Jump to content

itskrod00

Introducing myself and my kamado Joe

Recommended Posts

Hello everyone, 

 

I finally joined the Kamado Joe team. Pulled the trigger and bought a big Joe at a local Costco Road show. I also have a weber 26incher which I love. And a camp chef flat top. After approx 5 years of day dreamin’ and planning i finally have my bbq island. It just needs counters now.

 

cant wait to enjoy my first cook on my big joe. Any ideas on what I should kick first while learning the intricacies of the big joe.

 

lastly where can I buy some kamado joe feet? I didn’t see any on the kamado joe website. Any other credible sites to buy from at decent price? Thanks everyone.

 

 

392A2678-2AD1-4C51-857F-DCB8F02AF48F.jpeg

Share this post


Link to post
Share on other sites

Welcome, that is truly a beautiful and efficient looking cooking spot. Not sure that KJ makes feet. But, you could easily make some simply by cutting one of those large paver bricks into 2" blocks. Set flat on the bottom surface and protected by the side and back walls of the kamado enclosure you made, your BJ sitting on 2" blocks  is going to be  supper secure. If it was me doing it, I would put one 2"block in the center and then four around the outside circumference of the kettle. All you really need is an air space, and 2" is perfect. The brick blocks will match your outdoor cooking island perfectly. You did and outstanding job of laying out and building that island, any backyard chef would be happy to have that set up in their backyard. 

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 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 Brickyoung
      Hey folks,
       
      i am considering purchasing a grill extender for my Big Joe.  I want to purchase the Kamado Joe branded expander but I am curious if anyone can suggest some good alternatives? Thanks! 
    • 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!
       
×
×
  • Create New...