Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
I will be firing up my big joe for the first time tomorrow for some baby back ribs.
I have done ribs before on my Bradley smoker & weber gaser using the 3-2-0.5 (3 hours on the smoker, 2 hours wrapped on the Weber and 0.5 hours with sauce). I do the last two steps on the weber just because the ribs are more accessible for wrapping and sauce. Family usually loves these.
Ribs on the Joe:
I am planning on dry rub, no sugar ~5 hours @ 225-250 with no wrap, occasional spritzing and add sauce for last 30 minutes or so.
1- Is a drop pan necessary? Dry or with liquid in it? Based on my reading so far, I think not necessary other than to keep the heat deflector clean... opinions?
2- To wrap or not to wrap? It seems both are acceptable. preferences? impact?
3- how do I know they are done? by temp? bones? probe?
Hey gang, I recently received my iKamand, and it works great. I’m not able to find anyone selling extra probes for the unit for slot 2 and 3. Has anyone had any luck?
Also, while I’m on the topic of iKamand, has anyone had success getting a DC to USB setup to work, so a cord doesn’t have to be drug across the patio? The idea would be to use it with a usb battery back or something similar.
I left some pics to get your mouths watering while I wait for a response.
Hello, I was hoping some could give me a hand on dimensions for the Big Joe. I found several official images, but I need a specific that isn’t listed. The dimensions recommend a cut out of 28” because the diameter is 27” at a height of 16.5”. My dilemma is that my cutout is 27”, but only 13” height. I know it’s tapered, but just do not know if it’s tapered enough to fit.
What is diameter of the Big Joe at 13” from the bottom? Thank you in advance.