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    Kamado Joe
  1. Thank you to everyone for your collective assistance. Having a bit of a win today, had the grill sitting happily at 240f for the last 4 hours. Cheers.
  2. Cheers for your help. the brisket turned out alright. A bit dry, but still eatable. Is it possible that the seal or control tower is leaking? Which is cause the temperature creep? so plan of attack for next time: - start with a bigger cut of brisket. I hate food wastage, so I down sized as it was dinner for two, but maybe brisket is one of those that you can’t do that to. - my new charcoal basket arrived frustratingly early and mid-cook (freshly ordered through Amazon from the US, arrived a week earlier than expect which was great but so frustrating). I’m
  3. I am very new to Kamado joe cooking. I have now tried 2 low and slows, each time the temperature will not stay anywhere near 110C/225F. Even when I am set up for a quicker roast (charcoal chicken etc around 280c), the temperature seems to keep growing. today, I couldn’t get it to hold below 150C/300F. I only light 1 fire lighter in the centre and today I closed it down a lot early than what I have been to gently bring it up to temperature. I got to 225, but it wouldn’t hold. I started with the bottom vent at about an inch and the top about 3/4 way to the first mark,
  4. Cheers for your help. I’m going to have a look on Amazon and see what I can get, I think mine was just too brittle for the high heat. The Steel looks interesting. I suppose most pizza shops use aluminium/steel trays, so it makes sense.
  5. I have only had my kamado for 5 days (cooked in it 3 times already), so I am still learning. Last night I attempted pizzas, which were hugely successful and very popular with the girlfriend. However, the high heat (500-550) cracked my thin pizza stone. I am sure there is a thread on this somewhere, is there a minimum thickness/quality for a pizza stone? I know a few guys will recommend the Kamado Joe stone, however, they are difficult to find in Sydney. The stone that I cracked was just our old thin oven stone, it was likely very brittle and couldn’t handle the heat. An
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