Jump to content

Hello From Cincinnati


later4ya
 Share

Recommended Posts

Hello, I'm Al. Transplanted Texan living in SW Ohio. Picked up a Big Joe a few months ago and trashed my rusted out stick burner. Fan of all things Texas, especially Texas Barbecue. Nothing cute, just salt 'n peppa. Favorite smoking wood is cherry but pecan is quickly growing on me, if I could only get my hands on some. Attempting to get used to the much lighter smoke flavor of the Kamado. Spend most of my time talking myself out of buying additional Big Joe accesories.

Link to comment
Share on other sites

Welcome to the KG family! And congrats on one heck of a sweet kamado! Putting it side-by-side with your stick burner, how would you compare the finished products coming off the two? You mention the lighter kamado smoke profile...what other differences (good and bad) have you noticed. Always curious to hear people's thoughts and opinions. Do you miss cooking on your stuck burner?

Link to comment
Share on other sites

Welcome from Spring, TX. I have a stick burner in my back yard that has not been fired up since I bought my first kamado 3 years ago. I don't miss having to keep the fire going for 12-16 hours for a brisket cook. I did enjoy it years ago, but don't miss it anymore.

Link to comment
Share on other sites

Welcome to a fine group of people who will always convince you to buy something you didn't know you needed, but will be glad to have!!  Yep, we have a good time with our kamados and our accessories and our smoke.  Again, welcome aboard.

Link to comment
Share on other sites

Welcome to the KG family! And congrats on one heck of a sweet kamado! Putting it side-by-side with your stick burner, how would you compare the finished products coming off the two? You mention the lighter kamado smoke profile...what other differences (good and bad) have you noticed. Always curious to hear people's thoughts and opinions. Do you miss cooking on your stuck burner?

Thanks rwalters. Absolutely, I miss the stickburner though, I am still learning my Kamado and getting to appreciate it more. I kind of like the 'babysitting' the fire. It's why I never pulled the trigger on a pellet smoker. There is definitely a lighter smoke flavor than I am used to with the Kamado and I could control it easier in the other smoker. Simply put, on large smokes- briskets, turkeys, etc., I don't like the idea of not being able to easily access the fire. Now, if I get to the point where I can get to temp, put the bird on, and sleep through Thanksgiving morning, I'm sure I'll establish even more appreciation for this Big Joe. I do need to do a turkey soon because that is my best cook by far. Everyone swears by it and requests it and it comes off the stick burner just running with juice when you slice into the breasts (after a rest, of course). I'm anxious to compare the two. I am not going to miss the struggle to get a stickburner up to temp and keep it there in 20° to 40° weather. Finally, the fuel costs on my stickburner is riduculously less. I'd by a third to half cord of cherry or red oak and burn it year round, even in the fireplace and still have sticks left over. It'd last at least 1 1/2 to 2 years.

Link to comment
Share on other sites

welcome to the forum. why talk yourself out of BJ accessories? 

Thanks all! Well, $1200 for the grill, another $120 for lump. My budget says give it a rest before adding more grill space, meat thermometers, grate thermometers, kick ash basket, pizza stone, etc., etc...  :-D

Link to comment
Share on other sites

Welcome from Spring, TX. I have a stick burner in my back yard that has not been fired up since I bought my first kamado 3 years ago. I don't miss having to keep the fire going for 12-16 hours for a brisket cook. I did enjoy it years ago, but don't miss it anymore.

Lol, I still love it. I confess... I'm orignally from Temple, btw

Link to comment
Share on other sites

Welcome to a fine group of people who will always convince you to buy something you didn't know you needed, but will be glad to have!!  Yep, we have a good time with our kamados and our accessories and our smoke.  Again, welcome aboard.

Haha, that's exactly what I was talking about. A day after I bought the KJ, I started hearing about all these other things I needed. I am used to just looking and feeling. Looks done, feels done= is done. Now it's cook to 205° and then pull it. You need this or that. I have already turned up my internal defense gainst purchasing more stuff...  :)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






    • By buckleybj
      I have been seeing whole fish at Costco for some time now so I decided to give it a go. I bought some snapper for diner last night and was blown away by the results.
       
      I watched Mr. Setzler's video on grilling a whole fish as a guide along with some recipes I found on the interwebs.
       
      2 snappers gutted and cleaned (got mine from Costco as I said previously) Cut crosshatch slits on both sides of the fish (next time I will just do horizontal slits for easier removal of skin) Seasoned with garlic rosemary seasoning Salted with a few pinches of kosher salt Spritzed with olive oil generously on each side Stuffed cavity with fresh rosemary, thyme and dill from the garden Sprinkled lime juice to finish off  
      Using the Big Joe, I lit just one side and set the fish for direct at the highest level grate. I used a fish\veggie tray to keep the fish from falling apart.
      I had the temp at around 300-325 and grilled each side for 9 minutes until the inter temp as around 140.
       
      The flavor was amazing! I don't think I would have the intense herb flavors if I had just cooked fillets but I will be trying that in the future.
       
      I served the fish with some leftover bulgur pilaf and a spinach berry salad.
       
      I have never had snapper before that I can remember but I am now a huge fan!! 
       


    • By jpp
      hi everyone
       
      Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe)
       
      i have a very mixed feeling with this accessory. i am loving all others kamado accessories however
       
      From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product.
       
      But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable  the amount of charcoal you need to put inside the kamado just to cook couple of pizzas
       
      i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now 
       
      i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd
       
      could be good to share your feedback on this product. maybe i raised my expectations to high
       
       
       
       
       
       
       
    • By Dave Bradfute
      I'm gonna do some baby backs this weekend and would like to hear some opinions. 
       
      1. Temp. I'm thinking low and slow at about 225 to 250
      2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
       
      I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
       
      Let me hear your methods and why.
       
    • By Brickyoung
      Hey folks,
       
      i am considering purchasing a grill extender for my Big Joe.  I want to purchase the Kamado Joe branded expander but I am curious if anyone can suggest some good alternatives? Thanks! 
×
×
  • Create New...