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  1. I've recently had the flu (good lord, its the worst). I had a strong fever for 2 days and finally on the 3rd day it finally dwindled down and broke. After a quick shower, I felt rejuvenated and needed to get out of the house for a bit. The Mrs had picked up a sirloin the day before and I decided that was the perfect excuse to fire up the Kamado however, She gave me the eye when I told her I was going outside to BBQ. She even informed me that it was a single degree outside, at which I chuckled, and then smartly grabbed my coat. After lighting the classic, I whipped up a quick marinade and tossed the steak in while the temp came up. Once 500 degrees was hit, it was magic time, on with the veggies and the steak. I think I might have had 10 mins in total cook time, either way I pulled everything and stuck in on my new board I got for Christmas (Thanks Mother/Father in Law). I let the steak rest for another 5-10 mins and then began slicing it with my Christmas Gift to myself (Thanks Bird) an 8-inch Miyabi Gyuto. Its such a pleasure to slice meat with an ultra sharp knife. Its totally not necessary but Go Get yourself one Guys/Gals you wont regret it. Sorry I only took a single photo before it started disappearing.
  2. Quick question guys whenever I see someone interested in buying a used Ceramic cooker doesn’t matter the brand the topic of warranty comes up especially in regards to the fire boxes. My question is if you bought a used Ceramic kamado cooker and eventually the fire box broke then you make the decision to purchase a new fire box at that point you will have a full warranty on that Ceramic part correct.
  3. 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.
  4. I have a friend who has a Joe Junior but isn't much of a cook. They mostly grill steaks. He's asked me how to best cook a whole chicken in the Junior, and since I don't have one I thought I'd ask the Kamado Guru universe. I'm assuming he'll need the same basics as cooking in a full-size Kamado Joe (brining, rubs, etc.), but any tricks or tips specific to the Junior? TIA! - George
  5. 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.
  6. I’m new to the forum but just picked up the KJ Classic (but with the black shelving and handle, not bamboo and divide and conquer setup, not the older triangle setup) for $699.99 + tax, clearanced from $999.99 with free ship to store and currently free assembly and delivery on all grills over $399 at Ace Hardware if you’re an Ace Rewards program member (free loyalty program). Haven’t seen the Classic anywhere else for less than $800-$900. I was about to spring for the Classic II, but with this deal at $500 less ($1199 seems to be the prevailing sticker for the Classic II) I decided I could live without the Air Lift hinge and Kontrol Tower (Think I like the cast iron with daisy wheel better for longevity, anyways). Anyways, here is the website, I imagine Ace is trying to clear inventory so they can sell some more Classic IIs. https://m.acehardware.com/product/index.jsp?productId=42684056
  7. Pike Nurseries in metro Atlanta sells the KJ brand and accessories. They mailed a flyer for 20% off anything in the store. There are some exceptions but grills are OK.
  8. Here's my video on Kamado Joe Gasket replacement. Even though this is a Kamado Joe demo, the process should be the same or very similar for any ceramic kamado grill...
  9. Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get a pic of anything on the smoker. Had to snap this picked quickly before the couples devoured the pot.
  10. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain. Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well. Transfer to your baking dish. Top with remaining shredded cheddar and a little more grated parmesan cheese. Add cracked black pepper to taste. Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes. Let cool, serve, and be BLOWN AWAY!
  11. Well folks, here's the finished product to go along with the teaser photo I posted earlier this week. I can't tell you how AWESOME this recipe is. The barbecue sauce and rub choices you use to make this will change the flavor profile, so be sure to use sauces and rubs that you really like! Kamado Joe Dutch Oven Brunswick Stew Ingredients: 1 pound of pulled pork bbq, pre cooked 1 pound of pulled chicken, pre cooked 1 28oz can crushed tomatoes 1 14oz can chicken broth 3 medium red potatoes, diced 1 medium yellow onion, chopped 1 12oz bag frozen cut okra 1 12oz bag frozen baby lima beans 1 12oz bag frozen whole kernel corn 1 18oz bottle of your favorite bbq sauce 1/4 cup brown sugar 1 tablespoon of your favorite BBQ rub 1 teaspoon salt Directions: Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
  12. Well I got a Kamado Joe Classic II for my birthday last month and I've been trying different things and really enjoying this cooker. Last night we tried thin-crust pizza on a pizza stone. I watched all the @John Setzler pizza videos on the Kamado Joe cooking channel and used a very simple crust recipe with King Arthur bread flour. My kids had some friends over after Church so we ended up cooking 8 different pizzas. I think I'm really sold on parchment paper now. I had never used it before, but there was no sticking and the pizza would slide off the paper/peel onto a waiting serving dish quite easily. Got the Joe up to 500-550 F and it took about 7 minutes per pizza and they all came out great.
  13. I really do love the new firebox design and having the peace of mind that I'll probably never see this thing crack. Great concept, looks great, etc... That said, cleaning the Big Joe used to be such a simple proposition of removing the ring and firebox, vacuuming, and replacing them. Now, it is much more of a hassle- so much so that I definitely clean less and even then, try to do so when I have another pair of hands available to reset all of the pie pieces (let's call them) in place. I am also a clean freak and the ash that finds it way into the cracks between the pie pieces drives me nuts. Not wishing to go back, just bemoaning the additional hassle somewhat. Also wondering, has anyone successfully bent their ash collector flaps in order to reduce the air gap between it and the firebox? Just wondering. May just be a byproduct of using the Kick Ash Basket but, a lot more ash is finding its way around the collector. My ash tray is also bent a little (off skew) and I may try to bring it back to square the next time it's heated.
