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About bhop

  • Birthday 08/15/1985

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  • Gender
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  • Interests
    Hunting, Golfing, Eating, Cooking
  • Grill
    Kamado Joe
  1. bhop

    New Joe Owner

    It's an excuse to make fire and drink beer.
  2. bhop

    New Joe Owner

    I like doing a burn in because it's a great excuse to sit outside and drink beer. Just practice holding temps... Get it up to 225 and maintain it for 30 minutes or so then climb the ladder up to 250, 300, 350, 400, etc... Load the firebox (and the cooler) to capacity.
  3. bhop

    Time to upgrade?

    Of course. If the post time stamp is accurate, then you've still got time to finish it on the BJ if you go now.
  4. I love using cast iron with my BJ. Not necessarily the grate, but I use my 12" and flat iron skillets all the time with mine. What will you be cooking most of the time? I've been doing fish a lot lately, and I'm about to spring for the stainless surface. Looks handy.
  5. I use the grate grabber tool to grab both the grate and the deflector rack simultaneously. One move, super easy. Sometimes I use gloves, other times I don't. If you grab it just right, it's pretty simple to add charcoal or wood chunks. Regarding using "foil wrapped chips"... Ditch that. Buy some bags of "chunks" and use the smaller pieces in the Junior. If you don't have a way to break down the chunks, use the chips and just distribute them out evenly across your coals only lighting one spot to get the fire going.
  6. Honestly, I think folks get too caught up chasing temps for the most part. If you cook enough, it becomes more about feel and food temp at the end of the day. Sure, longer cooks on expensive cuts need to be accurate. But again, if you do it enough, adapting to fluctuating temps becomes second nature almost.
  7. I have the Junior and Big Joe. I use the BJ more often and this is a family of four though only two grown adults. If money is no issue, I personally wouldn’t fool with the classic. I can do anything and everything on the BJ with minimal startup time using a torch. The firebox divider is your friend. Split that thing in half and you’ve got plenty of room for a variety of cooks. So simple and still plenty of room. Here is the setup that essentially stays in my BJ until I do larger cuts of ribs.
  8. Just wanted to post these comparisons for the sake of discussion. I put my thermopro grill probe dead center next to my ribs a few weeks ago. After stabilizing for a few hours hours, I began to raise them slowly to do my finishing touches over a hotter flame. This is on the Big Joe. Here were the results: Apologies for for only getting pics to 308. I got busy with my 18 mo. old and getting the rest of dinner prepared. I’ll add some higher temp comparisons next time I run it. I will I’ll say that I was somewhat surprised with the consistency of the dome temp after some of the stuff I’ve read on here. Maybe others were opening the lid too often? Idk. Nonetheless, I see no need for a calibration on mine at this point.
  9. ETA: I forgot to mentiom that after you take the glaze off of the heat, you can add a little ginger ale, sprite, or anything really to thin it out just a bit. I used ginger ale last night. Cheers.
  10. Looks perfect. Pecan is my favorite for almost anything.
  11. Kamado Joe Jr. 375* 1 chunk pecan wood 1 chunk apple wood Approx 50 minutes or internal temp reaches 140-160. Rub: 3 tbsp dark brown sugar 2 tbsp paprika 1 tbsp kosher salt Dash of garlic powder Dash of crushed rosemary Dash cayenne pepper Dash of seven pepper medley (Save a little bit for the glaze later) Now the fun part. It's one of my favorite ways to top any pork loin. Bourbon marmalade glaze: 1 shot bourbon Top half of a jar of orange marmalade Splash of worsteschire sauce Splash of teriaki sauce 1 tbsp of Country Bob's or BBQ sauce(dont over do it here) And a dash of left over rub In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor.
  12. Did that Monday. I've got both. Didn't get the junior for free though and don't want to talk about why not.
  13. Looks pretty handy. $150 though? Wow.
  14. I have access to excess bricks for days. May try that.
  15. Do you have a pic of this setup?
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