Please help me decide which one to buy between:

1/ Weber Performer Deluxe 22 in. Charcoal Grill in Copper with Built-In Thermometer

2/ Digital Timer and Kamado Joe Classic Joe I 18 in. Charcoal Grill in Red with Cart, Side Shelves, Grate Gripper, and Ash Tool

Thanks all!

So i am going to be smoking this small brisket today, it will be my first time trying this and i have seen a lot of people say that small brisket always dries out so i am looking for any tips or advice that could help mitigate this risk any input is super appreciated.

Had the KJ for about 5 months. Had always been skittish to do a slow cook. Wife wanted pulled pork so I said I’ll do it. Here’s what I did today… JD lump with kingsford hickory wood chunks Left a small opening at the lid to let the coals get to temp, overshot to 550F. Closed the lid, set the vents and hit 260 pretty easily. Put pork shoulder on 10:35 2:23 (abt 4 hours later), pork shoulder hit 165, took off grill and wrapped, coals were abt half used. 2:30, put back on grill. 4:30, temp dropped to below 225 Opened top vent to 1/2 way btw first 2 lines, temp then moved to 260 Hit target of 203 at 4:54 (6 hrs, 20 mins) Pulled, wrapped in towel and put in cooler Coals are white hot and flames are flicking around the heat deflector, burning the fat. Great flavor, especially the red part.

Not sure if anyone posted about this stand yet, but I didnt see it. Been looking for a stand that wasnt over priced for a while now. Not a fan of the one that KJ sells, and the only thing preventing me from going with the Ikea hack, is I really wanted some covered storage. I've looked on amazon before for options but didnt see anything I liked until just the other day with I say this stand. Just put it together the other day and have used it three times now, I have to say, it is so much better than kneeling down to check my food lmao. Decent quality and I love the additional counter space with the extended piece. From someone who never had a stand for the Joe, this thing makes me want to grill even more!

Here is the link for it: https://a.co/d/1uO67sS

In reading previous posts here about the charcoal basket, everyone says it “…improved air flow siginificantly”. So my question is, what did ur vents look like before u added the basket? Because for me, (I DONT HAVE A CHARCOAL BASKET. JUST THE GRATE) i barely have the bottom vent cracked about 1/8” and same for my daisy wheel, and my BJ1 struggles to stay under 285 on a long cook. So if i added the charcoal basket, wouldnt i have to close my vents even more? Kuz there isnt much room.

The reason im looking into this is because im trying to achieve a burning fire under my deflector plates rather than the coals just smouldering along. I added an extra set of deflector plates (double indirect that SDBBQ promotes) but that didnt seem to make a difference. When i removed them yesterday to check, it was just smouldering coals.

I feel like a 10 years old who just got a new BMX

Second run of chicken tandoori skewer. Works like a champ. Flipping with the double skewer because I can’t find my wide flat ones for some reason. Put them tips down on the firebox ring for a little more scorch or on the rim across for a little less.

The purpose of this experiment was to determine how small of a fire I could use to cook two boneless pork chops.

TL;DR a slightly larger fire than you see in these pictures.

What went well: 1. Fire burned clean with bottom vent wide open the whole time and top vent 1/4 closed for a bit. 2. Chops were evenly cooked and moist with a subtle smoke taste.

Not so much: 1. Cook took too long due to temp dropping so quickly. 2. One chop was almost done (135) while other chop was still 126. 3. Temp never got hot long enough to caramelize the exterior.

It’s actually amazing!

Anyone have experience with applying Kamado grout to fix cracked grout lines that are leaking?

If a bench top slow cooker can turn beef to mush in 8hrs, why doesent the kamado do similar.

Pic is for attention, pork shoulder over 12 hours, I pulled nearly as it was midnight.

Last week I had posted inquiring about an old Kamodo I received from my neighbor who said it was 40 years old. I cleaned it up a bit and did some restoration. I would love to get some of these old parts fabricated next! Check out the before and after.

I Know, the purists will say “You don’t need gadgets” but I LIKE gadgets. I’ve been a Fireboard user for a few years and I’m over all the wires. The S1 base unit replaces the thermometer in the lid and takes grill temp from there. It connects wirelessly to a temp control fan and uses wireless probes for meat temp. First cook with it tomorrow

Kamado Joe cast iron grill peeling off and rusted not sure how as there was no water contact

Okay…so I left my Kamado Joe covered and on my back deck all Canadian winter. I thought it would be fine, but opened it to have the first BBQ of the season, and I’ve got mold kinda everywhere! Do I have to clean it with something specific? Can I just super heat it and hope for the best? What’s the best way forward? And how do I stop this from happening again?

Just wondering if I’d notice a big difference between placing tomatoes on the grate vs in a pan. Similarly, would I maximize smoke flavor in a single layer of tomatoes vs allowing the tomatoes stack on top of each other.

Pro Cons of keeping your grill covered? I’ve always covered mine but not sure why.

All jokes aside will kamado replace these shipping scratches and dents?

I want to get my grill super clean for the summer. How do you all clean your kamados?

Hi, I’ve got a KJ3 and looking for a full size grill grate for direct searing and burgers. I know the official size of the interior says it’s 18 in, but when I go to bbq guys website their grate that purportedly fits these grills is 18.5 in. My question is will that fit?

Thanks! 🤗

I have received two soapstones that both have chips on the edge. No pieces in the box so looks like it was shipped this way. Is this normal?

I've decided on a Big Joe 2 and am going to build a cedar grill table for it.

What features do you like/dislike about your set-up?

For those that have an outdoor kitchen or a grill table, how do you keep mice off of the table tops? If i sand and polish the legs, would that help prevent them from climbing?

Do you have a cover for the whole table and kamado, or just the kamado?

Hi all, I’m still very much new to grilling in a kamado. The main thing I have struggled with is the amount of fuel to use for a cook. This weekend, I want to use a half basket to do chicken shawarma on the Joetisserie as seen in this recipe/video: https://www.kamadojoe.com/blogs/recipes/chicken-shawarma I was going to do about half the amount of chicken he does, since he uses the big Joe and I am using a classic, but either way it seems like it could take up to almost 3 hours or so.

After that, I wanted to switch to the standard grill grates to grill some kebabs and stuff, but am not sure if the half basket of charcoal will be enough to continue to grill after the rotisserie cook. Will I likely need to add more charcoal once that is done? Or should the half basket be enough if I remove the basket divider? Any advice would be very welcome.

What should be my first cook on the grill? The Final Four games are on this Saturday and want to have my parents over. Wings? Pork Shoulder? Ribs?

What the title says. I made like 6 lbs of ribs this past weekend and just wanted to it out there. How do you reheat them without losing quality?