kamado joe

Didn't have the traditional ingredients for Jambalaya so had to improvise. Used chicken thighs, jalapeño sausage, and clams. Shucked the clams and reserved the meat in a bowl with a juice of a lemon. Let it cook for a few minutes more with lid off to get a little more smoke. Thanks...

Hi all, had the chance to watch both NFL Championship games yesterday and decided to smoke up a batch of pepper-stout pulled beef sammies: 1. rubbed the chuck roast with siracha and Montreal steak seasoning then onto the Kamado Joe Classic at 250f with some pecan chunks 2. cooked...

I fired up my Kamado Joe Classic this evening to try out one of the recipes in Chris Lilly's new "Fire & Smoke" book. The recipe was titled "Yuzu Shrimp Skewers" but I was unable to find Yuzu juice at my local markets. I substituted orange juice in its place and the results were OUTSTANDING...

Had some left over pulled pork needing a purpose. Thanks for taking a peek.

All I can say is OH MY!!!! 1st of all, I had no idea how "different" the KJ lineup of rubs would be! They use organic evaporated cane juice which is actually brilliant, as it has a higher burn point. It's much easier to get a killer color on your finished product vs the often times "black"...

Fresh off the Kamado Joe Big Joe... hard to beat KJ chicken... crazy MOIST!!! So, what's coming off your "cooker" this weekend?

Last Saturday we attended a little get together for the Pats Game. I took care of the wings. 2.5 lbs dusted with a mix of (6 tbs chili powder, 4 ts ground cumin, 4 ts ground coriander.) 2.5 lbs dusted Kamado Joe Honey BBQ rub. cooked indirect at 300 F for 60 min. the chili powder got a...

I recently cooked about 25# of pulled pork for my coworkers and devoured it. I'm only about 2 years new to barbecue so it felt great that they enjoyed it. Fired up the Kamado Joe Big Joe with some Cherry chunks and letter rip!

I'm trying to maintain my own New Year's Resolution to eat healthier and lose weight this year, but I can't stop cooking on the grill! I'm down 13 pounds so far :) This weekend, I decided to try some turkey burgers and kick them up a notch with some added flavors and the results were really...

Hi all, wanted to share the first brisket that ive ever smoked in my life. I did it on my Kamado Joe Big Joe and it was much easier than expected. I used a lot of various tips that ive found from here from my fellow "brethren" and I cant thank you all enough. used some Salt & Pepper and Oak...

Flank Steak ain't one of my favorite cuts of meat but with a little pride and patience I managed to turn this one into something rather delicious! I butterflied this guy and then pounded it out a good bit to break it down. I rubbed it down with a little EVOO and sprinkled on some Montreal...

Hello Bretheren, I'm fairly new to BBQ - just got a Kamado Joe last year- but I'm loving it so far. I've hit home runs with pulled pork, chicken, tenderloins, you name it.... everything except brisket. I've done about a dozen briskets now - slightly modifying my strategy every time- and I'm...

Have you ever tweaked a recipe over and over again until you get it just right? I guess after about 10 different tweaks, I'm finally STOKED with my smoked chicken salad... I started out with a 4 pound chicken and brined it... After the brine, I rinsed and patted it dry... rubbed on a...

I have been looking forward to smoking some fish for quite a while now. I picked up a nice looking salmon filet at Sam's Club yesterday. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow...

Brand new! First time I used it yesterday. I had a tri-tip on there for 2 1/2 hours, temp was 230, so it didn't even get that hot. I went to lift the lid (didn't lift it the whole cook) to take the meat off and the gaskets where stuck together in one little spot (I figured out later) and they...

Hi everyone, I am new to the forum. You guys seem like a fun and very knowledgeable bunch and I thank you in advance for your help! I'm looking to buy some wood chunks for my new Kamado (which is being delivered any minute now :biggrin1:). I'd really like some pecan and peach for the Turkey...

Hey everybody, just got in to low n slow cooking, bought a classic kamado joe around Christmas, saving up for a Lang 48 patio. It seems I'm always drying out my meat, I cook at about 250 and bring the internal meat temp where it is supposed to be at, I'm thinking maybe I need to rap it in...

Here's a video walk-around look at the Kamado Joe... it appears to be very well built and I'm stoked about cooking on it! http://youtu.be/GY6YCtC2uoM

2 things I wanted to let everyone know/ask for guidance. The first is I just bought a used Kamado Joe. I emailed the president directly, and asked if he'd transfer the warranty, even though the previous owner had already used the warranty once in replacing the dome. He responded within 3 hours...

Im contemplating buying a used large Kamado Joe off Craigslist but apparently it has a hair line fracture in the dome. Do y'all who know about ceramic smokers think this will affect the ability to hold temperaturesook properly? Apparently it also comes with a replacement dome (I have no idea...