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Found 108 results

  1. Has anyone replaced your old felt gasket , with the new mesh style ? If so have you tried just replacing just the dome or the bottom half , and leaving the other side with nothing ? Thanks for any input you may have
  2. I guess, I could wait and do an unboxing, install and review video on Youtube but, I'm no Youtuber so, why start now? Anyway, I called my local Authorized KJ dealer on Monday and inquired about a replacement Wire Mesh Fiberglass Gasket for an original, pre-2017 Big Joe (Model #BJ24RH). He then called KJ for me (KJ simply referred me to the dealer), I was given the part number #BJ-MGA24 and told that they would in fact be able to order it from KJ. He called again yesterday to say that it will be here in a about week and cost around $90. YES!!!
  3. 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.
  4. 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.
  5. I just upgraded to a Big Joe so I'm selling my Classic as well as my Joetisserie. Both in excellent condition. No cracks, not lighter fluid used, I've had it for less than a year. I'm located in Austin, Tx. I tried to upload pics but it keeps failing. I can email pics if anyone is interested. $650 for the Kamado Joe $150 for the Joetisserie
  6. Hey there everyone! New to the forum, but I'm hoping to get some info from you guys. To those that have upgraded to the new multi-piece firebox, how has your experience with it been? I received mine this weekend, and I just can't seem to get it to fit tightly together. I have gaps in almost every piece. The tongue and groove is not locking together at all. In it's current state, ash and embers will be everywhere inside. I can't believe this is how it's intended to fit together. The only install videos I've seen online have been for the smaller model KJ. Anyone that has a 2016 model Big Joe, have you installed the new style firebox? Do you have gaps, or did it fit snugly together? See the attached pics for reference. Thanks!
  7. Bonux

    Pondering

    Hi, I'm Matt. I currently don't own a kamado but I have the budget to buy one. The problem is making up my mind. I have narrowed it down to two choices : summit charcoal grill center or big joe 3. I Already own a kettle and a WSM. I have been going back and forth for months and it's driving me nuts. I can only have one and it will have to last me many years. Hope to find the info here to finally make up my mind. Matt
  8. After see posts on this site, watching countless YouTube videos and hours upon hours of nervous research I decided to buy a pork belly and give bacon a try on my Big Joe. Like others have commented I found the pink salt was not as easy to find as I assumed, so I bought some off Amazon. I bought a 10-lb pork belly from Costco, found an easy recipe on line and started my adventure! I followed the recipe below as a template: https://www.garlicandzest.com/homemade-applewood-smoked-bacon/ I used dark brown sugar because that's what I had and I used pure Vermont Maple Syrup instead of honey. I used cayenne pepper on half of the belly and none on the other just because I forgot to put it in my first batch of the curing paste. I had to cut the pork belly in half because I was using 1-gallon ziploc bags and this resulted in two different flavors to my bacon. The first one without the cayenne pepper finished curing in 9 days. Based on the hours of research I guessed at it being done because it was pretty stiff compared to when it first started. The second bag with the cayenne pepper leaked much of the liquid and didn't seem ready. So when I removed the first belly I drained the second bag, made another batch of the curing paste and started the process again. The first batch of bacon I rinsed thoroughly, dried with paper towels and placed on a drying rack in the fridge for a day unwrapped and uncovered. The next day I smoked it for about 3 hours keeping the temperature between 200-240 and cooking until the internal temp was 150. I used 2 small chunks of apple wood for the smoke. Since I don't have a meat slicer I was "forced" to buy a Dalstrong Gladiator Series Ham Knife which was heavily recommended throughout this site. I did my best to keep the strips as thin as possible and even. The family loved the bacon and I was happy with the result as well. Now the second half of the pork belly finished up about 4 days later and I followed the same smoking process except I add 2 chunks of cherry wood and 2 chunks of apple wood. I didn't think the first round of bacon was smoky enough so I doubled the amount of wood. This was noticeably better than the first round! I tasted smoke this time and it wasn't overpowering. The flavors of this bacon were much more pronounced that the first round and while I know the added wood made a difference, I wonder if re-doing the curing process half the way through made any difference. Regardless, I enjoyed the whole preparation and cooking of the bacon and will do this from now on! It wasn't nearly as difficult as I had thought and though the second batch was better both were fantastic! As good or better than anything I've ever bought from the store. My family all claim it's better than anything we've ever bought, but I guess I'm a little more critical of my cooking than they are.
