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  1. Hello there! I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue. So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100! The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair. I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill. Condition Report: The ceramic body itself
  2. Hello There! Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer! I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace. I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations. Can't wait to get cooking on the Kamado once it is up and running. Most looking forward to cooking some pizzas and of course brisket, being a Texan! Thanks, Cameron Spencer
  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 Costc
  4. hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the botto
  5. Morning Kamado Warriors, First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern. I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door?
  6. Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated! - Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags - Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire. - Closed the top but
  7. Just bought a Kamado Joe Classic II about 5 days ago. Love almost everything about it so far but there is one thing that has me a bit concerned. The hinge seems to be making an audible creaking noise both when being opened and closed. I didn’t notice this at all when I first bought the cooker. Didn’t really seem to notice until after the 2nd cook or so. Is this a common sound with the grill, or something that will go away with time, or is this something I should be investigating? Hinge seems to work fine. I did tighten it to fine tune it but other than that it’s just the sound.
  8. So I am smoking my first brisket on my Kamado Joe Classic II and pretty well following Johns Brisket 101 video from the Kamado Joe YouTube channel. It has been on about 4 hours at 225 degrees and my dome temp was steady until it started to rise about 30 min ago. It stopped about 250 degrees and seems to be holding steady there now. Any advice on why this happened and if it’s okay? Should I try to lower it? If so, what is the best method. Getting good blueish smoke and have been for most of the cook. Any help would be appreciated.
  9. CeramicGrills.com, with discount code listed on the website the KJBJ3 was $450 off for a total of $2049 shipped. Discounts on other KJ's but seemed to be online with Costco.
  10. New to the forum and this would be my first post. I recently purchase the KJ Classic Joe 3, and was hoping to find some plans to build a grill table. I've done some searches, but I'm not sure if any of them would accommodate the Classic Joe 3. If someone could point me in the right direction, I definitely would appreciate it. Thank you in advance.
  11. I'm gonna do some baby backs this weekend and would like to hear some opinions. 1. Temp. I'm thinking low and slow at about 225 to 250 2. Time - wrapped vs. unwrapped. 5 1/2 hours ish? I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5. Let me hear your methods and why.
  12. Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
  13. If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques. Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
  14. 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 pou
  15. 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.
  16. Kamado Joe is having a warehouse sale next Friday and Saturday in Atlanta (well, really it's Duluth). Kamado Joe 3400 Rivergreen Ct NW Duluth, GA 30096-2519 ETA: From Conor Brennan
  17. Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below! Baby Back Ribs Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!! Sauce: Sweet Baby Ray's diluted with some apple juice Cook time: 5ish hours Smoked with some
  18. Fired up the KJ for some NY Strip Steaks last night. I'd have to say...best steak I've had, hands down. Got the steaks from a Stripling's General Store here in town. Seasoned with some Lane's BBQ Brisket rub. Put a block of Hickory in the fire. 1. Got the grill up to around 300º while seasoning. 2. First time using my ThermoPro wireless thermometer. It definitely gave me the flexibility of hanging out inside while getting up to temp! 3. Got the steaks to 125º and pulled them off and tented with aluminum foil.
  19. Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/ Here's the shot after the brine: My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I
  20. Hello, how long can you expect to get from 1 basket of lumpwood @ 110c / 230f ? Impressed to cook at 110c for about 7 hours and hardly use any fuel. Kamado Joe classic 3. Thanks Pic before Pic after 7 hours!
  21. Was searching Amazon for Kamado Joe products and went into a couple of the grills and noticed that these were sold/shipped by Amazon. Does anyone know if these products will carry the KJ warranty and support like buying from a dealer does?
  22. The internet sale was supposed to start at 6PM today and run until the 15th but it seems like the sale is up right now. These are better than the Costco Roadshow prices. Rates are as follows: Classic II - 799.00 Classic III - 1369.00 Big Joe II - 1299.00 Big Joe III - 1999.00 $99 Flat rate drop shipping to the 48 contiguous United States. Plus 15% off all KJ branded accessories.
  23. 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 d
  24. New to the charcoal scene and just ordered a Kamado Joe Big Joe III, currently being shipped and I can't wait! Btw I've been lurking on this forum for a week, and it seems like a great community, everyone is so knowledgeable and helpful! Question for all you Kamado owners out there, particularly Kamado Joe owners: Is it safe to keep your grill outside year round (covered), like on a deck or patio? Or would you be worried about the hardware corroding? Debating whether I can keep this bad boy on the deck or if I should give it a nice cozy home in the garage when not in use. If on th
  25. 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
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