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taperunner

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  • Gender
    Male
  • Location:
    Chicago
  • Grill
    Kamado Joe

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  1. I've started doing this on my Kamado Joe. For long cooks I'll try to find 4 or so good sized chunks and place them in a straight line on the bottom basically from the mouth of the bottom vent to the back. Then I put the lump on top. I've been really happy with the results and I'm going to keep doing this. It feels a lot more consistent to me than placing the chunks on top.
  2. Despite the fact that I've been having some issues, it's a really cool accessory to have. My favorite thing I've done is chicken shwarma. It was so good both times I made it and there are usually a lot of leftovers (I do 4lbs of thighs for just my wife and I).
  3. Maybe that is the issue, I don't have much of a seal at all. The lid will put down and sort of rest on the frame of the joetisserie, but there is a noticeable gap. I didn't think you would be able to get a tight seal, it didn't really look like it was meant for that. Maybe I need to try pulling it forward more like you did.
  4. Hey everyone. I have both the Joetisserie and the DoJoe for my Big Joe 2. I've used them a good handful of times over this past summer and into fall. I do have a question though, with the Joetisserie I've run it around 400-450 and the DoJoe anywhere 550 to 650 (I've kind of struggled with getting it really hot for some reason. But my main issue they don't seem to burn as long as I'd expect. The DoJoe especially. that one can take awhile to get to say 500, then I keep waiting and waiting for it to get to 600 but it takes forever or stalls around 550 or 575. If I can get it to 600+ I can
  5. Great advice and thank you! I actually realized I don't need to do this. I have half a pork butt frozen in a vacuum bag. I'm just going to toss that in a sous vide bath and boom. I was saving it for a rainy day and it'll work well here.
  6. Oh I gotcha. I misunderstood. I'm not sure how I feel about that. I'll try it at some point but definitely don't want to experiment with a method I'm not familiar with when I haver a group to feed!
  7. Hahah I mostly agree with you. But I have a four month old and I'd like to eat around 3 for a small get together we're having. I don't really want to wake up at say 2am to start this. So it's really just a timing issue is all.
  8. Yeah, I'm not worried about that at all. Just looking for any weirdness that maybe I haven't encountered.
  9. Hey Everyone. I'm planning on cooking a full brisket (guess it'll be around 20lbs before trimming) and a pork shoulder this weekend. Ideally I'd toss them both on around 10PM Saturday night, let em go overnight and then do whatever I need to in the morning. Just looking for any advice or gotcha's I should look out for. I've never cooked two things at once like this. In my head I think I should be fine. Setting it up for 225 and letting them go mostly unattended for roughly 8-10 hours (I'll have an alarm set for the temperature but I won't be checking them, opening the dome, spraying, ect
  10. I've actually got two sous vide circulators so I'm good there. Thanks for the advice!
  11. Just looking for any tips here. My wife and I are expecting our first child in May so we're starting to do some crock pot meal prep. We're making meals and freezing them so we can just crock pot them later when we're sleep deprived. I'm going to want some BBQ and won't have the time (not for the crock pot). I've got some pulled pork and shredded beef stock piled. I picked up a brisket this weekend and I plan on making it this week. The plan is to eat a bit for a meal or two, take a hunk thank I can make chili with and then freeze a portion to have later. My question is would you leave t
  12. For anyone that wanted to know the outcome: I ended up cooking the tri tip indirectly At 400 degrees to about 120. At that point I seared it over direct heat and let it rest for about 30 minutes. I had to cook it to about 135 as there were a good number of people that don’t like meat that is too rare, so that is a bummer but even still, this was one of the best things I’ve grilled in ages. I sliced it as thin as possible for sandwiches and they were amazing.
  13. Hi All. For the super bowl I’m going to cook some wings and a tri tip on my Big Joe. Planning on doing a reverse sear on the tri tip but I’ve got a question about the resting period. I’ve read a 15 min resting period is recommended. Is there any harm in letting it rest for say an hour or two? Only reason I’m thinking about that is timing everything out. It might help if I can do the tri tip earlier then wrap it up and put it in a cooler. I’m just not sure if there is any harm in letting it sit too long that way. In the past, I’ve been able to keep brisket piping hot while wrapped in a
  14. I was debating this this and next time I think this is the route to go. Haha, this was the first aforementioned chuck roast I messed up but again, I was able to salvage it in the end. You're a man of few words but I had a feeling this was the answer. Thanks for the advice everyone. 3rd time should be a charm.
  15. Hey Guys, just looking for some advice. I have a feeling it's simply "cook it longer". I wanted to try making some barbacoa this weekend. I had a 5lb or so chuck roast that I cut in to about 6 chunks. I seasoned that, put it in a dutch oven with some vegies and beef broth and put it on my Joe at 350 to braise. I checked it about an hour and 15 and it was coming along. Around an hour 45 or so, a couple of the smaller chunks felt done. There were probe tender so I took those out while the others continued to braise. I think I pulled those off around an 2 hours and 15 minutes. I wanted t
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