hillbillyben

I would be interested in this too. I don’t want the seal to fail either.

Bobby didn’t tell you?! It’s the all natural version for 2019 the Kamado Pro Jr. “When your so good you don’t even need a thermometer”

Do you have slink to the pan and rack?

Put the stand in a classic stand. Fits perfect and is the perfect height. I picked up a classic stand on Craigslist for 35$

John, Are they planning on making a cart for the big joe?

I ordered some peach wood chunks from Fruita Wood and BBQ. The chunks are huge. Bigger than what I nornally see for “chunks”. Some still have bark on them? Question should I split them up into a couple smaller chunks and also remove the bark before use? Thanks!

Where does it say this? I’m not sure how that would all fit together

Look up big frog supply they were cheaper than going direct through some other places!

Get a Small Grill Dome cover. Fits perfect.

Took everything out this evening and shook out the KAB and all that was left was after shakin’ Was three tiny lumps. So running hot and fast for 4 hours seems to be the max from what I can tell. Just FYI!

Thanks!! I may start doing my Pork this way. Still plenty juicy and quick and easy for the most part if I don’t let it get to 500 again ha

Pics....... very weird that it won’t let me upload them with post

Well this is my second pork butt I’ve done. And both have been on my jr. It’s been sitting in the fridge and needs to be smoked as it’s taking up room. I was going to do it on my big joe but wanted to try a hot and fast butt but didn’t want to wait. So this one was a hair over 8lbs I decided to give it a go. I have a KAB for the jr. I topped it off with some fresh lump. Light and off to the races at 6pm. Added a couple pieces of cherry and piece of pecan. Decided to try honey hog bbq from meat church for my rub. No binders. Threw it on at 250 and decided to let I t ride up to 400. Wife was gone for a meeting at church so I was wrangling the kids. Came back about 45 minutes later to a jr running at 500. Whoops. Got it back down to around 400/380. Wrapped in foil after about 90 minutes. Back on. Probe tender right after 10:15pm at 202*. Into the cooler for an hour and then pulled apart. It turned out pretty well I though. Taste was surprising good. Not very much smokiness to it and I may have burned off a little bit of the rub when jr went a little nuclear on me. But overall. I’d do it again. My only issue that I had was for the last hour and half or so I had a hard time getting it back above 350. It just seemed to sit there and when I pulled it the temp was closer to 315. I am going to check the lump leftover later. I just don’t know if the jr can hold enough charcoal for a long burn like that at higher temps. I know it can go a while at 225-250. But I did have some used lump at the bottom and put kJ lump on top. Also didn’t help the temp got away from me. All apart of the learning process! On to the next one!

Im stoked about this possibility! I love the look of the pro joe. Would definitively consider a smaller version with the same set up. Looking forward to hearing more! Also Mr Setzler, when Are you cooking up the rest of that beef tenderloin?

So what does the average kJ classic and big joe hold in lump pounds normally? I could see using the cast iron divider or split basket handy for that situation?