Only got my Kamado Joe yesterday morning. By the evening I had cooked some Mediterranean chicken Drumetts!
Then some lambs ribs
And then early ours of this morning, a low and slow pork! 3hrs into the cool
8hrs later, it's done(well crude thermometer)
Then foiled and rested for 2hrs and then pulled
I have only cooked with charcoal/lump a few times prior to this on a crude cooker. The Kamado made it some much easier and easy to maintain temp! No adding more lump as it burnt out of control as in the past. Just start it, let it burn in for a bit, get near the desired temp and start changing the draft to suit. Once set, it stayed pretty well on target!
Gotta say I love it!