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RRL2

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Everything posted by RRL2

  1. best ribs yet.... with time ive found that I prefer my ribs with some pull over having them "fall off the bone" as I find i may as well just make pulled pork if I want fall off the bone pork. I also find doing singles is the way to go! its a pork chicken wing! nice crisp bark all around with tender juicy meat in the middle. good pull but the meat will come clean off the bone.
  2. another brisket i had done... turned out awesome. did a few new cooks on it too but more so forgetting to snap quick pics before it gets eaten .
  3. ive def been cooking lots on the kamado but I find the best turn out / challenge ive had this far was definitely the brisket. otherwise everything else is more so just trying diff rubs / add ons. didnt take any pictures but also did a twice smoke raw ham bone in couple weeks back that was a huge hit with the fam.
  4. time for a little revive... past few cooks ive done.. finally manage to cook a brisket right on the kamado too which is nice not on the kamado... but i'd say low and slow still counts!
  5. solid points / tips Thanks!! ! i know this one i did I was a bit in a pinch and had to speed up the cook not that I wanted to... If I would of done it on time i would of had hickory chips and would of set temp to range 250-275 (closer to 250) but we all know kamado's can vary at times. Letting it sit fully wrapped without letting it breath may be the answer why a certain part of the flat wasnt quite as tender..
  6. Good to know! Do I risk a much higher chance drying out the brisket not wrapping until its done and only wrap it "dry with no added juice" once its ready to rest in a cooler? Next go im def trying more smoke and I really want to do it without wrapping unless im in a pinch on time. thanks all for the input
  7. so I did my 2nd brisket this weekend. 95% of it was nice and tender / juicy but it tasted like a Pot roast. Both the point and flat.... I was in a crunch for time waking up late so I decided to do a hot n fast cook. using my pit boss kamado with maple lump coal (no additional wood for smoke) cooked it at 300F fat cap down. I rubbed the fat cap with SPG all equal mix. and the meat side I used a BBQ rub (it has sugars and a good bbq sweet like taste) 1st thing i notice was... it didnt hit a stall... it cooked to 165-170 in 2.5 hours. at that point I was scared to dry it out so I went and wrapped it in tinfoil and added about 1/4 cup of beef broth. from there it took another 2.5 hours and it hit 200-202 and the probe slid in like butter in 95% of it from there I decided to pull it off and leave it wrapped in a cooler for which it sat for about 2 hours. I trimmed it but I was VERY conservative on how much i trimmed off. I was reading online that wrapping it and adding broth can / is the cause for the pot roast taste but I'd like to know / have some opinions from you guys / ladies on here... The next one I try Im thinking... SPG 40/40/20 (will add about 1/4 of sugar of the overall rub) fat cap down seems to protect the meat a tons from drying out so im thinking ill try it again at 250-275 range but not wrapped or atleast only wrap it once it is probe tender and ready to rest in a cooler for 2 hours +. whats your opinions? This pic is when it hit 170F IT in both flat and point
  8. damn... making me itch to cook up a few asap!
  9. I got worried when mine didnt line up.. I think my ring bands ended up too tight and propped the lid up in spots... mind you I was frequently snugging the ring botls.
  10. I just had this happen to me.. (I already loctited all the nuts on the hinge and verified it wasnt that) I didnt touch a thing and found it wasnt sealing on the right side and a good bit of the back. I found it odd as I didnt touch anything but I ended up just loosening both the upper and lower ring bands verifying it sat straight and fully sealed when i did loosen both rings. Then re snugged the ring bands but just to say they where "snug" and the lid seems to seal perfectly again
  11. ah... guess ive been lucky this winter with the gaskets themselves not freezing... the only thing I had to deal with was the top vent freezing closed due to the build up of greases and soot.
  12. truthfully its a no brainer for me if I was in your shoes boone!.... I was split 50/50 between the pit boss and vision as both carried the same lifetime warranty on ceramics and more so same price. I would of never even considered the pit boss without the lifetime warranty. The differences between the vision and PB are so minimal that there's not really one better then the other . Both are made by auplex too... dont get me wrong I LOVE my PB kamado.. but warranty is a HUGE factor
  13. odd that your gasket ripped. ive used mine for the whole winter without issues. I am guessing your gaskets got saturated with water somehow or it wasnt covered?
