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MarkQC

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  1. I’ll be doing a Montreal style smoked brisket, the recipe call for Oak chunks, and I’m finding it difficult to locate locally. is there another wood I can substitute it with or will it impact the flavor? the recipe also calls for using 4 pounds of wood, I find that to be a lot, am I mistaken?
  2. Thanks for the detailed reply, I ended up finding what I referred to as the holy grail and pretty much anything you find on other forums come from this recipe book by an ex Montrealer living in NY who opened a restaurant called Mile End, it’s the closest thing you will get to Shwartz’s it seems. I guess I will order the book because I can’t find exact copies of it online. https://www.amazon.com/Mile-End-Cookbook-Redefining-Hamantaschen/dp/030795448X/ref=nodl_
  3. My iPhone auto correct does crazy things with this forum editor for some reason, but yeah, that’s bad, thanks. Thanks I know how to use google with a generic search term, the whole purpose of being here is to talk to other enthusiasts and get their first hand experience at using Kamado and the recipes they personally tried or know to be the best from other enthusiasts. I could understand if you said google it if I asked for a technical spec, cmon this is a forum to discuss things.
  4. Sorry, I take it for granted that here in Montreal that Smoked Meat is synonymous with Montreal style smoked brisket. I will be cooking on a Kamado Joe II.
  5. I’ve seen several different recipes posted on various forums, is there a specific one that is known to be thoroughly tested and that you recommend I try. I like using John Setzler’s recipes as a reference but I didn’t see one for Smoke Meat, and I’m from montreal so it’s gotta be good
  6. Yes, I added chunks of Apple wood to my lump. The timing was good and everyone enjoyed it but I found a big difference from my previous cook that used both deflector plates.
  7. I had a situation this weekend where I had to smoke chicken but I would also have to do burgers and I wanted to time it so that everything came off at the same time. Instead of using the two deflector plates, I had one deflector in a high position, and then a grate over that at the highest point. On the other side, I had no deflector plate and the grill grate at the highest position. i found my temperature came up much faster compared to two deflectors and I had to use much less venting, and right towards the end I bumped up the temperature for my burgers on the non deflector side. I found the chicken cooked with less of a Smokey flavour compared to when both sides have the deflector, so is it generally considered a negative to smoke this way?
  8. Just to revisit this as I’m about to place a Smokeware order. lots of warnings I see about not forgetting it in the bracket or leaving the lid open too long while the light is in the bracket, I’m thinking worse case scenario here and it melts on my KJ and the plastic bonds with my KJ and then I kill myself. As as an owner of this light, do you see this as possible (the forgetting and melting) ?
  9. Just curious why a riser is needed and can anyone confirm if the SmokeWare “The Raiser” is a good fit for a Big Joe stone? Seems Smokeware doesn’t have the XL model in stock that fits 21” stones and they only list it as compatible with a BGE where as they usually specify for the KJ.
  10. Thank you for the informative post, even though your burst my bubble it’s good to have it straight. I have it in my head I want Napolitain style after just having a sample last night and boy was it special and you are spot on as they cooked it about 90 seconds.
  11. So I’ve had my Big Joe for about a year, learning the ropes. There was a nearby vendor that was making pizza in what looked like a gas fuelled Blackstone, could have been charcoal but I didn’t smell it or pay too much attention at the time. The cook on the pizza was great, nice really thin pizza with a beautiful crunch crust. Is this something I can emulate on my Big Joe without buying the DoJoe and just using KJ pizza stone? Can someone détail to me on how they compare in terms of the cook and why I would buy one over the other.
  12. Lol, that sounds good though, honestly I could have put that point in a bowl of cereal and it would have still been amazing.
  13. Here are the pics and I couldn’t be happier on how it went. I couldn’t have done it without John Setzler’s videos. I don’t think my smoke ring is that great, wondering if I needed more chunks, I had a bunch of small pieces on top and a really full load of charcoal, but the taste was great regardless. Full packer 12.5 pound brisket rubbed with even mixture of coarse salt/pepper, smoked with Pecan wood chunks. 225 for the first 7 hours, spritzed with Apple Juice for 1 hour every 15mins, another 3-4 or so hours at 225, double foil wrapped around 170ish, I was getting worried about dinner getting on the table too late and I upped temp to 250, and then 275 for the remaining or or so. Removed the point, cut and mixed with bbq sauce and placed back on the smoker. Double foiled wrap the flat and towel wrapped and placed in cooler. Along with Smoked Mac’n cheese with Bacon Roxy’s kicked up coleslaw Horseradish Mayo Costco rolls Cherry coke Tequila/Cointreau Margaritas Costco Carrot cake I didn’t feel like re-sizing all my photos, you can see my Imgur links, I’m open to constructive feedback, gotta keep learning. https://imgur.com/a/EfnKcpa
  14. You were dead in with that advice, I started prep at 3am and even then my rest time brought me to 19:30! I increased to 250 about 10 hours in and almost 300 in the last hour when it was foiled wrap, I just didn’t have any more time to spare and it still sliced like butter. In hindsight I should have done my final touches on trimming the night before and should just needed to get my KJ up to temp and get that piece of meat on a lot faster.
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