I am a smoker, the BBQ type.

[ponyo]

I'm actually really looking forward to trying beef back ribs and short ribs. Anyone got any tips there?

Seems like for beef back ribs, half the battle is sourcing ribs with meat on them.

The beef back ribs you can do like pork spare ribs and foil it. Pretty much any ribs, you want to foil. Foiling will tenderize it and you can enhance the flavor while foiled.

 

[Jeeebus]

I've been enjoying the new Kamado Joe Big Joe (as a replacement to my Weber Smokey Mountain). Only had it a month or so, but done pizza, steaks, ribs, etc.

Tackled brisket last weekend and it came out legit.

 

[Fritzo]

Here's Aaron Franklin trimming a brisket (try not to be jealous of the quality brisket that Aaron Franklin has access to. Just accept that the rest of us are peasants and move along)

https://www.youtube.com/watch?v=yaMgt1Altys

The marbling on that slab!!!!!!

 

[Fritzo]

The beef back ribs you can do like pork spare ribs and foil it. Pretty much any ribs, you want to foil. Foiling will tenderize it and you can enhance the flavor while foiled.

3-2-1:
3 hours at 225F uncovered
2 hours at 225F wrapped
1 hour unwrapped and sauced

The wrapping gets over the stall at 160F. You can plow through it unwrapped if you want to wait longer.

If you're doing baby back ribs, do 2-2-1.

 

[Scarpozzi]

Smoked duck under glass? Was that some Alinea level shit or what.

It wasn't Alinea, but yes, it's another AAA 5 Diamond restaurant.

 

[Fritzo]

It wasn't Alinea, but yes, it's another AAA 5 Diamond restaurant.

Duck is actually easier to smoke than chicken. It's so fatty it's self-basting

 

[ponyo]

3-2-1:
3 hours at 225F uncovered
2 hours at 225F wrapped
1 hour unwrapped and sauced

The wrapping gets over the stall at 160F. You can plow through it unwrapped if you want to wait longer.

If you're doing baby back ribs, do 2-2-1.

I think pretty much everyone knows this by now. What separates good to great ribs is what you put on the ribs while it's foiled.

 

[ponyo]

I've been enjoying the new Kamado Joe Big Joe (as a replacement to my Weber Smokey Mountain). Only had it a month or so, but done pizza, steaks, ribs, etc.

Tackled brisket last weekend and it came out legit.

What made you pick Kamado Joe over the Green Egg? And having used it a month, do you feel it's worth the upgrade over WSM?

 

[MrSquished]

I'm hoping I luck into a backyard with the condo I am shopping for. I need to start smoking meats. It all looks so good. If I could teach myself how to build pc's then learning to smoke should be easy. The Costcos by me in NNJ never have pork butt though. At least I haven't seen it yet

 

[ponyo]

I'm hoping I luck into a backyard with the condo I am shopping for. I need to start smoking meats. It all looks so good. If I could teach myself how to build pc's then learning to smoke should be easy. The Costcos by me in NNJ never have pork butt though. At least I haven't seen it yet

Costco has the boneless pork shoulder. It's impossible to miss at Costco if you know what you're looking for.

 

[CrackRabbit]

I just managed to pick up a 14 inch Smokey Mountain at Walmart on clearance. Bookmarking this thread to read later.

 

[Jeeebus]

What made you pick Kamado Joe over the Green Egg?

Don't really like green.... Actually, there's very little difference between the two - in fact, the same accessories will work on either as they are basically the same size/dimensions. That said, Kamado Joe seems to be leading the way with cool innovations and gadgets such as their rotisserie which operates while the grill is completely closed. Again, you can use it on the egg because they are same size. Maybe it's just because I'm an Android guy and the egg reminds me of Apple... can't really go wrong with either grill though.

And having used it a month, do you feel it's worth the upgrade over WSM?

I hate saying this because I love my WSM, but it is absolutely worth the upgrade. To me there is a noticeable taste difference between using lump and briquettes. I've made better steaks on the kamado than I get at fancy steakhouses. The temp adjustment seems to be easier and more stable than with the WSM. Cleanup is also easier as there's generally no need for a water pan to maintain low temps and you can always clean the grates by letting it roar up to 700 degrees for a few minutes and let fire do the work for you. Really only use the gas grill at this point when I'm feeling lazy and just want to heat something up quick. Everything else is going on the kamado.

 

[agent00f]

I prefer twice-cooked short ribs braised in red wine and vegetable stock and stored overnight in the fridge. I probably have my recipe for that, but the concept is to basically melt all the fat from the rib and the meat itself tenderizes by the long process. I've not tried them in a smoker before. I prefer whole racks of ribs and usually grill them with a few charcoal briquettes in a aluminum dish on the grill. I always feel like ribs need more direct heat.

The marbled fat is what makes for half the flavor and prevents drying out. That's why point is better than flat when properly cooked.

