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By social assassin
Hi Everyone,
I’m looking for any tips on how to cook a full packer brisket on my KJ Classic 2. To date I have only smoked brisket twice; one time each of the Point & the Flat. After seeing them in person at Costco it doesn’t look like it will fit on my KJ. How do you make it work?
I am not sure if I posted this question in the correct thread.
Take Care,
Pablo
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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 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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