JunkerJorge

Wow. This thing holds temp amazingly. Ran some baby back ribs last night for a first cook. Was shooting for 225ish and overshot to 275 or so. I guess for a low and slow you barely need that bottom vent open at all. Never got it down. Not a big deal, it just turned my 3-2-1 method into a 2-1-1. Ribs turned out great with rave reviews. Can’t wait for the next experiment. Tonight?

Here we go. . .

The Eagle has landed! Now to find a lifting partner. This think is hefty!

I picked this up off the youtube recommendation of @Baby Back Maniac . Maybe I just got a lemon??

I hate to start off my forum posting by being a complete idiot, but I have a question for you Maverick XR users. How do you turn the dang thing off? The base unit will not go off from pushing the power button, holding the power button, double tap, etc. All I can do is pull the battery, which seems like a pain for continued use. In addition I can't get the remote unit to turn ON without pulling the battery and putting it back in. I have read the direction sheet and can't figure it out. I'm sure it's something basic but what am I missing?

Thanks. I'm going to have to lurk around the fish recipe part of the forums. Thanks for the info.

Thanks. That's great to hear. The water pan could be a pain. I think at some point I switched to dry water pan and used a foil wrapped terra cotta basin for my heat sink, but it never worked quite as well. I'm looking forward to learning how to work the new cooker.

Hello all, I'm new to the whole Kamado thing. I have a weber gasser and was using the weber bullet quite a bit for some basic smoking (chicken, ribs, pork shoulder, and brisket with limited success) but let it go a few years back when the kids where really small and it was harder to carve out a few hours for working the grill. I decided instead of getting another smokey mountain or single use smoker I liked the versatility of the kamado cookers. After putting my hands on all the options I decided to pull the trigger on a Kamado Joe Classic II. Looking forward to getting it and trying to get back into some BBQ making. Also I'm new to the coast so I would love to add some seafood recipes to my repertoire. Thanks for all the knowledge you share and happy grilling.