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  1. Morning Kamado Warriors, First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern. I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door? Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements. I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty! Graham
  2. Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year. This recipe definitely stands up and shouts! Brine Recipe: 2 gallons of ice cold water, divided 1 cup kosher salt 1/2 cup sugar or brown sugar 2 tbsp fresh thyme 1 tbsp ground mustard 1 tbsp peppercorns 1 tbsp granulated garlic 2 tbsp dried onion flakes 1 cup hot sauce (I use Frank's) Take about 8 cups out of the 2 gallons of water and put it in a small stock pot. Dissolve the salt and sugar in the water over low heat. Once that is dissolved, add the rest of the ingredients and continue to heat. Remove from heat just before it boils and cool to room temperature. Add this mixture back to the rest of the cold water and keep chilled until ready to use. When you brine your Turkey, the brine needs to be kept cold so do it in a well-insulated cooler or in a large bag in the fridge. Brine your bird for at least 1 hour per pound Injection Recipe: 4 sticks unsalted butter 1 12-oz bottle of beer 1 tbsp sea salt 1 tbsp paprika 1 tbsp of your favorite bbq rub 1 tbsp ground mustard 1 tbsp garlic powder 1 tbsp finely ground black pepper Melt the butter and then add the beer. Bring to a slow boil. Add the rest of the ingredients and continue a very slow boil for 10 minutes. Remove from heat and set aside until ready to use. Using a meat injector, inject as much of the injection solution as possible. Save a little bit for basting the turkey while it's cooking. Dry Rub Recipe: 3 tbsp Kamado Joe Peach Rub (or your favorite BBQ rub) 3 tbsp Kamado Joe Poultry Seasoning (or your favorite poultry seasoning) Combine these ingredients and coat the outside of the turkey before putting it on the grill! Preheat your grill to 350 degrees and set up for indirect cooking. Add a couple chunks of your favorite smoke wood. Cook the turkey until the temperature in the thick of the breast reaches 160-165 degrees. Let rest for 15 to 30 minutes and serve hot! This 20 pound turkey too 3 hours and 15 minutes to complete on the grill.
  3. Hello there! I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue. So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100! The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair. I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill. Condition Report: The ceramic body itself is in good shape with no major cracks or chips. There are a few issues that need to be addressed however: The upper part of the interior has some green staining. I assume this is from algae/moss since I live in the PNW. Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up? The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too). The wire mesh gasket is mostly intact but has come loose. Does anyone know of an adhesive that would be safe to use to re-attach it? I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit. Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic). Does anyone know of any substance I could safely patch this with, and how best to reattach the bands? Missing parts: At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts. I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of. Here is a list of what I need: Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items. I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it. Thanks and happy grilling!
  4. Hello There! Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer! I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace. I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations. Can't wait to get cooking on the Kamado once it is up and running. Most looking forward to cooking some pizzas and of course brisket, being a Texan! Thanks, Cameron Spencer
  5. I have no idea how I'm just discovering this site, this is awesome! I'm in the market for a new Kamado. I've narrowed it down to the Big Joe and a Summit Charcoal. I'm leaning heavy towards the Big Joe, but am curious to know how deep the discount is at Costco..... The roadshow schedule isn't coming to B'ham in the near future, but I'm willing to drive over to ATL. Question: For those what are near a costco, what are the current prices for the grills? Also, I read on kamadojoe.com that the warranty is not honored when purchased from a store like Costco. I realize Costco might pick up the warranty, but wanted to verify other's experience. I appreciate the advice and look forward to the future discussions.
