Kamado Joe KJ15041021 Big Joe III 24-inch Charcoal Grill with Cart and Side Shelves, Blaze Red

Product Information

This isKamado Joe's newest, hottest and most exciting product yet! The Kamado Joe Kettle Joeis kettle grill but with all the benefits of a Kamado, improved heat retention, fuel efficiency and awesomesmoking ability. Take a look. The most notable feature of the Kamado Joe Big Joe II is undoubtedly the bright red, egg shaped ceramic cooking chamber. You won’t find a better insulator than the ceramics used to construct the shell of this grill.

VERSATILITY– One kamado grill. Infinite options for grilling, smoking or baking with Kamado Joe BBQs. The Big Joe II also features a multi panel fire box, wire mesh fiberglass gasket, folding side tables, and stainless steel latches. Each of these features contribute to an overall ease of use and great user experience with the Big Joe II. There are limitations to the warranty, but these are very fair and expected, and much better than most other warranties across the marketplace. Available Accessories

The Kamado Joe Big Joe III is a taller grill than the preceding version 1 and 2 models, which now accommodates a 3-tier cooking system rather than the older two-tier.

Those are the big highlights of the Kamado Joe Big Joe II vs III – the third generation still has the wide temperature range of 225°F to 750°F and comes with all of the great features that the II does.Over my scores of cooks over two years or more, I have found temperature control and consistency is excellent. After just 4 or 5 cooks, I had already learned how to hit and hold the grill at any temperature I choose. Some pitmasters bury the wood so it smolders, producing a better smoke. Experiment with different techniques and see what works best for you because, apart from the fundamentals, there’s no right or wrong way to smoke meat. Already owning a Classic, I decided to buy the Big Joe III, and wow, am I glad I did! I loved the look of Kamado Joe’s new lineup and was excited by the new features and advances in grill technology they had made. So I just had to buy one. A lifetime warranty is not given lightly, so you can rest assured that this grill is the best quality that you can get, and over the years will show value for money. No matter what you use to add moisture to your brisket, the important thing is to keep your brisket wet so it will attract more smoke. A wet brisket will slow down the cook by cooling the meat. Some people skip the mop or spritz, because they believe the constant opening and closing of the pit will cause the smoker to lose heat and therefore extend the cook time. This may be a problem with other types of smokers, but the Kamado Joe has an amazing ability to retain heat in the ceramic materials. Therefore, it won’t do it any harm opening the lid.

Undoubtedly, ceramic grills are the best kamado grills in terms of temperature control, durability and versatility. Definitely an investment for years to come.Length of use – because it is made of earthenware/ceramic a Kamado grill will not rust or burn through. The amount of grilling space is also impressive. The Big Joe III offers KJs biggest amount of space to date. You can potentially cook on over 850 square inches of space. You can feed a large crowd from that. The secret sauce for high performance in any charcoal grill is a quality ventilation system. A proper ventilation system allows for you to precisely and predictably control your temperature. No matter whether you’re grilling a ribeye steak or smoking a BBQ brisket, temperature control and precision is crucial to achieve tasty results. Have you seen the most advanced thermometer on the market? FireBoard can be controlled via your phone, holds meat 6 probes, and records your cook data on a cloud. Deflector or Slo Roller?

Breakthrough hinge reduces dome weight by 96%. Developed in conjunction with Weber Knapp in upstate New York, the world’s leading premium hinge maker. Economical – it is essentially an airtight pot, so after using it the Kamado can be shut down and up to 80 percent of the coals will be reusable. When selecting a brisket, it’s important to identify marbling. The marbling that is going to make your brisket tender and juicy. You also need to know how much fat should be on the brisket. If you are just buying a flat, make sure it has fat on the bottom and the top. Brisket Flats can dry out easily, so the extra fat will assist it during the long cook. If you want to know more about choosing the right brisket, you might be interested in these articles: Easy of use factor is there, especially for a kamado grill. You’re not going to find an easier kamado grill to operate and maintain.One of the hottest trends in barbecue is smoking brisket with beef tallow. Many of the popular barbecue joints in Texas are using tallow on their briskets, and this will take your brisket to the next-level and give the meat a massive flavor boost. Before cooking oils, people used tallow to cook most of their food, and McDonald’s used tallow for deep frying the french fries before switching to oil.