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BrianAZ

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BrianAZ last won the day on January 20

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  • Location:
    The desert
  • Grill
    Pit Boss

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  1. I'm confused as to why anyone uses a temp controller on a Kamado. I find with a good lump, minimal lid opening/closing, temp control is a non issue. Being home at this time, I've done nearly daily brisket, pork shoulder, and chuck roast cooks that last anywhere from 6-15 hours. My temps always stay within 3-5 degrees of my target. It is literally boringly consistent. Anytime I ever experience temp problems is with inferior lump (like Royal Oak), or if I leave the lid open for too long or too often when doing spritzing. If I open the lid for less then 10 seconds or so every 30 minutes it doesn't seem to affect temps.
  2. It’s normal. You have ave to remember that your meat will act like a heat sink. As your cook progresses, your meat is less effective as a heat sink. Besides, temp swings upward of 20 degrees is really nothing over a long cook
  3. Cut it into individual meal sizes, don’t completely slice as you’ll loose more moisture. . Reheat with sous vide.
  4. Griddle, kettle, pit barrel, gasser, and WSM. Thinking of getting a Lone Star offset. I really only only use the Kamado, kettle, griddle and pit barrel now. My WSM was just a huge pain and I haven’t touched it in over 6 months. The pit barrel is fantastic for ribs. The kettle is great for using with a vortex (mostly chicken). The griddle does breakfasts, burgers, teppanyaki, and some sandwiches. The Kamado does any smoking other than pork ribs, and a second Kamado is set up for grilling and high temp cooks for pizza. The gasser is only used to sear and cook when I’ve only got a few minutes (usually hot dogs, chicken breasts, or when I have to make 50 burgers for a party).
  5. Royal oak briquettes come in many styles. I like their hardwood briquettes. double package 18 pound bag at Walmart. https://www.walmart.com/ip/Royal-Oak-All-Natural-Hardwood-Premium-Charcoal-Briquets-18-Lb-2-Pack-VALUE-SIZE/406873334?wmlspartner=wlpa&selectedSellerId=0&wl13=3861&adid=22222222228288099034&wl0=&wl1=g&wl2=m&wl3=346732433667&wl4=aud-430887228898:pla-731596743008&wl5=9030039&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=406873334&veh=sem&gclid=Cj0KCQiAqNPyBRCjARIsAKA-WFxuaQBZOy4SZH2aj0U3fQTRwFlK2JOAmm7XiXqEyRucRvtKnEw6qo8aAnYrEALw_wcB
  6. Personally, I haven't found Royal Oak to be all that good. I've found lots of rocks, bark, and wood that hasn't been fully turned into charcoal. What does burn tends to be inconsistent, and not very hot. I also have found it generate a lot more dirty smoke. My preferred is Kamado Joe as it is super consistent. B&B lump is OK and is the middle ground between Royal oak and Kamado Joe.
  7. Looks like a Kamado joe hybrid. I see a fiberglass gasket and a latch. I’d be interested in seeing how the firebox is constructed and if it has an ash pan.
  8. In my store, they started carrying choice packers last year, but they were over 2x the cost of the prime packers. It made no sense. It was basically the same cost per pound of the trimmed choice grade flats. I wonder if they figured out their issue and recently changed their pricing.
  9. Had some leftover pulled pork and some bbq chicken. Decided to make some pizza with it, and threw in some pepperoni and mushroom. Love the leoparding from the Kamado.
  10. No idea on temp. I don’t check temp on beef ribs. Usually I know when they are getting close by how the bark begins to look. I just use water to spritz.
  11. Get bone in short ribs aka plate ribs. Got these from Sams club. salt and pepper rub or use any good beef rub. Cooked at 275 over oak. until probe tender. About 6 hours. 2 hours in, Start spritzing ever 30 minutes
  12. My favorite. Super simple and very yummy!
  13. Last Monday was national pastrami day. I forgot to post the image, but didn’t forget to make my pastrami. I used arecepie very similar to Johns and let it cure in the brine for 5 nights.
  14. For it's price, B&B is good. It's probably one of the best domestic lump brands. It's definitely better than Rockwood, Cowboy and Royal Oak. However, I don't find it to burn as long/hot as lump from South American hardwoods (KJ Big Block and Fogo).
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