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Found 220 results

  1. Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc. MES vs Joe: Flat and Fat Cap on MES vs just the Flat on the Joe (I don't think the briskets I smoked on the MES were full briskets - they weighed in from 7 to 10 lbs, and the one I smoked yesterday on the Joe was just over 5) Drip Pan filled with water (coffee, actually) in MES vs no added moisture on Joe Texas Crutch after 4 hours on MES vs all grill time on Joe Brushed with Mop Sauce pretty frequently on MES vs untouched on Joe Wood chips on MES vs wood chunks on Joe (doubt this contributed, but wanted to capture it) Internal Temp 195 on MES vs 200 on Joe 5-6 hours on MES vs 7-8 on Joe Those are the differences I can recall. The MES produced a much more tender brisket, but the bark wasn't crispy at all, and borderline soggy in some places. This makes sense given the drip pan, the aluminum foil and the basting. My hope is that I can somehow obtain that perfect bark and a more tender bite. Pictures: https://www.dropbox.com/s/nc2f33hb5wdw45b/Photo May 13%2C 21 34 51.jpg?dl=0 https://www.dropbox.com/s/ygztvqmf8fr4s4e/Photo May 15%2C 20 42 37.jpg?dl=0 https://www.dropbox.com/s/f98piayfayfiwet/Photo May 18%2C 13 28 57.jpg?dl=0 https://www.dropbox.com/s/p1hw9javhe95hzw/Photo May 18%2C 14 18 49.jpg?dl=0 https://www.dropbox.com/s/eqbr19g9eu1jtoo/Photo May 18%2C 21 31 20.jpg?dl=0 https://www.dropbox.com/s/e1wp3bqz77rhqcz/Photo May 18%2C 21 33 01.jpg?dl=0 https://www.dropbox.com/s/5klzyxjqpfnnipm/Photo May 18%2C 22 23 57.jpg?dl=0 https://www.dropbox.com/s/hcqylt8z02fgpcb/Photo May 18%2C 22 26 31.jpg?dl=0
  2. I purchased my grill in December and finally got around to using it Sunday afternoon. I have been cooking sous vide and using a cast iron pan lately, but the smoke has been terrible. For or my first time grilling, I decided on baked potatoes, steaks and asparagus. Started the fire with a twisted paper towel wetted with vegetable oil. The fire got hotter than intended, and stayed hotter than intended. I started with the potatoes and let them cook for nearly an hour above the heat deflector. Then I added the raw steaks, and eventually the asparagus that were prepared with some oil and seasoning. I was prepared for disaster but everything came out delicious. I forgot to open up the vents for the sear, but as I said, the grill was hot.
  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. I just purchased a KJ Classic divide-and-conquer rack and to Half Moon stainless steel grates. I'm not entirely sold on two Zone cooking for such a small space, so I won't be dividing anything. But I will conquer :-) I have a 14 inch pizza pan by Lodge cast iron. It is my heat deflector. Guaranteed never to crack. I've already cracked a couple of pizza stones in the past. And I don't want to go that route again. I do have a pizza stone rated at 1400 degrees that I could use as a heat deflector on the very bottom shelf... If they're wrapped in foil to keep it clean. So I have options in case I want to do low and slow using two shelves. In that case the half moon racks go on the bottom and then I will rest my hinged Vision grate on top. The cast iron Pizza Pan works great for Smash Burgers too. Plus, the whole setup just pulled right out. There's a couple of pics. It fits like a glove.
  5. Hi all After a very long time of reading reviews, comparing prices, and saving money, I've finally bought a KJ Classic (see picture). I am based in Switzerland, where upper grade meat cuts are very expensive, so I'd love to learn more about cooking cheaper cuts of meat. Here's a random selection of thoughts I have so far: 1. Some of my favourite meals ever included hot smoked razor clams and octopus. Would anyone have an idea where I could find more info on this forum about this? 2. I do have some very specific questions, e.g.: when cooking burgers on a cast iron griddle, does the fire provide a significant amount of taste, as compared to a stovetop? How should I go about finding more information? Is it ok to start a new threat and ask directly? Looking forward to learning from this community Ben
  6. This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work. This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about!