I actual prefer sous vide back ribs and pressured cooked for short. The trick to cooking beef rib is gelatinizing the connective tissue, and these are the two opposing approaches of time & temp. It turns out better than braising (the proper kind in a black pot) if you brown separately, esp before AND after, and better still than just slow cook at 80. I managed to get a hold of a pressure smoker I have some hopes for. Brown -> pressure smoke -> flared grill or fryer might be the holy grail.

 

[Ns1]

while googling for short ribs, I found this.

 

[MrSquished]

Costco has the boneless pork shoulder. It's impossible to miss at Costco if you know what you're looking for.

I check the Costco in Wayne NJ most times I go. I go once a month. I do a quick glance when I walk by the meat - haven't seen it yet but it's possible I look too quickly. But I used to buy pork shoulder all the time from Restaurant Depot when I co-owned a food truck for two years. Mediterranean pulled pork was one of our main menu items. That shit was delicious.

 

[JTsyo]

Hate to be a party pooper but be sure to smoke in a way to reduce carcinogens in the meat.

 

[Ns1]

Hate to be a party pooper but be sure to smoke in a way to reduce carcinogens in the meat.

Cancer. It tastes delicious.

 

[ponyo]

Don't really like green.... Actually, there's very little difference between the two - in fact, the same accessories will work on either as they are basically the same size/dimensions. That said, Kamado Joe seems to be leading the way with cool innovations and gadgets such as their rotisserie which operates while the grill is completely closed. Again, you can use it on the egg because they are same size. Maybe it's just because I'm an Android guy and the egg reminds me of Apple... can't really go wrong with either grill though.



I hate saying this because I love my WSM, but it is absolutely worth the upgrade. To me there is a noticeable taste difference between using lump and briquettes. I've made better steaks on the kamado than I get at fancy steakhouses. The temp adjustment seems to be easier and more stable than with the WSM. Cleanup is also easier as there's generally no need for a water pan to maintain low temps and you can always clean the grates by letting it roar up to 700 degrees for a few minutes and let fire do the work for you. Really only use the gas grill at this point when I'm feeling lazy and just want to heat something up quick. Everything else is going on the kamado.

Thanks for your input. I did some research on the Kamado Joe last night and pretty much made up my mind to buy the Big Joe the next time they have the roadshow sale at nearby Costco. The roadshow price is $1200 with extras. I didn't know Kamado Joe was based out of Duluth, GA. I have to support the local company.

 

[Fritzo]

I think pretty much everyone knows this by now. What separates good to great ribs is what you put on the ribs while it's foiled.

Current thought is

while googling for short ribs, I found this.

Ha

I haven't done a whole pig since 2002. Takes a good day+ to get it done. Lots of grease to deal with too.

 

[zinfamous]

Thanks for your input. I did some research on the Kamado Joe last night and pretty much made up my mind to buy the Big Joe the next time they have the roadshow sale at nearby Costco. The roadshow price is $1200 with extras. I didn't know Kamado Joe was based out of Duluth, GA. I have to support the local company.

Yeah, I purchased the egg and then saw one of those in the Costco about 3 months later for ~$400 less (comparable size to mine--the large egg).

Those are the oval shape Kamados, right? I think I'd much rather have that design.

 

[Jeeebus]

Yeah, I purchased the egg and then saw one of those in the Costco about 3 months later for ~$400 less (comparable size to mine--the large egg).

Those are the oval shape Kamados, right? I think I'd much rather have that design.

No - oval shape is Primo. Kamado Joe is same shape as the egg.

 

[ponyo]

Got 15 lbs of boneless pork shoulder in the WSM for overnight cook. I just have to get up one time around 1 am to foil the shoulder. It should be ready in the morning for breakfast.

 

[Ns1]

Anybody running a weber kettle/smoke n sear setup?

 

[zinfamous]

No - oval shape is Primo. Kamado Joe is same shape as the egg.

Does Costco also carry Primo? I remember looking into the Primo during my research, at which point I read that there were "some other manufacturers" that were putting out the oval shape.

Later, I was at Costco, and they had a legit ceramic Kamodo stacked in that "before the meats" isle across from the seafood. It was definitely oval shaped, almost certain it wasn't Primo, and about 30% cheaper than the egg ><

I've tried finding this at Costco online, but all I get is information for those Kamado Joe events, and no items that look like the one I saw last year.

 

[ponyo]

Does Costco also carry Primo? I remember looking into the Primo during my research, at which point I read that there were "some other manufacturers" that were putting out the oval shape.

Later, I was at Costco, and they had a legit ceramic Kamodo stacked in that "before the meats" isle across from the seafood. It was definitely oval shaped, almost certain it wasn't Primo, and about 30% cheaper than the egg ><

I've tried finding this at Costco online, but all I get is information for those Kamado Joe events, and no items that look like the one I saw last year.

Costco carried Vision and Pit Boss. I think the Pit Boss 24" was $599 but they had instant $200 off sale in June bringing it down to $399. I wish I caught that sale. 24" kamado at $399 is smoking deal even if the build quality isn't good as BGE or Kamodo Joe.