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  1. This was a fun cook today! Turkey comes to live when it's given a little help with an injection or brine, seasonings, and a little wood fire smoke on the Kamado!
  2. Kamado Joe has its own forum online now. You can access this forum through the forum link on their main website or directly via this link: http://forum.kamadojoe.com
  3. Bobby Brennan provided these photos today... I had hoped to get some more specs on this grill but haven't heard back yet. Maybe he will post here with some of that information. I believe if memory serves me correctly that the grill grate in this unit has a 13" diameter. I think it looks pretty slick! It's a mirror image of it's big brothers
  4. I picked up two Weber replacement charcoal grates for the 18.5" grills and wired them together with stainless steel tie wraps to try out on my Kamado Joe Big Joe tonight. I'm planning to cook a couple 8lb Boston Butts and thought I'd give this grate setup a try...
  5. I just wanted to post a link to the Big Joe review posted by The Naked Whiz: Kamado Joe Big Joe Ceramic Charcoal Cooker
  6. Kamado Joe Classic Walk-Around: Kamado Joe Big Joe Walk-Around: Kamado Joe Jr. Review / Walk-Around:
  7. Hello All! Just purchased a Big Joe yesterday and made my first meal last night: Cowboy ribeye, red potatoes and corn on the cob. I hope to smoke big pieces of meat: baby backs, beef short ribs, brisket, pork butt, etc. Really looking to try my hand at smoking my own ham this Christmas. My biggest struggle so far (you know, in 24hours) is getting the temperature right (over cooked the steak on one side) and dealing with the cool down time (pretty much all night). I'm an arts pastor at an evangelical church in the west suburbs of Chicago. I'm in charge of all things arts and media so I like long slow smokes to give me an excuse to slow down myself and take a breather. I've been cooking since I was twelve and cut my teeth as a grill man at Olive Garden during college turning out hundreds of steaks, chicken and fish with little room for error every night. I've done mostly off-set cooking on gas grills with chips and chunks for smoke for the last 5 years and I'm glad to finally have my big joe. Took lots of patience and quite a bit of saving but now I'm going to take every chance I get to fire that baby up. Thankful for this forum (used it to find out how long it takes to cool the grill or if there was a technique I was not aware of last night). Blessings, DTBubba
  8. http://youtu.be/XxcTyPkWZQs I fired up the Big Joe this afternoon to cook some bread while the Classic was cooking the Pastrami Brisket...
  9. http://youtu.be/eIMe22RnOTs If you can control your grill to a temp of 225°, this is 'almost' a surefire method for cooking pork spare ribs...
  10. http://youtu.be/fMOVdlPKuKg This pizza was fantastic. I have been trying to get this crust right for a long time and I think it's finally right on the mark! I DID slightly overcook the bottom of the crust, but I think it's because I decided to run the deflector stone in the elevated position which probably got the bottom of the pizza pan a little too hot. Next time I will modify this and that problem should be solved. The flavor and texture was spot on. The sauce was made from scratch as well and I'll discuss that at a later date...
  11. http://youtu.be/MqRXrbY5Rg0 I took it up to 700 degrees on this cook... I'll go to 800 next time around....
  12. http://youtu.be/4m3_4eXs1Y8 Fantastic cook!
  13. http://youtu.be/rP2MNcvm75w I'm about one cook away from having the perfect roasted chicken technique in the bag...
  14. http://youtu.be/rSOdVgLE46Y Remember when I asked yesterday about charcoal grates clogging up?
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