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    Kamado Joe

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  1. That looks incredible. My mouth is watering just looking at it. Thank you for your advice.
  2. I agree it seems high thats why it shocked me so much, especially when it did it again the second time. The cut is about 1.8-2kg. I cant remember exactly but thats the range for a "medium" lamb shoulder from my butcher. I left it about 2 hours for rest time, wrapped in foil in a cool box. Thanks for the response.
  3. I appreciate the response but this isnt really answering my question at all. I didn't specify in the post but i am using probes connected to my phone on both grill level and in the meat. I am aware of what stalling is, which is why I didn't ask what was going on there. The question is in regards to the speed at which the temperature came up inside the meat. As for your last paragraph, the end of my first paragraph states that i more or less did that on a more recent cook and the meat was not "low and slow" as in pulled or falling off the bone and was essentially roasted. The post is specifically questioning when to know that pulling off at temp (or 10 degrees before) isn't good enough as was the case here.
  4. I'm planning to do a slow cooked pulled lamb shoulder on my joe jnr for Christmas day and have done a few test runs. I've been trying to "cook to temp" and not just time but all the recipes i've followed say things like "cook for 6 hours until internal temp is 200 degrees" or simply "cook until internal temp is 200 degrees" but the internal temp of the lamb is coming up way quicker than that every time. The first time i did it i left it on the grill, the temperature actually stalled at 200 and by the time another 3 hours had passed it was only at 203 but was perhaps just a little dry. After some more reading, asking questions and so on I decided that if the next one came up too quickly again i would just probe it to check for tenderness and then take it off. This time i took it off about 2 hours earlier than the previous cook...my probing for doneness was obviously off but it was more like a roast than pulled, it was up to temp all over but simply hadn't had enough time. My question is, when should i be *just* cooking to temp and when should i be saying "ok this has reached the desired temp but it definitely needs another 2 hours"? Both cooks were more or less the same from a temperature perspective: 250 on the dome with the heat deflector in. Big difference between the 2 was that on cook 1 once the lamb reached 150f (about 2 hours in) i did wrap it in foil. But again, after reading and watching some videos i decided it probably wasnt actually necessary. I've got one more practice run before Christmas so if anyone can give me help i'll be forever grateful.
  5. Thanks all for the great responses. I have been trying to use the Joe Jr as much as possible in order to get the "feel" for it. Made some wings on Thursday and got my temp much more successfully stable (250f for an hour and then 400f for a quick sear) and did an 8 hour short rib cook on Saturday which went well (temp ended up a little low but that was entirely my own fault, it went up to about 275f with a target of 250f and i thought "i'll just adjust it down a little bit" and then didn't check on it for a few hours and came back to a steady 200f) the beef ended up great though and i got rave reviews so all in all a success. All of your responses and the reading/videos have been incredibly useful. So excited to keep trying new things and learning more.
  6. It also makes clean up/reset of the coals just a touch easier. The better airflow is the primary reason but the quality of life benefit from being able to take the basket out is up there.
  7. @CentralTexBBQthanks for the response. If it takes longer than 15 minutes to come back up to temp but i wanted to cook the chicken for, say, 40 minutes at 200°C. How do i account for that? Do i still just leave it 40 minutes or do i account for the loss of heat in my timings? I've got a meat thermometer but it's less about getting the chicken hot when it comes to this question and more about making sure i don't overcook it and dry it out. The grill was coming down from around 210°C to 150c with vent manipulation. It just seemed a little quick is all. How can i tell if it's stable? I had it sitting at a steady 210 for several minutes and the heat wasn't fluctuating at all, until of course I opened the dome, played with vents, etc. Could you expand on what you mean by lighting the coals in too many places or allowing the coal bed to ignite too much please? I think you're probably right about this but is there a way to actively avoid this or is it a matter of "once it's there it's already too late"? I was touching the dome, I was basing this whole cook on one that "Smoking Dad BBQ" did on youtube and in it he touches the dome to check how hot it is in order to tell if his temp gauge is accurate so I figured i'd do the same. I did use a glove when adjusting the daisy wheel though. One final question off the back of another cook yesterday, I got the right temp in the dome, it was all fine. I had a skillet with some potatoes in the dome for about 40 minutes and the temp was fine and steady (again around 205-210) and then in the final 20 minutes or so i added in some chicken breasts. At this point the temp dropped to around 150c and with vents fully open would not come back up. I thought i may not have enough coal but then after 20 minutes i removed the skillet with the potatoes and the temp came right up with just the chicken in the grill. Is it normal for a full grill to struggle with temps? Can i avoid this by using more coal? Thanks again for the response and sorry for all the follow up questions, I'm sure you all get this a lot on these forums but it's a daunting process to start out! @len440 thanks for the link. I read the guide last week and will be going through it again several times i assume.
  8. Hi all, got a Joe Jr last week and had my first cook last night. I'm going to run through the whole process to hopefully avoid missing anything: Lit the charcoal, lid open for 10 minutes or so. Shut the lid for a LONG time (cant remember exact time here) with the vents fully open. Came back to it, outside of the dome was too hot to touch and the temperature gauge was maxed out. I realise now i should have dialled in the temp way before this and then let the dome get heat soaked. I put in the heat deflector (is it bad to put it in a hot dome or is this the right way? should it be heated with the dome?) and again left it for 10 minutes or so and the heat dropped right down, to where i wanted it. Once it was at a steady temperature i put a spatchcock chicken in and shut the lid. Obviously i lost a lot of heat with the lid open but i didnt play with the vents as i didnt want to be chasing the heat. After 10-15 minutes the temp had not returned to it's pre chicken status and i did end up having to open the vents to bring it up. In the end the chicken cooked fine and i did manage to find the right vent configuration to maintain the heat i wanted but i have a few concerns after the cook: If the dome had got THAT hot that i couldn't even touch it, how come it came down so quickly when i added the chicken/deflector? I was under the impression that i'd pretty much ruined the cook by letting it get too hot as it wouldn't come down again due to the wonderful insulation of the dome. Is my dome not retaining heat? The dome was clearly hot as it was hot on the outside... Is it normal for temps to rise/fall so easily with vent manipulation? Shutting the vents so daisy was open and the bottom had maybe an inch would bring the temp right down to 150c and opening the top about halfway it would go straight back up at a relatively quick pace, i was able to do this a couple of times with the same results. Again, is heat not being retained or is this normal? Thanks in advance, looking forward to my next cook!
  9. Hi All, just got a kamodo joe jr and already have a tonne of questions after my first cook! Thanks for the guide John!
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