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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2012, 06:43 PM | #16 |
On the road to being a farker
Join Date: 04-28-12
Location: gulf coast, ms
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Pleased to meet ya.
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I'd rather be smoking on my 25 yr old Imperial Kamado. |
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05-09-2012, 07:19 PM | #17 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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sweet smoker. what about on the coast are you?
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Out. Again. |
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05-09-2012, 08:11 PM | #18 |
On the road to being a farker
Join Date: 04-28-12
Location: gulf coast, ms
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O.S.
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I'd rather be smoking on my 25 yr old Imperial Kamado. |
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05-09-2012, 09:18 PM | #19 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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Rest! It's good for the soul, and better for the butt!
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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05-09-2012, 10:11 PM | #20 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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05-09-2012, 10:12 PM | #21 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Dry = Over cooked simple as that.
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05-09-2012, 10:19 PM | #22 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'll disagree with the overcooked comments. It could of been undercooked, which means the magic didn't happen yet
If you don't know what the "magic" is, then it's your loss. Undercooked hunks of pig or cow will present as dry. But in reality, they haven't been cooked long enough to release the moisture (magic),
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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05-11-2012, 03:36 PM | #23 |
On the road to being a farker
Join Date: 04-28-12
Location: gulf coast, ms
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It wasn't overlooked and I let it rest for almost an hour. I am now convinced that it was the lack of a diffuser and the fact that I didn't wrap it. Chalk it up to the learning curve for going from water smoker to a Kamado.
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I'd rather be smoking on my 25 yr old Imperial Kamado. |
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