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So...I bought a Kamado Joe Grill 2014 edition

post #1 of 9
Thread Starter 

since the black one wont come out anymore I got a $100 discount on it. I was thinking on it vs  Camp Chef Camp Chef Pellet Grill & Smoker Deluxe, a $200 difference.

 

I'll break it in smoking beef ribs!

post #2 of 9

Have fun and remember to send Q-View .....:biggrin:

 

If you don't ...Bottom.gif

post #3 of 9

congrats...enjoy....send pics.....Willie

post #4 of 9
Thread Starter 

will do, thx

post #5 of 9
Thread Starter 
My first try at the Kamado, beef ribs, dry brined
for 16 hours, smoked at 240 degrees
post #6 of 9
Thread Starter 
So goooood


post #7 of 9
Pretty small smoke ring there;)!!!!! Looks tasty keep up the good work!
post #8 of 9

Your cook looks Great!! Enjoy that KJ classic.  It should bring decades of excellent family cooks to the table.  I hope you realize he was joking about the smoke ring, it has really nice color and penetration.  Did you end up smoking them for 6 hours?  It looks like there is a lot of pull back from the bones.  For some reason, beef ribs tend to be done a bit quicker than pork ribs.  Last beef rack I did completed in 5 hours, with the meat being 198 to 203 between the bones. This picture was taken half an hour before they were pulled.  Cooked on a Kamado Joe, Big Joe (24 inch surface for scale). 

post #9 of 9
Thread Starter 

Those look nice. Mine were taken out at almost 6h. I do love this grill.

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