Jump to content

Recommended Posts

I have no idea how I'm just discovering this site, this is awesome!

 

I'm in the market for a new Kamado.  I've narrowed it down to the Big Joe and a Summit Charcoal.  I'm leaning heavy towards the Big Joe, but am curious to know how deep the discount is at Costco.....  The roadshow schedule isn't coming to B'ham in the near future, but I'm willing to drive over to ATL.  Question:  For those what are near a costco, what are the current prices for the grills?  

Also, I read on kamadojoe.com that the warranty is not honored when purchased from a store like Costco.  I realize Costco might pick up the warranty, but wanted to verify other's experience.  

I appreciate the advice and look forward to the future discussions.

 

Share this post


Link to post
Share on other sites
9 minutes ago, au4stree said:

I'm in the market for a new Kamado.  I've narrowed it down to the Big Joe and a Summit Charcoal.  I'm leaning heavy towards the Big Joe, but am curious to know how deep the discount is at Costco.....  The roadshow schedule isn't coming to B'ham in the near future, but I'm willing to drive over to ATL.  Question:  For those what are near a costco, what are the current prices for the grills?  

 

The next closest show to you will be in the Brookhaven warehouse, north of Atlanta, Feb 23 - March 4.  

 

https://www.costco.com/kamado-joe-schedule.html

Share this post


Link to post
Share on other sites
5 hours ago, LargeRedJoe said:

 

The next closest show to you will be in the Brookhaven warehouse, north of Atlanta, Feb 23 - March 4.  

 

https://www.costco.com/kamado-joe-schedule.html

thanks for the reply, but am curious if anyone remembers the pricing at the roadshows?  I've got a price locally with free delivery, but needed to know if it's worth my time to drive to ATL.

Share this post


Link to post
Share on other sites
5 hours ago, Ben S said:

Road show Joes come with a full warranty. I do not remember the prices off the top of my head. 

Thanks, this checks one of my concerns off the list.

Share this post


Link to post
Share on other sites

Dude, don’t know if this is current. If not check the Costco website. Iirc the classic II was going for like $980 or something like that.  Only way to beat that is the roadshow demo deal...now that is like a felony larceny without the jail time if you can score it...get in early 

 

https://www.costco.com/kamado-joe-schedule.html

Share this post


Link to post
Share on other sites
42 minutes ago, prowe said:

Dude, don’t know if this is current. If not check the Costco website. Iirc the classic II was going for like $980 or something like that.  Only way to beat that is the roadshow demo deal...now that is like a felony larceny without the jail time if you can score it...get in early 

 

https://www.costco.com/kamado-joe-schedule.html

Yes.  I've seen the schedule, what I'm trying to figure out is price for the grills.  I agree, $980 is a good price for the regular Joe.

 

Share this post


Link to post
Share on other sites
4 minutes ago, LargeRedJoe said:

In December the Classic II sold for $969. Big Joe for $1299. Both included a cover and a box of fire starters. I would expect 2018 pricing to be the same.

Thank you LargeRed Joe, this is what I was needing.  Looks like I'll be traveling to Georgia at the end of February.  That price is a a $500 swing compared to local pricing or anything I've seen online.  The big joe is selling around $1700-1850 around here....

Share this post


Link to post
Share on other sites
2 hours ago, au4stree said:

Thank you LargeRed Joe, this is what I was needing.  Looks like I'll be traveling to Georgia at the end of February.  That price is a a $500 swing compared to local pricing or anything I've seen online.  The big joe is selling around $1700-1850 around here....

 

Ask if they will price match Costco.  When I was going to buy one I called the local place and they said they would price match but of course, they were out of stock so off I went to Costco.  Worth a shot anyway.

Share this post


Link to post
Share on other sites

Well to further complicate things, I got a great price on a Weber Summit today. $1350 for the standalone unit ($1799 for table version).....Hard decision now.  Both are great grills, just gotta make a call I suppose. 

Share this post


Link to post
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...



  • Similar Content

    • By ret42
      Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc.
       
      MES vs Joe:
      Flat and Fat Cap on MES vs just the Flat on the Joe (I don't think the briskets I smoked on the MES were full briskets - they weighed in from 7 to 10 lbs, and the one I smoked yesterday on the Joe was just over 5) Drip Pan filled with water (coffee, actually) in MES vs no added moisture on Joe Texas Crutch after 4 hours on MES vs all grill time on Joe Brushed with Mop Sauce pretty frequently on MES vs untouched on Joe Wood chips on MES vs wood chunks on Joe (doubt this contributed, but wanted to capture it) Internal Temp 195 on MES vs 200 on Joe 5-6 hours on MES vs 7-8 on Joe
      Those are the differences I can recall. The MES produced a much more tender brisket, but the bark wasn't crispy at all, and borderline soggy in some places. This makes sense given the drip pan, the aluminum foil and the basting.  My hope is that I can somehow obtain that perfect bark and a more tender bite. 
       
