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About wallawu

  • Birthday 04/12/1988

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  • Location:
    Central Arkansas
  • Interests
    Music, good gin, the lake, wildlife, cooking, the gulf, eating, lounging.
  • Grill

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  1. I realize there are only 7 stores and most of them in Arkansas, but whole brisket is $2.99/lb at Edward's in Little Rock. That's the cheapest I've ever seen it there by a dollar. They're not doing a weekly ad, so I have no idea how long they're going to run that price.
  2. Just a suggestion, look and see if you have KJ dealers around you. They will work with you, especially if they're a small business. My Big Joe II was almost $1,000 less from a local dealer. Just make sure you like where you live. That thing was a killer when we moved.
  3. If you watch Man, Fire, Food or any show like that, you always hear them they smoke their meat for 16+ hours, and it's in the 250-275 range. Could be the volume of meat in the pit/smoker/contraption they're using.
  4. This has been my experience with brisket. I usually grab one around 15 pounds, and they're done in 7-8 hours at ~300. Much unlike pork butts where you plan on eating it for lunch and ends up being dinner! Glad it worked out!
  5. The Akorn will also rust in a hurry if it isn't covered. I've left mine out a handful of times in the rain, and the damage is apparent.
  6. I agree with @CentralTexBBQ. I've done this with a full brisket (15ish lbs) over two butts (8-10 lbs) on the Big Joe and it worked out well. The presentation and bark of the brisket was more important to me, so I didn't want the pork drippings screwing it up, and the extender reads warmer so it was more fitting for the brisket. When I did this it was for a NASCAR race and we had brisket for a late lunch and pork for a late dinner (They also had a bark since they were on there a few more hours). If you have to have them both done at the same time, I'd still put the brisket on the extender later in the pork cook. That's not a rule, just the way that has worked for me. Yes, the flat will take less time. I cooked one for the first time a few weeks ago right next to a full brisket and it was done hours before. Good luck and have fun!
  7. https://www.harborfreight.com/propane-torch-91033.html?_br_psugg_q=torch Had this for over a year. Slightly overkill, but gets the job done in a hurry and I've had more consistent burns than I did with cotton balls on the Big Joe, never having a fire go out. If you get their mailers you can use the "20% off one item" and get it for $20. Starts wood fires and burns weeds, too.
  8. How long do they normally last? You have probably already tried this because you're into advanced methods, but my wife got those mesh vegetable bags with draw strings, and the life of our leafy greens has extended noticeably. We also only wash what we're about to eat and try not to overcrowd the drawer so everything can "breathe" through the bags. Maybe you're refrigerator as a whole is too humid? I've also seen people vacuum seal and freeze lettuce, but I've never had the finished product with that. Good luck!
  9. I had some of the butts today for lunch and they're great, too. There aren't any tough chunks that you can get sometimes, probably from being basted by the ribs for 8 hours, smoked for 3, and finished in the oven in their own juices. I was surprised how moist the ribs were after never being wrapped and cooked for 2 hours longer than I'd normally go, but I'm sure the science of having two pork butts in there adds up. I'll definitely do this again sometime.
  10. I don't know if there's a name for the technique, but I saw this on "Man, Fire, Food" last year and a friend of mine has joked every time I've cooked pork butts since "What are you gonna put on top of those butts?" So I decided to do it. The ribs turned out to be fantastic after almost 8 hours around 275. The butts were at 174 IT after 11 and a half hours when I was ready to go to bed, so I popped them in the oven at 210 and went to sleep. They were ready to go this morning. Verdict: I'd do it again for ribs like that, but I'd have to start earlier with smaller butts. Something different to try on a Sunday.
  11. Thanks for the idea, John. I'm doing this as we speak and every time I go to stir it smells better and better. I may be stirring too aggressively because the onion and carrots seem to be falling apart. May not fish all of that out, but I like them in sauce anyway. Either way, this has broadened my horizon a for uses of the Big Joe. Thanks, again.
  12. I'm gonna skip why you should get a Kamado Joe--because it's inevitable--and go to why you should go straight to the Big Joe... You can easily cook: 5+ racks of babybacks A whole brisket and a flat 4 pork butts (They were surrounded by beef ribs earlier in the day) Or 2 pork butts, a rack of ribs, and a brisket. The combinations are endless! In all seriousness, not matter what you get, if you use it on a regular basis, you'll both understand why you got it. I'm having 15-20 people over for the Daytona 500 this weekend. Do you know how many of them actually like NASCAR or care about the race? Maybe 3. The rest are coming because they're wondering what I'll have cooked up on the Big Joe and Akorn. Surely she'll think it's more attractive than the Weber's, right?
  13. Then I'll give that a shot!
  14. I was thinking a cooler of water and add a little ice here and there to keep it cold. Seems like it would take days though.
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