Jump to content

social assassin

Members Plus
  • Content Count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
    Chicago Suburbs
  • Interests
    Grilling, smoking, foodie, bourbon, wine, football, basketball, hockey, traveling
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. What was the weight & did you wrap it in butcher paper or foil?
  2. Hi Everyone, I’m looking for any tips on how to cook a full packer brisket on my KJ Classic 2. To date I have only smoked brisket twice; one time each of the Point & the Flat. After seeing them in person at Costco it doesn’t look like it will fit on my KJ. How do you make it work? I am not sure if I posted this question in the correct thread. Take Care, Pablo
  3. Thanks for confirming that’s the version I have.
  4. Hi All, I would like to start using butcher paper instead of foil in the hope that I will achieve better bark on my brisket and pork shoulder cooks. I own the KJ Classic 2 and have been wrapping the meat once it gets to 170 which produces very tender meat but ruins the bark. I don’t know what type of butcher paper I’m supposed to use. Should I purchase waxed or non-waxed paper? Does the color matter, I’ve seen white or pink? Is there food grade? Where do you buy it from? Thanks in advance for your recommendations. Take Care, Pablo
  5. The pit & meat probe vary by 20 - 25 degrees. I used the boiling water method to calibrate and the Thermoworks was spot on and iKamand probes were off. I tried to calibrate them per the iKamand support notice but it hasn't worked. When I'm cooking the probes are still off compared to the Thermoworks. Therefore, the iKamand is reporting the meat has hit the target temp but in fact it hasn't per the Thermoworks. In my opinion the probes should not be that far off. Regarding the lid issue I didn't notice any temp drops that didn't actually happen. I attached a screen shot from my cook where it was happening. I appreciate any help you can offer.
  6. Hi John, Sorry about posting this message in wrong section. Do you have any recommendations on how I can solve these issues?
  7. I am hoping one of you may be able to help me solve the problems I am having with my new iKamand or recommend the best way to get support from Kamado Joe because they are NOT responding to my requests for support. I purchased the iKamand v2 one month ago and I am having two problems. First, the temp probes are not accurate compared to my Thermoworks instant read thermometer. I have attempted to calibrate them per the iKamand support site but that hasn’t fixed the issue. Have any of you had issues with the probes? Any recommendations on how calibrate them? The second problem is with the App, over the last week it keeps warning me that the lid done is open when it isn’t. It will do this every few minutes and the only way to stop it is to shut down the app or unplug the power to the unit which then ends the cook and the ability to monitor the whole cook. Have any of you experienced this problem? I have submitted these issues through the iKamand app and they respond that they solved my issue BUT they haven’t actually done anything! Any advice on the best way to work with Kamado Joe? I really hope one of you can help a fellow BBQ/Kamado brother out. Take Care, Pablo
  8. Did you ever get it to work and what is the name of the current version? Thanks
  9. Hi, I was hoping someone could tell me how I determine if I received version 2 of the iKamand. I just received it in 3/30/20 directly from KJ and used it for the first time today. I updated the software to V 1.0.54. I experienced several problems during my attempt to smoke a pork shoulder. First, three times it over shot the temp I set in the app by an average of 11%. Then the app notified me that the pork was at my target temp of 203. I then used my Therma-Pop thermometer to confirm and found that the roast was only 185 - 187 in four different areas. Obviously way off my target. All this is why I’m concerned that they shipped me version 1 of the iKamand. I would appreciate any help you all can provide. Take Care & Stay Safe! Pablo
  10. Hi All, I'm in the process of cooking a Pork Butt and this time the weather here in the Chicago area is not cooperating! In the last 2 hours its only 40 degrees and raining. Winds our 10mph. Everything was going well up till then... My KJ was maintaining a temperature of 275 - 300 degrees. But about 90 minutes ago it started to drop and hit a low of 201 per my grill grate probe. I have been opening up the lower/top vents and it still dropped. Now I have them almost all the way open and I can't get it above 255. What should I do? Should I add more charcoal? Is this normal for these weather conditions? I have only had my KJ since late April. Thanks in advance for your help! SC
  11. Hi All, I made my first brisket yesterday and I have a good amount of leftovers. What is the best way to freeze it? Should we slice it into meal portions or do we keep in whole chunks? Thanks, Pablo
  12. Thank you for all your recommendations. Can you please give me an idea about how much cook time I should plan for if I use a 5-6 lb point?
  13. Hi All, I am planning to attempt my smoking my first brisket on my Kamado Joe Classic 2 this weekend and I am hoping you can answer or provide me some guidance on a few questions. We are fortunate to have a great butcher in our town and they are willing to sell us either the flat or the nose of the brisket vs. the whole. We would prefer to go with a smaller size since it may only be two of us enjoying this cook. Which part of the brisket is the best to smoke and will turn out the most tender and tasty? The butcher is willing trim the brisket, any recommendations on what to ask for with this service? Since this is my first attempt how much time should I expect it to take to smoke the flat or the nose? I realize I have to cook it to a specified temperature but would like to understand average length of time. What temperature should I target for this cook? Do most people use a Texas style rub? Any other recommendations? Thanks in advance for your guidance and help! Pablo
  14. Thanks again for all your feedback... much appreciated! I have done 3 cooks so far and I'm getting better results each time. Mahalo, SC
  • Create New...