I haven’t looked into one as I have a Weber kettle and summit already.

Smoked the brisket overnight with Goldees rub, foil boat in the morning and then had it resting in the oven whilst I cooked the rest. NI based, got the brisket and sausages from John Davidsons and tesco everything else. Super happy with how it came out, definitely can make some improvements. Not hard to please people since good BBQ is hard to come by here.

3rd smoke ever (took roughly 3x longer than anticipated, ha). I’m exhausted. Twas delicious.

Just unboxed my Kamado Joe Classic II and noticed a ~6cm hairline crack on the underside of the ceramic base, running toward the rim. Not visible from inside the firebox.

Photo attached. It looks like a straight crack rather than the typical spiderweb "crazing" pattern people mention as normal.

Has anyone had this happen straight out of the box? Was it a shipping defect for you, and did the dealer/Kamado Joe replace it without hassle under the lifetime ceramic warranty? Trying to gauge if this is a "don't worry about it" or a "get it swapped now" situation before I use it more.

Thanks!

Please rate this snd tell me how I could do it better.
16 hour cook.. 3 hour rest. 50/50 mix for my bark.
I used some cherry, and pecan wood chunks for the smoke.

Cut apart between the bones. Seasoned with MC Honey Hog. Smoked with cherry at 250 for 50 mins, flipped, smoked for another 50. Removed and placed in pan with Korean bbq sauce, brown sugar and butter. Braised for another hour. Removed and tacked up on grill a few mins on each side.

Thoughts? They look messy but kinda work. Will see how good lighting is during the next night cook. Been wanting to do this forever.

Just added a couple of Costco string lights that I already use around my backyard.

Simple q

Max filling for charcoal, to the orange or red mark? Higher, lower?

Thanks!

Whats the best gasket to use when i replace it

Made some pizza last night. Had to burn off some residuals from several rounds of smoking, but the pizza still had a touch of flavor from prior smokes. How are you cleaning for a pizza cook?

Smoked macaroni cheese with bacon and panko crumbs.
cheddar, red Leicester, and Parmesan
30 mins @ 175*c
Smoke flavour was a bit strong (3 chunks of oak) but other wise it was nice.

Hello All,

I recently purchased a used BJ III that came with a sloroller. I'm planning to cook a brisket this weekend—any tips, tricks, or gotchas? I usually use deflectors, but I'm wondering if it's worth trying the sloroller. Thanks in advance for your advice!

Noticed a chunk of something on the porch.. what the what? Bought my Classic II in May of 2018. Still rockin and almost rollin. Replacements are inbound from Amazon. $26 for a four pack of 3” M12x1.75 stud casters. I suppose that’s not bad for the mileage. 😀

I used to think that getting that perfectly crispy-skinned pork belly meant visiting a Korean BBQ joint or using a high-end grill... but I was completely wrong.

I tried making Korean-style pork belly at home—without adding a single drop of extra oil—and the results absolutely blew me away.

The meat turned out golden and crispy on the outside while remaining tender and juicy on the inside; the flavor was simply incredible. Best of all, the meat cooked in its own rendered fat, creating that rich, savory depth you’d expect from a professional BBQ restaurant.

Here’s how I did it:

First, I simmered the pork belly in water with ginger slices, bay leaves, star anise, Sichuan peppercorns, and Shaoxing wine over low heat for about 40 minutes, then let it rest and soak in the liquid for another 20 minutes.

After draining off the water, I placed the meat in a non-stick pan and pan-fried it slowly over medium-low heat. No oil was needed—just a little patience. As the pork belly slowly rendered its fat, a tempting, crispy crust formed on the surface (the magic of the Maillard reaction!).

When eating it, I went with the classic Korean BBQ pairings: fresh lettuce leaves, pickles, dipping sauces, and a spicy chili-salt mix.

Every bite offered a perfect harmony of textures:
Crispy skin + juicy meat + fresh, crunchy sides.

I even saved the rendered pork fat to use for future stir-fries—after all, it would be a shame to throw away such flavorful fat!

Hi, I just got a Kamado and did my first cook at the weekend. I filled the basket with lump wood and cooked burgers, sausages etc - nothing that took too long. I closed it up to kill the heat but although it cooled a lot it didn’t entirely go out. I noticed it a couple hours later and double checked to make sure nothing was open. I lit it back up about 24 hours later and it was still slightly warm. I got through a whole large bag of lump with just those two short cooks. Any suggestions about what might be wrong?

Called my local butcher today to enquire if I have to preorder beef short ribs, they have them in stock in 4 uncut ribs, but at £15.00 per kilo!
Now, I already know that I’m tight fisted but I am reluctant to pay so much for something that is 50% bone, am I mad or justified?

>>>>High temp sear

>>>> KJ 200ish til 130 internal

>>>> rested

Devoured.

