Kamado Cooking

[LLC]

After waiting a couple of months for it to come in I took delivery of a Kamado Joe Classic III on the weekend.

 

Started simple by grilling some fresh hamburgers and they were delicious. Tonight we smoke a chicken, again very happy.

 

Looking forward to learning and advancing my cooks. Any one else using a Kamado style ceramic grill?

 

Nice to be finally making full use of the patio we put in during the summer for the cooking area.

 

 

 

 

 

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[Hammer Smokin']

nice selection!

I was actually looking at that model (model III) at my local Chadwick and Hacks here in the Hammer.

Cost more than my Broil King BBQ, so wife didn't go for it. I asked if they ever go on sale....they just smiled back at me...and said "nope".

But what a device. Looked really well constructed.

Did you order from the US (any savings)? looked like it was going to come to approx $2,500 CAD all said and done from C&H.

Enjoy it man! She's a beauty.

[Habana Mike]

I've a Green Egg. Probably over a ton of meat has crossed its grates.

Pork butt smoking right now since 7PM. Should be good to go low and slow around noon tomorrow.

My dad brought home a Hibachi from Korea in the early 1970's. Essentially the basis for these ceramic cookers. Unfortunately his was fired clay so broke much easier....

Enjoy the journey and the fine smoked and grilled meats coming your way!

[LLC]

nice selection!
I was actually looking at that model (model III) at my local Chadwick and Hacks here in the Hammer.
Cost more than my Broil King BBQ, so wife didn't go for it. I asked if they ever go on sale....they just smiled back at me...and said "nope".
But what a device. Looked really well constructed.
Did you order from the US (any savings)? looked like it was going to come to approx $2,500 CAD all said and done from C&H.
Enjoy it man! She's a beauty.

Ordered it from a store in Toronto end of July but it took two months to get to front of the line with all the orders they had ahead of me. Nobody seems to have them in stock as demand outstrips supply.


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[Hammer Smokin']

They had one sitting on the floor here in Hamilton, but not sure if it was a "display model" or if it was for sale.

But in this city, not many folks able to put out that kind of coin on a smoker.

Have a few friends with the Green Egg version of that smoker. A little more affordable, but side by side, the quality of the JCIII was noticeably better.

[LLC]

I've a Green Egg. Probably over a ton of meat has crossed its grates.
Pork butt smoking right now since 7PM. Should be good to go low and slow around noon tomorrow.
My dad brought home a Hibachi from Korea in the early 1970's. Essentially the basis for these ceramic cookers. Unfortunately his was fired clay so broke much easier....
Enjoy the journey and the fine smoked and grilled meats coming your way!

I did a pork shoulder a few weeks ago in the gas grill. 4.5 hours and it was very good but I know lower and slower on the Kamado will be much better. Looking forward to giving it a go.






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[Habana Mike]

Usually around 16 hours for me to get it just right at ~225. Down to 12 or so with the Texas crutch (HDAF for an hour or two to get past the stall).

Hope you have a decent wireless double probe temperature gauge. Worth their weight in gold!

[LLC]

Usually around 16 hours for me to get it just right at ~225. Down to 12 or so with the Texas crutch (HDAF for an hour or two to get past the stall).
Hope you have a decent wireless double probe temperature gauge. Worth their weight in gold!

I do have a decent double probe. Are you doing 225 at the dome temp or grill temp?


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[Habana Mike]

1 minute ago, LLC said:

I do have a decent double probe. Are you doing 225 at the dome temp or grill temp?


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That's at the grill level. One probe in the meat, the other on the grate.

Nice thing is it will alarm if the grill gets too cold or too hot, as well as when the meat is at temp.

After a couple of times with overnight cooks the grill went out or got too hot. Alarm wakes me up to fix it.

Luckily that's rarely happened. Once you get these stabilized they keep the same temp for hours!

[LLC]

That's at the grill level. One probe in the meat, the other on the grate.

Nice thing is it will alarm if the grill gets too cold or too hot, as well as when the meat is at temp.
After a couple of times with overnight cooks the grill went out or got too hot. Alarm wakes me up to fix it.
Luckily that's rarely happened. Once you get these stabilized they keep the same temp for hours!

