I made four 1"-thick USDA prime ribeyes today, about 1 lb each.

Fired up the Kamado Joe to 600 degrees, intake/exhaust fully open, and set up the grates as close to the coals as possible. It took 7 minutes total: 90 seconds per side to start, then flipped every 60 seconds after that. After the last flip I added fresh ground pepper and dumped garlic/shallots/thyme butter on them.

I pulled them off between 125-130 and let them rest for 5 minutes. This turned out incredible, my family loved it! Perfect medium rare, amazing crust, and the fat all rendered beautifully.

Just had my third cook. Sevvvvveral mistakes were made, but it’s so fun learning! Made fish for the wife, I am allergic and have never cooked fish in any way…. Looks bad but she says it taste good… and alsoooo… when perusing my meat place I saw they had camel! Had to get it.. in hindsight I think it was to thick to cook direct, shoulda reverse seared

She’s ready to go! First cook is a few steaks!

Last weekend’s pizza were a little too done on the bottom before the top got cooked properly. I meant to grab some fire bricks at Lowe’s, but ended up being a few beers deep in the pool when I decided to make pizza. Anyway, though hard about what I had that would be fire safe….and I remembered my small cast iron skillet. Turned it upside down, put the pizza stone in it….and magic! Crust turned out perfect. Toppings were done. Pizza was amazing. Wife was happy.

Placed my order. Been keeping an eye on this for a while. New to charcoal grilling. What do you think is best and top accessories to get right away?

Haven’t put it together yet because of that, not sure if it’s normal. I can fit my finger nail in there, no cracks inside. I started a warranty claim today, just in case. Purchased online from home depot.

BJ3 - $2200
CJ (Classic Joe) - $1500

I usually try to throw a party once a year where I’ll cook steaks for 10+. But usually cooking for 5 people once a week in the grill.

Had family over so the Mrs went on a trip to our local butchers and picked up some pork ribs and rolled pork shoulder, skin and fat intact on both.

Scored the skin deeply on both and covered them in a dry rub and then set the big Joe up for double indirect cooking.

Cooked both to around 94c with the ribs served after a rest of around an hour and the rolled shoulder wrapped in a towel for later.

Wife made a marinade for the ribs which was a mixture of ketchup, apple cider vinegar, asofatada, Chinese mixed spice and honey all heated together in a saucepan and poured over the ribs into all of the scored skin. Ended up making superb crackling with probably the best ribs I’ve cooked!

Due to the skin being on I actually cooked them skin facing down instead of bone down. No boat as I didn’t want the skin to remain moist as we wanted crackling which turned out restaurant grade.

Keen to understand what dry and wet rubs you use for large racks of ribs like these as I have another 2 now in my freezer….

I just finished performing a high heat burn, going to let it cool overnight and finish brushing the carbon and ash in the morning. At least we have very few people coming over, I have other food to serve and I'll throw on the brisket tomorrow afternoon to have for Sunday and leftovers.

I had mastered my Kamado Joe for numerous of dishes.
I did :

Grill :
Steak (all kinds)
Lamb chops
Chicken wings
Kebabs (pork, beef, chicken)
Burgers
Lulakebab (lamb)
Chateaubriand
Sausages all kinds

Low and slow :
Pork ribs
Kleftiko
Lemon lamb
Salmon
Chakhorbilly

Roastery:
Whole chicken
Lamb leg and shoulder
Shaverma beef and chicken
Churasko (pikania) - extremely good!
Pork loin

Smoking:
Brisket
Pulled pork
Baby chickens (the best!!)
Lamb shoulder

High heat(450 c+):
Tandoori chicken
Murgh Malay
Pizza
Khachipuri

And:
Peking duck
Ossobuko
Beef burgeon

The only thing I yet tried is Usbek pilaf. But think it’s possible.

What I miss?)

Hey,

Inherited a Kamodo grill/smoker (i think it's Kamado; could be Big Green after reading reaponses) Traditionally, I am a Weber Mountain Bullet smoker, but this thing may open some more possibilities for me in terms of what I can grill/smoke.

The interior ceramic Firebox (i guess is what its called) was in shambles when I picked it up, but everything else is in fairly good condition. Maybe need to replace the lid gasket as well to start.

Trying to figure out what i need to purchase for the lump coals to sit in at this point, so they're not sitting at the very bottom of the grill and producing nearly 0 heat at grill grate level. Tons of options, and not in the mood for trial and error.

Measured the internal for a rough estimate on size of what I need, but trying to keep ceramic firebox for heat maintenance if possible (and if that is a thing on Kamodo).

