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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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Old 12-27-2014, 11:36 PM   #1
used2bwood
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Join Date: 05-26-14
Location: San Diego, Ca
Default Turkey & Prime Rib a la Kamado

I have a lg grill dome and Maverick ET-73 dual probe thermometer. For Thanksgiving I attempted to smoke an expensive 20 lb turkey @325-340 for an expected 5-6 hrs. It was done in 2 1/2 hr. The internal temp climbed quick and I didnt believe it ar first so I got dry breasts but excellent dark meat but not smokey.

For Christmas I attempted smoking a 6 1/2 pime grade standing rib roast @230. Should have taken 4 hrs done in just over 2 hrs 129 internal temp and a 20 min rest. Not very smokey. I've checked calibration of probes and they are right on.

I've successfully cooked the same meals on a wsm and weber kettle. I would like to keep the the kamado but unless something changes its gotta go.

Where have I gone wrong?
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Old 12-28-2014, 12:02 AM   #2
Demosthenes9
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Join Date: 04-29-10
Location: Louisville
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Quote:
Originally Posted by used2bwood View Post
I have a lg grill dome and Maverick ET-73 dual probe thermometer. For Thanksgiving I attempted to smoke an expensive 20 lb turkey @325-340 for an expected 5-6 hrs. It was done in 2 1/2 hr. The internal temp climbed quick and I didnt believe it ar first so I got dry breasts but excellent dark meat but not smokey.

For Christmas I attempted smoking a 6 1/2 pime grade standing rib roast @230. Should have taken 4 hrs done in just over 2 hrs 129 internal temp and a 20 min rest. Not very smokey. I've checked calibration of probes and they are right on.

I've successfully cooked the same meals on a wsm and weber kettle. I would like to keep the the kamado but unless something changes its gotta go.

Where have I gone wrong?

Where are you measuring your cooking temps ?
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Old 12-28-2014, 12:16 AM   #3
foam2
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Join Date: 12-02-11
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Is the problem lack of smoke flavor? If so consider treating this smoker differently, kamado's typically need less air flow and make less smoke flavor. Knowing this I would experiment with different techniques and woods before calling it quits. I have an akorn kamado and while the smoke flavor is different, I think I would be able to dial it up if that is what I wanted.
On my akorn the thermometer is wildly off so I use a remote thermometer to measure temperature at the grate so on the other hand you may be cooking hotter than intended.
Take your time and change one thing at a time and you will be able to figure out how to make it do whatever you want.
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Old 12-28-2014, 01:15 AM   #4
smokin30-06
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Originally Posted by foam2 View Post
Is the problem lack of smoke flavor? If so consider treating this smoker differently, kamado's typically need less air flow and make less smoke flavor.
I agree. I didn't know this until I got my primo and tried it.
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Old 12-28-2014, 06:28 PM   #5
Mikeincalgary
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Join Date: 10-03-14
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Originally Posted by foam2 View Post
Is the problem lack of smoke flavor? If so consider treating this smoker differently, kamado's typically need less air flow and make less smoke flavor..
Interested in some suggestions - I have an Akorn as well. Is it just adding more wood chunks? I use about 5-6 placed near where first lit.
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Old 12-28-2014, 11:11 PM   #6
used2bwood
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Originally Posted by Demosthenes9 View Post
Where are you measuring your cooking temps ?

I have a probe 1" above the grate and off center.
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Old 12-28-2014, 11:35 PM   #7
Blue Smoke BBQ
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Ceramic grills are great, the ultimate set and forget with good flavor!
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bge, Egghead, Kamado, smoke prime rib., smoke turkey, smoking on big green egg

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