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    • By Burgy12
      First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. 
       
      First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. 
       
      After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result.  The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. 
       
      Any ideas to help this rookie save this cook is much appreciated!
      I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
       
      P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it. 

    • By Antonio
      I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck.  I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated  
       
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    • By kamado mofo
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    • By vuongp
      wow. 
      I have been looking at Alibaba and there are so many manufacturers of ceramic kamados.
      The price is 1/4 -1/3 of retail, BUT the hard part to swallow is shipping. 
       
      Has anyone ordered things from Alibaba - large / heavy like this?
       
      MOQ = Minimum Order Quanity = sometimes is 1 or 2 but Never to fill a container!
       
      Anyone will expertise in this area? imports? I am near Long Beach for major international port of entry. 
      The number of containers and activity is unbelievable. 
       
      https://www.alibaba.com/product-detail/Patio-Camping-Stove-Ceramic-BBQ-Smoker_60510617447.html?spm=a2700.8443308.0.0.50783e5f79wBlg
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      TQ0023 Grill Diameter: 59cm/23.2inch Grid  Diameter: 52cm/20.5inch Kamado cooking Area:2123sq cm/329sq in Net Weight:95kg Weight(with CTNS):103kg Assembled size: 128*80*120cm    Package size:75*66*92cm Container: 46PCS/20"FT; 102PCS/40"FT; 147PCS/40"HQ Sample wooden packing dimension:88*78*94cm   103KG !! (WOODEN BOX CRATE ADDS TO WEIGHT BUT NEEDED FOR SHIPPING PROTECTION)
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