Thanks Mike. I have the same temperature probe set you have Looking forward to my first overnight cook and will definite use both probes. I do plan on enjoying the journey.


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[NicPac]

I’m also a Green Egg guy. I love it. 

[Habana Mike]

I was a Weber charcoal grill guy with a gas grill and a Char-Broil bullet smoker for years.

Guy I worked with bought me the Green Egg for a Christmas present a few years back and as the guys that delivered it said, I'd get rid of all the rest.

They were right!

Smoke salmon at 175, smoke butts/ribs/etc. around 225, sear steaks at over 1000 degrees, these do everything!

[LLC]

The guys that delivered and set it up looked at my Napoleon gas grill and said you won’t be using that any more. I guess I’ll find out


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[ElPuro]

I have a KJ classic and like it - more for grilling than smoking, at least the longer smokes. I find it to be very good for smoking chicken, but much prefer our offset for PP, brisket, etc. The set-and-forget aspect is excellent,  but the lack of airflow inherent to the design leaves a certain flavor to the food that's not present using offsets or pellet smokers. Truth is, all the types of cookers have their place (much like certain cigars are better in certain circumstances). Ceramic cookers are excellent due to their versatility and ease, but there's a trade-off in finished product (don't get me wrong, it puts off excellent food, just a bit behind a true offset). Enjoy your cooker!

[ElPuro]

8 minutes ago, LLC said:

The guys that delivered and set it up looked at my Napoleon gas grill and said you won’t be using that any more. I guess I’ll find out


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Gas grills have their place,  too! :)

[mprach024]

Sous vide for me, idiot proof cooking

[Fuzz]

20 minutes ago, LLC said:

The guys that delivered and set it up looked at my Napoleon gas grill and said you won’t be using that any more. I guess I’ll find out


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Convert your gasser to a charcoal bbq. Then you can use the rotisserie with charcoal. Though there is still a good reason to keep it around. Cooking on a hot plate is sometimes necessary. And if you are in a fire zone and have solid fuel ban days like we do in Aus, a gasser is all you can cook on outdoors.

[Wertman]

Just bought this bad boy from Pitmaker in Houston Texas.  I can’t wait for it to arrive.

[LLC]

Convert your gasser to a charcoal bbq. Then you can use the rotisserie with charcoal. Though there is still a good reason to keep it around. Cooking on a hot plate is sometimes necessary. And if you are in a fire zone and have solid fuel ban days like we do in Aus, a gasser is all you can cook on outdoors.

I have a rotisserie for the Napoleon but could also get one for the KJ. No fuel bans here but I’ll keep the gas grill and see what happens; there may be times with a group when I’m smoking something in the KJ and grilling other things for the meal on the Napoleon. I also have the pizza oven accessory for the KJ so can’t wait to try that.


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[LLC]

Just bought this bad boy from Pitmaker in Houston Texas.  I can’t wait for it to arrive.

Very nice. Looking forward to seeing some of your cooks.


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[Oscar300]

I have had this one for a good few years now, needs a little birthday to replace the gaskets and broken het deflectors but other then that its brilliant!  Lives outside uncovered all year and gets used all year.  Can smoke for 24hrs no problem with no adjustments.  Love it.

 

[Fuzz]

When you guys are done playing in the little leagues, you can step up to the majors...

That's a 42" Serious Big Bad by Komodo Kamado, if you're wondering. Total cooking area is approx 1.37sqm, height about 140cm and weighs 765kg. (2118" cooking area, 55" tall and 1688lbs, for those who don't deal in metric)

[Cjake75]

Old school smoker and grill set up. Post a picture but would be Embarrassed. Still works like a champ. This was done Sunday. About 6 hours of feeding the fire.  

[GotYaGoat]

I have a Primo XL and love it. Going to do some cold smoking today for the first time - cheeses and almonds.

For regular smoking I found that smoking at 275° suits me much better than 225°. You'll have quicker cooking times (obv) and just as good a product. 

[Sorrowful]

I have a big green egg and it works really well.  I've seen them have problems though.  My fire ring is cracked for instance

Next house, I'm going to get a Kalamazoo set up with their grill, gaucho grill and kamado style grill as well.  Stupidly expensive for all, but just so, so nice.