Finally, the Joe is assembled. Can you help me with some simple recipes? How long should the meat be grilled? At what temperature? What is the good intern meat temperature? Thanks in advance.
by Mr-Roberinho
32 Comments
machine489
It will never be this clean again!
Check out smoking dad bbq channel on YouTube. It helped me get started. Enjoy!
GillyDaFish
I feel like the best kamado learning recipe is Pork butt – 300F – until internal temp around 200.
NukaDadd
* 1 Add lump charcoal & wood chunks, light * 2 add deflector & chicken wings * 3 remove wings, coat in whatever the hell ya like & dig in!
hchighfield
Before you cook anything crank up the temperature to burn off any contaminants.
3BallCornerPocket
Add charcoal and smoking wood. Get to 225-275. Stick a pork butt in it with some store bought rub. Check on it a couple times. Take it out when it’s done. Profit.
You could feed 15 people for $25.
Frozenshades
Do some hot and fast cooks to get used to it. Light up, try to get it settled around 400 and throw some chicken wings or thighs on there
TroutFearMe
Get a decent thermometer for the grill level. Open all the vents, build a fire, let burn for 20 minutes, start adjusting the vents and get to know you’r KJ.
Netseraph2k
Start with hamburger. Nothing simpler than that.
ketoLifestyleRecipes
My team used to teach Kamado style classes and we always started with mastering temperature and smoke control. Try and maintain a target temp as you learn about your vents. Wash your grates really well before you start. Your practice burn will help season the ceramics. On your second go, try smoking a pork butt now that you have figured out how to control the heat. I always start slow on temps and sneak up to target. This all really simple stuff.
Baritus2018
Tomahawk steak. Season. Reverse sear. Deflectors in, cook on standard grill grates at 225 deg F until the internal temp is about 115 deg F (or about an hour for each kilo). Smoke some bangers while you’re at it! I usually use oak as my smoking wood. Rest for 5 mins then do a caveman sear using the big bone as a handle. Rest again. I usually carve it into slices. Super easy, super popular and v v impressive!!
JayTheGiant
Use it, dont fear to use it. At first I was real bad with it and didn’t want to use it as much. Once you familiarize yourself with it, it’s easy and fun
darthmcdarthface
Start with chicken. It’s cheapest and IMO the most dramatically improved meat by being cooked in a kamado.
Do a spatchcock seasoned with salt, pepper, paprika and cayenne for some heat. Deflectors in. About an hour and it should be up to temp.
Consider goggles when slicing from all the juice in that meat /s.
Then work your way up to reverse searing steaks at 275 till meat reaches 100. Take off heat. Open all vents and get it as hot as you can. Sear for a minute or two on each side.
Another one I just made last night is over the top chili. Basically make your chili as you normally would just with the pot inside. Except instead you smoke the meat low temp 250-275 on a grate above the pot rather than browning it in the pot before the liquids.
DirtyD74
I like to cut my pork shoulders into steaks. Season with salt, reverse sear to 120F on indirect. Then sear to 145F on direct heat.
Hard to beat with a good smoke
ChucotownBrisket
Congrats! I’ve only had mine a few months and love it! It’s a compliment to my pellet grill/smoker. I love charcoal.
A suggestion is that you download the Kamado Joe app. Good recipes there. Also, check out Meat Church.com. Excellent bbq recipes and step by step videos, along with excellent rubs to make your dishes the best tasting!
Mrbaker4420
Steak Salt Pepper Garlic power (optional)
Fatalitied
Happy smoking. That thing looks whiter than a snowman’s dentist.
OrangeBug74
Heat and temperature control is the first thing to tackle. Simply having a fire burns off whatever contaminates it might have. Do not waste money on an expensive fan to control heat.
Sneak up on the temperature you want with wide open vents, shutting it down halfway about 100F from your goal and smaller increments at you close in. You can control the heat just with the bottom vent and don’t have to touch the top one.
If you can hold 350 for 20 min, get some dogs and burgers and treat it like a grill. Next time, try the butt or chicken or whatever. We will have you make Thanksgiving dinner 🥘 on it
Lindenbaumlemma
Lots of recipes to choose from. Start with cheap cuts (pork butt is great) and don’t plan to have dinner ready at a decent hour till you’ve got the hang of it. If your meat stalls for a long time, crank the heat up 50 or 75 degrees to get past the stall unless you’re happy to wait. Finish in the oven after stuff hits 180 or so if you like unless it needs to be seared. It’ll have all the charcoal snd smoke flavor it’s going to get at that point.
