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Everything posted by BrianAZ

  1. even if you don’t add wood, the charcoal itself will smoke until the fire is stable. Smell is a better guide if your wood is smoldering and temp jumps indicate it has ignited.
  2. Best way to use up leftover brisket. Super easy and delicious. Throw in some homemade guacamole and pico and it heaven.
  3. Honestly, I haven’t found that it matters much if you set your vents right. If if you open your vents all the way after lighting, your wood can ignite and burn before the grill is up to temp if your wood was too close to where you started the fire. It’s because there is abundant oxygen to combust. I only open my vents about 25% when doing a low and slow smoke. The fire build slowly and gradually usually giving me a mature fire and heat soaked cooker by the time I’m up to target temp. My wood never ignites because I never really give it enough oxygen too. I also place the wood an inch or so from where my coals started.
  4. Probably not. Brisket burnt ends are made from the point end. While brisket flats are somewhat common, I’ve never seen just a point for sale. Most likely you’ll have to use a full packer brisket and seperate the point and flat yourself. Look up chuck roast burn ends, aka poor man as burnt ends. It uses just a chuck roast and can be surprisingly similar to brisket burnt ends.
  5. Smoked and seared some Tri tip this evening. Served it with some mushrooms, asparagus and creamy horseradish.
  6. Any large piece of meat can stall. with ribs, temp is only a guide. Cook to tenderness.
  7. I’d care more about how they taste than how they look. I often wrap with sugar and honey. However I don’t put any significant amount of sugar in my rub or add juice to the wrap if I’m already adding butter and honey.
  8. Sugar burns. You had sugar in your rub, in the juice, in the honey and in the brown sugar. Way too much sugar.
  9. 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.
  10. 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
  11. Cut it into individual meal sizes, don’t completely slice as you’ll loose more moisture. . Reheat with sous vide.
  12. 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).
  13. 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
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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
  20. My favorite. Super simple and very yummy!
  21. 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.
  22. 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).
  23. Cured about 10 pounds of pork belly to make some homemade applewood smoked maple bacon. I can’t believe how much better it is than store bought bacon.
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