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MCS continues!!! KAMADO JOE Jr, Joins the ranks!!
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Gonna give Jr the heat tonight. I picked a ribeye steak for the SV tonight. Can't wait to post some pictures of those flames roasting that ribeye.
I am planning on SV at 129 F for an hour and a half then sear the steak at 600 F.
Gonna be a fun cook. I just wish it didn't get dark at 4 :30 pm! Especially when its a balmy 40 F outside!
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carolts I sear on the XL by flipping the extender rack upside down and fitting it right over the coals. I'm pretty sure I saw that on this site somewhere. There is nothing better. I think i'll go bigger before going smaller. I'm going to keep my powder dry and wait for the day I get an off-set stick burner. I've come to realized the Primo does everything REALLY well. I don't need anything, it's just that the off-sets look fun. Here's the visual on my sear station:
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JCBBQ I tried posting a comment for you on page 2, but I had way too many characters...
I started with the Jr. as my first smoker about six years ago or so. I often wish I had gone with the XL, but the Jr. looked huge at the time. I would think the only advantage to a smaller cooker is that it takes less charcoal and time to heat it up. The only person I've ever met who did have both an XL and a Jr. used the XL for all long cooks and the Jr. for hot and fast, particularly when he was doing things like reverse sear. He also had plenty of money to throw at these kinds of things, too.
nails it on the head...I find the Jr. really quick to come up to temp and perfectly suited for smaller cooks. A rack or two of ribs, a couple of steaks, meatloaf, small brisket...all great on the Primo (and the PK for that matter). Even on the Jr. i use the firebox divider sometimes, particularly for reverse sear steaks or meatloaf. And the Jr. is definitely a searing machine.
If you're looking to add something to compliment your XL, I'd look at a PK classic.
Just my opinions, which could change with the next cooking experience...Like
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Nice dude ! I was peeping your instagram and was wondering what the Jr was all about
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Originally posted by Danjohnston949 View PostSpin, When I saw your Rib Coil, I thought immediately how good a Pineapple nested on them for the last hour or so? Dust it with Brown Sugar and???
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Spin, When I saw your Rib Coil, I thought immediately how good a Pineapple nested on them for the last hour or so? Dust it with Brown Sugar and???
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Originally posted by LA Pork Butt View PostI'be done Boston Butts and Brisket flats on my son-in-law's with good results. I have never done ribs. I keep forgetting I roll them up like you did. If you aren't cooking for a crowd I believe the KJjr will become your go to. Thanks for reminding me about the ribs with your good looking ones- and tasting, too.
I am going to do a Chuckie later this week. I picked up a 5 lber from Hy-Vee today. i also got some Beef long Bones as well. I've got a lot of meat to run through the new rig. I also cant wait to try meathead Salmon recipe on this bad boy. Bacon is gonna be killer too..........and so on and so on.
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