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Posts posted by primotenore

  1. On 1/6/2020 at 10:13 PM, T Yelta said:

    They are great units. I think you will enjoy it after you get the bugs straightened out. Mine is rock solid but I must admit that I don't use wifi with it, just Bluetooth. I guess I just got used to using it that way.


    Are you cooking in a pot or a cooler? I use mini ping pong balls to keep the steam from getting into the electronics as much as possible.


    Happy cooking


  2. 1 minute ago, adm said:

    You could have just got unlucky with the piece of meat!

    I really hope that was the case. It was marked down (50%), but the sell by date was not close.

    Honestly, I have cooked briskets on Webers, off-set smokers and now the KJ, NEVER before using the KJ have I had such a dry result. I knew it wasn't the fault of the Kamado.  This was, however, the very first time I removed so much fat. Regardless of the reason behind the dry meat...I missed having that luscious fat-taste and I will definitely leave at least a 1/4" layer of fat.

  3. Here are the details of the cook.

    1) Night before, trimmed 95% of the fat and heavily seasoned with S&P.

    2) 6am, Slo-roller, KJ 225˚

    3) @167˚ Wrapped brisket in two layers of foil and added some Apple Cider Vinegar to the wrapped meat. Back on grill.

    4) 202-205˚ Pulled the meat. 

    5) Wrapped the meat in a towel and let in rest in a cooler for about 2 hours.

    That's it.

    Meat was very dry. 


  4. Here I am...hat in my hands...

    Brisket cook on Saturday. All goes really well. 225˚ low 'n slow. Slow roller rockin' it.

    Rookie move. What was I thinking??? Evening before, I heavily salt and pepper the meat. I don't have to tell you all the results.

    One thing's for sure, that's a mistake, I will never repeat.

  5. Hi all,

    Just stumbled on this forum. Having newly acquired a KJ Classic II, I am really excited to share tips and tricks with you KJ masters. I have some experience on a BGE, but it wasn't mine. Now I am set-up and ready, having only one KJ cook under my belt (Flank Steak, which, BTW, was a huge success for Mother's Day). I have some great attachments, the Slo-Roller being just one. I am jonesing to make my first brisket and pork shoulder. Thanks for having me and I am looking forward to "meeting" many of you here on this forum.

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