I’m attempting my first brisket tomorrow and now that the meat has been acquired, I’m all of a sudden second guessing everything I think I know about smoking. Please help! A few questions : do you typically do your brisket fat up or down? I was planning on doing fat cap up, but just read that it should face the whatever side is hotter, which I think would be down? Or maybe not due to the deflection plate? So now I’m torn. What do you do? how do you refuel the grill for a long cook? The longest cook I’ve done has been about 3-4hrs for ribs. I usually light a very full chimney and can get t ..read more

Got this classic 2 off craigslist for $400. Should have sliced the onions thinner, but the first cook went great. submitted by /u/dick_n_balls69 [visit reddit] [comments ..read more

Hey there! Thanks for those of you who gave me some info before when I was asking about these grills. My husband was in the esate sale and we decided to pull the trigger. It’s in pretty much perfect shape! (The black mark on it on the left side of the picture is not a crack. It’s just something that needs to be rubbed off.) I don’t know if things like the stand and the sides shelves are extras or if they came with the standard package. It also came with a pizza stone. (It’s the classic series 2 I believe.) I have never smoked anything in my life lol! I’ll have to comb this for him to lear ..read more

Picked up a small prime picanha. Wanted to get everyones opinions on if reverse sear or joetissere is the way to go? Ive never prepared this cut before. submitted by /u/LMJ9158 [visit reddit] [comments ..read more

Only on my second day with the Kamado and I trying ribeye steak. Bought a whole steak and cut it up. Lit the Kamodo, went for a shower and shave. Only gone for 15 mins and the temp hit 810f. No grates or deflectors in. ?. Any tips on temp for my steaks? Should I be using a deflector plate and start them on that then reverse sear or just throw them on over the open fire? submitted by /u/Any_Plenty_6542 [visit reddit] [comments ..read more

Hey y'all from Europe!!! New in the group, I just got a small kamado from a friend, it's cooking area is the same as the Joe Jr, but I might want to replace the chimney cap with the Smokeware one! Can any of you answer if it would fit on it? I measured it is between 8-9cm wide. Appreciate you guys! submitted by /u/yummy243 [visit reddit] [comments ..read more

First time smoking pork on the Kamado. Followed Malcolm Reeds instructions for texas style. Used post oak wood for the fire. Salt and pepper for the seasoning. Kept Kamado at 275 for 5 hours then wrapped and kept on until internal temp was 200. Put the pork in a cooler and let it rest for 3 hours before we made tacos. Any tips or feedback appreciated. submitted by /u/jakem415 [visit reddit] [comments ..read more

Hi, sorry if there is already a thread on this. I have done about five cooks with my new KJ. Can anyone recommend an economical lump charcoal option for high temp sear cooks (steak night, burger night, etc)? I have been using Jealous Devil lump charcoal which has been great for slow cooks. But, since the high temp cooks consumes so much charcoal, just wondering if I can save a few bucks on sear nights. Thanks! submitted by /u/Accomplished-Trip-25 [visit reddit] [comments ..read more

Hey there. My partner is at the esstate sale and he’s sending me pictures of what looks like a fairly unused series 2. (It has the number 457 on the design.) Considering grabbing it. It looks like One sold on eBay for 700 something recently used… So is this a good buy? submitted by /u/Feed_Me_No_Lies [visit reddit] [comments ..read more

Hello, I dumbly did not realize the serial number for KJ is in the owners manual and threw it away with the rest of the packaging. Can the serial number be found anywhere else? Any help would be greatly appreciated. I am trying to register it with KJ but they want the serial number. submitted by /u/Mathius92 [visit reddit] [comments ..read more