LargeRedJoe

All you ever wanted to know about Costco rotisserie chickens. And... Point being, brining is the key. Either with dry brining or a brine soak, the poultry comes out much better. Here's how I like to brine: Dry Brine 1/2 cup kosher salt 2 Tbls baking powder Combine the two ingredients. Pat your bird dry with paper towels. Generously sprinkle the salt mixture on all surfaces. The meat should be well coated with salt, though not completely encrusted. Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences. Transfer the poultry to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast as desired. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days. Wet Brines Pork Chops 64 oz apple juice 1 cup brown sugar 1/2 cup kosher salt 1/2 cup no-salt BBQ rub Whole Chicken 1 gallon warm water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil Chicken Breasts 1/4 cup of kosher salt 1 quart (4 cups) of warm water. 1/4 cup brown sugar

Funny you should post this today. I cooked a small brisket yesterday and for the first time I separated the point and cooked it separately. I was pleased with the results. It enabled me to manage the amount of time each section required.

I spun a chicken this afternoon in advance of the rain now coming down over northern Georgia, courtesy of Michael. The spin came out OK but there were some lessons learned: 1. Spinning a whole chicken - or any food that requires just 2 or 3 hours to cook - only needs a small fire. 2. Banking the coals to the back helps to avoid flareups. 3. Vent settings are quite small. 4. Buy better chicken. This Publix brand bird was like shoe leather. 5. Injecting probably isn't worth the effort (for me) as opposed to dry brining. More spinning adventures to come.

The Classic Table and the Pizza Dish have been available for a while now. The Big Joe III is really just the new cart. But the Classic III is the most interesting item - it's a deeper version of the Classic II. And it looks like it'll be available for orders next Spring.

Nope. Just the products listed by JosephH above. Typically the roadshows receive anywhere from 5 to 10 Joetisseries, both sizes.

Found him!

Costco sells them the same way; two butts to a cryovac pack and boneless. You can either 1. truss each butt or 2. cut off the floppy bits and cook those separately. I like method 2, it makes for more bark. Or else freeze the floppy bits for sausage.

A video from Bjorn Pennheim (aka Kamadobjorn BBQ on Youtube) showing how to use the mystery tube to change the air lift hinge.

Check when you get there. I don't recall seeing anything other than Large Eggs used for demos. You can of course buy any size egg in the tent, but I know that's not what you had in mind.

Only large. You'll see the Big Green Egg tent which is a good-sized store, chock full of all things Egg. Plus a bunch of after-market vendors such as Kick ash Basket. Video from 2017 And 2016

The Annual Eggtoberfest in Georgia allows you to buy demo units (once they cool off) at the end of the fest. The fest typically has 300+ cooks so that's a lot of Eggs! Here's the demo egg information:

Also just sheer inertia; BGE has been around since the 1970s and it wouldn't surprise me if the online Egger community started with an old DOS-based BBS platform.

It's far easier to replace the top latch; just two screws. I suspect KJ will send you an entire new latch.

Local dealer or Costco KJ sales rep?

Yes, it's safe but you might see some smoke leakage. Keep in mind that some folks run their kamados commando. i.e., no gasket at all. Not recommended, but it's done. Nope. That band is attached to the outside of the bowl and dome and should have no impact on replacing the mesh gasket. The mesh gasket adheres to the top of the bowl and bottom of the dome, not the sides.