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  1. Hi folks, Bought a Kamado Joe Big Joe a couple of months ago and am loving it. I'm now wanting to get the Junior for those quick after-work dinners where all I'm cooking is a quick steak or a pork chop. I've all but decided that the size and type of cooker is the right thing for this but one thing I cannot work out is how people do reverse sears on the Jr without the divide and conquer system? When doing a big tomahawk steak I would normally set it on the indirect half of the big joe at 225F then crank the temp and sear it on the other side over the coals. Any tips on how people do this on a Jr would be great. Cheers!
  2. Here's my newest video using the JOETISSERIE on the Kamado Joe Classic grill....
  3. It's been awhile since I made a pizza from scratch. It took a couple of pizzas to get back in pizza making shape. The neighbor kids were happy about all the free slightly disfigured pizzas. Thanks to China, US and Global warming, Edmonton, Alberta, Canada was a nice balmy 52 F. Some Amercians might be thinking, 52 F is not that warm. It's Canada, it's early March, so 52 F is balmy for this time of year. I was wearing shorts, the snow was melted and the grass was showing. It was just perfect pizza making and beer drinking weather. The final pizza of the night was the one that came of just right. To the disappointment of the dogs next door I decided to feed the family instead. Red Oak was used for the smoking wood. My family complained about too much smoke in the cheese when using Pecan. I decided to dail back the smoke flavor by using Red Oak instead. I elevate my stone using the Big Joe expander. I had my Italian perforated pizza peel to do the loading. As it's known around the house. The gaint fly swater. Here's some pics from tonight's cook including some photos of an early spring here in Edmonton, Canada.
  4. Hey all, Ryan told me to try wings next and I'm sure glad that I did. Andy tipped me off to some accessories a while back and $18 later, we're spinning up some wings!
  5. Here's an update and revision on an old favorite of mine! Kamado Joe Smoked Buffalo Mac & Cheese Ingredients: 2 1/2 cups uncooked macaroni noodles (cooked to package instructions) 1/2 stick (4 tablespoons) salted butter 1 1/4 cup milk 2 eggs, beaten 1/4 cup Frank's Red Hot sauce 1 tablespoon dried minced onion 1/2 tsp granulated garlic 2 cups shredded cheddar cheese (more for topping) Barbecue Rub for topping Plain Panko Bread Crumbs for topping Preheat your grill for indirect cooking to 375°F. Cook macaroni noodles per package instructions and drain. Return to stock pot. Add the butter, milk, eggs, hot sauce, minced onions, granulated garlic and 2 cups of shredded cheddar cheese and mix completely. Transfer to baking dish. Sprinkle additional shredded cheddar cheese to cover the top of the macaroni. Sprinkle on some of your favorite barbecue rub. Cover the top with plain panko bread crumbs. Cook on the grill for 45-55 minutes or until sufficiently browned on top. Cool for a few minutes and serve HOT!
  6. Hi everyone, Thanks for making me get a Kamado Joe. I have had it for 3 weeks and it has made some of the best meals from the backyard that I have ever had. Well today I was shocked to see that the dome is not closing flush on the hinge end. Also, I noticed that the hinge is getting worn when I open the lid and is chipping the paint now. I wonder if this occurred when I had by KJ up to 700F on tuesday?! Anyway, what should I do here? Matt
  7. Greetings Gurus! Well I thought I would do a live update thread with pics for tonight's cook! I am having a playoff party tomorrow for some close friends and the word about my pulled pork is spreading, so I decided to do a boston butt for tomorrow on the big joe. Everyone is coming over around 3 so I am putting the butt on around 10-11 tonight. To gear up for this cook, I am doing a reverse sear of some loin chops on the joe jr. So a little background if you haven't been following me. I got my Joes last week and have had some nice cooks so far. Stated with tri tip. It turned out so so because I ran out of coals when I went to sear it. Then I did chicken wings that I thought were going to burn the house down because of the inferno I created (long story!). So stay tuned. I will have the first update in just a few minutes!
