By Go Apps
Soon I'm going to smoke a 12lb. brisket on my Big Joe using my new
. I plan on cooking overnight. Would I need to wrap, or just let it go for 12 hours or more?
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 bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark.
3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg.
Any advice or thoughts is welcome?
By social assassin
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?
I am not sure if I posted this question in the correct thread.
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 opened the vent fully to try to let it smoke out and carbonize. Temp jumped pretty quickly to about 350 so I choked it back and got it stable around 260 but the thick white smoke continued for a solid 45+ minutes at which point I had no choice but to start the meat
- White smoke continued for another hour+ after this, albeit it didnt billow out quite as aggressively. This went on for a couple of hours at least which seemed like an excessively long time.
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.