Anyone here use a Kamado Joe smoker??

[68RR]

Went out and bought all the "junk" needed to get r done. Just started the burn in process and plan to do ribs and a brisket tomorrow.

[cobrajet69]

Guys, Sam's has natural lump Mesquite charcoal - 40lb bag for $14.xx. Only draw back is some of the "lumps" are quite big, but it works outstanding and is half the price of BGE stuff.


David

[Chopped54]

Guys, Sam's has natural lump Mesquite charcoal - 40lb bag for $14.xx. Only draw back is some of the "lumps" are quite big, but it works outstanding and is half the price of BGE stuff.


David

That is a good price, wish there was a Sams closer. I have been using Cowboy Lump from Lowes because it has bigger lumps. I like to put the bigger stuff on the bottom so there is still room for it to breathe, then pack the smaller on top....

[cobrajet69]

That is a good price, wish there was a Sams closer. I have been using Cowboy Lump from Lowes because it has bigger lumps. I like to put the bigger stuff on the bottom so there is still room for it to breathe, then pack the smaller on top....

It would be worth the trip to go get several bags and store up. I've got 4 bags and thinking about getting a few more and loading up the storage shed.


David

[Chopped54]

[GrayStangGT]

what makes these so special? why are they so much better than a regular charcoal grill?

They are just one of those things you don't need but if you can rationalize the cost they are awesome to have. The main benefits are nothing to rust out so they last forever, extremely efficient on the amount of charcoal they use, ease of use for temp control, can get extremely hot for searing steaks and just all around more versatile then most grills/smokers.

[kingjason]

Costco has these for like 589.00 right now just FYI. Looked really nice. I think the bge in that size is close to a grand.

[68RR]

Well, went great!! Ribs and brisket were better than expected for the first time!!

[Silverback]

Chopped54, it doesn't look like you got much smoke on that brisket, if any at all. Was that on all charcoal and wood chips?

[bcoop]

Chopped54, it doesn't look like you got much smoke on that brisket, if any at all. Was that on all charcoal and wood chips?

I noticed that as well. Looks really dry too.

[zora04]

Why do you guys say only use natural lump? I use hickory and mesquite chunks in mine.

[Rick Modena]

Damn RR that cookout came out nice...

[68RR]

Rick..

Very happy with the results. Started out on the grill uncovered and would mist with apple juice occasionally. Gave them a final misting then wrapped in aluminum to finish off... Brisket and ribs ended up juicy and just fell apart with little effort.

Bill

[GrayStangGT]

Why do you guys say only use natural lump? I use hickory and mesquite chunks in mine.

Chunks of wood are fine for the smoke, just don't want to use briquete type of charcoal since it tends to have chemicals in it that can get into the ceramic. At least that is my understanding, I use the lump with a chunk of mesquite or apple wood usually if I want a smoke flavor.

[Chopped54]

I noticed that as well. Looks really dry too.

Chopped54, it doesn't look like you got much smoke on that brisket, if any at all. Was that on all charcoal and wood chips?

It was not near as dry as the pics look like, and actually tasted killer.

From what I have seen/read it is hard to get a good smoke ring on the Egg..
This was my first brisket on it, so I have to get adjusted. The temp got up to 300 quick and the lowest I could get it down too was 275 so it was about 50* hotter than I like it. I used a chip box in the center of the charcoal and chips throughout the actual charcoal. Did not ever get a lot of smoke till I pulled the brisket and put the links on the last hour when I actually pulled the plate setter and threw a handful on. Next time I think I will build a mound in the center with the coals around it.