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    Kamado Joe

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  1. I'm a little over a year and a half late to this post, but I found it a few days ago after deciding to try some different things on the Joe besides my typical fare. We were missing this meal after a local place we used to eat at closed down (presumably due to COVID) and I hadn't realized it was something I could do at home. We followed the instructions pretty much to the letter aside from doing it on the Joetisserie. All in all it was phenomenal and well worth the effort. I would definitely try to find a boneless pork shoulder since my butchering skills leave something to be desired. I also need to work on getting more char. After I trimmed off the first layer I never seemed to get more and as it was mostly already cooked I was afraid of leaving it on for too much longer in case it dried out. I could probably toss it in a pan afterwards and do a quick fry for a few minutes? Either way, excellent meal that certainly impressed my wife and our guest with not nearly as much work as expected. Half the time was just spent trying to butcher that damn shoulder. I just found a Gyro recipe here also, so moving onto that this weekend! Thanks to all those that continue to share their recipes.
  2. I've never heard of this, but I'm always on the lookout for some good flavors. Would you recommend this for poultry? We do a lot of breasts and thighs,
  3. This might be a good starting place if you haven't already thought of it. I've used a bunch of different brands of charcoal and while I don't notice a lot of difference in taste, longevity, time to temp, or ash after, I have noticed a big difference in amount of smoke at start up. Some smoke like I'm putting out a house fire, others produce barely nothing. Rockwood for me is one that doesn't seem to produce much smoke at start up or throughout the cook. Before you go getting all kinds of creative, maybe think about that option. Unless you have very sensitive neighbors and then you might be out of luck.
  4. I've used a heat gun the last two times I've started up my KJ. It's an old one I got when my grandfather passed, originally supposed to be used as a paint stripper I'd assume. I find it's not much more efficient in lighting lump and getting up to temp than fire starters (I usually pick up Rutland brand from local Tractor Supply for pretty cheap), and it means I have to stand outside and babysit it. There's definitely a sense of satisfaction that comes with making fire that way, but not worth it for me.
  5. Bumping this. Rockwood is back on sale @ Ace. I also see Jealous Devil available 20lb @ $27.99 which is a few bucks cheaper than you can order for on their website.
  6. I just finished my first bag of B&B. I'm decently satisfied with it, especially for the price. I actually feel like it smokes more at startup and maybe leaves a tad bit more ash, but for the day to day cook I will likely turn to it. I've stocked up on Fogo and Rockwood through their two recent sales, but once those are done I'll likely order more B&B.
  7. Rockwood lump is on sale @ Ace for $19.99/20 lb bag. I bought a bag to test out in January for $24.99 and that seems to be the going rate. I enjoyed it in January and I'll probably pick up a few bags this time around. Doesn't seem nearly as popular as KJ and Fogo, but for the price this seems like a pretty good buy.
  8. Agreed, thanks for the heads up here. I enjoy Fogo but it is a bit more pricey than other brands. I think I'll try to stock up.
  9. The way you described Barbara is fabulous and it sounds like you taught your son a valuable lesson. You did not have to do what you did and I would argue it wasn't even necessarily the "right" thing to do. It was, however, the kind, generous, and compassionate thing. I've found that being compassionate for the sake of being compassionate is often the reward, so kudos to you and your son. Some of the most valuable lessons I recall as a child involve helping out an elderly next door neighbor and his wife with my father. Perhaps your son will also reflect on this as he grows older? As an aside, I grew up in Orange County, NY and made frequent trips to the city and further North. That area is beautiful this time of year as I recall.
  10. I usually start probing for done-ness at about 200. Sometimes it takes a little longer but it usually happens right around there. I might start a few degrees earlier just to see what that feels like. I do wrap. Generally about a half hour to be honest. I'm a poor judge of time and usually pretty hungry by the time it comes off. I could probably stand to do longer. Gonna do this tonight/tomorrow I guess. Try and wrap it for longer before digging in. I'm just not patient enough. This is something I hadn't quite thought of. I have an injector kit I've never used. Maybe now that I have two butts, time to give it a try. How much liquid do you inject/how do you know when to stop? Good tips. Since I have two butts I might try it both the normal way and this way just to see what kind of difference I notice. Wonder, do you think it's worth injecting and wrapping like this? Or maybe one or the other for the first time.
  11. I've made quite a few butts since picking up my Akorn a few years ago, and now my KJ. My wife, friends, and the rest of my family all seen to enjoy the butts but I've always felt like the meat could be moister. In general I follow John's guide on "How to Cook A Boston Butt" and it always comes out well but when it comes to good meat I don't know what I don't know and I feel like we could stand to experiment a bit. So far I can think of a few ways to do this Spritz the meat every few hours with apple juice or something similar. This might work but I would rather not open the lid so frequently. I was also hoping to cook these overnight and there's no way I'm getting up. Toss some apple juice and use it as a water pan. Wrap the butt during the stall. Similarly, while reading the "Cook a Boston Butt" thread I came across a method called the "Texas Crutch." The gist of it seems to be to wrap the butt in some juice after the stall, bring it up to probe tender or so, and then unwrap it to get the bark back to a good, not soggy, condition. This seems like a decent enough plan. I can sleep through the night and won't have to worry about opening the grill until the end. The only downside I can see to this is ruining the bark, but maybe it won't. Thoughts on any of these? We've always done the butts the same way, but I'm curious if I can improve.
  12. I received the KAB for Christmas and it's working out great for me. I was initially attracted to the KJ model but I've come to really appreciate the handles.
  13. I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here
  14. @tomlevine1 There's a thread on here I made which has some useful information. If you have any questions free to ask there (or PM me). I won't be much help if you're talking about soldering it yourself but I might have the basics down at this point. Even if you don't end up building it, it's a pretty solid option, in my opinion, and at least worthy of consideration. The Virtual Weber Bulletin Board has its own forum dedicated to HeaterMeter and there still seems to be some activity, though I feel like its died down since years past. I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here
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