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Found 2 results

  1. Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,
  2. 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
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