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Unread 07-18-2013, 04:22 AM   #1
Charcoal_Addict
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Question Rib Cooking: Kamado vs Pellet Grill

A couple of Year's ago Green Drake was kind enough to provide a head on comparison between a Kamado and Pellet smoker on a Rib cook. He used the Harry Soo Method to make sure the cook was done as close as possible.

http://pelletheads.com/index.php?topic=8248.0

So, four racks of spares, identical seasoning and time/temp...pic one is on the Traeger, Pic two is on the Kamado Joe after two hours in the 260-270 range. Took them off to brown sugar, honey and foil...going to only do one hour in foil then back on the grill...a modified Harry Soo method...we shall see how the results turn out. Coloration is totally different. Sorry for the blur, cell phone camera is not so steady.. GreenDrake




Personally I'm thinking you should be able to get the same tenderness and moisture on a Kamado as you would on a Pellet grill. I think the cooking technique would need to be adjusted for the strengths and weakness of using a Kamado.

What would you change about the Harry Soo cooking Rib technique to get a better results cooking the ribs on a Kamado grill?
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Last edited by Charcoal_Addict; 07-18-2013 at 07:31 AM.. Reason: Fixed Harry Soo Typo
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