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  • Gender
  • Location:
    Piedmont. N.C.
  • Interests
    BBQ. Dry Aged Beef.Grilling. Smoking....'Protein".
  • Grill
    Kamado Joe
  1. I have in a short time learned to use a fan that I use to keep mosquitoes at bay to quick start my KJ. I angle mine at the bottom vent. It creates a vortex tornado in the Joe. You must then shut everything down or the lump will burn to ash in quick fashion. Ben in N.C.
  2. Last night I fired up My Joe Classic Gen 1. She stabilized at 230. I put my Butt on and went to bed. When I went to check 8 hours later the Joe was still 230 and smoking just like when I went to bed. I could not believe it. It took another 2 hours to reach an internal temp of 200. Put in foil, then in a cooler. Later in the day the bone pulled clean and the meat was perfect. I gave it to my my parents. Doing the same thing tonight to see it it was a fluke. I could not be more pleased with my new KJ. Ben in N.C.
  3. If you like to chew on cartilage and such like me please enjoy.
  4. Oh yea baby. I just may try that in a wok. Did you use fresh coconut in the recipe? Ben in N.C.
  5. Well done. Next time don't make so easy! Ben in N.C
  6. About the new mesh gasket vs the standard I have on my First Gen KJ. And the locking lid of the 2nd gen. Can that be upgraded? Is it worth the trouble? Thanks in advance. Ben in N.C.
  7. I like to get pork ribs that are around 2 lbs. I like the way they cook/smoke. I do baby back ribs. I remove the membrane and do not turn mine. Bone side down the whole cook 225 to 250. I stay away from big racks of baby backs. I will buy the whole side of the rib from time to time, butt that is a whole different cook. I use a dry rub. Spray bottle ASV/AJ. Finish with a glaze of BBQ something I make. Usually sweet and sticky. I bend the rib and pull the whole rib through the sauce. No moping, no brushing. Back on after grill gets to 300 till glaze is set.
  8. Authentic Jerk Chicken is hard do replicate. Easto is pretty darn close.I wonder if pimento wood charcoal could be found. I know importing wood into the U.S. can be difficult unless treated or heat dried to kill beatles and such. I have made jerk. It smells really wonderful. It will burn quickly. I shake the jerk marinade off after a night in the fridge..Well done Easto! Ben in N.C.
  9. Boston butt bone in 225 to 250 fat up It will stall at 160 after 4 to 5 hours. turn it over if you want or wrap. Just keep at it until the bone will pull out clean. internal temp may be 195 to 210. I have cooked a butt with nothing to see what it would taste like. I missed nothing. YMMV. I like good slaw any kind, I like a plane bun. I like a little Piedmont N.C. Vinegar sauce if the slaw has a little mayonnaise. If the slaw has a little sauce mixed in I,m good.
  10. I saw 800 F on the third cook. Mine smelled a little funny at that temp. I think it was the gaskets seasoning? Brought it down to 500 and did some thick porterhouse lamb chops. They would stand up on the bone. I have to figure out how to post pics.My KJ is stock
  11. PK has been around a long time and changed little in appearance. New venting options very solid construction make it a must have if you have the coin. Ben in N.C.
  12. Wrap the Potato in tin foil. Cook to internal temp 210 . Drop on solid surface from about 18 inches. You potato will be fluffy inside. Next time you do baked potatoes try just one. YMMV....................... I rub my potatoes lard from free acorn, grass,worms and root eating pigs. I save the Olive oil for a classic Julia vinaigrette. Ben in N.C.
  13. Big Joe envy! Enjoy.............
  14. Thank you kindly.
  15. I would not bet against your post. I told them I did not want delivery or assembly. I would say never have anything delivered or set up unless you need a permit or a professional. I am thinking about a Hot Tub for 10 with all the bells and whistles. Sometimes I think the drivers and set up teams don't have their hearts in their work. I am hoping they do not drop mine off the cargo dock getting to my local Store. Wish me luck. Thank you for replying to my post with good wisdom. Ben in N.C. ~~~~~~
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