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.
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?
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 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.
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!!
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.