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CentralTexBBQ

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CentralTexBBQ last won the day on September 1

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About CentralTexBBQ

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  • Gender
    Male
  • Interests
    seeking 1st the Kingdom, anything related to large bodies of water, music- particularly Christian, real authentic Texas style low n slow bbq, creating my own recipes
  • Grill
    Kamado Joe

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  1. I tend to use @jark87's methods with no probs... Fine looking bird!
  2. that depends on you really. how many places you light it; what you use to light it; whether you want to jump start it with some form or blower (early on I'd been known to use a leaf blower in a pinch) or a chimney; whether the lump is fresh or has been sitting in the kamado for days, etc. I can typically get to 300° in less than 30 minutes. Just lighting in three or four places.
  3. ummmm, idk. There are so many other factors to consider such as: did you do anything differently in your preparation– ala allowing chicken to air dry, patted dry, left uncovered in fridge, etc. were you cooking at the same temp, same length of time, same brand of chicken, etc. did you prepare the chicken the same way, using the same dry rub, seasoning, brine, rubbed w/ butter or oil, etc. this is just a sampling of the kinds of things that may have changed during the cook.
  4. If I cooking for larger groups wasn't a consideration, I'd be perfectly fine with the Classic without question. That said, there is zero issue with cooking small quantities on the BJ. Using the firebasket divider, you can easily restrict the amount of lump that you use, if you so choose. Using too much lump used to be a concern very early on. But that divider hasn't seen action in years.
  5. The same issues apply to ovens, they also have hot spots, cool spots. Bakers recommend the biscuit test to find out where they are.
  6. I'm in now way anti-tech. I am anti-tech for me when it comes to cooking. I have an instant read I was gifted on my birthday two years ago and I use it for curiosity sake after I've made a determination that the meat is done. I don't want that to lose that skill by relying on tech the same same I can't remember street names for relying on maps saying, "turn here". If I was just starting out, it'd be no issue for me to use it.
  7. A kamado by nature is a very humid heating environment. I seldom if ever spritz any more. If I do it to add flavor to the bark of something I am roasting- ala a leg of lamb, etc. I also am wondering how much the "If youre lookin, youre not cookin" statment actually applies to the kamado. While, it's certainly not ideal to keep opening the lid unnecessarily, a well heat soaked kamado, isn't going to drop temp significantly when the lid is opened. That heated ceramic holds and maintains the temp. That statement was developed for metal cookers (offsets, bullet, drum, etc.)
  8. Yikes, I've been doing this all wrong for the past 30+ years...
  9. exactly, that's why I dialed it down initially. However with the mesh gaskets I have now, that's no longer an issue.
  10. I also cook them @ 270° or so. I have not found any difference in how long it takes to cook chuck ribs vs. plate ribs. I do not wrap or trim fat and they always invariably take about 7 to 8 hrs until done. Good looking ribs @Herman Munster
  11. I owed a jr. for about 3 years and never cooked on it. I sold it to my cousin and then did a couple of cooks on it to teach her how to use it. I can't say that I fully understand what was going on in your case because if you are cooking around 400°F, temps drops are far less likely and sunstantial. When I have experienced something similar, I discovered the cause was my protein was actually touching the tip of the temp guage and throwing off my readings. I would check if that's not what you were experiencing. Not really relevant in higher temps cooks like you were doing. It applies more to maintaining stable temps during low and slows. If too much of the lump bed is ignited initially in a low and slow cook, or if the fire is allowed to build for too long a period before dialing in the temp, it results in a fire that needs to be choked in order to maintain low temps. In those cases when the dome is opened, it results in quick rises in temps. In a well managed fire, I can open my dome for several minutes without significant spikes in temp.
  12. yup that's about how I used to do them- open it wide and feel my gonads suck up into my throat after realizing I was approaching 900°. I don't mind getting into the 700's but, warranted or not, I tend to feel a lot better in the 600's.
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