  9. Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
  10. 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.
  11. Hi all, I will be firing up my big joe for the first time tomorrow for some baby back ribs. I have done ribs before on my Bradley smoker & weber gaser using the 3-2-0.5 (3 hours on the smoker, 2 hours wrapped on the Weber and 0.5 hours with sauce). I do the last two steps on the weber just because the ribs are more accessible for wrapping and sauce. Family usually loves these. Ribs on the Joe: I am planning on dry rub, no sugar ~5 hours @ 225-250 with no wrap, occasional spritzing and add sauce for last 30 minutes or so. Questions: 1- Is a drop pan necessary? Dry or with liquid in it? Based on my reading so far, I think not necessary other than to keep the heat deflector clean... opinions? 2- To wrap or not to wrap? It seems both are acceptable. preferences? impact? 3- how do I know they are done? by temp? bones? probe? Any other suggestions? I'll post during and after pics tomorrow. Thanks
  12. Hi everyone, just wanted to share a little video I did. We love pizza at our house and this has become one of our favorites! If you get the time please check it out. Cheers
  13. I need your help! I have been doing tons of research and I am down to either the XL Big Green Egg for $1,024 at my local dealer or the Kamado Joe Big Joe for $1,800. I know I would need to spend another $500 ish dollars for accessories for the BGE but it is still overall cheaper. The main thing I like about the Kamado Joe is the upgraded gasket, it seems like such a pain to worry about the felt gasket (maybe it's not that bad). The other features of the Kamado Joe are nice, but not that important to me like the ash tray and the air lift dome. I would love to hear your thought from both sides to try and help me decide. I really appreciate your help as I am excited to replace my pellet smoker and finally play with real fire!
  14. Hello, I was hoping some could give me a hand on dimensions for the Big Joe. I found several official images, but I need a specific that isn’t listed. The dimensions recommend a cut out of 28” because the diameter is 27” at a height of 16.5”. My dilemma is that my cutout is 27”, but only 13” height. I know it’s tapered, but just do not know if it’s tapered enough to fit. What is diameter of the Big Joe at 13” from the bottom? Thank you in advance.
  15. Let me start by saying that I love the Big Joe for low and slows. I got it a year ago this month, and I've been pleased with the results when smoking anything. FYI, I always keep the grates level with the opening unless I'm searing steaks, which I have no problems with. I also have the extender. My issue comes from "everyday" cooking -- chicken thighs, pork chops, and ESPECIALLY burgers. Really just things you have to flip. If I divide it, I end up with a flaming inferno on one side when the grease hits, and the other side doesn't seem hot enough when I transfer over. I grilled burgers on it probably for the last time the other day. I had to move all of the burgers to one grate cracking the thing open about two inches, then slowly opened it to a roar of flames that caught the drip pan on fire (every time) and I removed the grate that had them all on there. They were fine, but the hair on my arms was gone. With both of the stones in, even when my grate temp reads 475+, I don't get the grill marks and sear that I'd like, and the temp seems to be more sensitive when adding food, usually dropping 75-100 degrees. It's more baking/broiling than it is grilling. Things that I grill between 400-550 turned out better on the Akorn, which has me contemplating buying another one, or at least a new bottom and ash pan (few months ago I moved it and didn't have the lid latched. Top stayed with me, bottom crashed to the ground and got bent. Seal is very compromised) I could also have my mom's Weber spirit that she never uses, but I don't think I want to go back to propane, even with how convenient it is. I've been patient, usually letting it heat soak for 45-60 mins before using. Am I wrong to assume that it can handle these types of cooks? Maybe not in the same way the Akorn did? I'm thinking about getting another Akorn to cut down on charcoal use anyway, and I like having it for tailgates/traveling. Maybe I can haggle with Walmart. Thanks for the words of wisdom in advance!
  16. I am looking at Kamado Joe grills. A few questions: 1. I'm sold on the quality and the cooking benefits. Now to size. My thinking is the Big Joe will cover me for all cookouts, large and small. However, I don't need that capacity often, and a classic would probably cover 95% of my cooking. I don't mind going bigger, even think it might be smart. But I'm wondering if I do, will I be locking myself into using more coal cooking smaller quantities in the Big Joe? Example, if I'm cooking 4 nice steaks, will I have to burn more coal to cook them in a big Joe vs a classic? I'm leaning towards Big Joe, just trying to understand if I do, am I buying a gas guzzler (coal guzzler)? 2. These things seem to have very long lives. Outside of cracks and something hidden, is there really much downside to buying one a few years old second hand? Anything besides cracks to look out for? 3. I've been reading to see if BGE or KJ has a big enough edge to really matter. Looks to me like they are both incredible products and I can't go wrong either way. Seem right? Thanks, I hope to be contributing soon!
