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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 spark (and some crazy!) if lighting by torch. Typically, I have a problem slowingggggg downnnnnn - and always want to do things the best/quickest/most-efficient way, so cudos to you who can just take their time. Some of us are constantly working on that As other have said, if smoking or low'ish temp, then light in one or maybe 2 places. If going to sear temp, I'll light in at least 2 places. So far so good! thanks everyone!
  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 long and still like it. I'm still a newbie and have been just trying to try out different recipes and temps so I can hopefully get to the stage of not thinking and just knowing what settings to have and when. I still stress about it and check far too often, but I know it'll go away in time. I KNEW exactly what settings to have with my nat. gas Weber to produce X result, so I'll get there with the Big Joe. Just practice away! I'm still experimenting with charcoal as well and will continue to try different types. I've already learned what not to buy and why i've thought about the cast iron grate AND griddle, as well as the soapstone - oh, and another extender cooking rack, but I've been trying to hold off on these for now until I can really see if I need them vs. want them. Oh, and I haven't meantioned grillgrates yet - I've used them for years on my gas grills and they have truly changed the way I cook (almost but not quite as much as a Thermapen). I'm still debating on getting them for my Big Joe... As many have said, don't be in a rush to start buying accessories yet, just keep playing with it, trying different settings, and getting comfortable with the grill. Once you have things 'down pat', then maybe it's time. Experiment with charcoal, smoking wood, low vs. high temps first... All this being said, is that I went with a Big Joe III, so I have the slo-roller and basket, so take this with a grain of salt! Oh and before I forget, @Ben S, I would usually say RTFM (read the manual), but for me and my Big Joe III, it was pretty terrible. The install instructions had the 'old' Joe II cart, nothing about the charcoal basket, or the SloRoller, and was extremely light on the proper way to setup the divide and conquer system. Thankfully, this forum and John had great instruction. With well over a $2k bill, I really was disappointed in the manual, and this comes from someone who is extremely forgiving on manuals/instruction. Hell, I'd even help corporate with updating instructions on people that went with a series III so they wouldn't have to go through what I did!
  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 go to Amazon and upgrade it (yeah I would have done that with the aftermarket option). The Slo Roller - I’m still unsure as I haven’t experience what it was before it, but so far it’s worked great! The basket is huge and takes a ‘ton’ of charcoal. Overall, I’m really happy I went with the larger and newer model. Thanks to @John Setzler for his posts and videos, and others for their insights and wisdom!
  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 and have relied on them so much my friends have bought them, but I am so far Grill Grate-less with the Kamado Joe. With my Weber gas grills, I pretty much have everything sorted. I know exactly where I want my temps to be, how long, etc. With the Kamado, I'm still trying to figure everything out. So far, so good - I have been trying different lump charcoals, experimenting with indirect/direct at different temps. I have even MacGyver'ed a battery operated fan controller for my Weber Bullet (WSM) so it fits my Big Joe, when I do low-and-slow... Tomorrow it's going to be smoked and grilled chicken thighs for a block party - we'll see how it goes! I'm a sucker for accessories so will post in the Kamado Joe section what people's thoughts are on if a cast iron half moon grate really is needed, or if I should get an expander or just another half moon grate... I'm looking to learn a ton more from these forums, and hopefully contribute as well! Cheers :)
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