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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-24-2017, 07:25 PM   #1
Found some matches.
Join Date: 05-15-16
Location: Orlando, FL
Default no smoke in my big joe

I just got a KJ big joe a few days ago. I've been doing test runs and I've
noticed I don't get slot of smoke out of the top. I'm used to running on a stick burner (old country brazos), and I don't expect it to smoke like that. But I don't see any smoke when the temp gets around 250.. running temps of 250-300, with Apple wood chunks
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Old 05-24-2017, 07:34 PM   #2
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Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

That's what you want to see. That means that the fire is burning cleanly
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Old 05-24-2017, 08:10 PM   #3
somebody shut me the fark up.

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Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete

Ron is right. You shouldn't see a lot of smoke even on your stick burner except when you add a stick.
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Old 05-24-2017, 08:34 PM   #4
Found some matches.
Join Date: 05-15-16
Location: Orlando, FL

Thanks. I've brand new to the kamado joe, but I'm super excited to learn all it can do.. Gonna try a pork butt this weekend to start it off
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Old 05-24-2017, 08:39 PM   #5
Knows what a fatty is.
Join Date: 06-30-16
Location: Lititz, PA

You're going to have a great time with your new Kamado Joe. They burn very efficiently, very little airflow needed to maintain temps. Have fun this weekend & don't hesitate to ping us if you have questions or concerns.
Lititz, PA, XL Big Green Egg
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Old 05-24-2017, 09:48 PM   #6
Knows what a fatty is.
Join Date: 07-31-16
Location: pittsburgh, pa

Coming from a stick burner you may find the smoke ring on the kamado to be underwhelming or non-existent sometimes if using lump charcoal. Thats just the product of not burning much fuel. Now that is just cosmetic but it is definitely something i noticed with my KJ. Beyond that the plus side is you'll use so little fuel it is astonishing. I've cooked a brisket for 16 hours and shut it down. Came back the next stay knocked off the ashes and had plenty of charcoal left for a high-ish heat grilling session. I now have both a Lang 48 and a KJ and i really like that combo of offset and kamado.

Also just a tip but the best method to light my KJ ive found is a cheap harbor freight heat gun. That thing gets the lump fired up within minutes.
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Big Joe, Kamado, nosmoke

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