  7. Well today started off with a visit to the guys down at the "Low and Slow Meat Co. " Heard a lot of good things via facebook and decided to go check them out. Inspiration wasn't far away - I spied a massive Tomahawk steak. I turned to my wife and said - wanna give this one a crack ? What followed was an immediate "Hell Yeah !!" SOLD !! In the bag and away we went. Had to get a couple of complementary goodies while we were there. A great range of rubs and sauces.. This steak was HUGE - 1.4kg and looked awesome in the vacuum bag. Prepped the Kamado Joe for an attempt at a reverse sear. The steak was exactly the right size and a prime candidate for the reverse sear method. New lump charcoal and about a handfull of hickory chips (not soaked) in , deflector low on the right side with the rack on the upper level (for the low and slow part of the cook) and the left grate on the lower level in preperation for the sear. For the initial part of the cook I was looking to come up to somewhere around 275F (130/140C). Based on the size , I figured it was probably going to need between 60 and 90 minutes to reach the desired internal temp. I was aiming for an internal temp of around 120° F - 125° F (48.9° C to 51.6° C) [rare] after the slow part of the cook. That way with the sear ~3minutes each side we would get to our desired finish temp of 130° F - 135° F (54.4° C to 57.2° C) [med rare]. Set up: Once lit - inside to prep the steak. Pretty excited to try the Stubbs rubs. I decided to use both rubs , for the main part of the steak I applied a liberal coating of the STUBBS Steak rub , and for the actual bone part (which was quite meaty) I added the STUBBS Bar-B-Q rub. I am really glad that I did as the taste diference was amazing. Kamado up to temp and stable for about 15 minutes - time for the meat to meet the heat.. 275F (130/140C) for as long as needed to reach internal temps. In this case it was around 1hr 30mins and perhaps could have been off a couple of minutes earlier. Slightly warmer than I was aiming for. I pulled it off and it was around 127F. Wrapped in foil for the 10 minutes or so it took the Kamado Joe to come up to temp (Searing hot approx 500F/250C) and put it on the lower grill for 3 minutes each side. The sound and smell was simply amazing - I almost had a moment :-) Finished product Cook Summary : Total cook duration : Almost spot on 2hrs Low and Slow : 1hr 34m Rest 10 min Sear 3min each side Thanks for looking in Joe On !! Al pics in my blog post https://wp.me/p9uQNy-4A
  8. 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.
  9. Hey guys, I am about to pull the trigger on one of the new Big Joes tomorrow. I had one question about it though. Has anyone had a problem with the latches getting hot? It seems like this could be an issue.
  10. I am looking for and original Kamado Joe Big Joe rolling stand or cart that came with the big joe. Looking to take my stand-alone Joe and put it into a cart. I am located in Canada, in the GTA in Ontario, please contact me if you have one you are willing to part with Thank you
  11. Here's a quick and easy pork loin roast recipe that you can grill or cook on your Joetisserie! Recipe: 1 3-5 lb pork loin roast, trimmed of excess fat 1 cup italian dressing Seasoning rub: 1 tablespoon Kamado Joe Peppered Sea salt 3 tablespoons Kamado Joe Smokey Paprika Alternate seasoning rub: 2 teaspoons sea salt 1 teaspoon black pepper 2 tablespoons paprika 1 tablespoon brown sugar Directions: Place the pork roast in a ziploc bag with 1 cup of italian dressing and marinate in the fridge overnight or up to 24 hours, rotating the bag occasionally. Preheat your Kamado Joe grill to 350°F with the JoeTisserie in place. Remove the pork roast from the refrigerator and place on the JoeTisserie spit rod and secure the forks in place. Dust the roast liberally with the seasoning rub and place the spit on the Joetisserie. Cook until you reach an internal temperature on the meat of 145°F (approximately 1 hour). Remove the roast from the grill and let rest for 10-15 minutes. Slice and serve hot!
  12. Hello all, Just picked up a Kamado Grill to replace my old gas grill. Dived right in and did a 8 pound brisket this weekend. Looking forward to learning more!
  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. Looks like the new gasket is finally available on-line, Its a bit pricey at $89 for the classic and $99 for the Big Joe, Can anybody confirm that it will work on the Pre-2017 Joes? https://www.quetopiabbq.com/product/kamado-joe-gasket/
  15. Pecan top and oak everything else besides the drawers. Had some oak 4x4s that I cut down for the frame
  16. 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.
  17. Kamado Joe Big Joe - The Cover Store Elite Cover $75 including delivery - need quick sale!!! located in Toronto, Canada Used for 2months. Built a table so require a bigger cover. Over $100cdn if ordered from US. Strong, durable, has covered vents for airflow and clips to secure.
