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Found 3 results

  1. I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks. On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!). Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
  2. So this finally happened today (just a few days short of 6 weeks). Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method. Ingredients: Whole chicken Pineapple Red pepper Vidalia onion Honey Wayward Gourmet Applewood Smoked BBQ Awesomeness Salt & Pepper Olive Oil I did a dry brine on the chicken the night prior. Finally fired up the grill and set it for 375. I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400. Pulled both at about 80-85 minutes. Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill. True to John’s video, the chicken skin was crispy and the chicken super moist. My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
  3. I am going to buy a Kamado Joe, the question at this point is which one, do I go for size of function. I'm trying to stay under $2000, so that leaves a choice between the Big Joe Ii without the SloRoller or the Classic III smaller 18 inch with the SloRoller. I normally cook for 2-4 people, but about three times a year I will cook, long smokes for 10-15 people. I also like to smoke lots of things at once, ribs with corn and baked beans, etc. So the age-old question, is size more important than performance? Mostly my question is really is the sloroller that much better? Thanks and I look forward to your responses.
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