Lumpy_Coal

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Lumpy_Coal last won the day on October 16 2016

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  1. So I always thought you were supposed to que chicken indirect (over the heat deflector) to avoid flare ups. So reading people's posts on here and other forums/Facebook groups I noticed some people doing spatchcock over the coals. Same thing for rotisserie chicken. So this got me thinking...what's the difference with that or just chicken pieces? So I'm throwing it out there...food for thought. Do you cook chicken direct or indirect? Does it matter what type of chicken? Why? Also, is there really a problem with flare-ups on kamados seeing how the oxygen is restricted? Sent from my SM-G900W8 using Tapatalk
  2. Congrats! Sent from my SM-G900W8 using Tapatalk
  3. Thanks for the compliments guys...it tasted great. And I loved the extra room I had on the Big Joe compared to the Classic for doing two. Sent from my SM-G900W8 using Tapatalk
  4. Thanks but I cheated and bought the fries from our local fish and chip place. Sent from my SM-G900W8 using Tapatalk
  5. So I've probably driven you all nuts today with all my questions about doing pulled pork but it paid off. Or at least I think it did. Started my Big Joe after a light clean out and a full fire box with one starter cube in the middle. Also added about 5 chunks of Applewood. Put the heat deflectors on the low position. Sat two drip pans on top of deflectors, then the grates over that. Allowed the temp to stabilize at 250 which only took about 30 minutes. Then put on the pork shoulder picnic roasts (aka Boston Butts) which were prerubbed the night before with a rub recipe I got off the interweb. Meat went on at 8:30. Temp held great at 250 for four hours when I finally opened Joe to have a peek. First peek IT was 157. Checked once an hour after that also turned the heat up to 275. First roast came off at 2:30 and second at 4:00. Both were pulled at an IT of 197 and wrapped in foil and a towel and slept in the Coleman until the first one was pulled ar 5:00. Served on freshly homemade buns the Mrs made special for me topped with coleslaw and fries on the side. Thanks for all the input. Sent from my SM-G900W8 using Tapatalk
  6. I've read this over a few times today. Hope it turns out. Thanks for the post. Sent from my SM-G900W8 using Tapatalk
  7. They're around 155 right now. Joe is holding 250 awesomely. I think I will wrap one and not the other for the side be side comparison. I think I'll be bumping the temp to 275 to be able to eat supper. Sent from my SM-G900W8 using Tapatalk
  8. I'm running 250 for 2 hours so far. You pull be for you wrap in foil and cooler it?! I thought pulling was after cooler?! Sent from my SM-G900W8 using Tapatalk
  9. Man that must have been one long car ride with that nice smell luring you. Sent from my SM-G900W8 using Tapatalk
  10. Well, I just put them on. Dome temp was 265. I may let that drop a bit to get around 250. Sent from my SM-G900W8 using Tapatalk
  11. It seems like a lot but I've done turkeys or hams for Christmas or New Year's on my kettle and that really burned through a lot of coal. With no insulation or heat retention my kettle burned through it like crazy. Sent from my SM-G900W8 using Tapatalk
  12. Thanks for the input guys. I've got the Big Joe up to 270 right now and just letting it stabilize and smoke thin. I'd rather be too early and reheat then too late. Hopefully these are as forgiving as people say. Sent from my SM-G900W8 using Tapatalk
  13. Thanks. I may actual try a higher temp of 275 as I need this for supper tonight altough my meat is on the smaller side, 5#. Thoughts? Sent from my SM-G900W8 using Tapatalk
  14. When doing a pork smoke for pulled pork I saw that some people wrap in foil and some don't. Does this refer to when it's in the kamado or when they are wrapping it to go in the cooler? Also if you put it in a cooler for a few hours, do you take it off the kamado at a lower temp or are you still taking ot off at 205 degrees? I've done a lot of searching but these questions seem a bit of a haze. Doing my first pulled pork and I didn't really want to screw it up. I'll be doing it at a lower heat of 225-250 as well due to the fact I don't have a leave in meat thermometer to tell me it's at desired temp so I figure the lower temp will give me a bigger window to not over shoot temp....but I really don't know. Sent from my SM-G900W8 using Tapatalk
  15. You inspired me, I stopped on my way home from work and picked up a 4# and a 5# pork shoulder to smoke for pulled pork. This will be my first time doing pulled pork. Trying a rub I got off the Internet. Think I have figured how I will do this but there are so many variations online. Also I have to find my thermometer after moving which is proving to be a challenge. Good luck! I know I need it. Sent from my SM-G900W8 using Tapatalk