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  1. selli

    Kamado Joe classic charcoal basket issues

    I actually like the divider for among other things starting the fire. Putting new charcoal on one side and used charcoal that is still useable on the other side. When new charcoal ignites, I can put it on the bottom and the used charcoal on top. Also useful if you use divide for searing and...
  2. selli

    Kamado Joe classic charcoal basket issues

    Yes I did finally get it to work after seeing a video of how it was placed in a KJ classic. I can’t speak for the kick ash but this one is functional and is useful for placing charcoal
  3. selli

    Kamado Joe classic charcoal basket issues

    I recently purchase a KJ classic charcoal basket and found that it is nice for organizing your charcoal but because of its structure, it makes it difficult or impossible to set cooking grills on lower settings close to the fire. The hooks at the top prevent me from placing my grills at...
  4. selli

    Flame boss vs. ikamondo 2 temp controller

    Considering one of the temperature controllers for my kamado Joe 2. Any opinions on which ones are the best. Have read about flame boss 400 and 500 and the ikamand and a few others. Flame boss 500 is expensive and is it clearly better than 400. Any opinions would be appreciated.
  5. selli

    First time with Kamado Joe 2 roasting chicken

    Thanks for the reply’s. My Therm was definitely off. I think it’s fine with the heat deflectors but my guess is I took it off too soon thinking it was done.
  6. selli

    First time with Kamado Joe 2 roasting chicken

    used my ne KJ2 for first time. Prepped whole Chicken with dry brine for 5 hours. Set up and got heat up and regulated ate 350 for 5 lb. whole chicken. I used the heat deflectors and forgot to put some wood chunks on the coals (new user error!). Chicken reached 165 in about 50 minutes but...
  7. selli

    Ham from a butt

    I am smoking two boneless pork shoulders. Both are 4.5 lbs. Is cooking time equated for 9 pounds or 4.5?
  8. selli

    Smoking Boneless Short Ribs

    I am going to smoke some boneless short ribs using 3-2-1 method. Wanted to see if anyone has done this and what the desired finishing temp on short ribs should be. Since they are obviously thicker than spare ribs, it seems to me that a desired finishing temp. Would help. Any tips and...
    • selli
    • Thread
    • Replies: 1
    • Forum: Beef
  9. selli

    Basic questions for Smoking Turkey on an Electric Smoker

    Thanks for the detailed replies to this thread. Have a great Thanksgiving
  10. selli

    Basic questions for Smoking Turkey on an Electric Smoker

    Thanks for the reply.  One additional question based on your reply, would you then add a rub to the turkey before putting it in the smoker?
  11. selli

    Basic questions for Smoking Turkey on an Electric Smoker

    I have some basic questions for smoking a 14 lb. turkey tomorrow on my electric smoker They are as follows: 1. We are using a dry brine of salt and some herbs.  Do we need to wash this off and then do a rub before cooking? 2. Should I put Turkey on a shallow roasting tray to catch the...
  12. selli

    Crispy skin for a smoked turkey

    Thanks for the advice. That is what I will do. Happy Thanksgiving to you.
  13. selli

    Crispy skin for a smoked turkey

    How long and what temp for finishing the bird in the oven?
  14. selli

    Crispy skin for a smoked turkey

    Can't get my smoker higher than 275. Is that high enough to get the desired result?
  15. selli

    Crispy skin for a smoked turkey

    We are smoking our turkey for thanksgiving. Having done this last year, everything was great except the skin. It came out a little rubbery and not crispy. Any tips on how to get the skin crispy like it would be if cooked in an oven? Thanks in advance.
  16. selli

    Smirking crown pork roast for New Year's Eve

    I am smoking a 10.5 LB 16 bone crown pork roast tomorrow. I brined it today and it is refrigerating tonight. Plan to put it on about 3:00 p.m. Tomorrow to eat at 8:30 My questions: 1. When should I take it it out to wash off brine and add rub? 2. Should I refrigerate it again after...
    • selli
    • Thread
    • Replies: 1
    • Forum: Pork
  17. selli

    Smoking chicken breasts with bone in.

    Thanks for the replies. One additional question--smoking bone in chicken breasts at 225 should take about how long? Any guesstimates would help. Thanks
  18. selli

    Smoking chicken breasts with bone in.

    Thanks redneck for the reply. Sounds like a good plan.
  19. selli

    Smoking chicken breasts with bone in.

    I am going to be smoking some baby Back ribs tomorrow in my masterbuilt electric smoker and will be smoking at 225. I want to add a couple of bone in chicken breasts for a friend who doesn't eat ribs. Everything I read suggests smoking at a temp of 275 to avoid rubbery skin. Any suggestions...
  20. selli

    masterbilt electric smoker

    I was using remote for first time and wasnt able to set time and temp from remote. Is there something i need to do with the remote first?
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