Kamado Joe/Green Egg

[DJ]

Alright All,

Need some tips.

Got a Kamado Joe (large), same principle as the "Green Egg".


I've done some experimenting but have no clue as to how to keep the meat from drying out.

Ideas?

 

[mommicked]

Re: Kamado Joe/Green Egg

Get some heatproof container you can add liquid or water to and put it on the grill w the meat to add steam or moisture. The possibilities of what liquid or "liquids" is endless!!!!! as are the subtle flavors you can create. Some of my favorites are dark beers ,wine,or diluted spirits, apple or pineapple juice, vinegar and spice mixtures, or combinations of them,ETC,ETC. I also add herbs spices and sliced lemons, onions, fruits to liquids in the water pan. I like to combine woodsmoke from soaked chips or chunks of various woods also w a smoking type grill and you can get more flavors from soaking the wood in liquids besides water! Experiment and enjoy!

 

[veritas honus]

Re: Kamado Joe/Green Egg

^^^Put the container (pyrex or Stainless steel is great) directly under the meat. It will moisten and tenderize the meat with light steam. It will also catch the drippings; leaving less to clean out from the bottom of the grill.

I like to use a good IPA, or similar very hoppy ale in the container. I use hickory, pecan, apple and pear wood for smoke. If your not smoking, just using charcoal... a little liquid smoke added to the liquid you use works great.

 

[cgd7777777]

Re: Kamado Joe/Green Egg

what kind of meat are you cookin???

well chicken 275 deg cook until desired color and put in foil pan with a lil beer or apple juice and cover chiceken is done when leg bone will rotate in socket total time 3 hrs

brisket 225-250 fat side up and when you like the color in about 4 or 5 hrs place in turkey browning bag...its done when you can poke your finger through the meat without busting the bag

ribs250 for about 2.5 hrs and them rap in foil for another 1.5 - 2 hrs
do this and you meat will never be dry
and please don't use liquid smoke use real wood or wood chips for smoke and charcoal for the heat

 

[lncoop]

Re: Kamado Joe/Green Egg

BRINE BABY BRINE. I finally tried it several Thanksgivings ago and was absolutely dumbfounded by the difference it made. Thenceforth I've been doing it any time I slow cook. There is a seemingly infinite number of brine recipes out there, but I prefer a simple one to one to one: one gallon of hot water, one cup of salt, one cup of brown sugar. Brine the critter in the fridge for twelve hours (once the brine has cooled of course) and prepare to be amazed.

 

[salty87]

Re: Kamado Joe/Green Egg

never heard of kamado joe before....what's the verdict?

 

[DJ]

Re: Kamado Joe/Green Egg

never heard of kamado joe before....what's the verdict?

Identical to "Green Egg". Former Green Egg employee, started a new company.

Any way, this was a very expensive gift and I want to use it.

So, I am used to cooking on a nice gas grill. I can get high heat-for searing-very quickly.

-Chicken Breasts-I marinate them and cook on high heat to sear and get great results. Kamado Joe=tough. Too slow. I like the wood taste but "tough" is not acceptable.

Steaks-Same.

What am I doing wrong?

I can build great heat-500*+ but as soon as I open the lid-GONE.

Clues?

Mrs. DJ is anxiously awaiting your tips.

She likes my "gas" grill cooking but is struggling through my learning curve on the ceramic wonder.

 

[mommicked]

Re: Kamado Joe/Green Egg

For searing gas grill type heat, leave the top open. For slow smoking or roasting close it and adjust the vents, top and bottom, to make the coals last for hours. That grill would be great for Beer Can Chicken, if you've never had or cooked one Google it. I think it would be ideal for beef brisket, ribs, prime ribs, or roasts, and all cuts of pork, Dont forget turkey. I second Incoops brine enthusiasm. The best turkeys i've ever made or had were smoked this way. I like to add lots of stuff to my brines. Last Thanksgiving I smoked 2, one was Terriaki brined, the other a traditional one w bay leaf, allspice, pepper, onoins and other spices. They were both outstanding. My secret is a 1/4 piece of split 6/8" hardwood log soaked in a bucket of water overnight. Layed on the hot coals it will slowly smoke and burn and help the coals when they burn down. I remove the meat to mess w the fire now and then to keep the ashes off and baste them too. I can almost smell it now! Enjoy!

 

[DJ]

Re: Kamado Joe/Green Egg

For searing gas grill type heat, leave the top open. For slow smoking or roasting close it and adjust the vents, top and bottom, to make the coals last for hours. That grill would be great for Beer Can Chicken, if you've never had or cooked one Google it. I think it would be ideal for beef brisket, ribs, prime ribs, or roasts, and all cuts of pork, Dont forget turkey. I second Incoops brine enthusiasm. The best turkeys i've ever made or had were smoked this way. I like to add lots of stuff to my brines. Last Thanksgiving I smoked 2, one was Terriaki brined, the other a traditional one w bay leaf, allspice, pepper, onoins and other spices. They were both outstanding. My secret is a 1/4 piece of split 6/8" hardwood log soaked in a bucket of water overnight. Layed on the hot coals it will slowly smoke and burn and help the coals when they burn down. I remove the meat to mess w the fire now and then to keep the ashes off and baste them too. I can almost smell it now! Enjoy!

OK, I get it, thanks All!

 

[mommicked]

Re: Kamado Joe/Green Egg

My favorite smoking woods are, White Oak, Apple, Hickory, Cherry, or combinations, and Red wine or water soaked Grape vine. Fresh herbs can also be soaked and used, but put them on the grill grate away from the heat. I like to smoke indirectly by putting the heat on one side and the meat on the other, or even make a baffle out of heavy Alum. foil to block the high heat from burning the meat when slow cooking for hours. My smoker is a horizontal barrel type, I believe yours is round so you must experiment w placement of coals, meat and maybe or not, some kind of heat shield to find what works best for slow smoking. Prepare to have neighbors stop by to "chat" when they smell your smoking! or cook more than you want, so you can share or show off!!!! Oh I forgot Pear wood too.