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    PacNW (Oregon)
  • Grill
    Kamado Joe

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  1. I’m pretty sure eventually there’ll be someone who buys the III, but then converts it to a table, and then has the stand just sitting there, who might just want to get rid of it for cheap!
  2. I've been looking at these. The last few cooks, have used the Weber paraffin cubes but I still think I'll grab these next to compare. I have also tried to time the torch vs the Weber cubes and surprisingly, the smoking hot MAPP doesn't really get things ready any sooner. When I use the MAPP torch, I get quite a few sparks. Here in Oregon where typically it's more wet, it's no biggie, unlike the drier climates (Arizona, CA, etc. etc.). Of course, now being a newbie, I've been experimenting with different charcoals as well so I've already seen a huge variation in charcoals that do and don't
  3. I've had a Thermopen for a number of years and it's one of the most critical pieces in my collection (OK it's probably the most important kitchen/grilling-related item I have). I've bought one for my father and father-in-law as gifts as it really takes the guess work out of when to take things off. For smoking or with big cuts of meat, I used to use a Maverick but now have a Thermoworks Smoke which has 2 probes - one for the meat and one for the smoker/grill. Of course, there are wireless ones out now that look really appealing like the Meater, but I haven't had the Smoke for too
  4. Being a newbie owner of a Big Joe III, I made the plunge on the 3 vs the 2, as well as the Big Joe vs the classic, saying to myself “self, you’re going to have this for years, so get what you want and not have any regrets”. Yes it was a lot of $$, but I plan on keeping this thing forever so it’s not all that bad. Plus my wife said ‘just go and get what you really want’ so I quickly decided on that one lol! I’m glad I did. Really happy so far. It’s big enough I’m not disappointed in having too small a cooking-grate area. I have the charcoal basket that I don’t have to
  5. Thanks guys/gals! yeah @BobE cleaning the WSM was pretty crappy. I was tiredof my water pan being full of foamy nasty ugh water, with scum and unknown funk sticking everywhere. Hey @Inarngr, please explain! I’ve been looking at the cast iron half-moon grate or even the expander as well but haven’t given thought to the soapstone. What is its best application?
  6. Well, well, well. Now that I look at it (and thanks everyone for their reply’s), I have a MAPP substitute rather than true MAPP. My remaining supply is shown in the picture. Still, it’s either MAPP-ish, or propane, vs a fire starter cube. I have both and the cube seems a lot slower. Perhaps it’s a weekday ‘let’s get things moving’ vs a weekend ‘we have time’ night thing where speed is dependent.
  7. I'm a newbie concerning kamado cooking. I've had a smoker for years (WSM) that I used briquettes and a chimney starter for. With My Big Joe III, I've tried both Weber fire starters and a MAPP torch. Right now, I really like using the MAPP as it gets things started in a hurry. 20 or so seconds on a spot and it's lit, vs. waiting for the fire starter to get things going. Am I missing anything here - seems like using the torch works fast and great vs the slower fire starter method?
  8. Looks awesome! They can also be called Flanken Ribs (Fred Meyer here in the PacNW), or I've seen them at Safeway as Chuck Flanken Ribs. Never smoked them - usually marinate them as bulgobi, but either way they are amazing!
  9. Hey folks - long time griller and smoker here, but new to Kamado! Bought a Big Joe III about a month ago after a LONG time thinking about it. I have 2 Weber gas grills (one NG and one propane), as well as a WSM bullet - learned smoking while living in Texas. I am a decent cook, good griller and I think pretty good smoker :) So far, have bbq'd a tri-tip, a few coyboy ribeyes and pizza at huge temps, and some awesome ribs with Kamado Joe's Slo Roller, in addition to lots of other things. Still trying to figure everything out. I have used Grill Grates for MANY years an
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