It’s been a while since the smoker post, and after long deliberation and now a large number of cooks on the smoker, the Kamado Joe Big Joe is definitely worthy of the price and effort (both in the manual nature of the cooking but also getting a 400lb+ smoker down a very steep hill).
Gauging the temperature and keeping it consistent is definitely an art based on time of year, amount of charcoal, and how much patience you have that day but the flavor produced and the feeling of accomplishment after nailing a cook on this thing is unmatched.
We’re yet to put a brisket on (that is definitely coming in 2024), but ribs, beef cheeks, short ribs and pulled pork have all been refined and we keep improving each cook for the next go around.
Rubs with meatchurch rubs (holy gospel and VooDoo)