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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

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About benniesdad

Profile Information

  • Location:
    Locust Grove, GA
  • Grill
    Kamado Joe
  1. Big Joe or Classic

    I do not own a Big Joe but one is in the plan as my retirement gift to myself next year. I love my Classic and use it a lot, however, I find myself running short of space for some tasks. I like to grill things like potatoes and corn that take a lot of grill space. I have a bunch of other options for doing that at my house so it's not a big deal. If I had to depend on a kamado to do that on a full time basis, then the Big Joe would be my preferred choice.
  2. Whole chicken on the Joe Jr

    I do spatchcock chickens in the Jr. The biggest challenge with the Jr is the relatively small size of the heat deflector. My experience is that if you use it in the upper position cooking at higher temps like I prefer, you really need to choose relatively small chickens ( 3.5 lbs max). Otherwise the ends of the legs and sometimes the upper breast and wings tend to burn because of convection heat coming up the sides. If you cook at lower temps and/or can use the heat deflector in the lower position, you can probably do larger birds. JMO.
  3. Need opinions on a good brisket problem

    Thanks for ideas. I am going to make it fit one way or the other. My plan is after its initial trimming, I'm going to play with it in the cold grill before lighting to see what will work the best. I have a whole collection of things to try from fire bricks to a rib rack. I'm just concerned that it will clear the dome thermometer probe. A Big Joe is definitely in my future, but Mrs. Claus said not this Christmas. haha
  4. The family decided they wanted brisket for Christmas dinner. I normally only make flats but decided to go with a full packer. I called and a local meat store had several on hand and my wife was nice enough to go by and purchase one. Only thing I told her was to not pick a real small one and get one with some thickness on the flat. She did just that and I ended up with a 19 lbs brisket. Here is where the problem is. It currently measures almost 23 inches in the plastic untrimmed. I want to do it in my Kamado Joe Classic but I am going to be challenged to get one this large to fit. If it doesn't fit bridging it over firebricks or something else, I have three options as I see it. 1. Trim a piece off the end of the flat to allow it to fit. I would just put the piece in the KJ and cook it to use for burnt ends. 2. Separate the flat and the point before cooking. Put the flat on the main grate and use the extender rack for the point. 3. Buy a Big Joe or the XL Big Green Egg package that is on sale at my local Ace Hardware. (Unfortunately, this option has been vetoed by my wife) What are your thoughts between option 1 and option 2?
  5. Shun Knives Recomendations

    My wife and I have a collection of the Shun Classics including a 7 inch Santoku and a 10 inch Chef knife. I use the Santoku a lot but prefer my Wustohf Chef knife because the Shun does not have a bolster. The Shuns are a pleasure to use and hold their edges. The look of the new lines of Shun look awesome.
  6. I agree that the OEM cover leaves much to be desired. That said, I have managed to make mine work by placing clothes pins on the four legs. It’s done fine for me.
  7. Warranty thanks KJ

    Unfortunately, or fortunately depending on how you see it, I’ve had to file claims for cracked firebowls for both my Classic and Jr. I have been using Weber grills for years and thought their warrant handling couldn’t be beat but after the responses I have gotten from KJ, I think they have met their match. I filed my last claim on a Sunday evening and had a new firebowl delivered on Wednesday morning. I also had to mess with file sizes a little to attach the, but that really wasn’t an issue. Great service. Just hope they can keep the same level of customer service as they continue to grow.
  8. Does anyone tailgate with their Jr?

    Not stirring the pot or anything, but does anyone actually tailgate with their KJ Jr or another small ceramic cooker? If so, how do you handle transport and allowing it to cool down? Mine is attached to a table and stays in one place. I understand the value of taking it with you on a vacation or camping where it will stay in one place for a while but I'm having a hard time figuring out how I would do it for a relatively short day trip such as people do when tailgating. I would be interested in hearing how you do it.
  9. Table/Stand Ideas for Kamado Joe Junior

    I’ve been very happy with it. It puts the Jr. at a good height for comfortable cooking. I used the zip ties same as you did to secure it to the table and think that is critical to making it work.
  10. Kamado Joe Jr Charcoal Consumption

    If anyone is concerned with whether the KJ Jr can handle a longer LNS this might help put your concerns to rest. Did a high heat cook of a 5.25lb pork butt yesterday. Cook took 11 hrs. Removed it at an internal temp of 202. Ran the Jr with a PartyQ ATC attached at 275 but cranked it up to 285 for the last 90 minutes. I was using B&B charcoal. This is what was left. Would have been plenty for a couple more hours.
  11. Do any/all KJ Classic owners wish theyd gotten the BJ?

    I have a Classic and a Jr. Of course I dream about getting a Big Joe eventually, simply because I don't have one. We are empty nesters but cook for others quite often. That said, for the cooking I currently do, the Classic is more than sufficient. But, I also have a number of other grills that I cook on as well when I need more grill area.
  12. Thinking of getting Joe Jr

    Absolutely. I would jump on a new one for that price. As Panchango said, warranty is important. I'm on fire bowl #2.
  13. Finally got it...

    Nice slicer. We make a lot of use of ours.
  14. KJ Classic extender

    I would recommend going with the KJ extender rack instead of rigging something up. It may cost a little more but it is made to align and sit on your main grates which means it fits perfect and provides you a solid and stable upper grate. Only thing you have to watch is that you don't have something that sits too high on the extender or you risk stabbing it with the dome thermometer. I did that smoking cheese before.
  15. I have been making pizza on an Akorn and Kamado Joe for several years and I thought I kinda had it figured out but my results were inconsistent. After watching @John Setzler 's Pizza 101 I went back to basics. I bought some spacers that gave me 1.75 inches of separation and held temps between 500-550. My results have improved significantly. Sometimes we all need to go back to the basics again.