r/KamadoJoe

I’ve had my Big Joe 2 for around six months now and the only accessory I’ve bought so far apart from the charcoal basket is the joetisserie + basket. I want to try my hand at smash burgers so I need to buy something new but I’m torn between the soapstone, karbon steel griddle and the half-moon cast iron reversible griddle. Can anyone recommend one over the others for smash burgers / anything else I may end up using them for?

I am having a hard time getting my classic Joe II above 350-400 and maintaining that temp.

I have no upgrades other than a charcoal basket and I use oak Lump charcoal. I’m starting with an electric starter and I feel as if as soon as I take the starter out the fire is slowly dying. That is with my top vent wide open as well as the draft door.

Feed back is appreciated.

Signed, a recovering pellet smoker.

They have it on sale at Lowe’s and I just grabbed a bag. I just got my Kamado yesterday, so I’m brand new at this. Should I smash up the big blocks with a hammer or should I just use, as is?

Have only recently purchased my classic Joe but I am absolutely in love with it. Spend so much time outdoor cooking now and plan to continue that through winter when it arrives here in England.

Question, I have plans eventually to build out an outdoor kitchen that will have at least the classic and our gas pizza oven. I was planning on having our six burner alongside however I’m not sure how much I’ll use it. I’ve seen that the Joe Junior is on offer on CostCo until tomorrow at £299. Would this be worth getting, an binning off the gas? I can sell it for about £150-£200 so in terms of outlay, won’t be too down. Anyone else have a junior + one of the bigger models?

This may seem like a obvious question, but I haven't been able to find a good guide or answer anywhere.

So the Mesh Gasket on my Kamodo joe fell off. It feels somewhat unnecessary to replace the entire thing, since its only a year or so old. But I know that adhesives can be toxic if heated.

So two questions:

1. Is there any reason I really should replace a gasket that looks okay and just the adhesive failed?

2. What adhesive can I use to stick it back in place that could handle the full breadth of temps of a Kamodo Joe?

I am going to try and load my classic Joe II with ribs tomorrow. Any tips and tricks? I have somewhat struggled to keep the grill lower heat. I have had the grill for about a week, any tips help. I’m not necessarily trying to to pull anything fancy for the first time but just want a nice solid cook.

Team, I will be smoking two slabs of briskets in the Kamado Joe for a large party. One is Snake River wagyu gold, the other is Double R Ranch.

From experience, I know the SR Wagyu typically doesn’t stall. Never tried Double R Ranch but it stands to reason I throw this non-wagyu slab in first, yes?

I can gauge the timing but just want to check whether my reasoning is sound. Gonna smoke at 230

This is our Christmas!