拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-06-2013, 09:07 AM   #1
Jon David
Knows what a fatty is.
 
Join Date: 11-28-12
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default Thoughts on a water pan in a kamado...

So I've had my KJ for a week now and did a butt last weekend, bout 7.5-8 pounds, no water pan and she held her temp like a stove, I maybe had to adjust it 2 or 3 times in 12 hours and it never dropped below 210 or above 250. Well I fired up the KJ last night for 8.5-9 pounder did my normal routine let it come to temp and level out for 45 minutes to an hour and she was fine. It seems like I've had to adjust every hour! I used just a simple Weber aluminum pan with some apple juice. It hit 160 then all of sudden dropped to 154 at around 7 this mornin and wouldn't budge so now it's in the oven. Am I doing something wrong here? I'm still new to the kamado world but geez, she made me scratch my head. Any help would be great for future reference. Also is there anything special I need to do to finish in the oven, right now it's sitting on a pan with some apple juice in it.
__________________
Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe
Jon David is offline   Reply With Quote


Unread 04-06-2013, 09:14 AM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Kamado's don't need a water pan in them. The way Kamado's are designed they are sealed really well and hold moisture very well .

When you say it hit 160 then dropped to 154 are you talking about the kamado temperature or the meat internal temperature?
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Unread 04-06-2013, 09:17 AM   #3
Jon David
Knows what a fatty is.
 
Join Date: 11-28-12
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default

Meat, sorry
__________________
Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe
Jon David is offline   Reply With Quote


Unread 04-06-2013, 09:22 AM   #4
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

You probably hit the stall where the collogen and connective tissue is breaking down. You have several options to get through the stall.

1. let it ride and the meat temperature will start climbing after a while. You want to make sure you don't open the cooker very often if you do this.

2. wrap the pork butt in foil/butcher paper and throw it back on the kamado. This will help retain heat in the pork butt and help push through the stall.

3. ramp up the heat past 250 to about 275-300ish. This will allow the pork butt to completely power through the stall and cook much faster.

4. combine options 2 and 3 and cook the pork butt even faster than you though. I would recommend this option if you already have the color bark you want and just want the pork butt to finish. If you do not have the proper color you want, go with either option 1 or 3.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


1 members found this post helpful.
Unread 04-06-2013, 10:07 AM   #5
Jon David
Knows what a fatty is.
 
Join Date: 11-28-12
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default

I mean I wouldint figure the temp to just drop like that, that's what had me worried.
__________________
Kamado Joe Classic, 22.5" OTG, Lime Green Performer, UDS, Jumbo Joe
Jon David is offline   Reply With Quote


Unread 04-06-2013, 10:13 AM   #6
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Understandable. If you haven't seen it happen before it can be nerve racking. I know the first pork butt i did, I did it at 235 degrees and the stall happened and IT temp actually dropped a few degrees. I forced myself to let it ride and the temperature eventually came up (granted I did look through the vents to make sure the meat wasn't burning up) After a couple of hours the temperatures started climbing and I pulled the pork butt once I was able to wiggle the bone free from the meat. And boy was it nice and tender and moist!
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Unread 04-06-2013, 10:16 AM   #7
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

I don't have a KJ, but in my Akorn, I use a drip pan with liquid when I'm cooking butts and such, and have absolutely no problems. If anything, it acts as a heat sink and makes the temp hold more stable. I think you just hit the stall.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Thanks from:--->
Unread 04-06-2013, 10:19 AM   #8
oifmarine2003
Babbling Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I always use a water pan, if nothing else but to catch drippings. I also think it helps to hold a steady temperature but a lot of guys don''t.
__________________
Chris

Homemade Wood Smokehouse, Stainless UDS, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 04-06-2013, 10:48 AM   #9
ssv3
Babbling Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by oifmarine2003 View Post
I always use a water pan, if nothing else but to catch drippings. I also think it helps to hold a steady temperature but a lot of guys don''t.
Same here.
__________________
LSG 24x30 Vertical Offset
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Blackstone Pizza Oven
WSJ, WGA
PBC

Member of "THE BLACKSTONE POSSE"
ssv3 is offline   Reply With Quote


Unread 04-06-2013, 10:59 AM   #10
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

The temp drop has nothing to do with water in the pan. You have hit the "stall". Where temps will stay at or even drop around the 160-165 area. It is completely normal for temps to drop a few degrees. The kamado is an oven, leave it in next time.
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Unread 04-06-2013, 11:46 AM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I believe that a water pan is primarily for a heat sink. The BGE's thick ceramic construction is itself a heat sink so I don't think a water pan adds much to the equation. I assume the KJ is similar.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 04-06-2013, 11:48 AM   #12
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Me too! Just sayin....
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.