  8. Well, this isn't a review per se, but kind of a preview. Someone posed the question of hanging meat down through a top vent... I have and enjoy my Pit Barrel Cooker.... And I've been toying with this concept for Kamado for a while. THEN I watched one of Steven Raichlen's Project Smoke shows where he smoked a hanging beef tenderloin on a PBC. This was what pushed me toward filling this void in my grilling sub-conscience. My safety net here is my Vortex metal cone. That makes me think I can hang meat either direct over coals or indirect. The hangman apparatus is a "Chicken Rack" made by/for Kahuna Kamado's. The model of their Kamado is what they call 23" size, and the diameter of the GrillGrates is just under 21". All of this looks to be a great fit for my Big Joe. Locating one online and then getting correct item shipped was a challenge, but I won't get into the 'customer service' of the retailer I used. I spent $60 on the rack. The company website sells them for $80 (not sure of shipping). And I found a seller on eBay that sells them for $45. If I was starting over, I'd go the eBay route. Quality of the rack seems good enough. Definitely not up to snuff for a KJ product, or any of the other competitors. I mention KJ because I physically sat the rack on one of my SS half-grates, and the gauge and weight wasn't close. I'd guess about 60-70% as thick of gauge? The one big bar that goes over the top is almost as thick as the KJ rod, but the bottom grate is weaker. Not perfectly welded, but not too bad. The hanging hook would probably be best for poultry smaller than a turkey. But, the circle loop would take any smallish hanging hook. Set-up shown is with Vortex opening up with the small hole down and big hole up. Centers nicely on my KickAshBasket. Would spread coals and wood around outside of the Vortex inside the KAB. While I did not try the Chicken Rack with the D&C it would probably work. It does work perfectly withe the X-Rack, sitting on top of the fire-bowl-ring. The center rod of the Chicken Rack is just inside/smaller than the center circle of the X-Rack. I'm sure a person could cut and file the center ring out of the chicken-rack and your hanging area would be as waive as the center opening of the X-Rack. With the chicken rack basically at the top f the fire ring, the top of the rack is about 4 inches from the top opening of the top vent...which translates to ant an inch of space between top of rack and inside of lid. The top part goes into the two rod/pipe/joint spots with a set-screw (think that's what they're called) to secure it. So storage of the rack is almost flat (the X-spikes on the hanger part are maybe two inches wide), so this will store basically in the same space as my X-Rack. All things considered, it is a really great fit, I think! I'm sure I'm forgetting stuff, but was pretty excited to set up some new toys. Will hang something on it as soon as I can.
  9. Hello from Richmond, VA! I just got a Kamado Joe. This is my first Kamado grill, and looking forward to my first smoke this weekend.
  10. Hello to all that read this. I am excited to have received my lump of coal for Christmas, and a red Kamado Joe in which to burn it! I pretty much know what I am doing with my Weber Genesis propane, and my basic Weber charcoal kettle. The ceramic cooker is completely new to me, so I will be soaking up all the input I can get. Right now I am thinking about starting my first fire in it, and reading ideas for the initial burn. In my google search about that topic, I found this great forum and look forward to participating. Jim, in Texas .
