"Big Red" Kamado Kooker at Menards

[Grinder10]

The Dep of Agriculture lowered their recommended safe temp for pork to 145 this year.

http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html

 

[cowboyupbbq]

Mayo Clinic

May be a good place to go if you are sick, but not a good place to learn how to cook pork loin...155 pork loin is going to be dry no matter what cooker you use.

Eric

 

[backyard bbquer]

for that price you can't go wrong, besides what cooker comes out box smoking perfect right away:

 

[Bonewagon]

Temperature gauge read 600 degrees at the outset, which I figured was appropriate searing temperature, but too hot for convection cooking with the top closed and the dampers barely open. The Weber by contrast has a larger fire pit enabling a two sided fire, one side hot for searing and the other medium so that meat can be moved from high to lower temperature for indirect grilling. The Kamado, as I see it provides less cooking flexibility and control than the Weber. I intend to try a roasting chicken next. Will see how that works out. I have some modifications in mind.

Try a reverse sear. It's much easier to start with a lower temp and ramp to a higher one for a sear, than try and dump heat after a sear and cook at a lower temp.