      Pictures: 
      https://www.dropbox.com/s/nc2f33hb5wdw45b/Photo May 13%2C 21 34 51.jpg?dl=0
      https://www.dropbox.com/s/ygztvqmf8fr4s4e/Photo May 15%2C 20 42 37.jpg?dl=0
      https://www.dropbox.com/s/f98piayfayfiwet/Photo May 18%2C 13 28 57.jpg?dl=0
      https://www.dropbox.com/s/p1hw9javhe95hzw/Photo May 18%2C 14 18 49.jpg?dl=0
      https://www.dropbox.com/s/eqbr19g9eu1jtoo/Photo May 18%2C 21 31 20.jpg?dl=0
      https://www.dropbox.com/s/e1wp3bqz77rhqcz/Photo May 18%2C 21 33 01.jpg?dl=0
      https://www.dropbox.com/s/5klzyxjqpfnnipm/Photo May 18%2C 22 23 57.jpg?dl=0
      https://www.dropbox.com/s/hcqylt8z02fgpcb/Photo May 18%2C 22 26 31.jpg?dl=0
       
    • By Bonux
      Hi,
       
      I'm Matt. I currently don't own a kamado but I have the budget to buy one. The problem is making up my mind. I have narrowed it down to two choices : summit charcoal grill center or big joe 3. I Already own a kettle and a WSM.
       
      I have been going back and forth for months and it's driving me nuts. I can only have one and it will have to last me many years.
       
      Hope to find the info here to finally make up my mind.
       
      Matt
    • By buckleybj
      After see posts on this site, watching countless YouTube videos and hours upon hours of nervous research I decided to buy a pork belly and give bacon a try on my Big Joe. Like others have commented I found the pink salt was not as easy to find as I assumed, so I bought some off Amazon. I bought a 10-lb pork belly from Costco, found an easy recipe on line and started my adventure! I followed the recipe below as a template:
       
      https://www.garlicandzest.com/homemade-applewood-smoked-bacon/
       
      I used dark brown sugar because that's what I had and I used pure Vermont Maple Syrup instead of honey. I used cayenne pepper on half of the belly and none on the other just because I forgot to put it in my first batch of the curing paste.
       
      I had to cut the pork belly in half because I was using 1-gallon ziploc bags and this resulted in two different flavors to my bacon. The first one without the cayenne pepper finished curing in 9 days. Based on the hours of research I guessed at it being done because it was pretty stiff compared to when it first started. The second bag with the cayenne pepper leaked much of the liquid and didn't seem ready. So when I removed the first belly I drained the second bag, made another batch of the curing paste and started the process again.
       
      The first batch of bacon I rinsed thoroughly, dried with paper towels and placed on a drying rack in the fridge for a day unwrapped and uncovered. The next day I smoked it for about 3 hours keeping the temperature between 200-240 and cooking until the internal temp was 150. I used 2 small chunks of apple wood for the smoke.
       
      Since I don't have a meat slicer I was "forced" to buy a Dalstrong Gladiator Series Ham Knife which was heavily recommended throughout this site. I did my best to keep the strips as thin as possible and even.
       
      The family loved the bacon and I was happy with the result as well. Now the second half of the pork belly finished up about 4 days later and I followed the same smoking process except I add 2 chunks of cherry wood and 2 chunks of apple wood. I didn't think the first round of bacon was smoky enough so I doubled the amount of wood.
       
      This was noticeably better than the first round! I tasted smoke this time and it wasn't overpowering. The flavors of this bacon were much more pronounced that the first round and while I know the added wood made a difference, I wonder if re-doing the curing process half the way through made any difference. 
       
      Regardless, I enjoyed the whole preparation and cooking of the bacon and will do this from now on! It wasn't nearly as difficult as I had thought and though the second batch was better both were fantastic! As good or better than anything I've ever bought from the store. My family all claim it's better than anything we've ever bought, but I guess I'm a little more critical of my cooking than they are.
       
       
       


    • By benadriaensen
      Hi all
       
      After a very long time of reading reviews, comparing prices, and saving money, I've finally bought a KJ Classic (see picture).
      I am based in Switzerland, where upper grade meat cuts are very expensive, so I'd love to learn more about cooking cheaper cuts of meat. 
      Here's a random selection of thoughts I have so far:
       
      1. Some of my favourite meals ever included hot smoked razor clams and octopus. Would anyone have an idea where I could find more info on this forum about this?
      2. I do have some very specific questions, e.g.: when cooking burgers on a cast iron griddle, does the fire provide a significant amount of taste, as compared to a stovetop? How should I go about finding more information? Is it ok to start a new threat and ask directly?
       
      Looking forward to learning from this community
       
      Ben

    • By mslagle
      This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work.
       
      This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about! 
       

       

       

×
×
  • Create New...