Originally Posted by Offthehook
Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.
That might have something to do with it.
But the old kamados our pretty deep.
I remember looking at the extra large big green egg and thinking to myself, wow, that sure is shallow. The fire will be so close to the meat. I guess that's why they make them heat deflector plates.
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!
Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN
Yes, It's FAST.
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