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FS-Thermoworks Smoke & Gateway-$100 4 both


Chap Swinson
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    • By loki
      Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing.
       
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    • By Kamado_Rich
      I thought I'd care a great cook experience with you all that I just had.  I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today.  I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame.  I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside.  I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper.  After searing, I took tented the steaks in foil and let the compound butter melt on top.  Lastly, I did some twice baked potatoes in the oven.  All that said, the pictures speak volumes compared to this brief description.  This is probably the best steak I've ever cooked.  Just wanted to share.  Thanks to everyone that's continued to help me on my journey in Kamado style cooking!



    • By Kamado_Rich
      Hey all.  So I just got my Kamado Joe Big Joe III and this Saturday I’m going to try my first smoking experience and follow this St Louis guide video from @John Setzler.  My question is pretty simple.  Will the cook times shift significantly if I only do 1 rack of ribs.  I understand the times won’t be exact with every rack, but in general, I was looking for thoughts and guidance.
       
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    • By American Moriyama
      Hello All, My name is Clayton and I found this forum in an attempt to get better control of my vision grill. I have cooked on several grill types, Kenmore gas, Weber kettles, Brinkman bullet and I purchased a Vision Classic B kamado from Sam's last summer. The Vision has has allowed me to significantly improve my cooks; the smoke flavor, the juiciness are off the scale and I my family loves it.  This along with the Thermoworks thermometers has been great. I enjoy cooking poultry, ribs, pork butt, brisket & steaks. The reason I am here is that I have not been able to do a good overnight smoke at low temperatures without maintenance. I will discuss this in another post since this area is for introductions.  I look forward to exchanging ideas.

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