silverfinger
Babbling Farker
I just noticed you have an old kamodo! where and when did you get it? I have a pachinco palace one.
Got if off Craigslist over 2 years ago.
I love it and will probably never get rid of it!!
I just noticed you have an old kamodo! where and when did you get it? I have a pachinco palace one.
I got mine 2-3 years ago from my girlfriends grandparents. Her grampa was the original owner that got it as a gift. Came with all the original manuals. It spent a lot of time in the sun but nothing is broken or cracked and cooks very nicely.Got if off Craigslist over 2 years ago.
I love it and will probably never get rid of it!!
Did you truss it (tie it)?
Looks nice and old like mine! The pork is looking good.
Just get a really big bun and have at it............that looks so good. let us know how it turns out.
I cooked a couple skin on chicken breasts and many people said it was the best BBQ chicken they have had. I dont prefer it for smoking (I use my WSM) but for quick grills (chicken, salmon, carne asada, sausage) there is nothing like it.Thanks,
No cracks in this one either.
I never take it over 300.
I have it outside with a thick weber cover. So far, so good!!!
The old thing, (and I just love old stuff) is so fun to cook with!!!
It blows everyone away when I cook for family & friends on it. They never seen or tasted anything like it!!
That always makes it fun!!!
Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.I seemed to have got it to stall at 198. Cooking temp 215. So I think I will let it sit there just a bit longer as long as the temp don't climb!!! If it hits 200 I think I will pull it and let it rest in foil, towel & thermos for a couple hrs.
You always see here on the brethren that pork butts our the easiest things to cook. I think I just need more experience at cooking butts.
Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.