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Found 8 results

  1. Saw the local Albertsons had brisket on sale, so trotted over first thing this morning to get one. They had a single whole brisket out, and it was real thin along the edge of the flat. As consolation, grabbed a piece labelled as point, without thinking about it, or examining it more closely. Upon getting it home, I realized this was not going to be as simple as I'd thought. The size of the package should have been a warning,I guess. Anyway, the meat was a folded up, thin piece without much fat. So I salted it, folded it back up, and put it into the fridge for tonight. The thought was to season with Meatheads Memphis Dust, then fold it back up pretty much as in the last pic, tie it with butcher twine, and put it on the kamado at 250 F. Any thoughts for different approaches, agreement that this would work, or suggestions for improvement? Also, not sure how long this might take to cook - I'm just guessing it might take a while, but don't know if that's going to be 7 hours or 17. I know you can't say with confidence, but looking for ballpark if possible. Hard for me to believe it would take THAT long to cook a 2.6 pound roast. I'm looking at this as a learning experience, not a memorable brisket feast. Again, really appreciate any pointers (unintentional pun, but it stays).
  2. Hello, I have recently moved house, and had to take the dome off my Big Joe III to get it through the door. Unfortunately, during the move, the metal cylinder to hold the sprint tension popped off, and now the spring is unseated, and I can't get it back on the lid. Has anyone else experienced this? What should I do? Some photo's attached.
  3. Hi all, I just recently delved into the world of BBQ with a Primo All - Around and I absolutely love it. However, I have a question. It seems that I cannot go below 250F on my kamado. I am not sure what I am doing wrong. I am planning on cooking my first brisket next week and I would like to be able to hold 175F (or around there). This is how I fire up the grill: I place some lump charcoal in the basket and light them up with an electric BBQ lighter At 5 minutes, when the initial load is hot I place some more charcoal in the basket (to fill it up) I wait for about another 5-10 minutes for all the coals to heat up and then use a blow dryer to really get them going I close the lid of the kamado and start closing the bottom vent However, my kamado is already heated up way above 175F (which was fine so far because I wanted it around 300F+). From what I have observed the top vent is not doing anything at all for regulating the temperature, which is odd since everything I read so far on controlling the temp says to use the top vent (for micro adjustments). Even when I have the bottom vent fully closed the temp does not drop below 220F. I believe is because the ceramic walls have already absorbed too much heat. If anyone has the Primo all-around and is able to use it at 175F I would appreciate the advice on how to do it. Thank you all for your assistance, Demetris
  4. I am thinking of buying this Kamado from a local listing in my area. He tells me it is restored. It had a small crack which he fixed and the rest is original except the weber grill grate. I can get it delivered with cover for $300. Should I get this or an Akorn? I really want to get a Kamado smoker, but noob to this type of cooking. Thanks, Rob Ulene
  5. Hi all, I'm been trying to find someone who sells or ships spiders to canada for the pit boss. I want to set up for direct and indirect grilling can't find parts anywhere. Cermic grill store won't ship to canada ad their canadian distributor is sold out. Anyone here have any ideas????
  6. Hi all, First of all, sorry if this post is in the wrong place. Im not sure where to post topics relating to website help. I have been trying to upload some pics of my cooks (and a profile pic aswell) but everytime the upload progress bar fills up it says failed. I have tried it on my phone and pc but both have the same result. File sizes are under the 14.65MB size and are in the .JPG format. I have also renamed them so they dont have symbols, brackets, underscores etc. Any suggestions as to what it could be? Thanks Adam
  7. Hi I have just got my rotisserie attachment sorted out for the kamado As I have not cooked with a rotisserie before I was looking for tips/cooking temperature advice for a whole chicken as a starter so I can get a feel for it. Also some other cooks that a rotisserie is well suited for. Thanks in advance Nigel
  8. tater6061

    Shut Down

    I have noticed that when I shut down my Big Joe that I don't have as much lump left over as I used to. My cooks aren't very long usually around 45 minutes or so at 350- 375. I close the bottom damper and leave the Daisy wheel cracked open to let the heat escape. The next cook I shake that Ash Basket (awesome), and there is not alot left. Tonight, I had a dozen chicken legs on indirect, when they were finished, slid the heat deflector, repositioned the grate, opened her up to about 500, then seared a couple of steaks for the Mrs. about 4 minutes, then shut it down. Three hours later, open it up to brush off the grill grates while its still warm, and the lump is still glowing...I thought I was supposed to be saving charcoal when its closed. I am curious if I have any leaks down by the lower damper? I'll wait until my next cook and see what I can find. any thoughts or suggestions? was going to slide some hickory or apple wood on the ash scoop and slide it under the fire basket to get the smoke going, then close the daisy wheel and see if I have any leaks. I figured that would be a safe way to go about it. Type at y'all Later, Tater
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