  11. I have a buddy who works at Costco in Stockton, CA. He said the Kamado Joes are there at the moment.... Waiting to hear back on the specific models and accessories being sold...... Just and FYI
  12. Want a fool proof way to know when your brisket will be done and ready to serve? Try it sous vide with a finish on the grill! It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from: Omaha Steaks - http://www.omahasteaks.com cooked with our sous vide immersion circulator from: Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM) This cook came out PERFECTLY! One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!! There is no guessing! Here's the recipe for the Sauce: Whiskey Barbecue Sauce: 1/2 sweet onion, coarsely chopped 4 cloves garlic, peeled and smashed 3/4 cup whiskey (I used Maker's Mark) 2 cups ketchup 1/3 cup apple cider vinegar 1/4 cup worcestershire sauce 1 teaspoon hot sauce (I used Sriracha) 1/2 teaspoon salt 1/2 teaspoon pepper Place the chopped onion, garlic, and whiskey in a sauce pan and bring the whiskey to a boil. Once boiling, reduce to a simmer and let simmer for 10 minutes. Combine the rest of the ingredients in a mixing bowl and mix well. Add to the whiskey mixture after the simmer is complete and return to a simmer. Let simmer until it slightly thickens. Remove from heat and strain the solids from the sauce (or use an immersion blender to combine if desired). Allow the sauce to cool and use immediately. Store leftovers in an air tight container in the refrigerator for up to two weeks or so. Enjoy!
  13. Oh Yea! Italian food on the Kamado Joe Grill is ALWAYS super delicious! I decided to toss on a pan of stuffed shells for dinner tonight and I"m glad I did! Here's the recipe: Ingredients: 1 12oz box of Large pasta shells (cooked per box instructions) 1 24oz container of low fat cottage cheese 8oz shredded mozzarella cheese 3/4 cup grated parmesan cheese (divided) 2 eggs, lightly beaten 1/2 tsp garlic powder 1 tsp dried oregano 1 tsp dried parsley 1 26oz jar spaghetti sauce Directions: Cook the shells per the directions on the box and place them in a bowl of cold water to stop the cooking process. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving. Enjoy!!
  14. I've had some really good success with pizza, but this time I decided to tweak and kick it up a notch. My confidence in my cooking ability has really increased over the last year, so this turned out to be much easier than I had imagined and the whole family agreed it was easily the best pizza we've made yet! The setup In the past, i've used the extender rack to lift the pizza stone. The problem was that it lifted it so much that the temperature probe would often find itself in my toppings! So this time I separated the deflector and stone with some Cast Iron grippers that came with CI grates. I know some out there use copper, but i've done some reading and didnt feel comfortable using a metal that may give of toxic fumes at extreme temps. Just my personal choice. The pizza dough I have a great italian bakery near me and so I was buying the dough they would sell. This time (and after my recent baking triumphs) I wanted to make my own. Its a really simple recipe and worked great for about 2 medium sized pies: 1 cup warm water (between 105F and 110F) 2 1/4 tsp of yeast (1 packet) 1 tsp salt 2 tsp sugar 2 Tbs Olive oil 2 cups of AP flour mix, knead (will still have a slightly wet consistency) and let rise for 1 hour or until it doubles The Sauce After doing some research, I found that the traditional way in Napoli is uncooked tomatoes puree, basil and salt. So I got a nice can of San Marzano tomatoes, crushed them and added fresh cut basil, salt and some sugar. The idea behind an uncooked sauce is that you are cooking them at such high heats that it will cook with the pizza. The sauce was excellent. It was light and flavourful and did not overwhelm the flavour of the toppings. I guess those Italians know a thing or two about pizza Here are pictures from the cook... Thanks for looking!
  15. I stopped by my local Kamado Joe dealer and he has Heat Deflector and the triangle that holds it for around $30 bucks. I think its the old style that you had to purchase in addition when you bought a Joe. Now, the new Joes have the Divide and Conquer system.The Deflector is 15" and looks like it would make a great pizza stone and the stainless triangle seems like a good way to hold the lava rock deflector. I am sure it would fit on the vision firebox, but I haven't taken my tape measure to the store. Any suggestions? Seems like it is about 1/2 the price of a woo ring/spider/pizza stone setup that I see on the Ceramic Grill Store. Although it doesn't offer the expansion capabilities that that the Adjustable Rig has, and I don't know if it would work if I went to a D&C system sometime in the future.... hmmm....
