I'm looking to move up from my medium sized Vision to a larger grill. I use my M series all the time and it is usually big enough but it can get crowded and I'd like to move up - maybe just because I want a new toy but regardless that's what is on my mind.
Have seen a couple of decent options locally - one is a Classic Joe in good condition with the accessories.
The other option is to buy a Pit Boss 24 from a local warehouse that closes out stuff. I unfortunately cannot buy the Pit Boss directly from Costco as they don't have any but if so that would have been a good option since they would at least stand by it. In this case the warehouse seller wants $500 which isn't a great deal at all in my book since Costco had them on sale for less but it is what it is if I want a new grill and 500 for a big Kamado is still a decent price I suppose...
I like the idea of the Kamado Joe better I think since it is a quality brand but am not sure if the Classic is much of a step up from my Vision M series.
What would you pay for a gently used Classic? and if you could do it again would buy the classic or something else?
Just a small weeknight brisket flat. Wow was it delicious! This came from my meat CSA.
I covered the meat with KJ Brisket rub. Heated the Jr up to 300 F with the deflector inplace. This cooked for about five hours, then I wrapped the flat in foil with honey and a free samples of beer salt from waltersalt.com. This finished at 5 pm. Served with cornbread...
this was one of those satisfying meals that turns around a really ####ty day. Enjoy the photos.
Well I finally was able to try my first brisket this week and it turned out pretty well. It was a little tougher then i wanted but not too bad. I think i would try a different rub next time, my wife didn't care for the one i had. Definitely got some nice smoke into it and not over powering. Overall i was pretty happy. Here is what i did
Saturday noon: Put rub on 2lb brisket and put into fridge to marinade
7AM pulled brisket from fridge and started KJ classic
8AM put on brisket with hickory chips for smoke at 200-215 degrees
2PM temp was 165, pulled brisket and wrapped in foil
5PM temp was 201, took out, wrapped in another sheet of foil and put in cooler
6PM sliced and diced.
After a bit of time playing around and tweaking this grill, I'm very happy with it. The FireDisc grill is extremely well made and well purposed in my opinion. I'm gonna have a LOT of fun with this one...