used2bwood
MemberGot rid of the matchlight.
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?
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?
