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    • By Wardy
      So started my first overnight cook (two 5 1/2 pound pork shoulders) on my Weber summit kamado very early this morning. Planned for 10-12 hours at 225-250 so it could get rested and pulled for an early dinner at 4pm. We're hosting a baby shower for my sister in law so want plenty of food without me standing over the BBQ too much whilst people are here. I've been finding sourcing large pork cuts tricky here in the UK but spotted 2.5 kg pork shoulders in costco so picked a couple up.
       
      Did a basic rub of salt, sugar, paprika, garlic powder, chilli and sage. Left the cuts to sweat for a couple of hours and got the grill set up. 
       
      I had some problems getting the temperature stable in the first place, I was aiming to start the grill about 11 and get the meat on for midnight. I overshot the temp, I think because I added too much lit coal, so spent untill 1am getting the temp back down and stable. I put the meat on at about 12.30am. Not planning to look at the grill again until the morning.
       
      Got woken up by the kids so checked the temperatures at about 3 am and all was good. This morning I woke up at 8 to find the fire had gone out. Looks like either the ash from my briquettes had blocked the lower air intake or I'd set the vents too low in the first place. Think I'll try lumpwood next time and see if that's better.
       
      I've got the grill back up to temperature now (about 9.30am) and fingers crossed 4/5 more hours will do it. Internal temp has just hit 152 so I'm pretty sure it should still be fine. The dome is currently at 260 which is slightly higher than I want but probably not a bad thing all things considered.
       
      I wasn't planning to wrap the meat when it hit the stall but now am thinking it might be a good idea. I think I'll see where it's at at 11am. 
       
      Atmospheric picture of the grill being lit and the pork shoulders going on from last night:


       
      Will update with how they turn out later 
    • By cameronleespencer
      Hello There!
       
      Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
       
      I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace.  I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.  
       
      Can't wait to get cooking on the Kamado once it is up and running.  Most looking forward to cooking some pizzas and of course brisket, being a Texan!
       
      Thanks,
      Cameron Spencer
    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






    • By Nnank76
      hey guys,
       
      Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question.  
       
      My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top.
       
      So my question/s is when doing high heat cooks:
      1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on.
      2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark.
      3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg.
       
      Any advice or thoughts is welcome?
       
      Cheers
      Nathan
       
    • By Graham
      Morning Kamado Warriors, 
       
      First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern.
       
      I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door? Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements.   
      I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty!
       
      Graham
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