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  1. Hi Guys, Few years back I posted my build on a custom cedar table for my old Char-griller Akorn kamado. I have recently purchased and upgraded to Kamado Joe Classic II and am currently building a new table for it. It is all being made using western red cedar. I will be updating progress periodically. Overall dimensions are as follows: 84" (L) x 36" (W) x 32" (H) Grill will be placed in the middle with 2 lower shelves on each side. Picture of the old grill set up.
  2. Thanks to @Kamadobjorn for the inspiration. The table is the “Applaro” Line. The hardware that you see in the last pictures all came from Hobby Lobby. The table comes with a thin, cheap pull bar and nothing else, not even knobs for the doors. The cooler pic is just for reference as that was what I was doing prior to getting the table. The last pic is sans hardware just the way it comes from IKEA. I used Lenox 18TPI metal jigsaw blades with an adjustable speed jigsaw set to its lowest setting to cut the hole. I used this edge trim from Amazon: Trim If you have any other
  3. Hi Everyone, I’m looking for any tips on how to cook a full packer brisket on my KJ Classic 2. To date I have only smoked brisket twice; one time each of the Point & the Flat. After seeing them in person at Costco it doesn’t look like it will fit on my KJ. How do you make it work? I am not sure if I posted this question in the correct thread. Take Care, Pablo
  4. Want to purchase one of these accessories. My question is can the soap stone do everything the cast iron can do plus more? I imagine the soapstone wouldnt get as hot as the cast iron? I imagine the cast iron cooking, more food would possibly stick and more maintenance or are they too very different tools for different type cooks/food.
  5. Just received my Kamado Joe. I had an egg years ago, way before technology introduced itself into the sphere. There is so much information and so many products to chose from I am in information overload. I will be doing brisket & pulled pork from time to time, but will mainly do chicken and the usual dinner staples. Should I make the investment into something that is scalable with a fan added eventually, or just get a great wireless thermometer and trust proven cooking ability and forget about a fan. Thanks for the replies.
  6. In this video, you will find all of the information necessary to properly unbox and assemble your new Kamado Joe Classic III grill. I didn't think to make a video for the first one, so thought I would share tips I picked up from doing it a second time around.
  7. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambi
  8. I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps. This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least. I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ende
  9. Made some cod the other day on the KJ classic for me and my wife. It's a fairly simple and light meal for anyone watching their waistline. All I did was make two foil packets spray them down with some oil. Then I lined it with sliced onions, and tomatoes. After that I placed two pieces of cod loin which I've seasoned with some McCormick's Garden Vegetable on the veggies. Then tossed on some sliced lemons. Put them on the KJ and cooked till the cod hit an IT of 140°.
  10. Hi all! I am new here (though I've reading this forum online for about a week, which ultimately helped me decide to purchase). On Saturday I bought my first ever ceramic grill, the Kamado Joe Classic I. I decided to go with the Classic I for a couple reasons: 1. Price - Lowe's is now selling KJ and they have the Classic I and Classic II for $749 and $1199 respectively. Plus I got an additional 10% so I was able to get it for about $675 2. I like that the top vent on the Classic I is cast iron instead of the aluminum Kontrol Tower on newer ones 3. While the upgra
  11. A few of my first cooks, loving the grill so far. Each of these is the first time I tried them on the grill.
  12. I am joining the forums today and hoping to be able to contribute in the future. I am looking at buying a KJ Classic, but I am torn between whether to buy the KJ Classic or the 2017 KJII. The $300 is not a determining factor for me. I have heard from the store I am looking to buy from that the new KJII easy lift needs to be adjusted on a daily basis and is a pain. He also said that the new gasket does not seal properly and needs to be locked to form an actual seal. He said retailers are not happy with them and should have been consulted before they changed the original KJ Cla
  13. Started a brisket Saturday night for a loooooooooooooooong smoke and the results were outta' this world. This was a section cut from a whole packer (starting to realize it does make for a better brisket) it was seasoned with holy cow rub and injected with their Honey hog injection powder. The liquid I used for the injection was 100% pineapple juice hoping it would tenderize the internal meat because of the acidity of the juice..... and I was very much correct on this. I couldn't really try the "pull test" because it would fall apart just lifting it up lol. BTW I cooked it to exac
  14. The company I work for had a contractor flown in from North Carolina and he was looking for some local BBQ. Once on the subject , the conversation revolved around what I was used to and what he was used to. Aft r much discussion I started looking for chopped bbq pork recipes and recipes ran a couple by him. The one he said was closest to what he liked was a vinegar based sauce also used as a mop sauce. So I went with it and attempted it this weekend. The pork butt was seasoned with kosher salt and black pepper and smoked with hickory. The butt was smoked at a grate temp of 240 for 14 hours. Th
  15. These were cooked for 55 min and then seared at 650 on the Joe Jr. Wow. My other pics of the water bath and the searing on the Junior won't load but the money's got will so there you have it.