  18. Hello! New to the forum, and wanted to share something I did with those that may be interested. First thing I noticed is that tables and carts for Kamado grills are not cheap. I did some hunting around online and found a stainless table I liked for a good price, Kamado Joe's KJ-SST, only to then learn it would not fit the Classic II because of the new air lift hinge. Well, I wasn't giving up yet, as I felt there had to be a way to make this work. I found measurements for the table and began brainstorming. My first thoughts were to cut slits in the rear of the table to allow the hinge frame to fit since it didn't need a ton of clearance to begin with, but decided even though I wouldn't of had to cut all the way through the rear of the table, it still would of been weak, and the table is open in the rear below the table top. Started looking at the hinge, and noticed there is a lot of excessive material in the black frame. After feeling good about my measurements, I decided to order the table. I took some final measurements once the table arrived, and determined where I would need to cut the hinge frame to keep the grill pretty much centered and 1 inch off the bottom for airflow. I took the plunge and cut out my measured sections of the hinge frame with a hacksaw, then filed sanded and repainted the edges. Overall went very well, and the pieces I removed from the frame had zero affect on the hinge performance or strength. I have included pictures of the results, and can regather measurements to those that may be interested in doing the same. I bought the table on Amazon for $399, which is a great deal compared to prices of other tables, and wanted to let others know this can be done. Best addition to my KJ Classic II so far. Happy grilling!
  19. 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.
  20. 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....
  21. 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
  22. 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
  23. My lovely wife picked up some beef shorties from the local Coles store last Thursday. I have been wanting to give beef ribs a go for a little while as I have not done any low and slow beef on the Kamado Joe. I was a little sceptical as to what the quality would be like, and I must say that I was pleasantly surprised with the look of them. Pretty meaty, with a reasonable amount of fat. For this cook, I didn't trim too much, just the really hard fat that doesn't add too much to the end product. Before the grand unveiling of the ribs I need to prep the Kamado Joe and I had a couple of little helpers that had been pestering for something to do. So with the addition of some oversized latex gloves, I let them clean out the last cook charcoal. I knew that I was going for a reasonable length cook ( ~5hrs to so) so wanted to ensure that I wouldn't have any issues with maintaining temp. Out with the old an in with the new. Earlier in the morning, I picked up some new "chunky" lump from a new store I wanted to try. So glad I did, Gidgee lump that is of a really decent size. The price wasn't too bad either :-) But like most trips to the BBQ store, you end up coming home with a few necessary extras... For the Kamado Joe setup, typical Low and Slow. Gidgee lump with a mix of the new cherry chunks, a handful of hickory chips. Deflectors in the low position and the grill rack in the upper position. I had an aluminium tray under to catch the drippings. Not for use, just to prevent making too much mess. Prep of the ribs was a basic trim off the hard fat. As I had 2 packs, decided to try out 2 flavour combinations. One was with the newly acquired Lane's BBQ-Ancho Espresso (hands down my favourite to date). The second pack was a combo of Lane's BBQ Garlic², STUBBS Steak spice rub, salt and pepper. The Ancho Espresso is on the left, a nice dark colour. The BBQ Garlic² is on the right. While prepping the ribs, the Kamado Joe was lit and warming up, aiming for around 130°c (275°F). I've learnt to not stress over the temps too much, as long as you are close all is good. At the end of the day, it will be the internal temp, probe tenderness or something else that determines when you are done. In this game, it is certainly not done just because you have cooked for X number of hours and X deg. Low and Slow is not a strict science, it is an art that has a big degree of gut feel, intuition and common sense. All up this cook went for around 5½ hours, maintaining the 130°c (275°F) target temps. The final call to pull them off was based on the probe tenderness. In hind site, I should have let them rest for a while longer, but we were both starving !!! They were tender and juicy, just not as "buttery" feeling as I had pictured. Lessons from this one - longer cooking time, would probably improve the mouthfeel. For the longer cook, I would probably wrap/boat for a portion ensuring they stay moist. All in all definitely something on the to-do list again and a reasonably cost-effective meal (as long as I don't go to the BBQ shop first ) hahahaha. Highly recommend the Lane's BBQ-Ancho Espresso - super delicious flavour profile! All washed down with my new favourite Australian Pale Ale... For all the pictures - head over to my blog post : https://kamadoblog.wordpress.com/2018/02/13/kamado-joe-beef-shorties-beef-ribs/ Thanks for stopping by.. Joe On !!!!!
  24. Hello, Just recently purchased a 2016 stand alone joe classic. When I was opening the lid yesterday the back started to drop sliding the band over the lip. I'm having difficulty trying to line it back up. What would be the best way to get it back in alignment? Posted a couple pics to help visualize the situation. I did loosen the top band bolt to push it down somewhat but can't get it completely down. Thanks
  25. jfirey

    Pro Joe

    Does anyone know what the pricing on the new pro joe will be?
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