LargeRedJoe

I use MTQ to make Canadian Bacon. Works great. You can find it on Amazon, among other places: https://www.amazon.com/s?k=mortons+tender+quick&crid=1PHT3FR4RY0ZK&sprefix=mortons+tender+quick%2Caps%2C197&ref=nb_sb_ss_ts-a-p_1_20

I just cooked a 15 lb packer on my Classic I and it worked great (like all the others I've done). I've cooked as many as three pork shoulders on my Classic I at one time, and I can cook three racks of ribs by using a rib rack. I've fed as many as 14 people at one time; granted the different cooks were staggered but it worked out well.

Looks like Costco has resumed the KJ roadshows in the southeast for December. https://www.costco.com/kamado-joe-schedule.html

Bump to the top.

Just got this as an email. Sale starts 11/27 so go to the website on that day. Also a good deal on cooking surfaces, buy two get one free. BLACK FRIDAY DEALS ARE COMING IN HOT Here's what you can expect for Friday!

I wondered about the temp readings as well but the dome temp pretty much matched the probe temp on the grate through t he whole cook. And a brand new probe thermometer at that. In any event the brisket came out great. Very tender and juicy so...whatever!!!

Well I’m stumped (not for the first time of course). I put a 15 lb brisket on at 4 am after letting the fire and Kj settle in for an hour. It stabilized at 280 and I left it alone. Checked the meat temp at 9 am ....and I’m already at 205 in the flat and 190 in the point. It’s probing nicely so no complaints there, it was just a crazy fast cook. FWIW it’s a prime brisket but I don’t see how that could make a difference. Oh well, time to wrap and then rest.

I’d go with the Kamado Joe if only because there are after-market accessories designed for the grill. I also think the KJ company is still pretty good - I don’t know anything about Vision as a supplier.

The material should all be the same between I and II. Just make sure the Classic I at Home Depot has the new divide and conquer cooking rack and the new 5-part firebox. It should, but it's best to verify.

Has anyone tried it? Is the process different than for the KJ? Asking for a friend...seriously! His in-laws are looking for Christmas gift ideas.

Just spitballing but we talk a lot about specific dishes or cooks on here and I am curious what the guru world likes in the way of complete menus. For example, the one below is something that I'm planning in the near future. Notice I'm offering two proteins. What have you done that you and your guests or family liked (or that turned into a dumpster fire)? Roasted red pepper and sun-dried tomatoes dip Fruit & Cheese tray Brisket Ciabatta rolls for those who want sandwiches Cupcake chicken Spicy Peach Coleslaw French onion soup rice White sangria

Right now only one is scheduled in the US, in W. Jacksonville, FL on October 30. https://www.costco.com/CategoryDisplay?storeId=10301&identifier=kamado-joe-schedule&langId=-1&catalogId=10701&krypto=1aPYzSpinzv%2Bv7oQXXktmvm5gBbXZy2DSVgEdJWiL8a1PAkUENLqIE5vXTmzE8iPmGHApXTOmWVS5PvghrvDBWlDQv0TLdZF6POD4aYZNFSgn1aNv7vLQUulx6kpCcavh2MzhclTNtjGM0tgLKFPFw%3D%3D&ddkey=http%3ALogoff

I treat them like a brat; simmer in beer or water first, then grill to get some caramelization on the skin.

I used this sauce on some thin-crust pizzas this week and it worked really well during the cook, tasted great, and, most importantly, was well-received by Mrs. LRJ! The uncooked sauce does really well on thin pizza which is on the stone for only a few minutes.

I like Meathead's method but usually there isn't enough time to make a proper gravy (or sauce) from the drippings AND carve the bird AND finish off the sides AND....etc. So what I've done the last few times I've cooked turkey is to smoke some chicken thighs and turkey parts the day before, catch the drippings with some mirepoix and then finish in a sauce pan.