. Just got my firs KJ (Classic) and my wife is complaining that the smoke overpowers the food. Using my free bag of KJ Lump. Checking around different forums, even found this database: http://www.nakedwhiz.com/lumprankpoll.htm but nothing of flavor. Anyone have a similar experience? Thanks,
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