I am a 62 year old male who has been cooking for awhile. Bought an electric smoker 4 years ago but that did not work too well. Could never create at least 225 degrees. Modified it a little but did not have a good way to regulate heat. Bought a Kamodo Joe this year. Been having issues with regulating heat in that too. I have a digital thermometer so I am able to track the heat.
Would like to smoke some more meats and learn to make sauces. I have been to some competition, as a visitor, and found that the sauces are what can really make the meat.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Huntington Beach welcomes you Sir. We are about as far from Minnesota Dakotahjoe as one could get. Located on the lower left of your map in the case you were looking. I'm sure there are some skilled folk around here who could help you make your temp right and meat so good you won't need any sauce. Welcome.
Welcome to the Pit! I have a BGE and setting 225 is easy, but as I move to higher temperatures upward holding temperatures like 350 or 400 is more challenging, and I get wider swings. When I am doing low and slow at 225 I clean out the fire box, put in a layer of large charcoal, then fill in with a layer of medium, and then fill with small up to the fire ring. I light one starter cube in the center with the bottom wide open, and once it catches close the dome with the daisy wheel removed. When the temp approaches 300 I close the bottom vent to about 1/4", put the daisey wheel on and close each pebble to half way. Then I put my fist size wood chunK right on top of the fire, put in the diffuser and grill in and wait until it stablizes at 225. Then the meat goes on. I usually put it on the night before, go to bed, and pull it at 200 degrees. Then it goes in the faux cambo for a couple of hours before serving at noon.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Dakotahjoe, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
I suppose You Know You're Living on the Wrong Side of the Riverâ“â“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
You came to the right place.👌 Sauce making is spelled out vividly by Meathead in the tested recipe section. Click on tested recipes and scroll down to sauces. Done!
How to control the heat in your Komodo Joe? Also spelled out under some sticky note threads created by CeramicChef listed under Kamado Cookers. There are 8 different threads that were specifically create to help new Kamado owners. You should go there and read all of those threads. They will greatly shorten your learning curve on your new cooker.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Welcome to The Pit, we are happy to have you here! Make sure to browse that Taming the Savage Kamado thread. That changed the game for me. I was having similar problems when I first got my Kamado. I found out that I didn't know the first thing about using a Kamado. That thread turned that all around!
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