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Everything posted by MarkQC

  1. Just wondering what the standard ratio is, I see it done so differently and just want a good place to start, I see granulated garlic specified more often that not and it’s not clear to me if that has an advantage over garlic powder.
  2. I ended up doing them smoked the entire cook, 250 with deflector plates and a little chunk of pecan, along with some seasoned onions in olive oil. Took them off at 160, and they were some of the best sausages I ever had, beautiful smoke ring too. put them on a fresh baguette with a blend of old fashioned mustard and mayo, topped with the caramelized smoked onions. Costco mild Italian, great value.
  3. Interesting responses, I’ve smoked them in the past at around 250 and I found it’s one of those meats that really absorbs the flavor of the smoke and he was toy benefits from it. I was doing a kind of reality check to compare how others were doing it and if I’m really doing it the recommended way, surprised to see all the direct cooking.
  4. I’m trying to find a recipe for the best way to cook sausages and was looking for feedback. Typically I see people smoking them at 250 with deflector and grate on bottom. and then I see people grilling them after they have been smoked with other side of grate on lower side above flames. 1. Is this the proper way and is the grate level correct? 2. What temp should I smoke them to before grilling to 160? And will 250 with grate above fire be hot enough for final cook?
  5. No issue, I thought there was a chance they made them bigger, not that you were wrong. im surprised because I always see people using peels that are smaller than their stones and it’s difficult to find a 18 “ one, at least in Canada.
  6. @John SetzlerJust got my Big Joe stone and it says 20 inches, maybe they increased the size.
  7. I was just about to purchase the Kamado Joe bran Pizza stone for my Big Joe and then I was referred to the Fredstone, it’s supposed to be much thicker and makes it harder to burn your pizza dough. Was just wondering if there is a consensus on the Fredstone and if it is in fact better than the Kamado Joe pizza stones?
  8. I’m trying to order a pizza peel, preferably aluminum and with a foldable handle. How large of a peel do I need to match up with a Big Joe pizza stone? I’ve never done pizza before and I’m unclear on the ratio I will need, no point to having a peel too small that won’t maximize the stone size. The largest dimensions I’m finding online is about 12x14, so what’s the point of getting the Big Joe sized pizza stone if my peel has that limitation. Looking for your recommendations!
  9. They came out great, everyone loved them but they did dry out a little, so I guess they were overdone and everyone enjoyed them more when I re-applied sauce to them after the cook, I guess I’ll do that from now on regardless of the recipe. they were not fall off the bone but very easy to eat. I used John’s pork rub, I cooked them at 250 for 2.5 hours unwrapped with deflector plate at lowest position but it pan of liquid in between, not sure if that would have added more moisture? i sprayed them with apple juice for the last hour of the unwrapped cook at an interval of 20 minutes to give them a nice bark. i sauced then and wrapped with a few tablespoons of apple juice and cooked that at 250 for 1.5 hours and then re-applied sauce when I served. not sure where I should reduce cooking next time, the unwrapped (2.5 hours) or wrapped (1.5 hours) portion?
  10. Problem solved, made the second sauce for today’s meal and will make the first sauce for the leftovers tomorrow!
  11. Lol, it’s all perspective. Your picture can be a Joe jr. are baby back ribs normally bigger? They are the same size sold at any restaurant when ordering a full rack, they are called “baby” after all.
  12. 10 actually just fits, no stacking! (Pic below) Just got them on, has your pork dry rub on. for sauce, I’m considering this which is supposed to be a close copy of our local rib chain called Baton Rouge. 1 cup of ketchup 1/4 cup of molasses 1/4 cup of white vinegar 1/2 tsp of salt 1/8 tsp of pepper 1/8 tsp of garlic powder 1/8 tsp of onion salt 2 tbsp of brown sugar 2 tbsp of dark corn syrup 2 tbsp of onion flakes 2 tsp of smoke flavour liquid But this google search shows this molasses based rub has over 3000k positive reviews, so not sure which one to do. 1/2 cup ketchup 1/3 cup dark brown sugar 1/4 cup unsulfured blackstrap molasses 1/4 cup apricot preserves 2 tablespoons yellow mustard 2 tablespoons apple cider vinegar 2 tablespoons vegetable oil 1 garlic clove, minced 1 1/2 teaspoons chile powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce Pinch of ground cloves Pinch of ground allspice Salt
  13. Ok thanks, I had found some of John’s on YouTube and they looked great but none of them appeared to be the fall off the bone type cook. typically it’s served that way at my local rib restaurants, any reason why someone wouldn’t cook them to the point where they fall off the bone? I was surprised to see the videos where they were not like that.
  14. Awesome John, thanks. Pretty much very recipe I do on my Big Joe is from your videos, do you have any recommendations for a recipe in which I can produce something that falls off the bone and the sauce is smokey and sweet?
  15. Maybe it’s not realistic but I have 10 full racks of baby back ribs and I don’t have a grate extender or a rib rack yet. What method would you use to cook 10 full racks of baby back ribs in a way in which you can serve everything at the same time and it still be good? Second, is there a great straight forward recipe to get restaurant style fall off the bone ribs with a sweet dark sauce, much like our local restaurants serve. Thank you!
  16. 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?
  17. 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_
  18. 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.
  19. 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.
  20. 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
  21. 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.
  22. 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?
  23. 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) ?
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