Considering a Kamado

[bamakettles]

Trying this tomorrow on the KJ classic.  I figure if I ruin it at least it was on sale….oh, and here’s Beaux, been a while since I posted a picture of him.  Tomorrow will be fun!


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[stillgriller]

Looks like trouble to me….the brisket I mean😜

[bamakettles]

Looks like trouble to me….the brisket I mean[emoji12]

Will share the results on this thread if that’s ok with you.  Not sure everyone here wants a bunch of KJ cooking stories and pictures but I know you’re interested so…..


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[stillgriller]

Heck with them…do whatcha gonna do.

[bamakettles]

Brisket trimmed and on the KJ.  Going Texas style, SPG only, partially separated the point from the flat to remove some fat and season more of the point.  Going to do burnt ends for the first time.  Holding steady at 250F, fine with me if it goes to 275F.  I’m having fun watching the dome temp, Meater+ and Maverick XR50 to see how they compare.  Updates to follow.


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[stillgriller]

Can you tell me about your charcoal / deflector setup?

[bamakettles]

Just did a temp comparison with all 3 thermometers.  Dome thermo says 275F, Meater+ says 264F, Maverick says 283F.  Kinda makes sense, Maverick is on the edge where the heat goes around the deflector and Meater+ is directly over the Brisket.  Thinking the dome temp is pretty accurate.  Nice to have a solid reference.


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[bamakettles]

Can you tell me about your charcoal / deflector setup?

Stock deflector, looks like two 1/2 pizza stones.  The grate system gives you another level above that which houses a drip pan for this cook.  Also got a kick ash basket for the coals.


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[bamakettles]

So far the temperature stability of this cooker is rock solid.  Top vent 1/2 open, bottom vent 1/4 inch open.  It’s a very breezy day and the wind is not affecting temps at all.


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[bamakettles]

Turned out really good, although my burnt ends left much to be desired as far as tenderness.  The flat was simply amazing.  Roasted Yukon golds and black eye peas rounded out the dinner.  Still had half a basket of coals left after the 9 hour cook.


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[stillgriller]

Man, look at that smoke ring. Tender? How long was that cook?

[watkinsb87]

Looks awesome man. Any tinkering with the vents throughout the cook or were you able to hit your target temp and it held throughout?


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[bamakettles]

Man, look at that smoke ring. Tender? How long was that cook?

The smoke ring surprised me…. Brisket on at 8am, spritzed with water at 10a and noon.  Stalled for an hour, wrapped in double layer butcher paper at 1p.  At 195F I removed the point for burnt ends and re-wrapped the flat to 203F.  Flat wrapped in towels and onto a cooler at 4P while the potatoes roasted on the KJ.  Very tasty tender and juicy slices were enjoyed.  Just checked the KJ and it’s at 400F after opening the vents fully.  I want to see if it’s still warm in the morning.  Oh and the flavor was wonderful!  So, cook time for the brisket was 8 hours.  No doubt this would go 12 hours on a half bag of B&B lump.


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[bamakettles]

Looks awesome man. Any tinkering with the vents throughout the cook or were you able to hit your target temp and it held throughout?


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Couple small adjustments early on, 1/4 inch open lower vent and 1/2 open top is where it settled and I didn’t touch it after that - probably two hours into the cook.  I had it settled in one hour after lighting the fire, but had to dial it in again after placing the brisket in.  Very stress free cook, I even got called into work for a couple hours and was happy to see that it was stable using my Meater+.


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[JEBIV]

KJ cook looks awesome !!