  6. hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark. 3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg. Any advice or thoughts is welcome? Cheers Nathan
  7. Here's a quick and easy pork loin roast recipe that you can grill or cook on your Joetisserie! Recipe: 1 3-5 lb pork loin roast, trimmed of excess fat 1 cup italian dressing Seasoning rub: 1 tablespoon Kamado Joe Peppered Sea salt 3 tablespoons Kamado Joe Smokey Paprika Alternate seasoning rub: 2 teaspoons sea salt 1 teaspoon black pepper 2 tablespoons paprika 1 tablespoon brown sugar Directions: Place the pork roast in a ziploc bag with 1 cup of italian dressing and marinate in the fridge overnight or up to 24 hours, rotating the bag occasionally. Preheat your Kamado Joe grill to 350°F with the JoeTisserie in place. Remove the pork roast from the refrigerator and place on the JoeTisserie spit rod and secure the forks in place. Dust the roast liberally with the seasoning rub and place the spit on the Joetisserie. Cook until you reach an internal temperature on the meat of 145°F (approximately 1 hour). Remove the roast from the grill and let rest for 10-15 minutes. Slice and serve hot!
  8. Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated! - Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags - Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire. - Closed the top but opened the vent fully to try to let it smoke out and carbonize. Temp jumped pretty quickly to about 350 so I choked it back and got it stable around 260 but the thick white smoke continued for a solid 45+ minutes at which point I had no choice but to start the meat - White smoke continued for another hour+ after this, albeit it didnt billow out quite as aggressively. This went on for a couple of hours at least which seemed like an excessively long time. Thoughts? Advice? Thanks!
  9. Just bought a Kamado Joe Classic II about 5 days ago. Love almost everything about it so far but there is one thing that has me a bit concerned. The hinge seems to be making an audible creaking noise both when being opened and closed. I didn’t notice this at all when I first bought the cooker. Didn’t really seem to notice until after the 2nd cook or so. Is this a common sound with the grill, or something that will go away with time, or is this something I should be investigating? Hinge seems to work fine. I did tighten it to fine tune it but other than that it’s just the sound.
  10. Hey JOE fans! I'd like to help you roll into the weekend by offering up this OUTSTANDING Barbecue Grilled Swordfish Steak recipe and technique for you to try! This recipe takes grilled fish to a whole new level! Time to get your JOE ON! Kamado Joe Barbecued Swordfish Steaks Ingredients: 2 nice sized swordfish steaks Marinade- 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon black pepper Rub: Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika) Finishing Glaze - 1/4 to 1/3 cup barbecue sauce (http://www.ebestbarbecue.com if interested in the Smokey Mountan Finishing Sauce) 2 tablespoons whiskey Directions: Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally. Setup and preheat your grill for high temperature direct and indirect grilling. Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
  11. So I am smoking my first brisket on my Kamado Joe Classic II and pretty well following Johns Brisket 101 video from the Kamado Joe YouTube channel. It has been on about 4 hours at 225 degrees and my dome temp was steady until it started to rise about 30 min ago. It stopped about 250 degrees and seems to be holding steady there now. Any advice on why this happened and if it’s okay? Should I try to lower it? If so, what is the best method. Getting good blueish smoke and have been for most of the cook. Any help would be appreciated.
  12. CeramicGrills.com, with discount code listed on the website the KJBJ3 was $450 off for a total of $2049 shipped. Discounts on other KJ's but seemed to be online with Costco.
  13. Kamado Joe is having a warehouse sale next Friday and Saturday in Atlanta (well, really it's Duluth). Kamado Joe 3400 Rivergreen Ct NW Duluth, GA 30096-2519 ETA: From Conor Brennan
  14. New to the forum and this would be my first post. I recently purchase the KJ Classic Joe 3, and was hoping to find some plans to build a grill table. I've done some searches, but I'm not sure if any of them would accommodate the Classic Joe 3. If someone could point me in the right direction, I definitely would appreciate it. Thank you in advance.
  15. I'm gonna do some baby backs this weekend and would like to hear some opinions. 1. Temp. I'm thinking low and slow at about 225 to 250 2. Time - wrapped vs. unwrapped. 5 1/2 hours ish? I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5. Let me hear your methods and why.
