Just found the forum, yum! Am a long time smoker / bbq er. Moved to AZ from Colorado, and left my stick burner there. Got a new kamado joe (large size) in July. Use it at least 3X / week. Brisket / chicken specialities. Looking forward to a turkey on the joe for thanksgiving.
Have a question for the forum. Has any one done an over night stew (a cholent for the MOTs) on their smoker? Thinking 12 to 18 hours. Thinking about times, temp, etc.
thanks.
PS and tip to share; to avoid brining a bird, buy a kosher one. It is essentially brined already. Saves time and fridge space.
Happy eating!
Have a question for the forum. Has any one done an over night stew (a cholent for the MOTs) on their smoker? Thinking 12 to 18 hours. Thinking about times, temp, etc.
thanks.
PS and tip to share; to avoid brining a bird, buy a kosher one. It is essentially brined already. Saves time and fridge space.
Happy eating!