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    Kamado Joe
  1. Very nice! I love the look of the large block logo on the #3. I have one LBL and one SBL in that size, they are handy little skillets.
  2. Direct with the grates on the upper level is how I've done the last few. Not sure if you rubbed the chicken but I generally add a little paprika for color to my rub, it doesn't do a whole lot flavor-wise in the small amounts I use. So far I've kept it pretty simple: kosher salt, course pepper, paprika, onion and garlic powder.
  3. I recently switched my vertical beer can-less setup from indirect to direct flame (no deflectors) to try and get a more rotisserie-like cook. A few chunks of smoking wood and dome temp 375 to 400 until the breast measures around 155 for a couple of minutes. So far I like it a lot. The skin has some crisp, meat is juicy (but not quite rotisserie juicy), the color is great and I love the smoke flavor. Just don't do what I did the first time. I tried to crisp up the skin even more by opening up the top and bottom vents fully for a few minutes at the end of the cook. It ended up a little too crispy... because the fire flared up and engulfed the chicken.
  4. I want to do this on my KJ Classic II - do you have a particular clip? I haven't figured out how to rig up my Smoke probe to reliably survive opening and closing the lid yet.
  5. When we bought our KJ Classic II last year from the road show the KJ rep was kind enough to unbox everything from the palette and fit it in our SUV. It was tight - the ceramic top was wedged against the ceiling - but it worked and was a pretty easy 2 person assembly once we got it home. It turned out to be fortuitous because the first one he unboxed had a big crack in the ceramic so he just went back and grabbed another. I believe there is also an option to order it and have it shipped it but I don't know how much that would cost or how long it would take.
  6. I agree with the others on lump - I save the KJ big block for low and slow or roasting and use whatever cheaper lump I can find for high temp pizza cooks. Currently I have Royal Oak and the pieces are on the smaller side. As to the model you have, here is a link to the Classic II - http://www.kamadojoe.com/grills/classic-18/ Compare your top vent, firebox, hinge and gasket. If they look different you probably have the older Classic. Either way the Kick Ash basket part # KAB-CJ-SS will work. There is also a similar basket from Kamado Joe with a comparison thread here a while back:
  7. Not sure which KJ you have but I have the Classic II. If you have the original iron bottom grate in the firebox above the ash catcher and below the charcoal make sure the holes aren't plugged with charcoal or ash. One of the first accessories I purchased was the Kick Ash basket to replace the iron grate and that definitely helped with airflow. I experience what BURGER MEISTER said - nuclear (700+ degrees) in about 30-40 minutes with a full load of lump and both vents wide open.
  8. The pizza cook was either the first or one of the first cooks - as you can see it is no longer pristine ceramic. Also did my first lowish and slowish beef brisket today. A few missteps (meat probe thermometer calibration was off, salted the fat cap side a bit too much) but it was still tastier than anything I’ve had at local restaurants. Daniel
  9. After living for about a decade in an apartment we finally bought a home and now have space for a grill again. A Home Depot gas grill was inherited from the previous owners but I'm much more excited about the Kamado Joe Classic II we picked up at the Costco road show a few weeks ago. Thanks largely to the tips on this forum (and YouTube) so far we have enjoyed pizza, beer-can chicken, fish, ribs and pulled pork. Being from Texas originally I decided to follow Aaron Franklin's pulled pork video for my first 8+ hour slow smoke the past weekend and the Boston Butt came out very tender and juicy. Thanks for the site, lots to learn and looking forward to many more cooks! Daniel
  10. As a pizza lover and new KJ owner attempting some high heat cooks I'm intrigued - I've always wanted an outdoor pizza oven. Wonder what the price will be. And could you get a similar effect by closing the dome vent and propping the lid open a bit?
  11. I took a peek during my recent long cook and with the Kick Ash basket small hot coals end up in the drawer so I just left it alone. Might not have the same hot coal issue with the cast iron bottom since the holes are fairly small but I would be careful none the less. As long as air flow is still good there isn't much to worry about while the cook is in progress from my limited experience. Daniel
  12. I did my first long slow cook on our new KJ Classic with a Kick Ash this weekend (butt, too) and my results were similar. Used only KJ big block with a few chunks of oak for smoke - not sure if perhaps it was the oak? It used about the same amount of lump as a high temperature pizza burn the other day and there was less ash then so perhaps the temperature also plays a role. At any rate I just emptied the basket and used a shop-vac to clean up the rest. Daniel
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