So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey. One thing for sure, I am learning a ton about this smoking life.
All this time I have seen this thread and never read it. In the past few days I have "binge read" it.
There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...) They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.
One thing for sure, I'm looking forward to doing a 321 rack of ribs. Also,
@tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.
Edit: added pics