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Everything posted by bhop

  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?
  16. So I've acquired a freestanding Joe and plan on bulding a combo table for it and the Junior. As mentioned in the subject, will terracotta feet be substantial enough for the 250 lb BJ? I'm not against using several around the circumference if needed.
  17. Thanks for the replies. John, when you say "bolts" down surely you don't mean literally. It just rests in the bottom of the fire box cast iron grate holes right? Regardless, I'll end up experimenting and coming to my own conclusions on how everything works cook-wise. Just interesting to hear what others say. Can't wait to get some actual time with it.
  18. Good to know. Is it a PITA to remove/install?
  19. I have considered the Classic. However, it just seems right to have the BJ (24"), Akorn (19.5"), and the Jr. (?"). There will be several occasions throughout the year that 2-4 turns into 10+ as well. Also, the Akorn won't last forever. If I were to get the classic, then I'd be left with a smaller cooker than what I started with (and no Jr).
  20. So I've been lurking for a while now stewing in jealousy of everyone on the KJ forum for a couple years now. Well, I'm finally going to make the jump and get the Big Joe I've been wanting basically since I got my Akorn (which I absolutely love and plan to keep using when necessary) and got familiar with Kamado cooking. I do have a couple questions though for BJ owners: 1. Is using the firebox divider handy for small cooks on a regular basis? Could I basically leave the BJ setup like that for majority of the cooks I'll do for 2-4 people? 2. I've seen a lot of people complaining about the amount of charcoal it consumes. Would setting it up like previuosly mentioned with the fb divider mitigate some of that? 3. I plan on getting the Jr. at the roadshow event, so this could remedy both questions. Will be a perfect setup with the Akorn to boot. Just curious if the BJ is versatile enough to handle what all 3 could do. TIA. Love this forum and look forward to contributing down the road. I probably won't actually have the grill setup until the new year when my new home is completed. Until then, I'll be working on the BJ's new home (table) as well. Ill be sure to post pics upon completion.
  21. I see a lot of guys using cotton balls, weber starter cube thingies, roman candles, mortars, whatever. I think all that is great, and if it works for you, go for it. Here's what I do: First I tried using lent from the dryer. BIG MISTAKE. We have two dogs inside. Guess what? Burnt hair smells like...well burnt hair. Never again. So, during my first light, I'm brainstorming a bit on the porch when it dawns on me. I've got that brand new bag (paper) of lump and a can of olive oil and vegetable spray. DING DING DING Tear off a sheet of the inner liner of the bag. Wad it up into an egg sized ball, spray it down with a little oil just to coat it a bit, stick it in the coals wherever you want to start it up (depending on the cook method), and light it up. Super easy, cheap, and efficient. I've done it twice now with no trouble whatsoever. And if the first wad doesn't light up like you want it to, just wad up another and spray it down and drop it in on top of the other. Shouldn't even have to light it if any of the coals took to the first. Hope this helps! Happy cooking!
  22. I completely forgot to post the chicken pics but it was good. This whole thing was basically an experiment and temp control was really more of my concern than everything else. Held between 325 and 375 really well. I really opened too much i think trying to get pics. That being said, after 3 years of cooking with propane infrared, the crowd I cooked for said they preferred the flavor of the akorn. Now I don't know if they were just being polite or what, but I will say the moisture levels were unrivaled and I am really looking forward to using this thing this summer.
  23. Menu: bhop's baked beans: 1. Sweat down a sweet Vidalia in enameled cast iron pot. Salt and pepper toward the end. 2. Add 2 lbs ground chuck. Brown and strain. Season to taste. I use Cavenders Greek usually. Really doesn't matter. 3. Add 52 Oz can of Showboat pork n beans 4. Add a fistful or so of dark brown sugar 5. Squirt a few squiggly lines worth of yellow mustard 6. Add about 1/4 cup of your favorite bbq sauce 7. Cover the pot and stick in the oven on 225 8. Bake at 225 -300 for a few hours. Enjoy. Pork Loin (sacrificial meat donated by my mother in law) Rub: Paprika Garlic Kosher salt Cracked black pepper Ground thyme White pepper Glaze: Smuckers orange marmalade (1/2 jar) Homemade pepper sauce Minced jalapeños Combination of tablespoon of butter, Dale's, Apple cider vinegar, and bourbon (any will do). I used the bottom of an Eagle Rare bottle I had. Heat on cook top over medium heat to blend. Stir that beautiful mess up and stick in the fridge until you're ready for it. Grilled corn Sausage and cheese plate Key lime pie courtesy of one Miss Sara Lee. I'm any bout to go squeeze in a golf round but I'll update later with pics if I can get them before everyone eats it all! Happy memorial day, everybody! [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] [emoji631] Eta: Thunderstorm rolled in. Having to improvise local. Sausage app and chicken for the food allergen guest. Loin added as well. Glaze added: Pork ' s done: Kind of a money shot... My plate: Dessert: Angel's Envy & Obsidian smoke[emoji16]
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