Due-Leek7901
I can’t believe mine once looked like that.
Congratulations.
Wadme
I started off with just grilling to get a feel for how long it takes to light and heat up. Then moved on to reverse searing steaks to get used to temp control. Then pulled pork to learn how to do long cooks and the planning involved. After that ribs. Most recently I got the joetissarie with basket. Rotisserie wings is the clear family favorite. Quick and easy with minimal planning needed. Kids ask for it every game day.
infinitefailandlearn
Pulled pork. Beer can chicken. Beef ribs. Smoked salmon. All great and relatively easy.
Kd705
Marinade chicken thighs in your favourite sauce and cook with deflectors in at 400. The remove deflectors once chicken has hit 140 and finish on direct heat to crisp up. 10/10
sl4ppeh4rry
Reverse sear a steak. While its indirect make a chimichurri.
Easy. Always delicious
patroln
Have a look at – smoking dad BBQ on YouTube, hes really good at teaching the basics
everett980
Pork is extremely forgiving. A butt especially, but such a long cook isn’t a great first cook. A rack of ribs is quite forward. I like to start mine around 225 for the first 2-3h then open it up just a bit to 275 until done (total 5-6h approximately, though I’ve had some finish earlier and some longer). No spritzing and no wrapping makes it dead simple and I don’t open the lid until I think it could be done. If you have a probe (and you should) then it’s done somewhere around 202-208 depending on how you like it and the rack. But what’s really nice about ribs is that the best way to check your doneness is the bend test which you can easily compare to photos online.
catchyphrase
Charcoal. Steaks. Salt n pepper.
vegas-to-texas
Grill hamburgers for your 1st project to see how it all works.
Chicken next, spatchcock,.thighs and wings to get your groove down.
1st long and slow pork butt.
MD_Firefighter3212
Surprised nobody told you to rotate your Joe 90°. The locking wheels should be in the front under the handle. Much easier to use them than to have to walk around the tables.
BrianKeck
Check out Meat Church on YouTube solid straightforwardrecipes. Their rubs are sold at Ace Hardward.
Advanced_Ad8892
There are a couple of good kamado yt channels out there that go through the basics to advanced.
32 Comments
It will never be this clean again!
Check out smoking dad bbq channel on YouTube. It helped me get started. Enjoy!
I feel like the best kamado learning recipe is Pork butt – 300F – until internal temp around 200.
* 1 Add lump charcoal & wood chunks, light
* 2 add deflector & chicken wings
* 3 remove wings, coat in whatever the hell ya like & dig in!
Before you cook anything crank up the temperature to burn off any contaminants.
Add charcoal and smoking wood. Get to 225-275. Stick a pork butt in it with some store bought rub. Check on it a couple times. Take it out when it’s done. Profit.
You could feed 15 people for $25.
Do some hot and fast cooks to get used to it. Light up, try to get it settled around 400 and throw some chicken wings or thighs on there
Get a decent thermometer for the grill level. Open all the vents, build a fire, let burn for 20 minutes, start adjusting the vents and get to know you’r KJ.
Start with hamburger. Nothing simpler than that.
My team used to teach Kamado style classes and we always started with mastering temperature and smoke control. Try and maintain a target temp as you learn about your vents. Wash your grates really well before you start. Your practice burn will help season the ceramics. On your second go, try smoking a pork butt now that you have figured out how to control the heat. I always start slow on temps and sneak up to target. This all really simple stuff.
Tomahawk steak. Season. Reverse sear. Deflectors in, cook on standard grill grates at 225 deg F until the internal temp is about 115 deg F (or about an hour for each kilo). Smoke some bangers while you’re at it! I usually use oak as my smoking wood. Rest for 5 mins then do a caveman sear using the big bone as a handle. Rest again. I usually carve it into slices. Super easy, super popular and v v impressive!!
Use it, dont fear to use it. At first I was real bad with it and didn’t want to use it as much. Once you familiarize yourself with it, it’s easy and fun
Start with chicken. It’s cheapest and IMO the most dramatically improved meat by being cooked in a kamado.