  16. Enjoying the day off work today. Cleaned out my firebox this morning with supreme ease. Simply raked the ash across the bottom grate and emptied the ash tray as it filled. Simple. Fast. Easy. Another great feature that Kamado Joe has added. Had some chicken breasts and wings in Mad Hunky brine since my morning coffee. Deck radio tuned into local classic rock station. Great playlist this morning with a little football talked interspersed. Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia. Doesn't have a name. It consists of tremendous pieces of dense lump in a massive white bag. Imported from Argentina. One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand. Tossed in a couple chunks of Bosco-approved peach wood for good measure. Fired up the Big Red and let it smoke pleasantly for a while as I killed the last of my java. Went ahead and grilled up some boneless breasts early on so I could use them for my chicken dip (recipe in the recipe section). Had a little indoor work to do that involved chopping stuff for the dip and getting yardbird rubbed. Couldn't hear the deck radio to my satisfaction....had the house to myself other than the dogs.....and they never complain over what I play...just the volume. Krunk up the kitchen Bluetooth speaker to a satisfactory volume and put some new tunes on. Great chopping music. My lovely bride asked that I tone it down on the heat so I didn't use my favorite wing rub......but used my favorite rib rub instead. Because of this change, I'd set the Big Joe up with 1/2 heat deflector in place and ran the grill cooler than normal. Once the wings were close .....just after the Conecuh sausage & hot dogs were ready.....I flipped them over the coals to crisp up the skin but tried not to allow the rib rub to scorch too much. Pic below taken just prior to this. We all like our hot dogs done....splitting done. The Conecuh was great cut into small pieces that we dipped in mustard or bbq sauce. My wife likes to dip her's in Crawtater sauce. I think she's onto something good there. I achieved the desired crispiness on the wings, but the rib rub scorched just a tad. It wasn't objectionable at all in terms of flavor, though. I should have kept them on the cooler side a while longer so less time would be needed over the coals. No plated pics.....because it was a blur of fast action after that. Football viewing at my hacienda today will be the East Carolina-Navy game, Georgia-South Carolina and then the Ole Miss-Bama games. Lazy days are great days around the house. It's worth noting that the weather today was outstanding.....sunny and mid-80's at the time of grilling with highs in low-90's forecasted. Hope everyone is having a great day !!!!
  17. Hello all, just joined from Kanata, suburb of Ottawa, Canada ( Go Sens Go!) I have been cooking on a Kamado Joe for about 6 months now, almost daily, love it. Looking forward to what others have experienced and general chat/ideas. Mike
  18. Hey JOE fans! Welcome to the September 2015 episode of "Joe Talk!" In this episode of Joe Talk I would like to introduce you to the basic idea of sous vide cooking techniques and how we can integrate that with our JOEs! I have partnered with NOMIKU for this project and have been given a discount code to share with you if you are interested in purchasing a NOMIKU Classic model sous vide immersion circulator. The $50 discount code is: KAMADONOM and you may purchase this product here: http://www.nomiku.com/collections/featured/products/nomiku-sous-vide Stay tuned for some upcoming sous vide cooking in conjunction with the Kamado Joe grills here on the Kamado Joe Cooking Channel!
  19. Today's local weather is sub par for grilling. Good thing I'm not grilling.........I'm kamado smoking in fairly weatherproof fashion. The Big Joe's cart rolls with supreme ease and I scooted it up close to the door. The JoeBlow was used with zero trouble and lit the lump quickly while I stood beneath the overhang and stayed dry. It was pouring down rain at the time. As soon as the grill was lit and coming up to temp the rain stopped, of course. Oh well, I'm ready when the next band comes through. Looks like it's going to be this way all day.....perhaps all week. So nice to be able to peek out the door and make any needed adjustments. So.....what am a smoking ? St. Lois cut spares. I'd let the Dizzy Pig Pineapple Head base rub set up and glaze over and then hit it with my old standard, Cimarron Doc's. Huge chunks of lump enhanced with Bosco's peach wood.