  16. Hi everyone, I am new owner of a Kamado Joe Classic and have so far cooked prime rib roast, chicken thighs, pork shoulder, and smash burgers following the great advice on this forum. Learning to control temperature the old fashioned way. Now what do I do w my 10 y/o Weber grill? The smash burgers turned the kids to the Kamado. Travis
  17. These thighs were cooked yesterday and seared on the Kamado Joe Classic. They were seasoned and cooked for four hours and literally came apart off the bone and were super juicy. The sear on the cast iron insert is second to none and the crust was just awesome!
  18. Rak73

    Big News!

    Good morning everyone! I've been a little quite on the forum the past couple of months, but that doesnt mean I havent been thinking of my friends here I've been really focused on a couple of projects. Firstly, and most importantly, my health. I'm please to share that since my heart attack on November 25th, I have lost almost 30lbs (through better eating and exercise) and yesterday I was able to run 5km without stopping! Its a big deal My other project has been to help KJ roll out sales in Lowes stores. I was asked to help conduct store product training for Lowes employees acr
  19. Hi all Brand new to Kamado cooking. My US colleagues all have the big green eggs. To see how it goes I've started off on the Joe Junior. I have no idea what temperatures to start cooking at, durations etc. Any advice or links to "cheat sheets" would be great. Looking forward to the trial & error part too though
  20. Yup, Andy was right! The flavor and texture of this chicken was much different than standard grilling, family picked it clean.
  21. As most might know, I've had my eye on the Enameled Cast Iron for some time & Pennheads recent spinach and shroom cook got me motivated. First, I got my tomato sauce going which is very basic but very good. I used the Lodge 7.8 qt dutchie for this task. While my sauce cooked, I formed and smoked my meatballs (kamado joe cooking channel recipe) which I had mixed and stored in the fridge earlier in the morning. Then some sweet Italian sausages After the meats were done, I added them to the sauce and began to assemble the lasagna. Cooked it for 20 minutes with the cover on
  22. Time is always an issue getting out the door to work in the morning. Lately, I've been cooking up a whole chicken and using the recipe from Kamado Joe YouTube channel to keep a batch of chicken-salad in the fridge and whip up a couple of wraps before I head out the door. Yesterday I kicked it up a notch with some buffalo rub. To mix, I use 1/2 low fat mayo and 1/2 fat free sour cream and it comes out BALLER!
  23. Here is my first lasagna on the Kamado Joe following the video recipe & technique from the Kamado Joe cooking channel. Results were OUT........STANDING! Give this one a try!
  24. Today the wife was at work. I wanted a simple dish to prepare for her when she arrived home. I purchased a large package of boneless/skinless chicken thighs to make this dish with. Butter was melted and poured into each of the ceramic on cast iron dishes. Kamado Joe poultry seasonings were liberally sprinkled on the butter. The skinless thighs were then rolled in the butter-seasoning mix. Additional garlic and fresh cracked pepper was added. A small amount of chicken broth was added to the bowl at this time. The dishes were placed upon the Big Joe, which was set up indirect with apple
  25. Today I ran across King Salmon marked down to $12.50 a pound. I decided to make a quick lunch of it. The salmon was rinsed then patted dry. A sweet soy glaze was lightly spread over the top surface of the salmon. Szeged seasoning was then sprinkled upon the sticky soy glazed surface. A fire with apple wood chunks was prepared in the Joe Junior. Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking. The fish was pulled at an internal temperature of 140, and turned out moist and smoky.
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