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    Kamado Joe

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jtemple's Achievements

  1. I did a base replacement on one of my grills, so I went ahead and checked the torque on the bands on the other one. I was pretty shocked to find a few of the bolts just finger tight.
  2. Considering you're the original owner, you could probably file a warranty claim and get all the damage parts replaced at no cost. The metal shelves are from the gen III I believe, so that sounds like you got a free upgrade.
  3. My best briskets have been those that I wrapped in parchment paper at 165. I'm told that wrapping will help you get through the stall as well. Attached is the most recent one, a 15 lb. one that everyone was raving about how great it was. The dip in the meat temp is where I pulled the brisket off to wrap it. After I put it back on, it ran right through the stall.
  4. Crispy isn't how I'd describe the skin the way I do it. It lands somewhere in the middle. I don't get any complaints from the people I've fed. I hear things more like "this is the best chicken I've ever had". Not to brag!
  5. I do use the heat deflectors. Not the slo-roller, due to the higher temps.
  6. I have never done beer can chicken, but for whole chickens you want to go hotter, like 425-450 to crisp up the skin. I cook at that temp and pull them off when the breast hits 155.
  7. I like my whisky like I like my meat. Smoky!
  8. The dome and base are covered by the lifetime warranty. But, it's not transferrable, AFAIK.
  9. Picked up a couple ryes yesterday.
  10. I'm with John, I have never added more chunks during a cook. With a slo roller or head deflectors in place, and a big hunk of meat on the grill, that would sure be a hassle. Kiln dried or not, I don't think it matters. I have a giant bag of wood that came straight off my aunt's apple trees that I use.
  11. I use mine on occasion. Its' great for what it's for, if that makes sense. I haven't tried any of the cast iron options, so I can't really say how it compares.
  12. The seam looking thing is unusual, but the bottom vent is not. If you think about it, the ceramic base has a compound curve to it, and the metal of the bottom vent is a flat retangular thing that has to be wrapped around the base. So, it's a square peg/round hole situation. Personally, I wouldn't worry about either issue. If the base cracks, they'll replace it under warranty. Start cooking and enjoy some of the best food you've ever eaten.
  13. The power went out and the battery was dying on my Fireboard, so I don't have data on the cook all the way to the end. Here's what I do have. The big spike was when the lid popped open during the storm, but as you can see, the temp and the fan speed was all over the place throughout the night.
  14. The timing on this thread couldn't be better. I did 4 pork butts overnight on my BJIII for my in-laws' 50th anniversary party. That night, a storm rolled through. I'm talking about a serious, rip the siding and shingles off your house, darn near tornado speed winds, storm. It blew my patio furniture out into the yard, ripped the cover off my gasser, and my neighbor's patio furniture busted part of my fence. Our power went out that night, and was out through the next day. My 2 Big Joes stayed firmly planted where they were. One was off and covered, the other one was cooking the 4 butts. During the peak of the storm, something cause the lid to come loose on the Big Joe and the temperature spiked to 375. I don't know if it was the air pressure changes from the wind, or if a piece of patio furniture clipped the latch just enough to pop it loose. The next morning, the fuel ran out, which was about 15 or so hours after the cook started. That was unusually quick for me, considering I have done 27-28 hour cooks with a good amount of charcoal left afterward. I go with the small opening on the bottom vent setup, but I think the extreme wind, plus the time the lid was cracked open really contributed to the fuel running out faster. The butts turned out great in the end though!
  15. It's also harder to bring them back down once you overshoot your temperature by any significant amount. The best approach is to start cutting off the air below the target temperature, then let it slowly come up to temp. I usually start closing vents around 25-50 degrees below the desired temp.
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