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Chris G

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  • Gender
  • Location:
    Houston, TX
  • Interests
    Guitars, grilling, smoking
  • Grill
    Kamado Joe
  1. Thanks, Tom. I've already added the KJ ceramic feet since I took the picture.
  2. Vendor has my Classic 3 in their hands and will be delivering it tomorrow so I'll 'officially' be part of the group . Can't wait to give it a go - gotta plan out the weekend menu.
  3. My first cook on my new 1300 last month was also very agressive - 2 briskets, 3 racks of ribs, 6 links of sausage. Put the briskets on around 9pm the evening before at 200, programmed 4 hours of super smoke and then 200 until I woke up around 4:30am to check on them. Upped then temp to 250 at that time. Ribs went on around 1pm. Sausage went on a couple of hours before dinner. The Timberline performed flawlessly and everything was done for dinner at 6pm, although I wish I had started at a bit higher temp. One of the briskets didn't finish until just before time to eat and I prefer to have them in a cooler for 2-3 hours. This was basically a 20 hour cook and I used less than 20 lbs of pellets, which I was happy with. Not exactly sure how much less as I topped off the hopper 4 or 5 hours before the end of the cook. Here's a picture when I started the rib cook - I added the 3rd shelf for the sausage later but didn't get a picture of the full load.
  4. Just purchased a KJ Classic III that won't be delivered for a couple of weeks. Started lurking here and finding lots of good information as this will be my first ceramic cooker. Been primarily using pellet cookers for the last several years, but wanted to try something different and the kamado-style cookers have intrigued me for a while now. Current equipment Cookshack Fast Eddy PG500 Traeger Timberline 1300 Kamado Joe Classic III (en route ) Chris
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