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By itskrod00
Want to purchase one of these accessories. My question is can the soap stone do everything the cast iron can do plus more?
I imagine the soapstone wouldnt get as hot as the cast iron?
I imagine the cast iron cooking, more food would possibly stick and more maintenance
or
are they too very different tools for different type cooks/food.
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By wk3660
Just received my Kamado Joe. I had an egg years ago, way before technology introduced itself into the sphere. There is so much information and so many products to chose from I am in information overload. I will be doing brisket & pulled pork from time to time, but will mainly do chicken and the usual dinner staples. Should I make the investment into something that is scalable with a fan added eventually, or just get a great wireless thermometer and trust proven cooking ability and forget about a fan. Thanks for the replies.
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By Smokingdadbbq
In this video, you will find all of the information necessary to properly unbox and assemble your new Kamado Joe Classic III grill. I didn't think to make a video for the first one, so thought I would share tips I picked up from doing it a second time around.
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By burnt_ends
Hi, I followed the steps in this video
https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
- ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs
The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold.
Where do I go wrong?
Thanks!!
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By KamadoHop
Thanks to @Kamadobjorn for the inspiration. The table is the “Applaro” Line. The hardware that you see in the last pictures all came from Hobby Lobby. The table comes with a thin, cheap pull bar and nothing else, not even knobs for the doors. The cooler pic is just for reference as that was what I was doing prior to getting the table. The last pic is sans hardware just the way it comes from IKEA.
I used Lenox 18TPI metal jigsaw blades with an adjustable speed jigsaw set to its lowest setting to cut the hole. I used this edge trim from Amazon: Trim
If you have any other questions just ask. Cheers.
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