just4fn

This is what I did with mine and it was excellent! Cooking at 375 for about 2 hours. Basting with Maple syrup, soy sauce and apple cider vinager. 4/2/1 pulling at IT of 200 degrees. Look at the link at the bottom for pictures https://www.kamadoguru.com/topic/41361-pork-belly-cook/

yum!

This is just my opinion. I would cook the ribs 1st. I would use the wrap method this time. When it's time to wrap, wrap them and put them in the oven at a temp you decide. Since they are wrapped no more smoke will be introduced. Then turn up the kamado to 375-425 and cook the chicken. PS. Look at spatchcocking it. The chicken will take about 1 to 1.5 hours so you can time it so all will be done at the same time.

Turned out perfect. I wrapped at 175. Wife said I don't know what you could have done for it to be better. Tasted like a big rib without the bones. all smokey meat.

I wrapped it at 175. I know it's hard to mess up a butt, so I'm sure it's going to be awesome. Spritzing with apple juice and apple cider vinegar. Cooking it on my Green Mountain Grill this time.

I'm cooking a pork butt right now. I'm reading wrapping the butt at 160. Is it necessary to wrap it? Will it dry out if I just let it cook and take it off at 195-200?

The roast turned out great. Moist and flavorful. Here are some pictures: Almost 9 hours later https://myflameboss.com/en/cooks/910178

I put it on about an hour ago. The internal temp is already 67 degrees. https://myflameboss.com/en/cooks/910178

I was/am going to slow cook my 4lb chuck roast but it is still frozen. I took it out yesterday morning. Can I still slow cook this now or should I wait until completely thawed?

I cook 2 racks that came out great. cooked at 225 for 3 hours with rub, sauced and turned heat up to 250 for 45 minutes. Yum. I didn't take the silver skin off and have never had a problem. I didn't really have a problem this time except it was crispy and it just peeled off.

I would say it makes it easier. Kind of set it and forget it.

I'm thinking 12 hours on the smoker at 190, wrap then in the oven for 12 hours at 190. That's not against the law is it?

Yum!

If it's drawing air and you can't control low temps as you already know, that has to be fixed. Once that's fixed you should have no problems with the flameboss. If the Kamado won't shut down with all vents closed then yes there is a leak. I have never tried it, but in a completely dark room if you put a light in the kamado, I was told you will see light coming out where there are leaks. Never hurts to try. Let me know if that works.

Did you have the top vent just cracked about 1/16 of an inch? If it's open too far the flameboss can't control it.