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    • By Kamado_Rich
      Ok so I started my first pork butt cook with a pit temp of 275.  It is a 8 pound bone in pork but.  After 2 hours the internal meat temp is already 124!?!  Is this normal?  I was thinking at 275 I was looking at about an hour a pound?  I backed the pit down to 250.  Should I be worried or am I over thinking this?
    • By Smokingdadbbq
      If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
       
      Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk 
       
       
       
    • By LargeRedJoe
      Kamado Joe is having a warehouse sale next Friday and Saturday in Atlanta (well, really it's Duluth).
       
      Kamado Joe
      3400 Rivergreen Ct NW
      Duluth, GA 30096-2519
       

       
      ETA: From Conor Brennan
       
       
    • By GrillDawg
      Fired up the KJ for some NY Strip Steaks last night. I'd have to say...best steak I've had, hands down.
       
      Got the steaks from a Stripling's General Store here in town. Seasoned with some Lane's BBQ Brisket rub. Put a block of Hickory in the fire.
       
      1. Got the grill up to around 300º while seasoning.
       

       
      2. First time using my ThermoPro wireless thermometer. It definitely gave me the flexibility of hanging out inside while getting up to temp!
       

       
      3. Got the steaks to 125º and pulled them off and tented with aluminum foil.
       

       
      4. Opened up the vents and aimed to get to 550-600º for the sear.
       

       
      5. "I have made fire!"
       

       
      6. Looking tasty! It smelled so good.
       

       
      7. Plated with some spinach salad and a twice baked potato from Striplings.
       

       
      8. Look at that color!
       

       
      I'd have to say...this is my fourth cook on my KJ since buying it for Father's Day and everything I make on it is amazing. My wife looked at my across the table while eating and said, "I see why you wanted to spend so much money on a grill. This is delicious!"
       
      If only she would have that logic when I try to convince her I want to buy a truck...haha
    • By GrillDawg
      Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below!
       
      Baby Back Ribs
      Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!!
      Sauce: Sweet Baby Ray's diluted with some apple juice
      Cook time: 5ish hours
      Smoked with some cherry blocks
       
      1. Put them on the grill around 12:30PM
       

       
      2. ~2 hours into cook
       
       
       
      3. Profile shot (~3 hours)
       

       
      4. Gettin' saucy (~4 hours)
       
       
       
      5. Nice color and glaze. This was right before I took them off.
       

       
      6. Plated w/ roasted broccoli and cauliflower plus roll
       

       
      7. Yessir!
       

       
      8. Fall off the bone!
       

       
      9. Gotta shoutout to one of my favorite breweries and they are located 5 min away: Terrapin Beer!
       

       
      Really enjoyed this cook today. Excited to take the leftovers and make a hash with them in the morning!
       
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