BBQ & Smoking
Pellet grills, smokers, kamados, brisket and ribs, BBQ recipes, techniques, accessories and maintenance.
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Stories from Owners of the Kamado Joe Grill [Reddit]. Show all stories · All sources
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Asking for opinions on TempPro TempSpike Pro Smart WiFi Grill Thermometer
I have a JoeTisserie and obviously need a wireless thermometer while cooking. I have one of these (TempSpike), but my last cook was a simple rotisserie chicken that finished in about 1.5hrs. Once I had it off the kamado, the app on my phone was showing that the probe was close to being completely discharged. That was definitely concerning. Going back to the Amazon page where I made the purchase, I realized that my observation was also noticed by other purchasers.
Black Friday sales?
I’ve got a classic 1 and a Jr. The classic has been upgraded with Chefs Temp thermostat, fan, Kick Ash basket and ash pan. I’m looking for more cooking area and am leaning towards with Big Joe 3 - mainly to get the taller grill so that I get the 3rd tier cooking zone (and can get a rotisserie turkey a bit further away from the coals)… We cook on this roughly 5-6 times a month - so one of the other things I dig is the splitter for the charcoal, so I don’t have to burn as much charcoal (and create a zone).
Gasket not sealing
So I received a Big Joe 1 as a gift, which means no sales receipt. Which means no warranty support. Anyway, once I put it together I found that the gasket back by the hinge doesn’t form a tight seal. I tried the dollar bill test and there’s little to no resistance by the gasket near the hinge. Still haven’t fired it up yet, and KJ still refuses to cover under warranty without a receipt. They did promise to send me a hinge tool and video, but I haven’t received either. Open for suggestions on what to do.
Height of bottom damper door
I’m doing some measurements for a fan adapter to fit in the lower damper opening. It needs to be the same height as the sliding damper door. On my 2014 Classic I, the channel the damper door slides in is 82mm. I need to know if that’s true for all the current Classic I, II and III models, and whether it’s the same for the various iterations of the Big Joe. I know the Junior door height is smaller, and would like to know that height as well. Thanks in advance for any assistance. submitted by /u/Beginning_Wrap_8732 [link] [comments]
Rain cover or no rain cover?
I noticed a lot of polarizing comments on whether you should protect your Joe from rain or not. So I thought I’d run a poll- do you use a cover or not? I’d like to separate out those of you who have their Joe’s in a shelter, this is more about those who have to make a choice to use a cover or not. In the comments, if you don’t use a cover, tell me how long you’ve had your Joe and where your climate is. View Poll submitted by /u/Tempest_Fugit [link] [comments]
What do I need to know before making the jump
Hi everybody, My 22" Weber kettle and 18" Smokey Mountain are now due to be replaced, and I think I want to make the jump to a Kamado Joe so I thought asking the community for some advice. Here are our parameters: We're in Canada where we get a fair amount of snow, unit will be at the cottage, as smoking food downtown in our area is not the best due to neighbours 😄 Most of the time it's just us two, but I want the room to smoke two chickens, and do a few full-sized salmon filets Unit will be used for both grilling and smoking
Wildfork “Reserve”
First time buying steaks there as their shutting down in Canada. Here is what they’re like so that you know before buying. They’re thick, around 1”, but fat is massive. Picked up the ones with the largest caps (some had almost none). Over all decent quality. They’re going on the Kamado tomorrow for a steak feast. The guy there confirmed they’re dry aged not wet aged. Went home and researched and they’re indeed wet aged. But at C$30 a piece figured they’re still good - around 600g each. submitted by /u/Hafezberg [link] [comments]
Set up idea
Here's something I came up with for a KJ grill setup. The chicken is on now, but opinions please. Some critics say 2 zone grilling isn't possible. Yes, I used briquets, no lighter fluid, they're B&B. I'm not worried about it. Walled off about a 3rd of bowl area with fire brick. Piled charcoal behind brick, same as I do on Weber kettle. Half moon plate on top. Grill still sits down on top of divide and conquer, over the brick. Experiment submitted by /u/randombrowser1 [link] [comments]
Random push notifications?
So we have a Komodo Joe that reliably sends us notifications while it’s in use. However, at 1am the other night both my husband and I got an alert that the grill reached temperature. When you click on the push notification, it brings up the app showing the grill is off. We woke up went outside and it was indeed cold, not 225degrees like the alert said. It just happened again! Dinged both our phones, and the grill is off. What is going on here- anyone know? submitted by /u/Advanced-Mission-289 [link] [comments]
Rainy days KJ
A string of rainy day weekends here in NYC have resulted in three rainy cooks on a row- no problems though. Although the water runoff when opening the KJ could be improved, I’m impressed with how well it handles the conditions. Plus the rain keeps the temps just a bit lower. Great for duck, fish, even ribs. What do you like to cook in the rain? submitted by /u/Tempest_Fugit [link] [comments]
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