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Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 16:48
by dawg
YetiDave wrote:There are a lot of variables that'll affect the temperature, most notably the atmospheric temp and wind. High wind in a well insulated cooker can cause a heat rise (air being pushed through those vents),
Whereas in a leaky cooker - heat loss. Cold weather will eat fuel and you'll need those vents opened much further. If you want lower temps you could try briquettes, which won't burn as hot, but you'll get better fuel economy. Just don't try cheap briquettes
Been real calm and nice here last couple of days, the briquets are a good idea, I do have a few bags left over from my old kettle, I've read they can damage the kamado but realise that's total bullshit as the manual says don't use them because they can't hit higher than 500°, think I'm going to be eating this brisket at midnight!
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 16:59
by YetiDave
Any red is good, we all know that red ones cook faster
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 17:02
by dawg
YetiDave wrote:Any red is good, we all know that red ones cook faster
Not allways a good thing that though. Lol
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 17:29
by dawg
Just an update, I'm 6 hours in and running at 226 now, bloody meat hasn't moved for an age! I don't think they gave me a real brisket.
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 17:33
by JEC
You can use briquettes but the amount of ash the produce is considerable compared to lump, defeats the object in a kamado. Also whatever you do don't use instant lighting, the lighter fluid will get in the ceramic enhancing every meal you cook thereafter!!
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 17:34
by JEC
YetiDave wrote:Any red is good, we all know that red ones cook faster
Everybody knows green is the best colour!!
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 17:57
by dawg
JEC wrote:You can use briquettes but the amount of ash the produce is considerable compared to lump, defeats the object in a kamado. Also whatever you do don't use instant lighting, the lighter fluid will get in the ceramic enhancing every meal you cook thereafter!!
Cheers JEC, I've been to all my supermarkets looking for none instant lighting, found the big k at waitrose, everyone seems to say restaurant grade stuff is best for our Q's but value stuff seems to work ok, I'm not convinced it's such good value but I havnt tried the expensive stuff. I've fired up me kettle so prob use my bricks in that, I think I just found out what it means when your meat stalls, its been at 150 for a long time!
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 18:05
by dawg
JEC wrote:YetiDave wrote:Any red is good, we all know that red ones cook faster
Everybody knows green is the best colour!!
Well it's the most expensive at least.
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 18:21
by YetiDave
Good point about the ash, I hadn't thought of that
Yeah stalls can be a pain, I've found the best thing to do is have a few beers and forget you have food cooking. By the time you remember it's probably done!
Re: Having trouble getting Big Joe to low and slow
Posted: 06 Jul 2014, 18:39
by dawg
YetiDave wrote:Good point about the ash, I hadn't thought of that
Yeah stalls can be a pain, I've found the best thing to do is have a few beers and forget you have food cooking. By the time you remember it's probably done!
Exactly what I thought until me alarm starts going off, I think the fire went out, temp started dropping like a stone, bugger me I was planning a relaxing wknd, lol, opened lid and got it burning again. More cider....
