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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-21-2013, 04:30 PM   #16
frognot
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Another vote for take it to 205 & wrap & cooler.
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Old 01-21-2013, 04:30 PM   #17
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Personally, I dont go by temps, I would wrap it up and let it ride until its tender. The wrapping will tenderize it a lot.
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Old 01-21-2013, 04:32 PM   #18
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Quote:
Originally Posted by silverfinger View Post
This kamado cooks my ribs in 3 hrs at 220. Perfect bite through type. Not under/overcooked. Just the way this old thing cooks.
I just noticed you have an old kamodo! where and when did you get it? I have a pachinco palace one.
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Old 01-21-2013, 04:33 PM   #19
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I had a weird experience with a 5# pork shoulder two weekends ago, it took almost 10 hours to hit 190 it and the stall took almost 2 hours to get passed by itself 225 cook temp. Last weekend i did a 6# but at 290 and it cooked for about 7 hours with 2 hours rested. If its probing like Butta and the IT is reading 190 consistently in different areas i'de pull that bad boy, wrap it and rest it.
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Old 01-21-2013, 04:37 PM   #20
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Thanks brethren,
This place is amazing to get so much help, so fast!!
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Old 01-21-2013, 04:40 PM   #21
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Quote:
Originally Posted by Offthehook View Post
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!!
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Old 01-21-2013, 04:46 PM   #22
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Quote:
Originally Posted by silverfinger View Post
Got if off Craigslist over 2 years ago.
I love it and will probably never get rid of it!!
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.
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Old 01-21-2013, 04:47 PM   #23
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Quote:
Originally Posted by JP7794 View Post
Did you truss it (tie it)?
No......
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Old 01-21-2013, 04:52 PM   #24
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Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
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Old 01-21-2013, 04:54 PM   #25
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Looks nice and old like mine! The pork is looking good.
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Old 01-21-2013, 04:56 PM   #26
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Just get a really big bun and have at it............that looks so good. let us know how it turns out.
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Old 01-21-2013, 05:03 PM   #27
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Quote:
Originally Posted by Offthehook View Post
Looks nice and old like mine! The pork is looking good.
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!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves

"VEGETARIAN" An Old Indian Word For "POOR HUNTER"


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 01-21-2013, 05:04 PM   #28
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Quote:
Originally Posted by Bluesman View Post
Just get a really big bun and have at it............that looks so good. let us know how it turns out.
Hahah,
I already pulled a small chunk off it!!!
Looked a little to pink but tasted real good!
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"VEGETARIAN" An Old Indian Word For "POOR HUNTER"


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 01-21-2013, 05:08 PM   #29
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Smoke ring?
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Old 01-21-2013, 05:12 PM   #30
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Where are you seeing the pink color?
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