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  1. Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing. Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados! Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session. I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully close
  2. Brand new Smoke & Smoke Gateway in SC. $100 for both. The Smoke is red in color. PM if interested. Thanks!
  3. 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
  4. I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to ab
  5. Hey all. So I just got my Kamado Joe Big Joe III and this Saturday I’m going to try my first smoking experience and follow this St Louis guide video from @John Setzler. My question is pretty simple. Will the cook times shift significantly if I only do 1 rack of ribs. I understand the times won’t be exact with every rack, but in general, I was looking for thoughts and guidance. Thanks in advance.
  6. My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect!
  7. Morning Everyone. First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all been amazing. I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going. Also, do you wrap your brisket half way through or no?
  8. In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke. It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit. Yet, every kamado discussion I read advises deflector plate or catch pan use. Has anyone just let the birds drip? How good was the result?
  9. Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
  10. Aw man, it looks like I missed out on Brisket Camp for 2018. I slept on this... Well, here's to next year http://foodwaystexas.com/events/barbecue-camps/camp-brisket/ http://bbq.tamu.edu/camp-brisket/ http://bbq.tamu.edu/2017/01/14/camp-brisket-2017-edition/
  11. Question, fairly new to the Pit Boss - finding it tough to control the temperature on longer smokes. First off, we are instructed to wait until the charcoal is covered is ash color before cooking...so what happens when you add black charcoal to an existing fire? My concern is I see black smoke coming out of my grill? Another question is how do i get the pit boss to stay at 225 for long periods of time - like 4-8 hours? It jumps up to 350 and slowly drops and lands about 150. This is with the Bottom vent open an inch and the top vent closed.
  12. Smoking a Bone-in Pork Butt today. Using some peach and Apple to add some amazingness. This guy is a little over 4lbs, I usually do my butts small (haha, do butts). I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub. Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!). I am working on my own rub, but this one is always a good go to. Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well. Here we have a very, very, very liberal coatin
  13. Tried my hand a couple times now at pulled pork after all the recommendations of it being a good intro to low and slow. I read the "definitive guide to starting a low and slow fire," and have used and keep a few of the isopropyl-soaked cotton balls readily available, but I've gotten pretty good with my electric starter. After filling up the firebox with new charcoal, I just shove the electric starter in the mass and leave it for no more than 5 minutes. After putting the smoking stone in and closing the lid, watching it pretty close, (closing the vents in "halfway" increments the closer I go
  14. @Likes Big Butts This was all his work, but I did stand around while he did stuff. I also helped to apply the rub (picture the movie ghost, he was Demi, I was Swayze). Came out great on the Akorn Jr. Really may have to get one off these things. Quick to get up to temps, hold temps, and is great for going from low and slow to searing. Love my Akorn Senior, just takes a bit longer to get up to temps from low and slow to sear for certain applications. Overall, a great group of grills, highly recommenced for those in the market at this price point.
  15. Good Morning Everyone, I'm looking for some insight to a very intriguing idea that was posted on this board by CeramicChef (he has praised the originator of the idea thoroughly on other posts). The "Smoker Pot" idea revolves around getting a small cast iron dutch oven (CC's post used a 2qt. Lodge DO) and drilling a couple or few holes in the bottom. You place the DO on top of your hot lump as a cook begins, and BAM, instant (or nearly instant) thin blue smoke. Here's the old thread for more in depth review: Now, my issue is that I have a Vision Classic B grill (18.5" cooktop), wh
  16. Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall. At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set asid
  17. Because of the reviews on the cast iron pot _ I now have a 2QT ready to drill holes in the bottom. The reviews have been quite compelling. Well I just stumbled across this home manufactured unit called the Karubecue. It works exactly the same and there is a very good description of the smoke process. Sometimes I think there are as many kinds of cooking contraptions as there are BBQ sauces and rubs. This one sounds like fun. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/karubecue-c-60-pit https://www.amazon.com/gp/product/B00JVCXY7O/ref=as_li_tl?ie=UTF8&am
  18. Good morning all. I didn't take any pictures but I'll post a short summary anyway. I went to the store in search of wild-caught salmon but they had none in stock. They had a decent price on fresh, whole, cleaned trout (rainbow). Here's all I did to them: quick rinse, pat dry with paper towel, garlic salt sprinkled inside the gut cavity and outside. I prepped my Akorn for low-temp cook with apple chips, lit the coals in one center spot and put the deflector in place (I light with a cotton ball soaked in EverClear - it lights well and is very clean). Once my grill level temp hit 170°F I
  19. Hey guys, I need some advice. I've done a number of low and slow cooks on my Akorn now (mostly ribs). I've gotten pretty much everything down but one thing: consistent and good smoke. Here is my setup for ribs: I use 100% lump piled up below the tabs. I leave a hole in the middle for lighting and mix hickory and apple chunks in with the lump around the hole. I'll also add a couple on top of the fire before I put on the smoking stone and grate. I start the fire and after the flames die down and a few coals are lit, I'll close the lid and let the TTT start regulating airflow. I usual
  20. OK gurus need some help. As a general rule I like a lot of smoke flavor. For butts I'll add about 10 nice size pieces of wood. I bury a layer in the coal and do a layer on top. For a long cook like that there's some lump left over but never smoke wood. Recently I smoked some tuna (@ 175), salmon (@175), and ribs twice (@275 and @225). The salmon and tuna had 2 pieces of wood right around the fire and I had 1 piece leftover in both cooks with barely a hint of smoke. For the ribs, I did the same thing I do with the butt just with less smoke wood. About 1/3 of it was leftover after and
  21. We planned to have friends over for tacos tonight. I did a run to the store for a few last minute items and discovered these nice little 4lb'ers on sale. I grabbed one and my neighbour showed up with two more of his friends.
  22. These are for tomorrow's big party (annual tradition at our house). Four corned beef briskets (point cut) - around 5 lbs. each. I unwrap them and then rinse the slimy goop they get packed in. These four are on a low fire (250°F) that includes a good amount of hickory lump for about three or four hours. After that I bring them in the house, put them in my electric roaster pan with Guinness draft and the pickling spice packets to simmer overnight. I usually add more pickling spice and some Creole seasoning as well. By morning they are very tender and flavorful. About two hours prior to pa
  23. Today's turkey cook went exceptionally well in spite of the weather today (24°F with light snow falling here in Norther Colorado). I had put the bird in brine yesterday mid-morning. This morning, after parking the Akorn on the driveway and lighting up the lump (Rockwood) I prepped the bird for the cook. After taking it out of the brine I patted it dry, tucked the wings back, and slipped fresh herbs (sage, rosemary, thyme) between the breast meat and skin. Then I rubbed it all over with soft butter and olive oil, sprinkled with sea-salt and dried herb blend and tied the leg ends. I got it
  24. I have been cooking thing on the Akorn for a while and it's all been fine. But at temps below 300 I get absolutely no smoke. I've put chunks in there, chips and today I covered the top completely in pellets. They all seem to burn but I get absolutely no smoke and no smoke flavor. Is this normal in kamado style smokers?
  25. Finally got the first brisket done. I've been wanting to do this for a while, but good brisket is hard to find around here. It's mostly special order. We had a neighbourhood bbq last weeekend. My neighbour wanted to do a brisket on my kamado, but couldn't get it in time, so he ordered it, and picked it up last night. It was a 15lb hunk of beautiful meat. I gave my friend some brisket rub and gave him some pointers. We put it on around 9PM and had a couple tasty beverages while we monitored the temps for the first couple hours to ensure the temp was stable. Then left it do i
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