Kathy's Smokin'
Babbling Farker
- Joined
- Aug 16, 2011
- Location
- Guelph, Ontario, Canada
This is what I entered into the WSM VS Kamado war currently going on in the Throwdowns. If you want to see all the great entries go here: http://www.bbq-brethren.com/forum/showthread.php?t=191725
Made a simple rub with 3 Tbsp of a Jerk-like rub with pimento, 2 Tbsp of powdered ginger and 1 Tbsp granulated garlic. Got the leg on at 250'F at 00:30 this morning with a couple pieces of apple wood. I had a fair amount of leftover charcoal from a couple of cooks in the kamado and the kettle, decided to use it up on this overnight smoke. I figured it would get me to morning and it did. Caught it at 9:30 am at 190'F when I woke up, spent 5 minutes adding new stuff, was back to 250'F in about half an hour and pulled the leg off around 3 pm when it probed like butter. :becky:
Imperial measurement makes it $2.30 per pound, 23.3 pounds in total for $60.35. This is traditionally raised pork -- without the use of antibiotics, growth hormones and allowed to go outside and act like a pig. I get them at a local grocery store chain, Metro, based in Quebec, that still employs butchers in their stores. I order whole legs and whole shoulders, whatever cut is on sale, and freeze them for later. It's a good way to get better quality pork cheaper than 'regular grocery store' pork. :thumb:
Below is how it looked when I woke up and took at look at 9:30 in the morning. It was beautiful sight to wake up to.
After another 5 hours in the smoker.
I haven't been happy with my photos taken in auto for a while but hadn't taken the time to figure out what else to do. I wanted to properly show what a kamado can do, though, so I did a little reading and tried some photos in manual. Not bad for a first try, next time I'll try manual with a tripod. I took about a dozen photos and these are what survived the cull.
Kamados are THE BEST!!! :laugh:
Thanks for looking. :grin:
Made a simple rub with 3 Tbsp of a Jerk-like rub with pimento, 2 Tbsp of powdered ginger and 1 Tbsp granulated garlic. Got the leg on at 250'F at 00:30 this morning with a couple pieces of apple wood. I had a fair amount of leftover charcoal from a couple of cooks in the kamado and the kettle, decided to use it up on this overnight smoke. I figured it would get me to morning and it did. Caught it at 9:30 am at 190'F when I woke up, spent 5 minutes adding new stuff, was back to 250'F in about half an hour and pulled the leg off around 3 pm when it probed like butter. :becky:
Imperial measurement makes it $2.30 per pound, 23.3 pounds in total for $60.35. This is traditionally raised pork -- without the use of antibiotics, growth hormones and allowed to go outside and act like a pig. I get them at a local grocery store chain, Metro, based in Quebec, that still employs butchers in their stores. I order whole legs and whole shoulders, whatever cut is on sale, and freeze them for later. It's a good way to get better quality pork cheaper than 'regular grocery store' pork. :thumb:
Below is how it looked when I woke up and took at look at 9:30 in the morning. It was beautiful sight to wake up to.
After another 5 hours in the smoker.
I haven't been happy with my photos taken in auto for a while but hadn't taken the time to figure out what else to do. I wanted to properly show what a kamado can do, though, so I did a little reading and tried some photos in manual. Not bad for a first try, next time I'll try manual with a tripod. I took about a dozen photos and these are what survived the cull.
Kamados are THE BEST!!! :laugh:
Thanks for looking. :grin:
