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  • Similar Content

    • By KJKiley
      I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350.
       
      The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for.
       

       
      I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes.  The salsa was left over from a previous cook, but went really well with this dish, too.
       

       
      Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
       

       

    • By Bomb Dog Barbecue
      Does anyone have any experience with grilling whole squid? I toured my local "international" (their term) grocery store today and one item I saw was fresh whole squid. 
       
      I'd like to take a crack at grilling it, but don't want to waste money winging it. Any tips/guidelines you have would be appreciated! Happy grilling 
    • By Michiganian22
      Hello Gurus!
       
      I am looking to sell my Kamado Joe Big Joe I, red color.
      I am the original owner and bought it in 2015.
       
      It is available for pick-up in Tampa Bay, FL. $700 OBO
       
      Thanks!



    • By social assassin
      Hi Everyone,
       
      I’m looking for any tips on how to cook a full packer brisket on my KJ Classic 2.  To date I have only smoked brisket twice; one time each of the Point & the Flat.  After seeing them in person at Costco it doesn’t look like it will fit on my KJ.  How do you make it work?
       
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    • By itskrod00
      Want to purchase one of these accessories.  My question is can the soap stone do everything the cast iron can do plus more?
       
      I imagine the soapstone wouldnt get as hot as the cast iron?
      I imagine the cast iron cooking, more food would possibly stick and more maintenance
       
      or
       
      are they too very different tools for different type cooks/food.
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