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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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06-30-2013, 03:28 PM
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#1 |
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On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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How would you cook spaghetti squash on a Kamado Joe?
Anyone have any experience with this?
How long, what temp? And how do you know when it is done? I'm assuming indirect. THANKS!!!!!!!!! 
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Kamado Joe Classic |
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06-30-2013, 03:42 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 02-08-10
Location: Howell, MI
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Basically, you are steaming it in it's own moisture. Via Google-
How to grill spaghetti squash http://www.bbqgeeks.com/forum/thread...ti-squash.332/
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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06-30-2013, 03:54 PM
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#3 |
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Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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...I wouldn't. I cook meat.
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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06-30-2013, 04:38 PM
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#4 |
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Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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I do hard squashes on my WSM at about 240F for about an hour and a half or two hours. The outside should "give" when you squeeze it. Slathering the outside with oil seems to help them cook more evenly. Spaghetti squash is not my favorite, but a golden nugget squash smoked over a little hickory smoke is a wonderful thing. If I am feeling lazy, I will just put a few squashes on the smoker as I shut it down at the end of the cook and let them cook by the residual heat. (I retrieve them the next morning, refrigerate, and reheat for dinner)
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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