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Picture doesn’t show the moisture well but these ribs turned out excellent. By far my most stress free cook on the KJ thanks to the Flame Boss. And mama’s homemade potato salad hits every time.

Welcome from TN!

Not sure I have any good advice since this is my first run. I lit the KJ and got it up to 200F (on the KJ dome thermometer) then fired up the Flame Boss. It immediately read 270F which had me questioning the KJ thermometer, but it turns out the grate temp and the dome temp hadn't settled in. I...

My buddy gifted me his Flame Boss 400 so I installed it and set it up today for the first time. Put two racks of Baby backs on the Kamado Joe set at 250F for a trial run before I do a brisket later this week. I've always been nervous with the KJ for overnight cooks because of it's tendency to...

I was having lunch at a great little restaurant and talking with the owner about how he made his baked beans and other things BBQ. When I asked him about his beans, he said "this is my grandma's secret" and proceeded to show me a little jar of Cajun Power Baked Bean syrup. Has all the...

I have the same set up and use it for sausages as well. My newest use is for a warming oven before serving. Love being able to set it for ultra low temps.

Smoked meatloaf is one of my favorite meals to cook. Easy and is always a hit.

Good luck with your cook! I'll be doing a brisket a day or two ahead of the 4th and probably just the traditional hotdogs and burgers on the 4th so we can maximize our boat time! Next week is my favorite week of the year.

Welcome mate!

Awesome! Congrats on the move. We're relocating to TN next month. What is your shotgun shells process?

Very cool. I've never seen them in the states. They're very popular as a late night/early morning snack after drinking :) I call them the Waffle House of Japan haha.

Interesting that this was at a Filipino restaurant. Takoyaki is a popular Japanese street food that is basically Octopus in a battered ball. I travel to Japan often for work. If you ever visit, Osaka is specifically known for their Takoyaki. This is a famous Takoyaki stand in Osaka. I had a...

I'll also say that I did have some initial issues with the Auber PID settings, but the Auber customer service folks took care of me and got me dialed in.

I did one of these about a year ago and got great help from @tallbm . He's the expert on this, but I found his instructions to me via DM. Hope this helps. Here's what he sent me and what I did. Worked like a charm. Connect smooth Black to braided Blue and then smooth White to braided Red. Do so...

When checking for probe tender, I assume you use the flat as your decision point which will several degrees higher than when the point is ready?

Both on a Kamado Joe. First one was dry. I think I just didn't let it go long enough. Second one was much better, but still not as moist as I'm looking for. It's been a while, but I'm pretty sure I wrapped the first one in foil and didn't like the bark so I left the second one unwrapped. Both...

I'm following closely as I'm planning a brisket next week. This will be my 3rd ever and I haven't been happy with either of the first two. I plan on going at 275 as well so I'm curious to know how long yours goes. So you were at about 12 lbs trimmed? Oh and...where are the pics?

Dang, that looks awesome. Do you feel you lost any moisture?

Sounds like a great Father's Day!

I'll just add to what everyone else has said. I've only been around here for a couple years, but @SmokinEdge has been one of the most helpful and supportive people I've interacted with. I just took time to look back at my interactions with him and found a long message string back and forth that...