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Jimbumpkin

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    Alabama

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  1. This grill is sold. Thank you.
  2. Sorry bad link above: https://huntsville.craigslist.org/for/d/scottsboro-kamado-joe-jr/7207394303.html
  3. One month old Joe Jr. Bought it, liked it, bought a bigger Joe. Location is northeast Alabama. https://huntsville.craigslist.org/hsh/d/scottsboro-kamado-joe-jr/7207394303.html
  4. Hello Mark from one new guy to another. There is a lot to read here and fantastic advice and information. Congrats on the upcoming delivery of your kamado.
  5. Thanks to all. And thanks Len pointing me John’s book, a great resource.
  6. Thanks for the response. Roger on the 290 degrees. I was using applewood chunks. I was rolling along at around 280 and went to get an adult beverage. When I returned my temp had shot up to 400. Enough time had gone by that the ribs were pretty charred at that point, only an hour or so into the cook. I couldn't recover from there - the damage had been done. I ran a test the day before (without cooking any meat) to make sure I knew how to control the temp. That went well - I was holding at 280 for several hours ok. But then dumb me changed the basics by adding the apple chunks on coo
  7. Hello, new guy here with new (first) Kamado. Looking forward to learning all about Kamado cooking: So first cook today on the Kamado Joe Jr - pork ribs. Good lessons learned: - Cooking grill is 13.5 inches in diameter. Gotta cut the ribs to fit the grill - or buy a smaller rack. - A corollary - smaller pieces of meat cook faster than large pieces - doh. - If you use some wood chips be careful they might just catch fire and drive the grill up to 400 when you’re shooting for 275. Leave the wood chips out until you have more experience.
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