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  • Location:
    St. Charles
  • Grill
    Kamado Joe
  1. NickN

    table almost done

    Good looking table.
  2. NickN

    Ribs On the Big Joe

    LOL, yeah..... One rack got done before the other, I got hungry as did everyone else around me and they disappeared before I knew what happened. For the sauce used Famous Daves Natural Sweet. The rub was just something I threw together. Black Pepper, Slat, Garlic/Onion Powder, Chili Powder, Cayenne, and a touch of sugar in the raw.
  3. I cooked spare ribs on the Big Joe for my first Load and Slow cook this weekend. I used the method I saw on one of John Setzler's Back to the Basics videos, where he did not wrap the ribs and spray with Apple Juice during the cook. I had a bit of trouble getting the temp to set where I wanted it, I know this comes down to the vent settings and bringing it up slowly to temp. I took a touch over and hour to get it to the 220's and I put the ribs on. It finally settled around 243. I was able to to get it back down into the 230's. My issue was when I would open the dome to spray or check for tenderness the temp would rise, by the time was I done with the cook the temp was around 270. I used 1 wax fire starter and let it set for about 10 minutes before I closed the dome.
  4. NickN

    2016 Big Joe with new firebox?

    My 2017 looks very similar to that too, my spacung is probably a bit tighter than what is shown in your images. I made sure all the all the segments where spaced equally apart.
  5. NickN

    Got a Big Joe

    Thanks. I did the reverse sear method with these steaks, I loved it!
  6. NickN

    Got a Big Joe

    I picked up a 2017 Big Joe today and cooked a couple of Ribeyes. The Divide and Conquer is amazing for reverse sear. Next up with be some St. Louis Spares this weekend.
  7. I noticed the same thing on my top vent this weekend, the paint is coming off and it is difficult to adjust when it is cold. It loosens up a bit when the smoker gets up to temperature. I am curious to see other peoples responses.
  8. Thanks for all the tips! I got home from work today pulled the smoking stone off and took a look at what happened. Only a few small pieces of wood burnt. Next time I am going to go with the the mix it up with lump and let'er rip method
  9. I don't think I was letting the temp stabilize before I was making further adjustments. Most of my wood was towards the outside of the charcoal pile so I will move it in next time. During my first smoke I was able to get the clear wispy smoke on during my first smoke but that was at a higher temperature since I was smoking chicken, 300ish.
  10. I smoked some baby back ribs this weekend. For the entire smoke I was chasing the temp it ranged from 200-260, I have read through the mods sticky and I am planning on getting some the the BGE gasket material and fixing the leaks around the lower vent (I noticed smoke coming out from behind the slide) and around the lid. Any other suggestions for control temp? Also during the cook I had a lack of smoke for long periods of time. Is the do to wood placement? I was using chunks of mesquite. This only my second time using the Kamado, prior to this I as using a MES 30. Thanks for any input.
  11. NickN

    New from STL

    Picked up an Akorn a few weeks and learning to use it. First some was some chicken that went very well.