Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

jark87

Silver Supporter
Jun 5, 2011
430
Flower Mound, TX
Pool Size
25500
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Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
Did you also get the case from Thermoworks? I’m still stuffing my Smoke back into it’s original cardboard box. It’s just about shot.
 

jimim

Bronze Supporter
Jun 20, 2016
3,127
NE/Pa
Did you also get the case from Thermoworks? I’m still stuffing my Smoke back into it’s original cardboard box. It’s just about shot.

My signals came in it. I actually just emailed them about another case I need another for my other 5 probes on thier spools now. Lol

I love signals. It’s awesome. I’m going to buy the fan unit for my egg that plugs into signals to control the internal temp.
 

jark87

Silver Supporter
Jun 5, 2011
430
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
I just ordered the case and spools - thanks for the post! I’m on the fence about fan units. If I had the Signals device instead of Smoke, I’d do it since it’s a relatively cheap add on. I’ve also found that I have been able to get the KJ up to temp and hold it really steady fairly easily, mostly thanks to that SmokinDad guy on YouTube. Test will come when I do a long cook, like a brisket.
 

jimim

Bronze Supporter
Jun 20, 2016
3,127
NE/Pa
Nice man. They r really nice! I’m only getting the fan cause it’s cheap since I have signals. I’m only going to use it to get me to temp cause I feel like it takes me forever to get there. Like 1 hr plus to hit 225 250. Can u post that video?
 

Candurin

Well-known member
Jun 30, 2017
294
South Jersey
Pool Size
13000
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Fiberglass
Chlorine
Salt Water Generator
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Pentair Intellichlor IC-40
I will say having a fan and controller works great. That was my main reason for grabbing the masterbuilt gravity smoker.

An egg and a fan would be a dream setup!
 

jark87

Silver Supporter
Jun 5, 2011
430
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
Here’s the link to his channel. It’s mostly oriented to Kamado Joe, but the techniques should apply to any kamado style. I used his orientation videos to help shorten the learning curve with my KJ - definitely helped, especially the vent settings and fire size. While it doesn’t take me an hour to get to 225-250, it’s a good 30-45 minutes, so I can relate to desire to get the temp up more quickly. I leave the vents open to the max until I’m within 25° of my target and then I start shutting them down so I don’t shoot past it.

 

jark87

Silver Supporter
Jun 5, 2011
430
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
An egg and a fan would be a dream setup!
Yeah - the iKamand for the KJ looks really sweet, but it almost seems like cheating. It’ll probably make it to my Christmas list this year.
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,351
Jacksonville, FL
Guess what’s for dinner:cheers:
 

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Candurin

Well-known member
Jun 30, 2017
294
South Jersey
Pool Size
13000
Surface
Fiberglass
Chlorine
Salt Water Generator
SWG Type
Pentair Intellichlor IC-40
Awesome. I was so close to picking up a rec-tec.
 

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Katodude

Silver Supporter
Aug 22, 2017
1,624
West Palm Beach/Florida
Pool Size
15000
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Chlorine
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Hayward Aqua Rite (T-15)
Wife is going to Disney, so I am having the boys over tonight for steaks!!!

Prime sirloins, trimmed and ready for the sous vide.
 

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usfbull

Gold Supporter
May 11, 2020
249
Tampa FL
Surface
Plaster
Good old fashioned BBQ chicken. Again followed a Malcom Reed recipe, with a few deviations. Cooked at 275° for roughly 3 hours, mopping and turning every 30 minutes. I absolutely love the kamado. We’re in the middle of redesigning our outdoor kitchen and entertainment space and now I’m wondering if I even need a gas grill. Of course, my wife says we do. 🙂

View attachment 329712
I gave my away my Weber gas grill after a few months of using my Kamado Joe ( that was in 2016).
 
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jimim

Bronze Supporter
Jun 20, 2016
3,127
NE/Pa
04B53503-329C-427E-A2AD-43B1548937A8.jpegB5839CB8-D088-4962-ABF5-932D67815CAC.jpeg1531A999-D048-40EE-8F50-7039D418F7EB.jpeg

Reverse sear bone in rib eyes part one. Experiment tonight. Coffee rub and bbq rub I made. I don’t know we will see. No way we r finishing these they r 2 lbs a piece. I smoke them last weekend on the egg. I got a thumbs down from the wife so we r back to the gas tonight.

Edit: awesome. So much better tonight. They say u don’t need a rest after u sear but I think u do so I low and slow first then oiled them and seared. Finally a 10-15 min rest.
 
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jark87

Silver Supporter
Jun 5, 2011
430
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
I did reverse sear filets tonight in the kamado joe, but no pics. Got the dome temp up to 750° for the sear. Dry brined for about 6 hours and then hit them with course black pepper and chipotle chili powder. Wife made glazed carrots and broccolini. Served with Ghost margaritas. Yum!
 
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Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,351
Jacksonville, FL
View attachment 333420View attachment 333419View attachment 333363

Reverse sear bone in rib eyes part one. Experiment tonight. Coffee rub and bbq rub I made. I don’t know we will see. No way we r finishing these they r 2 lbs a piece. I smoke them last weekend on the egg. I got a thumbs down from the wife so we r back to the gas tonight.

Edit: awesome. So much better tonight. They say u don’t need a rest after u sear but I think u do so I low and slow first then oiled them and seared. Finally a 10-15 min res
Wife is going to Disney, so I am having the boys over tonight for steaks!!!

Prime sirloins, trimmed and ready for the sous vide.
We were there for a week last week. Very relaxing :cheers:
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,351
Jacksonville, FL
Another attempt at a very large omelet:cheers:
 

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usfbull

Gold Supporter
May 11, 2020
249
Tampa FL
Surface
Plaster
This was last weekends cook some beef back ribs and some short ribs. I only have a pic of the beef back ribs. Salt, pepper, garlic powder and paprika. ~225 degrees for 5.5 hours and internal temp of 204 degrees on the Kamado.101035A3-3D40-4C2B-8107-EFB5C2ACCE86.jpeg
 
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jimim

Bronze Supporter
Jun 20, 2016
3,127
NE/Pa
Explain to me. Are plate ribs the same as short ribs. I read conflicting things. Can someone educate cause I want to try them.
 

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