  16. Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
  17. If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques. Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
  18. I recently got the Big Joe Joetisserie and have been cooking with it on the Big Joe a bit. The classic Joetisserie is nice but the extra space you have with the Big Joe is the perfect setup for this. There is a lot more clearance between the meat and the fire. I have enjoyed the process even MORE with this extra clearance. The Komodo Kamado people with their rotisserie system have the same (if not even greater) advantage with the distance between the meat and the fire. I can't wait to toss on a HUGE turkey. I think this year's Thanksgiving turkey might just be 25 or more pounds.... Gotta start looking for that FRESH bird for this year. I'm tired of grocery store packaged pre-brined turkeys....
  19. Hey gang, I recently received my iKamand, and it works great. I’m not able to find anyone selling extra probes for the unit for slot 2 and 3. Has anyone had any luck? Also, while I’m on the topic of iKamand, has anyone had success getting a DC to USB setup to work, so a cord doesn’t have to be drug across the patio? The idea would be to use it with a usb battery back or something similar. I left some pics to get your mouths watering while I wait for a response.
  20. Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below! Baby Back Ribs Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!! Sauce: Sweet Baby Ray's diluted with some apple juice Cook time: 5ish hours Smoked with some cherry blocks 1. Put them on the grill around 12:30PM 2. ~2 hours into cook 3. Profile shot (~3 hours) 4. Gettin' saucy (~4 hours) 5. Nice color and glaze. This was right before I took them off. 6. Plated w/ roasted broccoli and cauliflower plus roll 7. Yessir! 8. Fall off the bone! 9. Gotta shoutout to one of my favorite breweries and they are located 5 min away: Terrapin Beer! Really enjoyed this cook today. Excited to take the leftovers and make a hash with them in the morning!
  21. Fired up the KJ for some NY Strip Steaks last night. I'd have to say...best steak I've had, hands down. Got the steaks from a Stripling's General Store here in town. Seasoned with some Lane's BBQ Brisket rub. Put a block of Hickory in the fire. 1. Got the grill up to around 300º while seasoning. 2. First time using my ThermoPro wireless thermometer. It definitely gave me the flexibility of hanging out inside while getting up to temp! 3. Got the steaks to 125º and pulled them off and tented with aluminum foil. 4. Opened up the vents and aimed to get to 550-600º for the sear. 5. "I have made fire!" 6. Looking tasty! It smelled so good. 7. Plated with some spinach salad and a twice baked potato from Striplings. 8. Look at that color! I'd have to say...this is my fourth cook on my KJ since buying it for Father's Day and everything I make on it is amazing. My wife looked at my across the table while eating and said, "I see why you wanted to spend so much money on a grill. This is delicious!" If only she would have that logic when I try to convince her I want to buy a truck...haha
  22. Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/ Here's the shot after the brine: My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire: Salmon went on the grill immediately to warm up with it. This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is. Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it! Almost done And complete. Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying. I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.
  23. Hello, how long can you expect to get from 1 basket of lumpwood @ 110c / 230f ? Impressed to cook at 110c for about 7 hours and hardly use any fuel. Kamado Joe classic 3. Thanks Pic before Pic after 7 hours!
  24. Was searching Amazon for Kamado Joe products and went into a couple of the grills and noticed that these were sold/shipped by Amazon. Does anyone know if these products will carry the KJ warranty and support like buying from a dealer does?
  25. Hello everyone, I finally joined the Kamado Joe team. Pulled the trigger and bought a big Joe at a local Costco Road show. I also have a weber 26incher which I love. And a camp chef flat top. After approx 5 years of day dreamin’ and planning i finally have my bbq island. It just needs counters now. cant wait to enjoy my first cook on my big joe. Any ideas on what I should kick first while learning the intricacies of the big joe. lastly where can I buy some kamado joe feet? I didn’t see any on the kamado joe website. Any other credible sites to buy from at decent price? Thanks everyone.
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