  14. Hi everyone, We have had a Weber grill for years, but am looking at a ceramic grill. It looks like a wonderful way to cook. Trying to decide on which one. 1. We are thinking about the Vision Grill Hybrid. Does anyone have any experience with it or should we stick with the one without the gas? Does lid stay open when partially opened? 2. Also looking at the Prime Ceramic 778 as it is made in the USA. But can you use an electric igniter with this one? Is it easy to clean out the ashes? Does lid stay open when partially opened? 3. Looking also at the Kamado Joe, 24 inch. Can you use an electric igniter with this as well?
  15. Hello, I just got a joe jr on Craigslist and it has a broken handle and is missing the grate and deflector rack. Does anyone know where I can get the deflector rack in the states or have an extra one? Can find a grate and make a handle. Thanks in advance!!
  16. Got some curved holders to do 3 racks on my classic. And they came out great.
  17. Well seasoned Turkey burger topped with grilled mango on cracked wheat with roasted veggies.
  18. Documenting my cook on the Big joe tonight. Salmon with black pepper, sea salt, oregano, basil, and honey, corn in the husk and root vegetables in the dutch oven. red pots, zuch, garlic, green beans corn ala parm... and, plated...
  19. Hi all, Just thought I'd introduce myself, I'm from Scotland. I've always loved BBQing, however here in Scotland normally we can't get it the BBQ out so much due to the terribly wet weather here on the west coast of Scotland. However this year has been good and I've been looking for a new BBQ. I was currently using an old open grill handed down to me by my father in law, but have been looking at a new kettle unit but decided they just weren't what I wanted. Hence I have taking the (huge) plunge and just ordered myself a Kamado Joe classic II. Living somewhere where it mostly rains this is basically a ludicrous purchase..however I am determined I will use it all year round. In fact I've told my better half we can't use the oven for the next 6 months just so I can justify the cost! I also ordered, Beer can chicken holder, Pizza stone, calzone press, looflighter and based on recommendations on here..a thermoworks smoke. I love american style BBQ food and smoked foods, so hoping I will be able to recreate some of that goodness here! I also bought the Hot coals Kamado book, hoping its decent ..I have seen the meathead book. But felt I might leave that for a few months until I have honed my technique. thanks!
  20. Starting out the day with a little morning Joe! Always fun to get the grill up and going before daybreak. Would love to see photos of others having Joe mornings!
  21. Hello, after much research on this board, i bought a Kamado Joe Class a few weeks ago. I have noticed that the entire exterior surface is now cracked and even to the point of the enamel chipping off. The place I bought it from directed me to the manufacturer. I sent in photos and description. Effe, in customer service, responded that is was "crazing" and they were not going to do anything about it. Does anyone have a recommendation or similar experience. It blows my mind that a $1000 product would be defective so quickly and not be supported by the manufacturer. Any help on this?
  22. - Content deleted as a terms of service violation - This member posted complaints about lengthy delivery of his Kamado Joe grill.
  23. Hi all, been a little while since I posted, but still grilling up some delicious cooks. I've got a pork butt on my Kamado Joe Classic right now, and it's taking considerably longer than I expected. I put it on at about 9:00 last night, and now at nearly 6 in the evening it's just now breaking 195*F internal temp (I'm gonna let it get to 197, but I don't think I have the patience for 200 after nearly 21 hours on the grill ). I think the butt was only 7-pounder at that (maybe 8). That said, most of the cook has been at or below 225, which is a bit lower than what I could sustain on my Akorn. Not sure what's to be gained, so that's why I'm trying. Additionally, this is the second time I've actually had to add charcoal mid-cook. The first time was completely my fault, as I didn't clean out my Joe before getting it going, and I used a bunch of old charcoal that had small bits that quickly turned to ash, blocking the air intake. This time though, I cleaned it out and used completely new charcoal, and they were some REALLY big chunks as well, so I thought I'd be fine. I woke up to find my fire a little low (210?), but still humming along pleasantly (FYI I'm using a Thermoworks Smoke, which has been working beautifully). Meat was smack in the middle of The Stall, so I opened the vents a little more and then headed off to church. When I got home, I was a little dismayed to find my grill temperature lower yet, making me think my fire was going out. I pulled the meat off and wrapped it in foil, then pulled my grate assembly out. I still had a few live coals, but so much had burned through that the ash build-up was blocking almost all of the fire grate. I used large pieces of lump, and had the "volcano" arrangement as best I could. Anyone else had this problem? Thoughts and possible solutions appreciated.
  24. I bought my first Kamado Joe back in 2014 and my firebox finally went bad. I sent an email out to their customer service with a picture of the crack and they sent me the 2017 firebox model. Very painless process. Took about 3 weeks to arrive via FEDEX. Can't wait to fire it up.
  25. I have been wanting to do this for a long time and I'm glad I finally got it done! Here’s what you need: 1 5-8 pound whole pork belly Cure Ingredients: ¼ cup kosher salt 2 tsp pink curing salt (Prague Powder #1) ¼ cup brown sugar 1 tbsp red pepper flakes 2 tbsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp ground allspice ¼ cup pure maple syrup Combine all the cure ingredients except the maple syrup and set aside. Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process. After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours. Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents: ¼ cup cracked black pepper 1 tbsp paprika 1 tbsp onion powder ½ tsp ground clove Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours. Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. Cook and serve any way you would normally serve bacon! Enjoy!
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