12:00pm. My plane landed in Austin 45 minutes ago, it is 99 degrees, and I have my Polestar electric rental car* cruising south on Texas state road 130. Destination – Lockhart, TX. The self proclaimed capital of central Texas BBQ. I have two wingmen with me. One is an Austin resident of 27 years and is serving as our BBQ operations navigator. The other is a buddy from Glascow, Kentucky (pop. 15,000) who has a masters degree in whiskey consumption and southern colloquialisms. If there is a better scenario for a Seinfeld episode, I don’t know what that is. Being in the BBQ game for a while, you ..read more

Bone In Ribeye Steak I do love me some steak! Whether it’s a fancy dinner out or a casual barbecue at home, a good cut of steak can make any meal special. However, with so many different cuts of steak to choose from, it can be overwhelming to decide which one is best for you. Let’s take a look at some of the most popular cuts of steak and what makes them unique. Tenderloin: This is one of the most expensive cuts of steak, and it’s also one of the most tender. The tenderloin comes from the muscle that runs along the spine of the cow, and it’s known for its delicate flavor and soft, buttery tex ..read more

A good digital instant read meat thermometer. That is the answer I give to anyone that asks me what is the one item they need to help improve their grilling/smoking. No matter what the cooking vessel, the ultimate goal is to produce a consistently moist, delicious product. A digital meat thermometer can help you achieve this goal. Which one to use? There are dozens of different digital meat thermometers on the market. As with most products, you have the spectrum of super cheap to high end options. The super cheap ones usually will not last more than a few months or flake out if they get too h ..read more

More often than not, I like to use a water pan when firing up my ceramic smokers. A water pan helps to add an extra layer of protection from the heat and provides a moist atmosphere for your meats. When the smoker temperature gets above 212, the water will start to boil, producing steam. This steam will help keep your meats moist during the cooking process. When do I like using a water pan? Ribs – ribs are a thin piece of meat and having the water pans helps protect from any unintended temperature spike. Hot and Fast – If I am running a large cut of meat hot and fast like a brisket, I defini ..read more

The kettle grill has been around since the early 50s and is considered one of the OGs of the backyard cooking scene. Kamado Joe continues to innovate and has created the perfect hybrid between the classic kettle grill and a smoker. The Kettle Joe easily allows direct and indirect grilling with the multi-tier grate system. Raise the lid and add the SlōRoller Hyperbolic Smoke Chamber for even and consistent smoking. Kettle Joe Features: The Kettle Joe has a 22 in. surface for a total of 363 sq. in. Efficient ceramic firebox allows for longer cooking times using less charcoal The grill has an a ..read more

Fired Up! Firing up your Kamado Joe or other ceramic smoker couldn’t be easier. On my Big Joe, the whole process from starting the fire to a stabilized temperature is about 35 – 40 minutes. *Note: I am doing this on my Big Joe. If you have a Classic Joe or Large ceramic grill/smoker, you will come up to temp faster and not have to open your vents as much to stabilize. The process and steps are the same. Here are the basic steps and you can see them in action in the video below. If you are interested in more BBQ Basics and how-to videos, please consider subscribing to my youtube channel. Steps ..read more

It is super easy to change your Kamado Joe thermometer. You can see step-by-step instructions in action in the youtube video below. What you will need: New thermometer (see links below) 1/2 inch socket wrench Citrus degreaser/cleaner Steps to replace the thermometer Remove the old thermometer Clean the area on the smoker where the thermometer is inserted with citrus degreaser Calibrate the new thermometer with boiling water Install the new thermometer Thermometer replacement options: Kamado Joe Thermometer (KJ-T23) Tel-Tru Barbecue Replacement Thermometer The post How to change your Kamad ..read more

We are thrilled to be featured in the February 2021 edition of the Smyrna Vinings Lifestyle magazine. The magazine article gives a great overview of the up and coming Vinings Farmers Market and several of the market vendors. Ed Gaile BBQ is a made to order, small-batch, craft BBQ company and offers local catering in the Vinings area. Guests can become their own pit master at the market thanks to their barbecue offerings including sauces, homemade pickles, and macaroni and cheese. Come see us at the Vinings Farmers Market in the Vinings Jubilee every Thursday from 2:30 PM – 5:30 PM. Link to ..read more

One of the questions I get asked most often, is what is the correct degree of doneness for a given protein? Below are some thoughts and temperatures that I use for different proteins. Beef Beef is the one protein I usually pull out and let come to room temperature for 30 minutes prior to grilling. Why?  If you have a cold steak from the refrigerator, the temperature through the whole protein is cold (about 36 – 40 degrees).  If we were to throw the cold steak on the grill, the outside would be severely charred by the time the middle got to the desired degree of doneness. Beef Interna ..read more

The Pizza Porta is an exciting accessory that converts your Kamado Joe into your very own outdoor pizza oven.  Using the Pizza Porta allows you to keep the Joe’s lid and top vent closed which creates a super hot dome for your pizza.  The video below shows how the Pizza Porta is installed and used on the Kamado Joe Classic.  We are a dealer for Pizza Porta and would be happy to answer any questions you may have about the accessory. The post Pizza Porta on the Kamado Joe appeared first on Ed Gaile BBQ ..read more