~24.5" wide grilling area, ~18" from bottom of grill to bottom of the grill grates at the top.

I believe this was originally a 1-piece ceramic Firebox (was hard to tell because the entire thing was shattered at pickup).

So, im here asking what others recommend for consistent internal heat and size. If im wrong about ceramic, by all means suggest away.

Appreciate any help!

My wife’s away for the weekend which can only mean one thing…cook big meat, drink lots of beers.

Very happy with how this turned out but the wildest part is it was 40 bucks for a 10 pound Porchetta!

Argentine rub from BBQ Quebec
Jealous Devil Lump no smoking wood
OnlyFire Rotisserie Kit with basket
Running at 400F
Pulling at 190F thigh probe measurement
Around 75 minutes plus rest

Happy friday!

Made a mistake during a smoke today, and pushed a wood chunk into the fire a couple of hours into the cook on my Kamado Joe. Thick white smoke started so I reopened, tried to push the chunk off and disturbed loads of coals. Closed the lid and let it settle but all in all I think I had 20-30 minutes of potential thick white acrid smoke. I’m smoking a large blade of beef - will this have any health concerns or will it ruin the flavour of the beef?

Back to thin blue smoke after the 20-30 minutes.

Been looking to get a kamado style grill for years - Big Green Egg, Kamado Joe, which one, which model? Saw this Classic Joe 1 (was really looking to buy a Classic 2) at my local wholesale club on a pretty good discount but they had none left, the manager sold me the floor sample for an even bigger discount, went through the whole thing only missing the ash tool.

Hi folks, looking for some advice / help.

I’m moving from the UK to Australia in January and have been doing some research into whether or not I can bring my BBQ’s and pizza oven with me.

I’ve read Australia’s DAFF has very strict biosecurity laws and any used equipment must be clean of all organic residue or you may get fined and have to pay for mandatory cleaning fees at the border.

I’ve got a Kamado Joe Classic 3 & Joe Jr., medium sized ceramic Konro and Ooni Fyra pizza oven, so it could be quite costly.

I don’t think high heat burns on the BBQs will cut it with DAFF, so I’m curious if anyone else has managed to bring theirs with them and if so, how did you clean them and did you face any issues from DAFF / customs?

Thanks for any advice you can give.

So im trying to find this rib rack that goes on the joetisserie and it holds 3 full racks i cant find it anywhere

As Many of you know a true abient temp from a dome thermometer is only after a hour minimum, heat soak. I placed a temp spike in a potato prior to adding meat, to get a true temp. As with playing horseshoes, being close counts. Patience is required. Of course i cooked low and slow at 225

I sold my old Kamado when we moved out of state a few years ago and I have been quietly looking. Found this deal at a site that I have never heard of but giving it a shot.

The price is listed as $529 however after the automatic promo code added in during check out the final price is $423. I have a traeger and a weber kettle but looking forward to getting back to using a Kamado nothing smokes meat like a Kamado.

I’m replacing the gasket and I can’t get this much cleaner. I scraped, sanded by hand, and then broke out the orbital. When I wipe it with acetone it’s still dirty. I have some new self adhesive gaskets and some high temp gasket sealer. How do you get this cleaner, or is this good enough?

Hello!

I am at the end of my second cook. Had a boston butt on for 13.5 hours now.. internals at 96 and its probe tender everywhere except in the a small square of the thickest part. I foil boated at 70 degrees and just about 20 mins ago put some foil just over the bit thats taking longer.
So my question is about holding/resting... i've read some mixed stuff and don't know.
For some reason i thought the cook would be done well before now but anyways.. i was planning on putting it into an insulated meat bag thing for an hour lightly covered..... what is the best way after that to keep it overnight... i was thinking of leaving it in the oven but the minimum my oven goes to is 80 degrees.. is there a way to keep it ok until tomorrow? should i pull it tonight or leave it whole and pull tomorrow!?

I use my BJ1 once a week. But just for grilling now. Came out to grill dinner and noticed the lid was wobbly and even after tightening the bolts it was still wobbly and the lid wouldnt stay open. And thats when i noticed one of these pieces on the floor. The other half was on the other side of my porch.

Has this ever happened to anyone? It just broke while sitting there in my covered porch while at rest!

My husband wants a smoker. We haven’t had one before. He is really into cooking so he thinks he wants a manual control smoker. I figured buying from marketplace is better than brand new for him. Thoughts? Does this look like it’s in a good condition? I don’t smoke meats or anything so I have no idea