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Everything posted by Smokingdadbbq

  1. Ever had your grill stable for an overnight cook and then woke up with the fire out? The wind can play a deceiving role when dialling in your vents, I replicate some wind with a leaf blower to test the two most common approaches to stabilizing your grill to find out which is the best at maintaining temps https://youtu.be/E-URQmawckk
  2. As some remember, I built my table for my Kamado Joe classic but am getting some help with cabinets from an outdoor kitchen cabinet company this go around. I haven't decided if the second spot on the right will be a big joe, a classic or something else so for now the boxes are spaced for a Big Joe series 3. I want to confirm the: 1) width of the box at 29" 2) depth so that the joe can open against a wall at 36.5" 3) the depth from the counter down to the platform that will allow the JoeTisserie to protrude out without hitting / sitting on the counter top at 21" i haven't included the feet so likely 20" Anyone with a cut out table like this have some dimensions handy you could validate what I am thinking here before deposits are made and construction starts lol? Much appreciated
  3. i would make sure your grill gauge has been recently calibrated to make sure you're not working off bad information. Second, sugar burns... try less sugar
  4. I turn the heat up to 400f once i remove the food and wait until the white smoke is gone and shut it down so its ready to go for the next cook. As John said, an drip pan (ounce of prevention) goes a long way to making this easier
  5. I wonder why all the BBQ retailers have the same text which says its coated in teflon? https://www.bbqguys.com/kamado-joe/slo-roller-hyperbolic-insert-for-24-inch-big-joe-grills-bj-hyper Enhance your smoking and grilling capability with the SloRoller Hyperbolic Insert for Kamado Joe Big Joe III series kamados. The SloRoller hyperbolic insert fits inside your kamado in place of a heat deflector and is constructed of Teflon coated cast aluminum offering incredible durability. The hyperbolic design of this insert allows smoke and heat to be distributed through the kamado in rolling and recirculating waves resulting in enhanced flavor and fewer hot spots inside the kamado. Developed at Harvard, this product provides 20 times more smoke circulation than standard heat deflectors, increases air flow for a cleaner burn, and is engineered to slow cook from 150 - 500 degrees Fahrenheit. This hyperbolic insert will fit all Kamado Joe Big Joe III series kamados.
  6. I've been wanting to try this for a while where doing ribs without needing to cut them in half so that I could present a full rack like normal when the cook is done and it worked perfectly. So happy with how this turns out I will be doing it again and trying to fit a third rack next time. In short the method I used was to roll and skewer together so that we cooked them with space for smoke to pass through all surface areas. Here is the video I did if you want to see the magic happen
  7. It’s coated in Teflon which becomes unsafe around 600f
  8. Hope this helps, after a decade of trial and mostly error this is how i get the right result every time
  9. I ran out of starters for a month so did the same thing in August lol
  10. I like the starters, they feel more campfire to me than some of the other methods. my one grill torch makes me giggle so we can have some fun with that (and I suspect it will be the fastest to come up to temp)
  11. I have two or three other videos recorded and edited that will come out first.... I have some content for torches and fans to record next. What I am thinking is - starter cube in coal - cube in chimney - looft lighter - JJGeorge torch - Grill gun See pro's and con's and results starting the fire for each
  12. There is also real science behind the airflow rather than a brand replicating a half basket kamado as somehow better because its a less efficient fire (smaller/hotter fire) which i do every day in my joe with a half basket and defuser plates lol I wish I had more science stuff / tools to validate what I experience when I cook with it ... there is a difference
  13. and competitively thats the size range kettles from Weber and SNS and others are aiming... an 18" would be too small against the volume kettle market so in addition to what John said this would be a bad idea in light of the sales
  14. that looks sweet. Interesting to see what a built in slo roller is like
  15. For all the peeps who have been waiting all summer and now grills are starting to arrive in yards across the country I did a quick video on how I setup a new joe -
  16. I’ve never tried it before, but the dome being the closest to the toppings sounds promising for an amazing broiling effect (in theory) ... find out how that played out in my new video - https://youtu.be/hok0KJ0rNq0
  17. Without the sloroller i get better results than any of my old eggs which are more similar in shape to series 1 and 2. The height seems to help reduce grill efficiency and improve fire efficiency which improves smoke / airflow / smoke ring etc
  18. Thanks for checking it out. I normally do but didn’t multitask well while also trying to look at the camera
  19. I am in the same camp. If you’re the person who was tempted to add a pizza oven even though you already have a Joe this is the most economical way to get the pizza experience leveraging more of what you already have. I really like mine... but the pizza doesn’t taste 300 better.
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