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My husband and I have a Kamado Joe being delivered tomorrow and need advice on what the first cook should be. We're experienced grillers but new to smoking.
Any ideas on what to start with?
Pork tenders! Ummmm!!!!
I would do ribs if it's just you two, but if you are going to feed a few more I would go with a good pork shoulder. You guys have made a wonderful investment.
Will one of you expensive grill gurus tell me what the big difference is with the expensive ones?
They are made of ceramic and cook so even it leaves the meat tender and juicy. It will be the best you have ever fixed or ate. The Kamado Joe or the Green Egg are some of the best out there. They are kinda pricey, but well worth the money.
This post was edited by ol dad 18 months ago
I really want a LA Caja Grilling Box. I have a friend that has a Green Egg that swears by it.
Guess I'll never know unless I just happened to be somewhere like Bruce Pearls house cause I can't afford it lol
Haaaaaa... well played.
Any of y'all seen that cold smoke attachment for the Egg? It's a pellet smoker and you can smoke - and I mean smoke anything for hours. The dealer where I saw it smokes his own cheese.
I am on the pro BBQ circuit and travel the country 9 months out of the year. Also, taught the 2 time and reigning world champs how to grill steak. Go to my Facebook page and feel free to ask me what you like about outdoor cooking. Michael McDearman at Get Fired Up Foods. The tour I am on is the American GrillMaster Experience. VFL
GrillMaster for a dozen total companies and 3 Time World Champion Steak Coach
Seriously, Is this thing better than the Big Green Egg? They look similar.
I love my egg- I would go with a boston butt- hard to mess up and will give you time to figure out how to adjust smoker temp. Add hickory chips and rub down with a little oil-salt, pepper, chili powder, paprika, and small amount if cayenne pepper. Mustard is for hotdogs! 225-250 degrees- about 12 hours or until internal temp of close to 200 degrees.
Like with everything-quality- Made in the USA
"Count it down with me. Five, four, three, two, one.
The national champion is clad in Big Orange!"
Will do - thanks!
Wow, congrats to ya. I have two son-n-laws who each own two Green Eggs. Different sizes for different cooking needs. They are sold on them, obviously. I get some very good eats off them. BTW, what grill or grills do you use?
This is making me hungry!
Not necessarily better, but comparable. We chose the Kamado Joe because the size we wanted wanted had a spilt firebox which we thought would be good for cooking just a few steaks or chops, which is what we'll end up doing a lot of the time. It was slightly less expensive than BGE, but I think that depends a lot on where you are, who you are buying from, and what they are willing to bundle with it. We're getting ours from a local meat store that uses it to cook some of the meats they sell (the smell of the pork belly smoking might have sealed the deal for us).
This site has some good info on cookers in general: http://www.nakedwhiz.com/ceramicfaq.htm and a review: http://www.nakedwhiz.com/productreviews/kamadojoe/kjclassic1.htm
I was going to mention to not ignore the grilling aspects of the cooker. We have an egg and grill steaks on it all the time and love the smokey flavor it gives them. Get the grill really hot (above 500 degrees) and then keep a close eye on the steaks as you cook them. I always pull the steaks early because they continue to cook after you pull them. I would also recommend getting a digital thermometer because the dial thermometer that comes with it will lose accuracy as time goes on.
Its all heats and eats and knowing how to control it. I use anything that has live fire cooking technique.
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This post was edited by FBSmokers 18 months ago
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