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Family_cook

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About Family_cook

  • Birthday March 2

Profile Information

  • Gender
    Male
  • Location:
    Del Mar, California
  • Interests
    Japanese knives, audio, choppers, electric vehicles.
  • Grill
    Big Green Egg

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138 profile views
  1. We have a contest. Thanks for not letting Reef just run away with it:)
  2. Here is an attractive take on the design. 5160 spring steel which is very tough. Made in Vietnam. I wonder if the spring steel came from recycled jeeps. https://www.chefknivestogo.com/dalespkicl18.html
  3. Round two: I decided to put the tip on a grinder and it definitely pierces more easily. I also bent the skewer so the food would hang toward the Kamado walls. I did this cook indirect at 375 deg. I think they cooked very evenly.
  4. An hour and a half is a short cook for a pork shoulder. Not really enough time to break down the connective tissue and get that butter meat. I did one earlier in the week and it took over 6 hours at 200. Also scoring the fat helps with the crackling land gets the seasoning down in the meat.
  5. I have not had the time to test, but I am convinced the restriction of the holes is a design feature and contributes to efficiency. There is a reason they designed it that way vs the basket style. I have a basket and my bottom plate stays in with it.
  6. Interesting I guess, but I would never trade pellet's for lump charcoal.
  7. Inspired by KamadoPlanet's tandoori chicken video, I got some skewers. My first try was meant to be a learning experience and it was. I found some skewers that had a big ring and used pliers to open up that ring. It then fit the chimney on my BGE, as I believe it would most Kamados. While i was able to fit my Tip Top Temp over the skewers in the hole, it was not able to hit the higher temp I wanted. Using aluminum foil I was able to get a high temp without having it run away. The dome temp was 375 and a probe right in the hole was 425. Pics tell the story. Sorry for the missing finished pic but we had to eat fast as my son had to get to a school event.
  8. Question for John. Your recipe in this thread calls for a Kamado temp of 250 deg. In your Kamado Book of Knowledge your instructions call for 300 deg. I have never done low and slow above 225 and usually 200. Can you really break down the collagen and not dry out the butt at 300 for 3 hours? Do you see any major disadvantages in this higher temp method. The time advantage is obvious, but doesn't bark take more time to form? I guess the obvious answer is yes since you have tested this method but there must be some differences.
  9. You speak in the book about the "Kamado learning curve". You just reduced this learning curve 75%+. A newcomer to Kamado can read this book and will make fewer mistakes and quickly be on their way to "The Big Meats". What a gift to our community. Thank you.
  10. They make cast iron heat deflectors. https://www.amazon.com/Caramic-Grooved-Indirect-Cooking-Accessories/dp/B07JHQVGCP/ref=sr_1_5?crid=6NALE3N7TRER&keywords=cast+iron+heat+deflector+large&qid=1568080941&s=gateway&sprefix=cast+iron+heat+defl%2Caps%2C234&sr=8-5
  11. I recently mentioned in another threat that if you have the heat deflector in the low position it can be difficult to reach higher temps but 400 deg or even 450 should not be difficult. With a 3/4 full firebox, light the fire before installing the heat deflector and grill and leave the lid open. Get the fire going strong and then install the configuration you want. You will easily get to 400+ with this technique.
  12. Put on a pork shoulder last night at 9:00. Just scored the fat cap and rubbed and injected. Set the temp at 200. I got up at 3:30 in the morning to check the temp. The Tip Top Temp was still locked in at 200. Meat probe currently at 194. I will check it at 195 for tenderness, pull, wrap and put in the cooler.
  13. Don't over trim it and moisture won't be an issue. You need all that fat for an overnight cook. Just trim off the very hard fat but that is not much. And you don't really need to do that except to get the rub on. The rub will bind to the melting fat and soak into the meat. Just realize fat is going to drip down so either use a drip pan or put aluminum foil on your heat deflector.
  14. Is charcoal better than wood? Charcoal is better fuel than wood because: When the same amount of charcoal and wood are burnt, charcoal produces almost twice the heat produced by wood. Charcoal produces much less smoke than wood. Charcoal is a compact fuel that is more convenient to handle than wood. Physics: Why is charcoal a better fuel than wood? https://www.onlinelms.org › mod › book › view
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