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Kamado Joe Jr
Posted on 10/12/21 at 8:33 pm
Posted on 10/12/21 at 8:33 pm
Anyone on the board cook with a Kamado Joe Jr? Reading some reviews and a few videos, it seems like I could do a lot of my cooking in one. It’s only me and the Mrs. most of the time.
Already have a Smokey Mountain, Weber Performer I smoke on now FYI. Just wondering if the small one is worth getting or just wait to get a larger Kamado
Already have a Smokey Mountain, Weber Performer I smoke on now FYI. Just wondering if the small one is worth getting or just wait to get a larger Kamado
6
Posted on 10/12/21 at 8:42 pm to Bigryno7
I started my grilling, smoking with webers, and then expanded my arsenal to offsets, vertical cookers, Primo oval and kamado. After years of working with different types of cookers, I have sold most and am back to my original performer and WSM, and a weber genesis. All served a purpose and I just feel most comfortable with the Weber's. I just prefer the flavor that comes from the way the Weber charcoal grills cook.
So, I've cooked with a ceramic cooker and I think you will find that it will wind up being one or the other as your go to cooker. I was fortunate that I was able to sell all the equipment I had purchased for what I paid for it, or more.
So, I've cooked with a ceramic cooker and I think you will find that it will wind up being one or the other as your go to cooker. I was fortunate that I was able to sell all the equipment I had purchased for what I paid for it, or more.
Posted on 10/13/21 at 1:19 am to Bigryno7
I have always felt a kamado cooker is just a fancy kettle cooker. There is nothing wrong with that if that is what you want, but you don’t gain anything really tangible, like cooking capacity or cooking method, by adding one.
Posted on 10/13/21 at 7:26 am to Bigryno7
If you have the space and funds, I don't think you can go wrong! I have a good arsenal of cookers, including a couple of KJs. One of those KJs is the Jr. I cook on it at least a couple of times during a week.
It is efficient on charcoal, quick to come up to temperature and plenty of room for a couple steaks, burgers, wings, filets of fish, etc. Also can handle a small-medium size pork butt, a brisket point or flat, or a rack of ribs if you're creative enough.
I just cooked on it Monday...
It is efficient on charcoal, quick to come up to temperature and plenty of room for a couple steaks, burgers, wings, filets of fish, etc. Also can handle a small-medium size pork butt, a brisket point or flat, or a rack of ribs if you're creative enough.
I just cooked on it Monday...
Posted on 10/13/21 at 7:52 am to Bigryno7
I have a Primo Jr. as well as a weber kettle for charcoal cooking. I don't smoke much on the Primo because it's really tight for most items. I have a Smokin-It smoker that pulls the smoking duty.
Posted on 10/13/21 at 8:39 am to Bigryno7
If you're gonna buy a smpker it should be large enough to fit one whole packer brisket or two butts, which the normal size ceramics are. The Jr looks like it intended to grill some chicken or burgers on a weeknight. You already have that function covered with your Performer.
Posted on 10/13/21 at 3:24 pm to cssamerican
(no message)
This post was edited on 10/20/21 at 8:59 pm
Posted on 10/13/21 at 6:14 pm to lsutiger2010
quote:
The heat retention isn't even remotely comparable.
Kamado is much more efficien at retention, however, extended kamado cooking tends to make meats have an oven like texture.
Posted on 10/13/21 at 6:14 pm to lsutiger2010
quote:
You can't smoke on a kettle cooker like you can on a kamado grill. The heat retention isn't even remotely comparable.
Explain. I’ve been smoking in a Weber Kettle for over a decade.
Posted on 10/13/21 at 8:14 pm to cssamerican
I smoke all the time on my Weber Performer and the Smokey mountain. It puts out great BBQ. However I feel like I run through a shite ton of charcoal. Thus me wanting to get a smaller Kamado for most quick cooks and later get the larger Joe or the Weber Summit.
Posted on 10/13/21 at 9:23 pm to Bigryno7
Personal preference here, as stated earlier. Have been cooking over 30 years with webers, and spent 5 years with a primo oval XL, and the cooks on the ceramic are outstanding, but tends to be more oven like. Good idea to start with the smaller ceramic. FB marketplace often has ceramic cookers people sell at great prices. Good luck!
Posted on 10/13/21 at 9:37 pm to jmon
quote:
the cooks on the ceramic are outstanding, but tends to be more oven like.
I’m guessing it has to do with airflow. Offsets supposedly produce the best quality smoked food, but they go through fuel like crazy. This fuel consumption requires a LOT of airflow. If you burn more efficiently there is less air moving through the cooker. Ceramic cookers are very efficient, which means very little air flow passing over the meat.
I believe this is why you’re detecting similarities with oven cooked food when you cook in a ceramic cooker.
Posted on 10/14/21 at 11:21 am to Bigryno7
I use the shite out of mine. Everything from pork shoulder to pizza. Family of four and use it almost exclusively. I have the big Joe too.
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