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    • By Bomb Dog Barbecue
      I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
       
      On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
       
      Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
    • By Michiganian22
      Hello Gurus!
       
      I am looking to sell my Kamado Joe Big Joe I, red color.
      I am the original owner and bought it in 2015.
       
      It is available for pick-up in Tampa Bay, FL. $700 OBO
       
      Thanks!



    • 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 
    • 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.
    • 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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