Created a how to spatchcock, dry brine & smoke turkey on the Kamado Joe
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Smokingdadbbq, in Poultry Recipes
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By Tarnation
1 hour in to my first turkey on the Akorn. I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.
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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
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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
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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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By ret42
Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/
Here's the shot after the brine:
My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire:
Salmon went on the grill immediately to warm up with it.
This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is.
Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it!
Almost done
And complete.
Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying.
I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.
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