John Setzler

You CAN rush the process You just gotta know the tricks...

diverge from what? If you are trying to make your KJ dome thermometer match a probe temp, GIVE UP NOW! It's not gonna happen. See this pinned post at the top of this forum section:

you can calibrate the dome thermometer on your KJ.

I'll tell you exactly what is going on here: People spend too much time worrying about smoke. Period. Here's what you need to know: 1. Less efficient fires, such as those in a stick burner, tend to produce better flavored food when in the hands of a pit master who knows how to run the system properly. 2. Kamado fires are more efficient by nature. They do not use as much air. So.... You can't really compare the fires from a stick burner to a kamado. They are totally different. A qualified pit master who is using a stick burner is using 100% wood to run that fire. No charcoal. THAT kind of fire MUST be a small, hot burning fire in order to cook the food. That visible flame is REQUIRED to burn off the volatiles in the wood that would OTHERWISE make horrible tasting food. When you are cooking in a Kamado, you are cooking with charcoal that has ALREADY had those volatiles burned off. So, it's OK to have a more efficient slower burning fire. Where you get into trouble in a Kamado is when you put your own smoking wood in that charcoal. That wood is going to SMOLDER in a kamado. TOO MUCH of it will make your food taste BAD. A small amount of it will NOT make your food taste bad. Your choice of charcoal in your kamado makes a big difference also. SOME charcoals are not as fully carbonized as others. The ones that are fully carbonized such as Rockwood and Royal Oak are the cleanest burning charcoals I have ever used. Stuff like fogo, kamado joe, and jealous devil are less carbonized, which means they produce a bit more of a smoke profile on their own. When I am using those coals, I tend to NOT add ANY smoking wood to my cook and everything comes out perfect. It's all in the experience.... You can get amazing cooks out of whatever smoker you have once you understand its personality.

Yea.. that dough should not burn at that temp so play around with it.

Does your dough have sugar in it? Oil? My stones in the DoJOE get hotter than the dome temp but usually not by more than 75-100 degrees max. With any simple flour/water/salt/yeast dough at 65% hydration there should be no problems. You also need to confirm your 65% hydration by weighing ingredients. If you are not weighing the flour and water it's really easy to end up 10% or more off your target hydration. It could also mean that you are putting too much topping on the pizza...

@NVRider I wanna try your technique as well...

I added my video to the original post....

there aren't but a few producers of soapstone so chance are you will buy one from the same supplier that makes the KJ stones. These are 'stones' and they are not impervious to breaking. Are you beyond the warranty period on your kj stone?

So what's in your glass? Show us a picture and tell us about it!

I think, based on your comments here, that I will try this. Steaming will take longer so I'll have to screw around with that but I will most likely use the Anova Precision Oven in its sous vide mode. It will take at least twice as long if not longer for that stage of the process. THAT being the case, I'd be better off just cooking a little hotter on the grill if it's still gonna take me 3 to 4 hours to get the cook done.

@mike echo I don't dispute anything you have posted here. I am also not trying to claim that boiling is the optimal method of cooking ribs As for pork broth, introduce yourself to Tonkotsu Ramen some time My boil here may have, at some level, taken flavor out of the meat. BUT... I did some rather intense seasoning in my water with salt, onions, garlic, barbecue rub, and some hot sauce. I should have added a small amount of sugar as well, but my BBQ rub had a little sugar in it.... I made video of this cook that I'll publish on Friday... this was sort of an homage to the ribs I had when I was a kid at home. My parents, through some ugly trial and error, learned to make ribs this way. My attempt at the process here was an upgraded version of the way my parents did it. They never seasoned the water. The'boil' also should be more appropriately called a slow simmer. There is a difference....

So... I did a THING today... and I'll probably be doing it again On my next round with these, I would bet MONEY that in a blind taste test you would NOT be able to figure out these were boiled and not cooked low and slow on a smoker.

I don't' miss anything about brisket I have, for the most part, stopped cooking it. Give me beef ribs any day

I suggest everyone RE READ the RULES of the COOLER section. It is pinned at the top of the section.