Do a spatchcock seasoned with salt, pepper, paprika and cayenne for some heat. Deflectors in. About an hour and it should be up to temp.
Consider goggles when slicing from all the juice in that meat /s.
Then work your way up to reverse searing steaks at 275 till meat reaches 100. Take off heat. Open all vents and get it as hot as you can. Sear for a minute or two on each side.
Another one I just made last night is over the top chili. Basically make your chili as you normally would just with the pot inside. Except instead you smoke the meat low temp 250-275 on a grate above the pot rather than browning it in the pot before the liquids.
I like to cut my pork shoulders into steaks. Season with salt, reverse sear to 120F on indirect. Then sear to 145F on direct heat.
Hard to beat with a good smoke
Congrats! I’ve only had mine a few months and love it! It’s a compliment to my pellet grill/smoker. I love charcoal.
A suggestion is that you download the Kamado Joe app. Good recipes there. Also, check out Meat Church.com. Excellent bbq recipes and step by step videos, along with excellent rubs to make your dishes the best tasting!
Steak
Salt
Pepper
Garlic power (optional)
Happy smoking. That thing looks whiter than a snowman’s dentist.
Heat and temperature control is the first thing to tackle. Simply having a fire burns off whatever contaminates it might have. Do not waste money on an expensive fan to control heat.
Sneak up on the temperature you want with wide open vents, shutting it down halfway about 100F from your goal and smaller increments at you close in. You can control the heat just with the bottom vent and don’t have to touch the top one.
If you can hold 350 for 20 min, get some dogs and burgers and treat it like a grill. Next time, try the butt or chicken or whatever. We will have you make Thanksgiving dinner 🥘 on it
Lots of recipes to choose from. Start with cheap cuts (pork butt is great) and don’t plan to have dinner ready at a decent hour till you’ve got the hang of it. If your meat stalls for a long time, crank the heat up 50 or 75 degrees to get past the stall unless you’re happy to wait. Finish in the oven after stuff hits 180 or so if you like unless it needs to be seared. It’ll have all the charcoal snd smoke flavor it’s going to get at that point.
I can’t believe mine once looked like that.
Congratulations.
I started off with just grilling to get a feel for how long it takes to light and heat up. Then moved on to reverse searing steaks to get used to temp control. Then pulled pork to learn how to do long cooks and the planning involved. After that ribs. Most recently I got the joetissarie with basket. Rotisserie wings is the clear family favorite. Quick and easy with minimal planning needed. Kids ask for it every game day.
Pulled pork. Beer can chicken.
Beef ribs. Smoked salmon. All great and relatively easy.
Marinade chicken thighs in your favourite sauce and cook with deflectors in at 400. The remove deflectors once chicken has hit 140 and finish on direct heat to crisp up. 10/10
Reverse sear a steak. While its indirect make a chimichurri.
Easy. Always delicious
Have a look at – smoking dad BBQ on YouTube, hes really good at teaching the basics
Pork is extremely forgiving. A butt especially, but such a long cook isn’t a great first cook. A rack of ribs is quite forward. I like to start mine around 225 for the first 2-3h then open it up just a bit to 275 until done (total 5-6h approximately, though I’ve had some finish earlier and some longer). No spritzing and no wrapping makes it dead simple and I don’t open the lid until I think it could be done. If you have a probe (and you should) then it’s done somewhere around 202-208 depending on how you like it and the rack. But what’s really nice about ribs is that the best way to check your doneness is the bend test which you can easily compare to photos online.
Charcoal. Steaks. Salt n pepper.
Grill hamburgers for your 1st project to see how it all works.
Chicken next, spatchcock,.thighs and wings to get your groove down.
1st long and slow pork butt.
Surprised nobody told you to rotate your Joe 90°. The locking wheels should be in the front under the handle. Much easier to use them than to have to walk around the tables.
Check out Meat Church on YouTube solid straightforwardrecipes. Their rubs are sold at Ace Hardward.
There are a couple of good kamado yt channels out there that go through the basics to advanced.
Good place to start
https://youtube.com/@smokingdadbbq?feature=shared
So clean! I’d do simple short cooks to help you learn airflow. Chicken wings or thighs comes to mind.
View To A Grill has a very good tutorial for bringing your kamado to the desired temps.