  20. Howdy - Pacific Northwest lurker here, finally stepping into the light. I just got a Big Joe after a few years of wringing my hands over the investment, but I couldn't be happier now that it's here - more importantly, the better half feels the same way. I'm looking forward to learning more, and at some point giving back to the folks that have contributed to teaching me so much about one of my favorite ways to cook. To start, for any newbie like me that had spent lots of time trying to figure out where the kamado was going to go, I'd like to add to the recommendations on the tried-and-true Grill Dome design for a table (XL). I used pressure treated wood, both new and salvaged, for all but the top and some trim pieces, where I used cedar instead. I also added a 4x4 cross piece at the bottom of the table legs at each end, to provide side grain attachment for the stainless 4" casters I used - that idea came from work bench plans I found while shopping for casters. I spend close to $350 when all was said and done, but most of that was due to my preference for stainless parts, being that I live in coastal Oregon, so rain and salt-air are constantly working at destroying all things that oxidize easily. I followed all dimensions on the GD design, with the exception of the 2x6 support-shelf planks, which I felt better about supporting the grill over time. Fire bricks added the finishing touch prior to lowering the Joe into place, my preference over the provided 'feet', to provide more shielding between the wooden table and the bottom of the cooker. I used 'water-seal' on all horizontal surfaces. For anyone wanting a cover, after building a GD-designed table, you might also consider the appropriately sized GD cover, as I found that the XL cover fits my KJ Big Joe / table just shy of perfectly.
  21. Hey all and greetings from Toronto! About a month ago I bought my first Kamado style cooker. I waffled back and forth between the KJ and the BGE, and at the end of the day I chose the KJ. I have been very happy with my choice so far, though I am sure either product would have suited me well. So far I have cooked steaks (it is awesome to see how hot this grill will get for searing), spatchcock chicken (what a fast and easy way to cook), pork roast, eye of round (for cold cuts), flank steaks, and a whole bunch of burgers. I've found that it is really hard to dry food out on this thing - it just comes out great. I plan to do some pizza on it before too long and would like to try cooking a brisket (problem is most stores was 12 bucks a pound out my way - yikes). I also have a cast iron dutch oven on order to do some soups, chili, etc. Basically getting this grill has shown me how much I love cooking outdoors. It has also caused a couple of issues. Specifically, I am buying a whole bunch of stuff to cook with. Hopefully I can still make the mortgage payment. I have bought a thermapen (expensive but what a great thermometer), a maverick thermometer with a remote, grill grates (these things are awesome - got some for my gas grill also), cast iron grate/griddle for the KJ and I also have a Lodge dutch oven on order. I got the kickash basket for the KJ - seems like a great idea. Jeez - I even bought an end-grain cutting board and bought a gyuto knife. In any case, I am really looking forward to cooking more and I have enjoyed reading this forum. You guys and gals are a lot of help. In particular, Johns videos talking about how to set up the kamado and control temperature were very helpful to me. It is amazing to me how precise well this grill can hold a temperature. I think I am going to enjoy it here!
  22. Hello, everyone! Long time lurker, first time poster! I was prepping for a cook this morning and noticed a "more than normal" amount of smoke coming out from between the top and bottom of my KJ. Is this an issue? Considerations: - Current temp at time of picture 204 working towards a final temp of 225. - Using a Flame Boss blowing at 49% fan power. - Using Mesquite for the first time, maybe I'm just not used to the very thick smoke. - Last cook was the kamado joe cooking show's peach-rosemary tenderloin, we got a little hot on the grill, but don't think it caused any damage on the felt. - I've got up to the 500s on pizza cooks, but there is not visible damage to the felt seal. Please see pics for another 1,000 words. Thanks, all!
  23. No one could decide on dinner tonight so s'mores it was! We've found 650f to be our optimal temp for this.
  24. Here it is, super fast super good. The curry absorbed a little smoke and it came out amazing!
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