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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 Chap Swinson
      Brand new Smoke & Smoke Gateway in SC.  $100 for both.  The Smoke is red in color.  PM if interested.  Thanks!

    • 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.
       
      Thanks in advance.
       
       
    • By BBQ_Princess
      Morning Everyone. 
       
      First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all
      been amazing.
       
      I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use?  I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going. 
       
      Also, do you wrap your brisket half way through or no?  
       
      Thanks in advance!!!
    • By pmillen
      In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke.  It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit.
       
      Yet, every kamado discussion I read advises deflector plate or catch pan use.  Has anyone just let the birds drip?  How good was the result?
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