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  • Location:
    MS Gulf Coast
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    Kamado cooking, motorcycle riding, my Jeep and shooting
  • Grill
    Kamado Joe

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Rick_W's Achievements

  1. I don't know if there's a right or wrong answer but I always put my deflectors directly above the firebox for low and slow. I'd be cautious cooking two identical pieces of meat at two levels. You may need to rotate the two pieces or pull one prior to the other. I neve get hung up on whether my dome temp probe is "accurate". I use it as a general guide. I put a thermometer probe into the smallest shoulder when cooking on the same level to keep from overcooking. The only time I've had two levels of pork shoulders was when I was cooking more than three and when I did that I put a temp probe into the smallest shoulder on each level.
  2. As an owner that started with a Classic and a Junior, then went with a Big Joe - no. Save your money and buy the Big Joe next. I rarely cook for more than three or four and my Big Joe is the one I always go to. I keep the Classic because I have the Joetisserie for it. I really should sell the Junior, but it's not like it's costing me anything to look at it sitting on the porch.
  3. I have a Big Joe, a Classic and a Junior. The only time I use the Junior is when I have to, and then only for grilling. I have a more difficult time controlling the temps on the Junior for low/slow smoking and I don't feel I am using much, if any, more charcoal on the larger grills when grilling.
  4. I have an original Big Joe - I've felt no need to "upgrade" to the control tower. Been cooking on the MS Gulf Coast, in all weather conditions (except snow/ice - we don't get really get that). I'm still using the original firebox (though it does have a crack). I bought a KAB - never use it. For what it's worth, go with the original and use it as is.
  5. If money and room are no issue - BJ. My Classic rarely gets used and I rarely cook for more than three or four people. IMO you won't use any more charcoal in a BJ than you would in a Classic. Lastly, just because you have room (grill space) doesn't mean you have to use it. If you don't have enough room...
  6. Regardless of who moves it, I recommend it be taken down to as many pieces as possible and securely wrap them individually. I had to move a Junior, a Classic and a Big Joe about 45 miles when we moved a couple years ago. Myself and my wife took all the guts out of all the grills and wrapped them. We took the grills out of the stands and put good, thick cardboard between the lid and the base. Then we placed the grills on foam insulation and used additional foam insulation to pad the sides. It was really scary just the two of us trying to lift the grills out of and then back into the bases.
  7. I like the idea of a portable egg. Will be watching this. I already have a Junior, Classic and Big Joe - what's one more?
  8. I get in enough trouble for my snarkiness - try to keep it clean and to the point here.
  9. My temps rarely get into the teens (°F) but I just build the fire as normal and let it cool off as normal. I don't see how you could thermal shock the ceramics unless you let the fire build to max temp and then threw ice water inside. I've seen pics with snow still accumulating on some eggs during low and slow cooks.
  10. The lowest that I've tried to maintain is a dome temp of 225°F. Maintained that for ~20 hours in a Big Joe with six pork shoulders. No charcoal basket, no electronics and using KJ big lump charcoal. I did use a remote electronic thermometer to monitor the internal meat temp and did not open the BJ until the alarm went off.
  11. Are you talking about a cooking grate or the charcoal/fire grate? If the charcoal/fire grate - don't worry about it.
  12. Use deflectors and wood chunks and smoke it. Or, use deflectors and no wood chunks and bake it just like you would in the oven. Or, see if you can get a Joetisserie and have a rotisserie turkey. It appears you've already done whole chickens.
  13. For direct heat cooking I light one area, be that a side, the middle, etc. of the appropriate size for the meal I plan to cook (burgers, dogs, a couple pieces of chicken). I do cheat and use a propane torch to light my fires. I'm not trying to convince you to change if you're comfortable. Only stating what I've found works or me.
  14. I thought I had pictures but can't find them I use a pan just like that, also on the X-rack. There is about a 1" gap all around. I also line the pan with heavy-duty aluminum foil. The drippings from your meat will burn so cleaning the drip tray will be a mess. You "could" put a little apple juice or water in the pan, but I don't do that and I'm not sure how that would affect temps. Works like a charm. The empty pan doesn't affect the heat/oven operation. Alternatively, you could just wrap your heat deflectors in foil and throw that foil away after you are done.
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