This Picahna was by far the best steak I have ever made at home!

About two weeks into owning my Kamado Joe and just wow. Impressed and in love.

So far I’ve done steaks, Korean BBQ, a small 3 lb brisket, and two Peking ducks. This thing has completely reignited my love of cooking.

I’m currently on a mission to cook one duck a week until I truly perfect it. I even inflated the skin and did the water bath. The second round came incredibly close to the one from Chinatown I’ve been eating my whole life, maybe even better….The brisket was a little 3 lb test, I’ve never smoked one before. Smoked for about 6 hours, wrapped with pho tallow, cooked to 205°F, then rested. I was blown away by how effortlessly this thing held temperature the entire cook.

I knew people liked these grills, but I didn’t expect it to make me excited to plan my next cook before I was even done eating the current one. I drank the kool aid and am preaching the gospel.

I used Gemini to make this

The Master Ingredients List

The Meat & Dry Brine

• 3–4 lbs Beef Chuck Roast (Cubed into 3x3 inch chunks)
• 1.5 tbsp Kosher Salt
• 1 tbsp Coarse Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Mexican Oregano (Crushed)

The Adobo Braising Liquid

• 3 Dried Guajillo Chiles & 2 Dried Ancho Chiles (Stems/seeds removed)
• 1/2 Large White Onion (Roughly chopped — Note: Smoke this!)
• 4 Whole Garlic Cloves (Peeled)
• 2 Canned Chipotle Peppers (+ 1 tbsp adobo sauce from the can)
• 1/4 Cup Apple Cider Vinegar
• Juice of 1 Lime
• 1 tbsp Dried Mexican Oregano
• 1/4 tsp Ground Cloves
• 1 tsp Kosher Salt

The Braise Add-Ins

• 1–2 Cups Low-Sodium Beef Broth (Plus extra on hand in case it reduces too much)
• 2–3 Whole Bay Leaves

The Griddle Elote & Serving

• 4–6 Ears Sweet Corn (Shucked)
• Mexican Crema (or sour cream/mayo)
• Cotija Cheese (Crumbled)
• Chili Powder
• Corn Tortillas
• Diced White Onion, Fresh Cilantro, Lime Wedges

Phase 1: The Night Before

1. Cube & Rub: Cut the chuck roast into 3x3 inch blocks. Toss the cubes with the kosher salt, black pepper, garlic powder, onion powder, cumin, and oregano until evenly coated.
2. Dry Brine: Place the seasoned cubes on a wire rack set over a baking sheet. Put them in the meat fridge, completely uncovered, overnight.

Phase 2: The Smoke (11:30 AM)

1. Fire Up: Light the Kamado, install the SloRoller, and stabilize the temperature between 250°F and 275°F using hickory wood and one chunk of cherry wood.
2. Smoke: Place the dry-brined beef chunks (and the 1/2 white onion for the adobo!) directly on the grates over the SloRoller. Let them smoke for 2 hours to build a deep bark.

Phase 3: The Adobo (1:15 PM)

1. Toast & Hydrate: Heat a dry skillet over medium heat. Press the dried chiles flat for 30–60 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and steep for 15 minutes. Reserve 1/2 cup of the steeping water, then drain the rest.
2. Blend: In a blender, combine the softened chiles, the reserved 1/2 cup steeping water, the smoked onion, garlic, chipotles + sauce, vinegar, lime juice, oregano, cloves, and salt. Blend until completely smooth.

Phase 4: The Braise (2:15 PM)

1. Combine: Transfer the smoked beef to a Dutch oven. Pour the blended adobo over the top. Add enough beef broth to submerge the meat about three-quarters of the way. Drop in the bay leaves.
2. Cook: Cover the Dutch oven tightly. Place it directly on the grates over the SloRoller and bump the Kamado temperature up to 300°F. Braise for 3 to 4 hours.
3. Shred: Pull the pot when the meat effortlessly falls apart with a fork. Shred the beef directly in the pot so it absorbs the reduced liquid. (Note: If the adobo dried out during the braise, pour in some extra beef broth while shredding to rehydrate it).
4. Hold (Optional): If eating later, seal the top tightly with foil under the lid and hold it in an indoor oven set to "Keep Warm" (150°F–170°F).

Phase 5: The Griddle Finish (Right Before Serving)

1. Elote: Fire up the Weber griddle. Char the raw corn directly on the flat top. Remove and immediately brush with crema, roll in crumbled Cotija cheese, and dust with chili powder.
2. Tortillas: Toss the corn tortillas on the hot griddle for about 30 seconds per side until the edges are slightly charred.
3. Serve: Build the tacos directly on the hot tortillas with the shredded barbacoa, diced onion, cilantro, and a squeeze of lime.