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KamadoKarl last won the day on May 9 2020

KamadoKarl had the most liked content!

About KamadoKarl

  • Birthday 06/16/1971

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  • Interests
    Music and Audio, Linux and Open Source in general, and more recently Cooking.
  • Grill
    Kamado Joe

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  1. First time I hear this. And I've read that tip of wrapping smoke chips in aluminium foil often in different places. Even in books by a (former?) bbq world champion. Do you have a reliable source?
  2. Just to make sure, but when you say "through" I assume you mean between the bottom and lid parts of the gasket right? You didn't actually puncture a hole in the gasket to literally run it through the gasket? I'm not familiar with the Akorn gasket but on the Kamado Joe its soft enough to run a small thin wire between the bottom and lid parts. It simply dents in at the wire and it feels loose enough to push and pull it through without too much effort. it's actually pretty loose like that. I doubt that will ruin the gasket in any way. Fat and moisture spoils from meat drip
  3. Thanks Mike, I appreciate your advice. I watched your video twice and made some notes along the way. Man that looked amazing, all soft and juicy. That's how I wanted mine to turn out. I'll get it next time though :P. I see your dome thermometer was clogged up with moisture and I think I noticed a grate sensor? So your 225-230F was actually at the grate and not in the dome. I was actually around 275F grate temperature to get the dome to 230F. You wrapped after 3,5 hours or so? Noticed your meat temp was around 160 to 170F which 74C. How long after the wrap, 1
  4. What stall are you talking about? Not sure what you mean. Fired up the grill at 8am let it come up to 115C / 239F dome temperature and let it sit for 30 minutes to get fully hot. At that moment it was at 135C / 275C at the grill. During the session I slowly brought the grate temperature down to 120C / 248F as well, as the dome temperature was slowly creeping up. Dome temps never got over 120C and for 95% of the time was perfectly stable between 110C and 115C. I put the ribs on at 9am. I wrapped it up in butcher paper 4 hours later at 1pm, meat was at 84C/183F.
  5. A little disappointed it was slightly overdone and too much pepper. Not bad overall but learned a lot for next time. Bread is home baked too which was great.
  6. Yeah I might do that next time around. First time with short ribs and just following a recipe straight from a book. Will make adjustments based on my experiences. Here's a pic before wrapping them up.
  7. Yeah from what I understand Kobe has strict grading but not all Wagyu is Kobe or is graded the same way. If it's real Wagyu and not some rebranded Angus it's definitely going to be different from what you're used to, or so I'm told at least haha! Love to hear about your experiences with it if you decide to get it. Keep us updated.
  8. Wagyu beef is said to be some of the best beef in the world. I never had any but was recently given an option to be included into a group purchase and get discount. Here's a nice read I think will give some more insight into the myths around wagyu and Kobe beef. wagyu and Kobe myths
  9. So with my confidence rising I decided to get me a proper piece of beef. Got up early this morning lighted up the Joe just in one place so as not to overshoot the target dome temperature. Put three chunks of oak soaked in red wine around the center of the coals. Next I pulled off the skin on the backside of the ribs and cut off the layer of fat on the topside to get a nice clean looking piece of meat. Took 3 spoons of grounded black pepper and 2 spoons of grounded seasalt and rubbed it on the ribs all sides. Been reading about the grate and dome temperatures and I'm goi
  10. They were slightly overdone. They tore and broke when picked up from the grill and were a little too crisp on the sides and on thin areas. I think the problem was that in the last hour I noticed the temperature was down by 5C, so I opened the top vent another 1/8th (one quarter total). I noticed too late the temperature had risen to 140C. 3,5 hours was too long as well for these ribs, they weren't very thick. So notes-to-self for next time: - don't touch the vents for micro adjustments! - wrap the ribs in aluminium foil after an hour or two - final 30 minutes out of the
  11. Well ribs are on there for almost 2 hours now. I overshot the temp during the start, it went up to 170C and wouldn't come down at first. I closed the bottom and top vent when it hit 100C but it just kept rising. After an hour or so it started to come down again. Put the ribs on there around 140C and it slowly came to 110C. I opened the bottom vent 1 inch and the top 1/8th and it's been stable at 110C for 2 hours now. I'm so excited, first long cook and the ribs look and smell delicious! Photo was taken after 1 hour.
  12. Thanks for the replies! Makes sense to just load it up and reuse what's left for the next run. Just seasoned the ribs and will prepare the Kamado in an hour or two. Can't wait!
  13. I've prepared to make some ribs, I expect they need 4 or 5 hours. They are maybe an inch thick. How much coal do I need for 6 hours, accounting for starting up and possibly some longer cooking time if needed? I have regular but good quality charcoal. Do I need something special like hardwood or briskets for this? Thanks!
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