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Big Jits

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  • Gender
    Male
  • Location:
    Jacksonville FL
  • Interests
    Family, BJJ, Cars, Cooking, Travel
  • Grill
    Kamado Joe

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  1. What I found odd is that I have a Digi Q (for my long overnight cooks) and when/if I put the reader in as soon as I start the BJ the variance is HUGE! But if I wait till the BJ is close to where it needs to be then I plug it in its rock solid exactly like pics above.
  2. All party was a SUCCESS!, My pulled pork butt was talk of the event! Put the butt in the BJ at 630pm (immediately after I slow cooked 3 full racks of ribs for 6hrs) and took it out at 630am the following morning. Wrapped it in tin foil and 2 towels, placed it in a cooler and wife pulled it out and apart at around 12pm (party was at 1). With that said next “Big cook” will be the 30pd brisket slated for our next event in June. Thanks everyone for the input. Unfortunately I didn’t take any pics totally slipped my mind due.
  3. Thanks everyone for the replies its greatly appreciated! As I stated earlier my first cook was a Butt (below is a pic of my first cook this was at the 1/2 way point). After that "event" I started smaller and began working my way back up. I've done several pizzas (incredible crust and stringy cheese NY style 300-550 deg), several batches of wings (juiciest I've ever had and everyone loves), 3 beer can chickens (is through the roof with juice and tenderness that melts like butter 2.5 -3 hr 300-325) and 2 racks of pork ribs (they came out incredible and juicy but not fully tear from bone with one bite which I prefer 6 hrs 225). Now I decided to venture back into the shoulder for a party on Saturday. If that goes well my coupe de gras is a 30 pd brisket that I have (I am going to cook once I've gotten my head around the low and slow and comfort level)
  4. Looking to do a 9pd pork butt overnight for a low and slow on my BJ. What is the desired temp I should shoot for. Im looking to go through the night for a party the next day (avg 12-13hr). I did a slow cook of a 9 pd pork butt for my first break in cook but it came out dry ( took 8hrs at 275/300). So Im looking to get it moist and juicy. Any advise and tips would be greatly recommended.
  5. Looking to do a 9pd pork butt overnight for a low and slow on my BJ. What is the desired temp I should shoot for. Im looking to go through the night for a party the next day (avg 12-13hr). I did a slow cook of a 9 pd pork butt for my first break in cook but it came out dry ( took 8hrs at 275/300). So Im looking to get it moist and juicy. Any advise and tips would be greatly recommended.
  6. I have the BJ I figure I mind as well go big, as me and the wife entertain quite a bit so every-time Ive cooked on the BJ it has been large items or amounts when we do smaller cooks for just me and the wife we use the gasser grill. Its just easier to start the grill for 2 steaks and vegs then it is to go through the whole process for the KJ (regardless of the size IMHO).
  7. Thanks everyone for the replies. Im just going to pull the CI grate out of the bottom and if a time comes that I decide to use the divider I will just swap it out.
  8. Thank you sir. Yeah I dont think they are large enough. So I will have to ditch the divider. And I guess Ill keep the bottom in for the time being then maybe move it out once I get a grasp on the temp settings.
  9. Hello all I have a question (actually 2). I have a 2017 BJ and it has the cast iron divider that resides in the bottom. I was serious considering the KAB and was wondering how do you still retain the use of the divider while utilizing the KAB? Also while using the KAB do most people keep the cast Iron firebox vent in and still utilize the KAB or do they remove the firebox vent and just drop in the KAB? Are there any cons to just keeping the bottom firebox vent in? I really like the idea of easily separating my charcoal (hence wanting the KAB) but I dont want to lose functionality and having to "re-learn" the temperature control per removing the bottom firebox grate (as it will let considerably more air in). Thanks in advance!
  10. Here’s a better shot of the placement and vents
  11. The top of the gazebo is open (raised vent) so the smoke goes straight up through the top. Also the way the BJ is placed its far enough in the corner where a majority of smoke goes directly out and doesn't reside in the gazebo. Also if it does happen to stay in there I have a ceiling fan that is set to reverse where is draws the air up and out through the roof.
  12. My buddy built it hes a contractor. Funny story was one night we were drinking outside and he expressed that he never built an outdoor kitchen; at which point I said really... well Im your huckelberry. And what you see is the result. The beer taps were tossed back and fourth during the build and after thinking, nowadays most people drink IPAs etc (especially at my gatherings) so its easier to not buy a kegerator and just fill the frig with a large variety of IPAs etc.
  13. Thanks everyone. Uploaded from my phone for some reason the pics are huge
  14. Im new to the forum but have been anonymously reading threads here for tips etc. (been following John S on YouTube) so figured Im on here enough so Id might as well join. We just completed our outdoor kitchen (Blaze Professional Grill, Blaze Power Burner and Standalone Kamado Joe Big Joe (2017)) and the BJ was one of the first items I was looking forward to using I've always wanted to learn how to smoke and slow cook food on the BJ so this was a MUST have for the kitchen. My wife is an amazing cook so the gasser grill is her domain (believe it or not). Thus far I've made on the BJ (in order) a 16pd Pork Butt (came out a tad dry), Pizza (Grandmothers recipe for dough and sauce 1st one was good 2nd one was incredible), and some chicken wings and tenders ( Johns recipe: wings came out phenomenal tenders were a bit dry as I kept them on too long) still trying to get the hang of it, though at times frustrating I do enjoy it. Anyway Im looking forward to learning as much as I could in regards to the BJ as I have goals and aspirations and I can be a bit OCD (hahaha)
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