  14. hmmm I didnt know they implemented a limited lifetime on ceramics of 5 years now... In my opinion....that was the only real benefit of buying the lower cost kamado's. cheap cost with just as good of a warranty... If I were you and the ceramics arn't covered for lifetime shop for a different brand name that carries that warranty. not sure how limited you are in that area... but vision offers a lifetime on ceramics still... otherwise... i'd gladly pay out the extra $$$ for a BGE, Prima or Kamado Joe just for their lifetime warranty. From previous posts on here... They dont usually warrant the parts unless it effects the function... a hairline crack like the one you pictured isnt going to effect the way it functions so they may say to "wait and replace it once its actually broken"..... though now that they only offer 5 years... they may change it... but you would have to call to find out.
  15. i'd be interested in one if there's a bulk deal. Ottawa ON region
  16. Maybe also contact the warranty dept see if they can hook you up at atleast a discount or something. I know its not the fault of the product itself breaking but yea... never know they may help a customer out! and definitely no way that thing got blown over by itself.
  17. i had tried letting it heat up with the lid closed. maybe I got too impatient but after about 5min it was still solid so took the torch to it. I will say that its pretty gummed up as it is.... though I kind of like it like that as it now has a solid seal when i close it
  18. damn glad i havent run into that issue yet where it freezes shut! I usually just take a torch to the chimney and break it loose that way... more of an annoyance then anything. I could get it cleaned up was just hoping there would be an alternate method vs loosing that tight seal with the build up. guess its one more reason to push for a heater garage!
  19. Yea I got the cover. I dont even leave mine outside I store it in my unheated garage once its shut down. I use an umbrella to cover it up if its snowing so it never usually gets wet. the top vent seems to freeze up with the "sludge" build up you get over time. I'd clean the sludge up which would help but the sludge helps keep a air tight seal
  20. So anyone here use their Kamado much in the cold months? Im starting to REALLY dislike the style of chimney / top vent style of the pit boss through out the winter months. The damn thing freezes Shut SOLID. I need to use a torch on it to thaw it so it can break free. Getting worries that my adjustement tab will break sooner then later from prying on it to break it free. I COULD clean it out and probably be ok.. however its finally got enough build up on it so it has a proper tight seal
  21. cant beat the forum format / ability to search for information etc. the amount of recipes and information / feed back etc on here is priceless, most things posted on FB are lost and forgotten within hours usually.
  22. Pork belly burnt ends over the holidays. didnt get to cook much as I wasnt home much but managed to get these on! was delish
  23. The meat sat on the counter for about 40 mins while I was prepping everything and waiting for the kamado to get up to proper temps/ heat soaked. It was -22C that morning so it took quite some time before everything was warmed up. As for spritzing, I duno how I would go about it. when your 6+ hours into a cook when you open that lid the temp spikes are pretty darn harsh and takes a good while to get back down. I've closed the vents 5-10 mins before i plan on opening the lid to help prevent spikes in temps before but yea. I usually have a good idea of where the vents need to be for X temps. for a 200-250 cook lower vent is adjusted to the 1st set of holes and the top vent is set a touch before the 1. it hovered at 200 for about 3 hours then went up to 220 ish. I threw in the brisket when the dome was warm to touch on the outside and both grate temp and dome temp where showing 200F. +/- a couple F. between the two but yea. I just spoke with my buddys dad that has 2 BGE's hes had for the past 10+ years and also said his best briskets were always wrapped too which i know is a little different then what a lot of people recommend
  24. I did read about cooking brisket more after my failure and did realize I should go by tenderness and not by IT. I'd still end up using a Temp sensor for food to keep track of where it is at so I knew when I can start checking for tenderness. Its almost like I went too long on the cook how dry it was but didn't really cook all that long (9.5ish hours) vs most cooks breaking in past that easy at the temp I was using. I never spritzed anything in the Kamado. I try to keep the lid closed as long as I possibly can. the picture I took was of the brisket getting just put on the grill. otherwise it was only opened 2 additional times to change temp prob locations in the meat to check to make sure it was "temp wise" done. (which I now know isnt correct.) A LOT of people say you shouldn't need to wrap a brisket in a kamado. with a select few that do. The bark on my brisket was decent but the meat was so dry it kind of made it hard to enjoy. should I be looking at adding a water pan between the deflector and rack ? In the pic I posted I had a pork butt on the top rack and the brisket on the bottom both had meat probes though
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