Henry B 3

The most loved accessory I had. After using it for the 6th time, it split right down the middle. My prior cooks clocked in around 500, the last was at 720. It produced fantastic ribeyes. Opened it up a little later and right down the center. A side crack I could have worked with, but the center? Never shocked it with abrupt temp changes. This has to be a flaw in the stone as everything KJ has put out, at least for me has been fantastic. So any suggestions to other manufactures of soapstones? I found a few but I would rather hear from y'all.

This is absolutely scary. Make sure you burp your Kamado, if you don't, its instant hair loss time. It took me a couple of times to learn that lesson as I am originally from Louisana. As far as briskets go, done 6 since May with and without slow roller. I liked them all with the exception of the last one and I am leaning to it was just a roll of the dice concerning meat quality I purchased at the Lantana Kroger. Cooked up some fantastic Dino ribs over Fathers day from Old Time Meat Market. Grateful they moved so much closer. Had that large BGE for over a decade and I could cook blindfolded, but this KJ is a bit bigger and I am confident I will get it. Need to acquire more experience with it. Glad North Texas is represented here.

My BBQ guru just started getting twitchy, after 11 years of constant use. I guess I will be in the hunt eventually, prices have definitely gone up .

Thank you for taking the time to read this. Yesterdays brisket did not have that WOW factor I look for. It was cooked at 225 for 20 hours using a slow roller. I began ruminating in the shower and this popped in my head. My first cook in the Big Joe 3 was a brisket. I started in the evening with the vents opened more than required and in turn I struggled with temp control. Frustrated and registering just below 300, I threw the brisket in anyway and went to bed. First thing in the a.m. temp was hovering around 275 and the brisket was fantastic. Noted. The other 2 were cooked around 250 with exact results as before, again noted. So, there ya have it. This is where I am asking for opinions and prior experiences. Do you think higher temps, meaning 250-300 range in a "larger" cooker better for briskets? I am kinda thinking so. 225 on a smaller kamado has been ingrained in my head for many years, might be time to change.

I was using a batch of apple that has no taste at all. Beef taste, yep I am just not thrilled. Got a follow up question getting ready to post, asking for opinions.

This baby took 20 hours, one of my longest as it remained in the 180’s for what seemed like an eternity. It looks good, passed the fork test at 196 so I pulled it and rested it for a tad over an hour. Cut up beautifully, with my smoke ring, but it just tasted off. This is where I’m gonna have to sauce it up. I expected a bit more. Funny how each brisket has its own personality.

My Eddie who I love dearly and my Velcro greyhound, hiked his leg on my Fogo while prepping for my overnight. So I can feel your pain.

My wife works with a firm in London and is currently in conference which I am overhearing. Not sure how much business is going on but they are so damn funny while I am admiring your photos.

A.O. I love apple and use a lot of it. Sometimes and admittedly, its rare but I get a batch that emits nothing. There is literally no flavor/smell/nothing to this whatsoever. I get smoke but no explanation

Cardboard? Really, I gotta see this one. I'm on a large brisket right now. Its at 191 and been cooking high rack at 225 for 15 hours. This has been one of my longer ones. Getting hungry, the hard part will be letting it rest. I have leftover chicken from two days before.

Loving what I see in both pictures. I recently picked up some apple and after 3 cooks, they has absolutely no scent at all. Garbage day is today.

The fourth year i handed him the tongs and let him cook his own. Double thumbs up len440

I take more off than most people, especially the hard fat. I just don’t like eating it. I leave some on for insulation/moisture retention purposes. And I rarely spritz, never on overnighters. Scott, this is genius. I can honestly tell you it has never come to my mind.

Completely done in 12 hours minus the dishes. The flat was fall apart juicy, I realize the picture tells a different story, not true. I had a lot of burnt ends and made a blended coffee for my breakfast. My vegetarian daughter had a few …..huuummm. Could life be better?

My 17 year old daughter has been giving me grief for leaving a “carbon footprint” and my brother has been married to a vegetarian for 30 years and pretty much does the same. Let me tell ya, when the food is pulled, it’s amusing to me how they both forget their overly explained and detailed comments. With their forks and knives scrapping the plates I frequently ask “How many porta potties and restrooms do you see in the fields?” They both know it’s coming. To each there own I guess. I’m happy and content.