GLOCKer
Knows what a fatty is.
- Joined
- Jun 24, 2016
- Location
- Marietta...
I completed my first ever overnight cook on my Vision Kamado for a 4th of July get-together! It was a bit of a roller coaster as the pit really took off and jumped to 320 degrees shortly after putting the pork shoulder on. The meat temperature took off in turn, jumping to 145 degrees in roughly an hour and a half. I closed the top damper almost all of the way and cut the inlet on the CyberQ fan to half and it the temperature started to come down. After that the CyberQ was able to control it and I lowered my pit temp from 250 to 225 before going to bed a midnight. (I was up watching the graphs being worried about a bad cook!).
I woke up and found the stall worked to prolong the cook and the meat finished after my target time (and I was worried about it finishing too soon!). 13 hours and 9 minutes!
It came out great! I served it with an Alabama White Sauce that I whipped up pretty quickly after putting the meat on Monday night.
After the pork came off I tossed on a spatch-cocked chicken that was injected with butter mixed with cajun seasoning and rubbed with cajun seasoning. The fire bowl in my kamado was still half full with lump so I just added some more Apple wood and let it go! The chicken turned out very well!
I woke up and found the stall worked to prolong the cook and the meat finished after my target time (and I was worried about it finishing too soon!). 13 hours and 9 minutes!
It came out great! I served it with an Alabama White Sauce that I whipped up pretty quickly after putting the meat on Monday night.
After the pork came off I tossed on a spatch-cocked chicken that was injected with butter mixed with cajun seasoning and rubbed with cajun seasoning. The fire bowl in my kamado was still half full with lump so I just added some more Apple wood and let it go! The chicken turned out very well!
