Brandon Store

Kamado Joe big block is expensive but you wont be disappointed in the sizes. Ive used Kamado Joe Big Block, Atlanta Grill Company Charcoal and Royal Oak. To be honest I main Atlanta Grill Company the chunks arent as giant as Kamado Joe but there light years better then Royal Oak. I only use Royal Oak when I need charcoal right now and didnt plan ahead and order Atlanta Grill Company coal.

Awesome first brisket!

Dome temp my friend. Ive used probes like that before, and my food started getting better when I just went off dome temp. In a way both thermometers are right. Its probly 256 where the probe is. But itll be better if the dome is 225-275 range

I like smash burgers and they are on the menu at my restaurant (my home lol). It seems like the past 10 years its really gotten more popular like its a hot new thing when in reality its just an old fashioned way of cooking a hamburger. this book is worth getting. Covers burger history, has great recipes based on different regions in America. And has an excellent framework recipe on a basic Smash, Grilled Charcoal, and Pub Burgers. https://www.amazon.com/Great-American-Burger-Book-Hamburgers/dp/1617691828/ref=asc_df_1617691828_nodl/?tag=hyprod-20&linkCode=df0&hvadid=312281022958&hvpos=&hvnetw=g&hvrand=10545113771026528617&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9003905&hvtargid=pla-421340553336&psc=1 I do enjoy smash burgers but my all time favorite is charcoal grilled.

Thank you! That solved it

The lid on my big joe 3 pulls to the right. To lock the grill lid down, I need to pull it to the left by the handle so it lines up correctly with the lock. Would anyone here know what fastener on the lid of the big joe 3 would I need to adjust to make it center? Thanks

Agreed. I use to care alot about saving charcoal. I dont now. And charcoal that was already lit, doesnt burn as good a second time. I try to use just enough charcoal for each cook. (I also used to care alot about hitting 600+ degrees, but as long as im in 500-550 range im good) i have a big joe I fill it about 3/4 full for pizza, light 3 fire starters in a triangle pattern.

Yeah they told me the same. A buddy of mine has a blast cabinet and blasted my tumbler. Washed it a few times before use and it’s been working good. Spray it with some pam grilling spray and continue tumbling. I understand most people wouldn’t want to do this and we shouldn’t have to do this..... but I did and it now works.

Flat basket is now flaking too. After second use

Take it to the dump

If you have flaking issues I would immediately do what I did and fill out a warranty claim. Kamado Joe got back to me and there currently working to improve the durability of the basket. They added me to a list of customers that they will be sending a new basket too once it’s available.

Dojoe isnt meant for those temps. Max is 700F. If you want the 930F pizza Roccbox is an excellent choice. I have one and enjoy it alot. I do prefer Dojoe for when I want American pizzeria style. In my opinion it does that very well. (Especially if you have a big joe and stretch out a 16 inch pie)

it does add more depth. 3 levels of cooking. And if you wanted you could smoke 8 pork butts/picnics or 4 briskets if you use the heat deflectors and another set of standard grates.

Some things to think about. 1. Fish is hard to keep together and the more you do it the better the meals will be. 2. Oil your grates before you light your fire. Its easy to forget but this is a must for every session. 3. To prevent flare ups, try using the grate in a higher position. I have found I like the mid position on the series 3 grills the best (if using series 1 or 2 this would be top position). If you got a very nice hot fire this position will still give you an excellent sear while not submerging the meat in a fire explosion (ofcourse if this is desired use lowest postion) 4. Preheat. Give the grill time to come up to temp. When reverse searing you will need to take the meat off and tent it with aluminum foil while you let the grill come up. If you just went from indirect to direct immediately thatll probably be most of your problem. If you have a second grill you could save yourself some time by letting that come up to searing hot temps while your cooking indirect on the main grill. I have the soapstone and absolutely love it. It is easier to sear fish on it and keep it in one piece then regular grill grates. But it is possible to sear fish on the standard grates, and the sear line marks are very pretty. And again, always use a fat/oil every time for every cook regardless if its soapstone, standard grill grates or cast iron.