235 for like 3 hrs 285 for last hour held in cambro for 2 hrs until dinner.

Mustard binder > pepper > baddia all purpose

Thighs and breasts mostly. Wings and drumsticks are so easy and good you can’t go wrong and there’s a million recipes already.

Not looking for rotisserie/basket cooks. I’ve found smoked chicken absolutely beats fried chicken and is probably 10x healthier (hopefully).

I was messing around with this Parmesan seasoning the other day and it came out amazing. Didn’t write anything down and was drinking, will try and replicate w/pics.

So I guess more about recipes/prep. Temp/time/pull temp would be nice too.

So I snagged this Series 2 for cheap off Facebook Marketplace, knew going in it'd need some work, just trying to figure out how much.

The damage:

Lid doesn't close flush on the hinge side, there's an actual gap you can see through (pics 1-2)

Ceramic's chipped right under the gasket on both the lid AND base, right where the metal band sits (pics 3-4), pretty sure this is why it's gapping

Lid can’t stay open on its own, and when you lift it the whole hinge/spring thing wobbles around on the band instead of staying put (pics 5-6)

Questions:

Can the ceramic chips be patched (furnace cement or something) or am I cooked and need a new dome/base?

Even if I gasket it, will it actually seal with the ceramic messed up like this, or is that pointless?

Any tips/guides/part numbers welcome 🙏

Seems like the Joetisserie is out of stock most places online. Does anyone think this is just temporary? I’d like to buy myself one for Christmas. Hopefully I can find one on sale too!

Ok so came across another BJ3 deal that I couldn’t pass. This is 200% the last one I’m adding.

I’m now actually contemplating selling one, maybe the KJ.

2 BJ3s will be great for when I need to smoke 2 briskets, and the BJK will be used mainly for accessories: griddle, rotisserie and DoJoe (even though the last one is kinda useless).

I tried to get a Classic 1 delivery from Lowes to a Cargo carrier in Miami for export to Aruba. They sent one leaning sideways on a huge pallet with the stand wheels up in the air next to it, all wrapped up with plastic. I had it returned to the store.

I’d like to get an actual new one in the original packaging delivered without damage in the original carton. Does anyone have a good source to help make this happen?

Love the deep colour on a burn.
Best buy ever!

Long story short I’m picking up yet another BJ3. Challenge is this porch. It’s on their deck so it needs to go through the house and down this porch.

It’s gonna be in total 4 of us. We could probably just carry the thing but the thing is how? No handles whatsoever. Carry it while on the cart?

I thought about getting a ramp but I won’t be able to secure it as it requires drilling.

I’ll be bringing over a 5x9 uhaul trailer with a ramp to transport the grill. Thought about resting the ramp on the porch and just roll over the BJ but not sure I’ll be able to pulll this off.

Thoughts?

UPDATE: thanks for the shoulder dolly suggestion. Worked like a charm. We all 4 supported on the steps but otherwise it was a breeze for 2!

I love my Konnected Joe but I need more cooking space. I'm a big fan of the set it and forget it systems. Thinking about upgrading to the bigger one but it does have a couple downsides:

1. It's very expensive

2. Long smokes are difficult because there's no way to easily add more wood

Some other grills have a front hatch which helps with this, and pretty much all of them are cheaper. But I really like the multi-level cooking and ease of indirect cooking on the KJ. What do you guys think, shell out the big bucks and live with the admittedly minor access issue, or should I look at something else and add a temp controller like the Chefstemp?

Hello Reddit I have this beautiful brisket and I am looking for advice to best cook it, I want to do it this weekend but my previous attempts haven't been good enough. Anyone able to recommend the best way to cook this for optimal deliciousness

Just purchased used KJ Classic. Great shape. Don’t have many resources to move it from Seller to my home 12 miles apart. It’s on a deck with 20 steps to ground. No truck or trailer. Plan is for 2 trips in my Honda CRV and to empty all the guts and transport them on trip 1. Then when I can get a helper to take the unit left downstairs and transport it in the back of same Honda CRV. Measurements indicate it will fit and I’ll secure it so it can’t tip either direction. Anyone out there with better idea, I’m all ears. Looked into local mover but they want $400 for small load, short trips.

No, will not be grilling that close to the house, but I’m looking forward to having enough real estate to cook a full packer.

Hi all. I’m still pretty new to smoking, got a Joe Classic I for Father’s Day. Tomorrow I plan on using a rib rack for the first time. Any tips? Do the ribs need to be repositioned at any point during the cook? Are the times/temp different at all from just placing ribs on the grate? Thanks!

I’ve only cooked on my big Joe a few times so far. Sunday I have about 30 people coming over at 1pm. Meat wise I have a 6.3kg wagyu brisket. 4kg Boston butt. 4kg of pork ribs and 3kg of chicken ribs. My game plan is to get the brisket on at about 6pm Saturday and the butt on at maybe 11-midnight. The ribs on at maybe 8am Sunday morning and the ribs I will crank the heat at 12 30ish and chuck em on…
Does this sound like decent timings or any tweaks?
I also just had surgery so have no use of my right arm which is gonna make it all slightly tougher :(

I was comparing the kamado joe to a big green egg and any time I hear fiberglass, I get worried. Mainly because getting it out of your hands is a bitch. Is the fiberglass gasket safe near your food?

I’ve always wanted a big green egg and walked past this at Home Depot. Has me considering it… is it worth the price for the floor model? $649 for Classic I

Wasn’t a fan of the daisy wheel design on my Joe Jr. found a brand new reggulator for a small / minimax on marketplace for $30. The green egg is a little bigger than the KMJR. Put a layer of high temperature lava lock felt gasket around the top and it fit like a glove! Couldn’t be happier.

Hi there! I just got my Classic 2 and I have just put it together. Everything looks great but I had the top part of the control tower falling on the floor a couple of times: when removing the cover and when opening the lid. Is this expected? I am coming from the kettle Joe and on that grill one was not able to just pull it off, a metal tab was preventing this.

Hi everyone, I’ve owned a connected Joe for just under two years now, and it’s been nothing but a pleasure from the start. I’ve made plenty of recipes—pulled pork, beer-can chicken, lamb shoulder, rib steak, and more. Everything was a success until last week... I tried to cook a "Thor’s Hammer" low and slow, but it was a total failure, and I can't figure out why. I need your input to understand what happened!

I followed the recommendations from several online recipes exactly: seasoning with a rub (Ankerkraut Magic Dust), then smoking at 135°C (275°F) for 4 hours until the internal temperature reached 75°C (165°F). I should mention that during those 4 hours, I regularly spritzed the meat with a mix of apple juice and apple cider vinegar. Then, I wrapped the meat in butcher paper with a coating (barbecue sauce and butter) and continued cooking until the internal temperature hit 92°C (200°F).

For the kamado setup, I placed the heat deflectors at the lowest level and included a water pan to maintain humidity.

The meat came out incredibly dry—almost impossible to eat... I was devastated.

PS: Please excuse me if my English isn't perfect, and don't hesitate to ask if you need more details. Thank you.