Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-21-2013, 05:12 PM | #31 | |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
Quote:
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
|
01-21-2013, 05:16 PM | #32 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
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.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
01-21-2013, 05:19 PM | #33 | |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
Quote:
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
|
01-21-2013, 05:27 PM | #34 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
Quote:
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.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
|
01-21-2013, 05:34 PM | #35 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
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.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
01-21-2013, 05:35 PM | #36 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
198, meat
220 kamado. So I have 8 hrs on it now!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
01-21-2013, 05:37 PM | #37 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
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.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
01-21-2013, 05:54 PM | #38 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
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!!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
01-21-2013, 05:57 PM | #39 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
|
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...
Sent from my iPad using Tapatalk HD
__________________
http://facebook.com/mancavemeals |
|
01-21-2013, 06:01 PM | #40 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-21-2013, 06:43 PM | #41 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
Quote:
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!!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
|
01-21-2013, 07:11 PM | #42 |
Banned
Join Date: 02-07-11
Location: brenham, texas
|
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.
|
|
01-21-2013, 08:46 PM | #43 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
Let it rest for an hr1/2. Just fell apart!!
Came out perfect.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
01-21-2013, 09:02 PM | #44 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
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!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
01-21-2013, 09:15 PM | #45 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
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.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
Thread Tools | |
|
|