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KamadoBucky

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KamadoBucky last won the day on November 27 2020

KamadoBucky had the most liked content!

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  • Gender
    Male
  • Location:
    Wisconsin
  • Grill
    Kamado Joe

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  1. I have always had good luck banking the coals to the back and using some foil in the front to catch the drippings and help with the clean up. Here is a picture from my last rotisserie cook from Thanksgiving to give kind of give you an idea.
  2. +1 for everything that @KJTerp said, especially the tip on using pliers to lock the forks down. When spinning a larger piece of meat I found the hardest part is getting it centered and balanced but it is certainly worth any fuss as the end result is typically really good. Here is a recent post I did on my JT turkey for Thanksgiving. Needless to say it was fantastic! https://www.kamadoguru.com/topic/46776-joetisserie-turkey/
  3. I was able to install my iKamand on top of the existing door on my Big Joe II. The doors are a little hard to slide but it makes for a better seal, I feel, and it is convenient. I remove the unit anytime I am doing anything other than a low and slow or I am roasting.
  4. I have always had pretty good luck with Sharpe. Nice selection and great customer service: https://sharpegourmet.com
  5. I followed Malcolm Reed's method for smoking a spiral ham a while ago and I thought it came out pretty good: https://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/
  6. Thanks! Handled the 12 lbs without a problem. Took a little bit to get it balanced and centered but when I did I just let it spin!
  7. Fired up the Big Joe for the Thanksgiving feast! 12lb bird that was in a buttermilk brine for 24 hours. Stuffed it with apple, onion, garlic, sage, thyme, rosemary. Injected with melted butter and put on a simple rub of salt, pepper, and garlic powder. Set it on the Joetisserie with the iKamand at 325-350 and basted a couple of times with a mixture of melted butter, garlic and honey. Took about 2hr and 45min. Needless to say it was delicious!
  8. I have used mine a dozen or so times since I got it a couple of months ago. I had a few issues setting it up as my WiFi network has both 2.4 and 5GHz but once I figured it out it has been working great. Knock on wood it has been pretty flawless for me and has not deviated more than +/- 5 degrees or so of the programmed temperature. Last cook was a 19 hour brisket set at 240 and it held steady the entire time. I was hesitant as well based on the experience and feedback from others but purchased it from Costco knowing they have a favorable return policy should I run into any issues. Thankfully t
  9. Thanks to @CentralTexBBQ, @DonBB, and @KamadoChris for the insight. Even though I have not done that many briskets this was by far the best one I have ever done. Great bark, very juicy, and really tasty!
  10. I do not have a lot of experience with brisket but saw this at my local Costco this week and thought it might be something more manageable to cook as I continue to refine my brisket techniques. It was marked as a 9.5 lb. USDA prime brisket and to me it looks like they just took a full packer brisket and cut it in half. What do others think? What exactly do I have here? It appears that I have some of the flat and some of the point but mostly point? Any considerations on how I should cook this? Just treat it like a full packer? Will it be prone to coming out dry due to it being cut and th
  11. Big shout out to Costco customer service on this one. After going back and forth with them for a little bit, it finally got elevated to their Resolutions Team. By that time the promotion had ended at the iKamand was not available any longer on the Costco website. Despite that, they were determined to make this right by me and worked directly with KJ to resolve the issue. They called KJ on an almost daily basis until they got a tracking number and all the while kept me updated. I am happy to say that just about 6 weeks later the iKamand arrived today! Now the hope is that with some of the
  12. Thanks! The bigger chop took just about 40 minutes of smoke time to get to 120 and the smaller one was pretty much the same at 35 minutes.
  13. I have had some great success reverse searing steaks so I thought I would try some pork chops since I have never done them before. Picked up a couple of thick, bone-in chops for me and the Mrs. and tried it out on the Big Joe II. I dry brined them for about 12 hours with a little kosher salt and put a home made rub on as I was getting the Big Joe ready. Smoked at 275 with a couple of chunks of cherry wood until the internal temp was 120 then I wrapped them and got the Joe up to 600 degrees. Seared them on the cast iron for just about 2 minutes per side. Needless to say they came out fantastic
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