This weekend I need to cook smoked, semi-slow-cooked pork neck on a Kamado for 40 people. I’d like to be able to slice it for serving, not have it completely fall apart, but I want it to be very close to pulled pork texture.
Have you ever cooked pork neck like this? Do you have any recommendations?
Should I cook it the day before, or put it on the smoker that same morning?
What would you recomand?
Been wanting to have an out door kitchen for the last 10 years finally been able to get everything aligned and two new bbqs too. Previously had smokers and Weber MT and a kettle Joe but have gone all in with a small flamery asado and a big Joe 2
Has anyone used the joetisserie with no spit and the holes blocked and the slo roller together for brisket on a big joe? Trying to figure out a way to get the brisket further away from the radiant heat of the dome.
I bought this Classic II used last week and love it. I used some wood splits over lump charcoal to stir fry, and it worked well but didn't stay hot for very long. I want to channel the flame more toward the middle and keep it going longer. Any tips from those who stir fry in a KJ? I am excited to stir fry outside and not worry about oil splattering all over my kitchen.
Just got my first Kamado Joe and I’m a bit mystified as to what these 3 chock-type pieces are (item 26 in the manual, attached), as I don’t see them anywhere in the packaging.
Can anyone tell me what they actually look like? Plastic/metal, black/other colour?
KJ classic 1 that has been going strong for more than 10 years. Had the table built in China and shipped to Aus. Plenty of storage and workspace.
She's a beaut!
Found these on sale at local Costco in Canada so I decided to give it a try.
I used a mustard binder, salt pepper garlic and a light dusting of bad Byron’s butt rub.
I went 250 (KJC3) with the slo roller. didn’t touch it for 6hrs. Used 4 crown royal whiskey barrell chunks.
After temping consistently in different places at 209, it was probe tender everywhere. I then wrapped in 3 layers of aluminum paper, and rested in the oven (turned off) for like 3 more hrs.
The result was great! Juicy and nice smoky flavour, didn’t “fall off the bone” but they were very tender with just a bit of bite.
Could someone explain to me why in the world would someone put a fan on a kamado for air flow?
In my experience a kamado wants to flow air like crazy and it needs to be throttled back to my desired temp.
I am hosting at the start of July and have bought a Big Joe 1 to help me. Probably at least 30 maybe 40 adults plus maybe 10 kids are coming. I was wondering what a good strategy for a mix of low and slow and some more instant burgers, thighs and sausages would be.
Maybe some pulled pork and pulled beef on in the morning, then while that's resting so a line up of usual stuff.
Some pictures from my first attempt at pulled beef for tacos.
Hi all,
I’m thinking about consolidating my current setup of a Traeger and Weber Kettle—I mostly use the Weber—to a Kamado Joe Classic III. Does this sound reasonable? Can the KJ do it all?
Long story short, I’ve been rocking the big Joe for about a year and a half, and have an opportunity to pick up a like new classic Joe 2 for free.
I use the capacity of the big Joe frequently enough that I won’t be getting rid of it, but does anyone else rock both?
Pros I see are being able to fire up and get to temp quicker for a small meal (I feel ridiculous sometimes firing up the big Joe for 2 hotdogs), and being able to rock at two different temps.
Cons are just the extra footprint, and the thought do I really need both?
Hello! Got this Do Joe as a Xmas present and finally the weather warmed up enough to be outside cooking all day.
I was smoking some ribs and decided to give this a try after they were done.
I cleaned up the ash tray, filled up the basket with coal, opened both vents fully, in the meantime I mixed the dough for the pizza. The kj got it to about 550.
Then installed the Do Joe. Closed top vent, left bottom vent opened half way, it maintained a steady 550-600. I let the pizza stone get hot for about an hour while the dough proofed.
After an hour of proving, the pizza dough had doubled in size and was puffy. So I punched it a bit and divided it in two.
Loaded it up mozzarella cheese, pepperoni, tomato’s sauce and oregano.
The pizza came out great! I think my only complaint is that I feel like it doesn’t get hot enough up top to like char the pepperoni.
But it was a fun experiment. I will definitely use it again.
I used a recipe called Kenji’s same day pizza. Except I proofed only 1 hr. It was 26 C or 79 F inside my house yesterday so I thought i’d get away with a shorter ferment. I also gave the yeast a head start in some warm water and sugar for 10 minutes.
- 500g A/P flour
• 12.5g salt,
• 2g yeast,
• 5g sugar,
• 300g water (90F)
• 20g vegetable shortening or olive oil
• mixed until smooth in a stand mixer
• rested 30 minutes
• split into two balls
• proofed 3 hours at room temp
• stretched and baked.
What is something you wish someone had told you before your first time grilling or smoking?
Hello, I purchased a used BJ III that came with a soap stone, which I broke. I ordered a replacement from Amazon, but it arrived cracked. Has anyone had success in ensuring they don't arrive damaged?
Decided to try bamboo charcoal for this tomahawk ribeye instead of my usual setup. It burned hotter than expected and left very little ash. Anyone else here use it regularly?
I bought a used Big Joe II on FB. Rented a trailer from Uhual and cut plywood to help with the castors on the mesh ramp. Was so easy, I just rolled it up with another guy.
So I went to break out the Kamado for the season and low and behold I didn't clean it properly after my last cook of 2025. I opened the dome to a moldy mess! I normally do a fair amount of winter cooking still and probably just thought I'd get to it next cook... 🫣
So I'm in the process of ordering a replacement gasket and doing a hot burn for a few hours (600°+). I've heard after that you should try and brush the dome and parts, but not to use any chemical cleaners. Would you advise bringing in the grates and ceramic plates to hand wash,?
Also I have no idea what to do with the SloRoller system as it can't handle a high heat cook like that. Please help me get back my smoker.
Family is in love with my smoked brisket flat. It's the second time I've made it for them. Even though it's on the dryer side, the flavor is great. Here were my steps for anyone curious:
6:45- Remove Brisket from Fridge, Trim Fat (if needed (rounded edges, keep a good fat cap)), rub w/ mustard, and season w/ custom blend (most of blend should go on fat cap on top)
Custom Blend to include Jack Stack All Purpose Rub, Meat Church The Gospel Rub, Black Pepper, White Pepper, and Garlic Powder
7:15 Start Grill w/ Hickory Wood, Lump Charcoal, and Slowroller. Bring to 250.
8:00 Put Brisket and bowl of water on grill
Spritz w/ Apple Juice every 30 or so minutes
12:30- Brisket stalled at 155. Put Foil Boat under brisket and add Beef Broth to Boat
3:30- Most of the brisket is probe tender and hitting 190. A few places were not quite ready, so I did a loose tent of foil over top for 30 minutes.
4:00- Pull brisket off and let it rest on the counter for 30 minutes, uncovered.
4:30- Wrap tightly in double foil and a towel. Place in cooler for 60 minutes +/-
5:30- Dinner