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First Cook on Kamado Joe Classic II


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I purchased a Kamado Joe Classic II last Thursday.  Today I did my first cook in it.  I wanted to do a hot cook, rather than a low and slow one first, as I figured hot would be easier on me as I learn the controls.  I split a chicken in half, used some of my favorite rub (Killer Hogs The BBQ Rub).  I put the chicken on at about 400 degrees, flipped it after 30 minutes and then sauced it after 20.  Flipped it back around and sauced that for 10 and I was done.  The grill held the heat so steady, I was very impressed.  The chicken was so tender and moist.  It was unbelievable.  I really liked how the pecan wood chunks I used in there only gave it the slightest hint of smoke flavor, my kettle grill tends to overpower food with smoke flavor for some reason.  Delicious BBQ chicken!!

 

 

 

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thanks!  the rub definitely has some brown sugar in it, which might be some of the blackening.  But they were tremendously juicy.  I slathered them with a Key West BBQ sauce from pigofthemonth.com

 

great stuff!  Can't wait for cook number 2..what should it be?

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6 hours ago, Cgriller64 said:

Awesome looking cook. Did you learn about the Kamado you weren't expecting?

 

Yes for sure, I immediately learned that I need to keep the dome open for more than 5 minutes or you'll snuff out the flames.  I also patiently stood watch over the grill, getting a feel for how quickly she came up to temp, and how fast it responds to adjusting the vents.  There are certain things no amount of YouTube will help with.  Nothing like experience.  

 

The second cook I did was also helpful.  Previously used charcoal does not light as efficiently as brand new.  I also used my new cast iron griddle on the second cook.  I was trying to do smashburgers, they didn't turn out too well.  Overcooked them, but thats ok, they were edible and I learn something each time.  

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Love the color on that bird. Being from Texas I think brisket is hard to beat for a low and slow, but pulled pork is a close second and a lot less expensive. I would suggest a pork put or shoulder for your first low and slow, inexpensive, more forgiving and very tasty. Post some photos.

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Welcome to the forum and congrats on your new purchase. You will quickly gain an understanding of how to use the vents to adjust and maintain your temps. I for the most part do not reuse my charcoal. When I do though, I always make certain to use more fresh topped with the remnants. Don't give up on the smash burgers! Get the griddle hot hot, drop and smash, 2 minutes, flip and cook for about another 3 to 4 minutes works for me. Cheers!


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