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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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Unread 01-21-2013, 05:12 PM   #31
Offthehook
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Quote:
Originally Posted by silverfinger View Post
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!!!
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.
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Unread 01-21-2013, 05:16 PM   #32
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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.
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Unread 01-21-2013, 05:19 PM   #33
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Quote:
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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.
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Unread 01-21-2013, 05:27 PM   #34
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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.
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 05:34 PM   #35
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With my WSM I use the water bowl to keep the heat indirect. I would try to keep the grate temps in check but also deflecting heat a bit might be the reason it cooked fast.
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Unread 01-21-2013, 05:35 PM   #36
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198, meat
220 kamado.
So I have 8 hrs on it now!!
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 05:37 PM   #37
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Take it to 205 and wrap it, sounds like it is stalling which might be good. Or just wrap in foil and let it go a bit.
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Unread 01-21-2013, 05:54 PM   #38
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Pulled it and wrapped it in tinfoil, then a large towel and dropped it in the cooler.
Gonna let it sit a couple hrs. The temp of the meat was showing 200 with the thermapen. Cooked it a little over 7 hrs. I will let you know how it came out!!!

Thanks again for all your help!!!
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 05:57 PM   #39
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If you are cooking on an Akorn or King griller kamado, your dome temp is probably reading 40 to 50 degrees cooler than the actual grate temp...


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Unread 01-21-2013, 06:01 PM   #40
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I am assuming you're done now. But, with a bone-less butt, I reach in and just pull a chunk in half, if it pulls easy, then I wrap and rest.
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Unread 01-21-2013, 06:43 PM   #41
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Quote:
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I am assuming you're done now. But, with a bone-less butt, I reach in and just pull a chunk in half, if it pulls easy, then I wrap and rest.
Thanks landmark!!!

Yea, it's sittin in the cooler!!
I'm thinking its going to be ok.
I will take photos and let everyone know how it turned out!!!

Thanks again for everyone's input!!!
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 07:11 PM   #42
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I'm just gonna share my experience for large cuts of meat that have to be cooked. If you can't stick your finger through it, it's not done. It always works and never fails. But Since like bludawg says its got a built in thermometer, which in this case it doesn't.
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Unread 01-21-2013, 08:46 PM   #43
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Let it rest for an hr1/2. Just fell apart!!
Came out perfect.

__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
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Unread 01-21-2013, 09:02 PM   #44
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Looks farkin good from here man! That kamado is like a microwave!

Here's something that may seem counterintuitive, but might ultimately make your life easier - for cuts like brisket, butts and chuckies, fling the therms and just go by the look and the feel of the meat - be free! Once you build a few hours of rest time into yer cooking day, you have a cushion for things to happen or not happen.

I bet you could have used those bear claws and gloves of yours I still got up here!
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Unread 01-21-2013, 09:15 PM   #45
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Very, nice! I had to come back and check your progress. I'm jealous, I had baked chicken for dinner which was good but not pulled pork.
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