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Showing results for tags 'classic joe'.
So a Costco near me is having a Kamado Joe Roadshow, and the lower prices are very appealing. Probably puling the trigger this weekend on one, but I'm second guessing the size again. I was talking to the salesman last weekend, and he asked how many people I typically cook for, which really is just me (bachelor life...so hard! ), sometimes 4 to 5. He said then the only thing I would really need is a Classic Joe, which can easily feed a family of 5. And now here's the catch (and my reasoning for a new thread) - he (salesman) claimed you can conceivably cook burgers for a crowd of 20+ on a Classic Joe. The trick (or workaround) he proposed being that with defelctor(s) in place, you can get a quick sear on the burgers over the coals direct, and let them finish on the indirect portion, stacking your patties on top of each other (four to five high, I would think), where they continue to cook without burning them. Any of you tried this, or is this concept far-fetched? Makes sense to me, but after thinking about sizes again for a few nights, I'm starting to lean toward the Big Joe once more. 1) Any of you with Big Joes wish you had something smaller? May be laughable, but moving any of them is a pain, and I will have at least one more move in my life, likely coming soon. 2) Those of you with Classic Joes, how satisfied are you? How often do you wish you had more surface area? Thanks all!
I learned a ton after my first cook and applied that on a 6.5 pound brisket (mostly point, some flat). It cooked for about 6 hours at about an average of 260 degrees (I actually burned through a fully loaded charcoal pit), and I had to put it in the oven to wait for the guests to arrive. Despite all of the challenges, it turned out really well. I'll post a response with the meat when it came off at 199 degrees (can't you guys up the file size limits?) Sliced after being in the oven for about 45 minutes on heat, and another 30 with the oven off