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Everything posted by baileybbq

  1. I did brisket #4 yesterday and as the ones before I don't spritz and I cook at 225. The only time I open the lid is when I wrapped it at 165F. I also use a blower to maintain temperature....
  2. I cooked a paella today and before lighting up the lumps I do the usual of cleaning the ashes from the last cook, etc. I had the lid (BGE) open and a strong gust of wind caused it to close. I checked around and didn't any damage. Continued my task and bam! it happened again. Now I feel really dumb. So after that I kept the lid closed when I am not looking and when I needed the lid to stay open during the cook I used a wooden spatula as a strut to keep it from coming down again. Before loading it with lumps I took out the fire ring/bowl, checked the lower and upper bowls inside and out and I didn't see any cracks. Check it after starting the fire and didn't see any fire/smoke coming out of any cracks. Did I get lucky? I also have the replacement bands that I haven't gotten around to install. I think that is a priority now.
  3. Well, I need my reading glasses now and I will be sending in my AARP membership fee for the first time.
  4. I trimmed up an 11 lb brisket and it goes into the kamado around midnight and based on the last two sessions I expected it will reach stall/wrapping temp around 8ish. Alarm wake me up about 6:50 to help get my daughter ready for school. Took a look on the Fireboard dashboard and saw the prob temp at 189. Immediately freaked out. Got butcher paper ready, wrapped and put it back into the smoker in 10 minutes. Got my daughter on her way and took a look at the phone again and it says 135F? WTH? I took the Thermapen out and tested a few spots and the temp is indeed at the mid 130s. Unwrapped, put it back to continue cooking. I checked the historical chart and at no point in time after I put the brisket in initially, the probe temp has exceeded the current high. To summarize and lessons learned: - Don't trust your eyes when you are sleepy and not wearing glasses. - Double check temp with thermometer before next step in the process
  5. I saw a smaller full brisket at Costco couple months back and bought it since it is more suitable for a small family. I put it in freezer and I took it out today to thaw in the refrigerator for a cook on Friday night (inviting another family over on Saturday.) This brisket is only 7.7 lbs untrimmed. The first (and only) brisket I smoked last time was a 14.5 lbs (trimmed slightly under 10) and it took 17 hours, plus 1 hour to rest. That seems like close to the ballpark of 1.5 hr/lb rule of thumb. I am guessing it will be around 6 lbs after trimming and wonder if it will be ready in much less time. I am expecting 10-11 hrs before rest. Would this be a reasonable estimate?
  6. Thank you all for the tips. Clark, when I wrap with foil at the stall I put 1/4 cup of apple juice/apple cider vinegar in the bottom of the wrap. Do you think that and the juice from the butt is sufficient to be added into the vacuum bag to retain moisture. Good call on the non-freezing step. I plan to cook them on Thursday. have some for dinner and save the rest for camping. There are fridge in our cabin as well as my sister's RV. At worst I can buy more ice for the cooler.
  7. Going on a camping trip next weekend and my family has Sunday cooking duties. I plan to grill some steaks there on my sister's Blackstone. There will be a large group so I am thinking also smoking two pork shoulders ahead of time and reheat them in my sister's RV. What can be done for best result? - Cook during the week. - Shred, wait for them to cool then vacuum seal them. - Freeze - At camp site, reheat them in hot water. Is that a good enough approach to get decent results? Should add something into the bag to prevent them from getting dry?
  8. I read somewhere that high heat will cause issue for the bands. Is it because the metal expands?
  9. Haha. My daughter loves olives on pizza since she was 5 years old.
  10. Thanks! My result from Friday. First time stretching the dough, needs more practice. Barely made a 10" pie. The pizzas were very tasty so I will be making it again.
  11. That looks awesome. I wonder if I can replicate that in the kamado. Any idea what the stone temp needs to be to get that result? Edit. Never mind as I read the recipe and it has the temp instruction: https://www.kingarthurbaking.com/recipes/artisan-no-knead-pizza-crust-recipe
  12. I did do that and I transferred it to the broiler in the oven, after the temp in the breast hit 160, per recipe. But that only broil the duck breast skin to make them crispy and didn't do anything for the bottom part of the duck.
  13. So I tried this recipe recently: https://heygrillhey.com/smoked-duck/#wprm-recipe-container-10552 The flavor of the duck came out really good and the duck breast is very tender at 160F. However, an issue I encountered is that the underside is not done, like the wings and part of the legs, bottom of the back is semi raw. In the end I had to cook those parts some more under the broiler to get them done. I set the temp to 275F and I used the deflector for indirect heat. My question is whether I should have used direct heat at this temperature? I did comment in the review section but I guess she hasn't reviewed my message yet.
  14. I cooked two Boston butts for the neighborhood get together. Based on previous experience I added 1/2 cup of apple juice/apple cider vinegar to it when I wrapped at 165F. The results was wonderful, the meat was moist and they got rave reviews. All left overs were taken home by attendees. Good thing I saved some for ourselves after shredding
  15. Wow, they are losing out since you enjoy smoking and proficient in all types of protein. But I bet you can make them happy by making kamado pizzas.
  16. That is really fast. Last couple time I cook an 8 pounder and it took me 15 hours at 225.
  17. This is similar to someone being a good photographer and enjoys taking photos. Then suddenly you are everyone's favorite wedding photographer.
  18. Planning to cook couple pork shoulders for the neighborhood backyard get together on the 4th. Does it take longer cooking two butts instead of one? I am thinking it shouldn't increase significantly if temp is constant and I keep the two butts separated.
  19. A must have kitchen accessories.
  20. A few days ago Walmart was selling the 13.5" Kamado Joe for $299. It is worth it to keep an eye on it. Also, compared to the $700 listed, the LG one from Costco may be a better deal.
  21. I am happy with the FB2 Pro + blower. Very stable for me, truly set it and forget it.
  22. Thanks! I plan to use both the spider (for the bottom deflector) and the woo to raise the grate and have the pizza stone on it. So that will create a 3"-4" air gap between the stones. Still trying to build up to courage to make pizza as it requires high heat. I need to do more reading on pizza making before diving in.
  23. Thank you both for the thoughtful replies. I measured again and my half stones are 7.5" so it should be a 15" deflector. It should be ok when I put it on the spider in the rim gaps on the fire ring with the legs down. If I flip the spider ring I will use the 13" stone since there is less open area toward the bottom. I have a question on the pizza set up, instead of using the kiln blocks, I can use the PS Woo to elevate the grate to felt line level and put the pizza stone on it. Would it achieve the same purpose? I am glad that my cat reminds you of your old pet. They are wonderful animals, mine's name is Marble and she is a sweetie.
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