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Buddy110

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    13
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  • Gender
    Male
  • Location:
    New York (Upstate)
  • Grill
    Kamado Joe

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  1. Wondering where you all place your heat deflector? Do you place it on the lowest possible location on top of the ceramic ring? or higher up ?
  2. IS it just me or does the K-joe cook much faster than non ceramic smokers? I am finding ribs take less than three hours and an 8 lb brisket about 5. My old smoker took double that. Temps hold steady at ~225
  3. Thanks everyone. This is trim and error. I will use all the tricks you have suggested Happy cooking!
  4. There was a significant amount of small stuff. I will look into rockwood
  5. Then I am doing something wrong. There is always smoke exiting the Joe. I'll try a different brand of lump
  6. Hi board, I am new to the Kamado grill and cooking. Still in the learning stages and struggling with this and that. I am curious about lump charcoal. I notice a pretty significant woody flavor from the charcoal itself. It's present whether or not I add wood chunks like apple or hickory. Is this the norm or are there brands with less smoky taste?
  7. Wait, I am confused. I have a ceramic plate, 1/2"~ thick. Is that the deflector or pizza stone?
  8. Hi everyone, The last two times I slow cooked meat, ribs and a brisket, I used the heat deflector. Is that the norm when cooking low and slow? I noted that temperature was much easier to control as opposed to no defector. Without it, I had a hell of a time keeping the heat steady. Looking for feedback. Thanks
  9. I am having a hell of a time controlling temp. I can not keep it steady. Bottom open an inch top less than one notch and it's at 300. SMH. This is going to take some tome to learn
  10. Thanks everyone. Going to do this again today. I will let the board know the results. Does anyone recommend using a hydro like water or apple juice in the Kamado for the duration?
  11. Thank you. I will let em cook next tie.
  12. I tried my Kamado today for the first time. Being a newb, I struggled with temperature control. The heat would get wayyyyyyy out of control immediately after opening the dome t baste the ribs. I mean 300+. Apparently opening the dome stokes the coals like a bellow would. it would then take forever to get it back down to ~225. What is the trick to this? Thanks in advance
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