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fotoman

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About fotoman

  • Birthday 05/15/1945

Profile Information

  • Gender
    Male
  • Location:
    Cypress, TX
  • Interests
    Photography, Archery, Metal Detecting
  • Grill
    Kamado Joe

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  1. Yeh, my luck, I'm outside of the warranty period. I was told it was a natural occurrence for these plates. I was also told that they no longer manufacture the one piece and if I want to use a one piece that a Classic Pizza Stone will do the same thing.
  2. I have a Kamado Joe Classic that's about 4 years old. Today I put on two 5 lb chickens to smoke them for use in a Gumbo for Christmas Eve. Filled the box up with lump charcoal and some apple wood for smoking. Got the fire going put the heat diffuser in on the low setting for smoking and let the smoker do it's thing at 250º F for four hours. Got perfectly smoked chicken. However, when I removed the chickens from the grate I noticed that the diffuser was broken in half and part of it was laying upon the charcoal. For the life of me I can't figure out how this happened. It was never dropped, wet or stressed from too high heat. Guess I've got to order a new one but I need to figure out how it damaged. Anyone have any ideas?
  3. It had a six hour rest and was still warm and not dried up at all. Great hickory smoke ring and taste and the rub turned out great.
  4. Thanks, I hope so too. I've never had one rest that long.
  5. Cooked a 9 lb. brisket with a cocoa-coffee rub. Put it on at 11 p.m. last night and it finished cooking this morning at 10 a.m. I won't be serving it until about 4 p.m. today. I've got it wrapped in plastic wrap and aluminum foil with a towel over it in a ice chest. Do you think I'll have a problem with it getting dry? Here's the before and after. Cooked it undisturbed until it hit 200º F @ 225 º F. I probe tested it and it was like butter.
  6. It turned out fantastic. I let it rest wrapped in foil and a towel in my cooler for 4 hours before pulling it apart. Served it with smoked sweet potato, corn on the cob, some venison sausage and Mexican style coleslaw. The wife, not much of a pork eater loved it as well.
  7. Thank you! I'll let you know in a few hours how it turned out. It's at 191ºF right now but it's not probe tender enough, IMHO. Going to pull it either way around 200-205ºF.
  8. So, let me ask a question. What is a good sale price for this cut of meat? I'm astounded at what they want per pound here in Houston. Just saw some yesterday at $5.99 lb and a few weeks ago in Costco for almost the same price. Seems all those "peasant" cuts are now gourmet and the pricing is through the roof.
  9. I love smoking brisket and Boston Butt on my KJ Classic. Put this butt on the smoker last night at 10:30 p.m. Right now (0900) it's at 185ºF internal and the pit is at 225ºF. Can't wait to pull it off and taste it. I used a rub that I put on early yesterday morning and let it sit covered with loose foil in the fridge until last night. Took it out an hour before putting it on the KJ. I used a mixture of apple and hickory wood for the smoke. Here's a photo:
  10. fotoman

    Time to upgrade?

    Every time I do a brisket on my KJ Classic I have the same regret; should have gotten the Big Joe. Worst part is when I purchased my KJ Classic my wife urged me to spend the extra money for the Big Joe. Thinking my son is going to inherit my Classic and I'm going to get the Big Joe, afterall.
  11. Just wade right into it. Nothing difficult about it plus there's plenty of help here. I'd start with a trimmed brisket for sure, then troll for a rub to your liking. I use a Digi-Q fan and temperature controller to keep the temp at 225º F which allows me to sleep through the night.
  12. Well, that's probably where I missed the boat, I put in an equal amount of ground pepper, quarter cup to quarter cup. Thanks for the tip.
  13. I have to pat myself on the back. It came out great. The entire brisket was consumed at the party. The bark was perfect, it sliced so easily and the taste was great. Only thing I would do differently is cut back a bit on the black pepper. I used a Texas traditional rub of 50/50 salt and pepper but the pepper was strong. However, no one complained. The burnt ends were magnificent.
  14. I got a fantastic bark on it. I just took it off and wrapped it in plastic wrap, foil and a towel. It's sitting in my ice chest waiting to be served at 2 p.m. I didn't look at the roast the entire twelve hours it was on the KJ Classic. Held the 225ºF the entire time. Here's what it looked like when I took it off.
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