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Big Brisket on the Kamado Joe http://bbq3000.ddns.net

I seared them in a pan on the stove. I originally tried to sear on a soapstone on my kamado grill but I had some fire issues and lost some arm hair haha.

Might have to try this. I picked up a Joule before Christmas. I did 72 hour beef short ribs with it at 140 degrees. Results had a texture more like Filet but way more flavor.

Thanks all. We were both very happy how it came out. Not my typical Christmas meal (normally go with beef) but I would definitely cook one again. Left overs were not an issue....it was a 20+ pound hunk of meat and we had 6 adults eating on Christmas Eve haha. I gave out leftovers to family...

My brother in law came into town and wanted to try smoking a fresh ham. First time with a fresh ham for either of us. He had it in brine for 5 days and we smoked it on my Kamado Joe. I have never been a big fan of Ham mostly due to the cured taste. Fresh ham definitely has a different taste...

2 Pork Shoulders on my Kamado Big Joe.....temp is holding spot on tonight http://bbq3000.ddns.net

I have been having some issues with my wireless connection. I have been getting what I thought were random disconnects but now I think it is happening when the lid open function triggers. I have not done a lot of testing yet as I just noticed that is when it seems to happen but has anyone else...

Thanks....had my heatermeter for a year and I'm still learning how to use it. Pork Shoulder on my Kamado Big Joe.....early stuff was baked potatoes then I used the grill to seer some sous vide beef short ribs, pork went on around 8:15. http://bbq3000.ddns.net

Mind posting your css script settings and PID settings, i wanted to display the PID box but could not find the script for it. Thanks

Fresh Ham on my Kamado Big Joe P: 2 I: .0035 D: 6 Fan on above 50% Max 50% Startup Max 100% http://bbq3000.ddns.net Seems to be overshooting by a lot any suggestions on what settings I can adjust to help this, I have not done many cooks on the Kamado so I'm not sure what the best settings are.

I had it made, they could have simply used the original part and it might have been a bit cheaper but I figured I might want to have the original just in case. I just searched google for a metal fabricator in my area and called around until I found someone who could do it. The company I used...

I have a Kamado Big Joe and I had a vent door fabricated to hook my RD3 blower up to it. The blower can be easily slipped on and off so I can switch it between my WSM and the Kamado. I have a copper cap to close it off when not using the blower.

Stuck my HM probe in my oven once to see how it did. Set at 350 if fluctuated +-25 from like 325 to 350 in pretty my an exact repeating pattern. My parents have the same oven and it was even worse.. With my heatermeter on my WSM or Kamado Joe I get temps that are +-5 at 350...much more stable.

I have cooked several high heat following the guide on this site, they have all turned out in the plus side of good. Some better then others. Don't trim to much fat or it will end up dry(made that mistake) Cook fat side down for around 2 hours/until it hits 170. Flip and then foil and cook for...

Benji how did you competition go? Here are a few pictures that I got of the event I entered. Like I said I didn't make much time to take many. My dad got most of these for me. The Grill I ended up taking home

I have a new Kamado Big Joe and I had a vent door fabricated to hook my RD3 blower up to it. The blower can be easily slipped on and off so I can switch it between my WSM and the Kamado. I'm going to pick up a copper cap to close it off when not using the blower.

I got a few pictures but have not had time to look at then yet. I took a camera intending to get lots of pictures but barely found time to take any. As far as other teams there were lots of different foods. There was a lot if the standard BBQ samples. Brisket, pulled pork and ribs. There was...

So the event was today. Ended up calling our team "Let there be smoke" It was a good time. I made way to much food so all of my team members got to a big take home box. They didn't get quite the turn out they had hoped but still a decent crowd. Even if they got the 300+ people they hoped I...

see what you all think. I'm planning on 6 - 8lb bone in butts and 8-4lb chuck roasts. Think that will net me plenty of finished product. I assumed 2oz servings of pork and needed just over 6-8lb buts to cover that assuming 66% of the starting weight in final product For the chuck roast I...

Thank you Bob, my fingers are crossed!