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.
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves
An Old Indian Word For "POOR HUNTER"
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50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.