  17. Hey all, My name is Will, I WILL be a new Kamado Joe Big Joe owner in the next few days. Looking forward to some great smokes and grill outs! I also do a lot of All grain home brew beer for fun, because well, I like it better. And last but not least, I am ridiculously crazy about lawn care... anyway, im glad to be a part of the forum and reading through all the info. I do have one question though, (and I hope this isn't already covered, and if it is, I apologize) but I can either get a grill from a somewhat local grill store (45 mins away) or from Costco. The guy from Costco will only be there till Sunday April 15, 2018 and I was curious if any y'all could help me out on this; Costco price and local grill store price is about the same but I was curious more about the taxes. I live in Texas, and I know regardless of any company's offer, Texas wants their cut, which is fine, but I read somewhere that Costco roadshow is tax free, has anyone else heard of that? if so it would be worth the extra $150 or so... plus Costco is closer.
  18. Howdy. My better half approved the purchase so I hit the roadshow here in Indianapolis today. 1,499.99 for the Big Joe 219.99 for the Big Joetisserie 21.99 for 30lbs of lump Details: They had 5 Big Joetisserie. By the time I left at 5pm, there was 1 left. Rep said they only got in 5. Looks like they only had 2 or so of the classic Joetisserie as well. I had to work at 9 so didn't get to take part in the great race for "The Deal", but at least two were waiting to try to get the deal at 9 when the club opened. Rep helped me load it up. And by help, I mean he did most of the work. Rep was great and everything survived well. That's a scion XB that it loaded in. Those black boxes have a ton of space, and there was extra room. I should have gotten more lump and probably will go back for more since it is 10 more pounds for 5 bucks less than what Lowes carries. Used a garden cart and two neighbors to get it to the back deck and into the cart. That was way easier than we expected. And now I owe my neighbors BBQ for helping. Oh darn.
  19. I just upgraded to the Big Joe from a Classic. Can anyone tell me the largest tumble basket that will fit in the Big Joe? I already have a Fill it and Grill it that I used with my Classic but I want more capacity. Thanks....
  20. I found a video online unboxing a joe, but I think it was a classic. This thing is a beast. What is the best method to get it off the crate? Should i detach the top and take it off and then deal with the base? (obviously i'm treating this thing like a baby, and when I get some people up here i'd at least like to somewhat act like i know what i'm doing).
  21. No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin Ready @ 3pm.
  22. I have been researching Kamado's for awhile, and have been sold on Kamado Joe. Earlier in the week I almost pulled the trigger and purchase a classic II from Amazon with the free delivery and setup. However, I then realized there is a Costco Roadshow going on in Montgomery, AL this week until the 18th. I live in Birmingham which is about an hour and fifteen away. So it looks like the Big Joe sells for about 300 less than usual at these roadshows. I also have $650 worth of Amazon Visa Reward points built up, which I can just cash out on. So it looks like I could potentially 'save' about $950 if I bite the bullet and do this now. OK, 950 minus 60 because i'm not a Costco member and would sign up. My questions: 1. I see all these pictures of people loading the floor models into the back of their vehicles. I'm assuming grills that aren't the floor models are still in the box (or crate, whatever it is). Any ideas on the dimensions of that? I have a Lincoln MKC mini-SUV, and the back can get alittle tight. 2. Before I hike it all the way to Montgomery, can I just call the Costco and make sure they have it in stock? Needless to say it would be a bit of a letdown to go all the way down there just to be told it wasn't there and I would need to pick it up in a few days. 3. Anyone that wants to talk me off the edge and instead to purchase a Classic 2? Thanks in advance for any info! Dave
  23. I recently purchased the Kamado Joe big joe in order to replace my Oklahoma Joe offset and my Chargriller Akron. After my first cook I realized how long this grill takes to cool down. My question is can I leave this grill uncovered overnight to cool off? I live in south Florida and it rains often during the summer. How will rain affect the grill if I leave it uncovered overnight? Trying to figure out if I need to keep my Akron as a back up for late night cooks. Thank you all in advance.
  24. 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....
  25. So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven. Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
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