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dman

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dman last won the day on March 28

dman had the most liked content!

Profile Information

  • Gender
    Male
  • Location:
    Biloxi, MS
  • Interests
    Fishing, grilling, golf, drinking not necessarily in that order
  • Grill
    Kamado Joe

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dman's Achievements

  1. It was good. Did a chuck roast in my Dutch oven yesterday. This lump doesn’t pop like the RO does. I just don’t know yet if a bag will last longer than a bag of RO.
  2. Bring g pieces. Want to see if it lasts longer than other coals. Got a couple of nice ribeyes to try. Grill marks don’t hurt!
  3. I usually light my Big Joe or Classic with one cotton ball in the middle after adding whatever wood chunks I want, let it burn for 10 minutes or so, add the deflector and grate, then after 20 more minutes or so when it settles at the temp I want I add the meat. Sometimes some white smoke is still coming out, but not like when it first gets started, that heavy acrid smoke. Never been put off by too “smokey” or “bad smoke” flavor.
  4. I don’t use a drip pan unless I’m trying to capture juice. I just flip the deflectors every other cook to burn off the grease.
  5. Well my dome thermometer is usually 40 degrees or so under a grate temp probe. I’ve stopped using grate temp devices and just go by the dome. I don’t really care about the grill level temp. The meat tells me when it’s done or my Thermopen does. Simpler.
  6. I foil after 3 hours (150ish IT) in a pan to catch the juice. Usually takes 5.5-6 hours to probe tender then 1–2-3 hours rest in cooler wrapped in foil and towels.
  7. I usually run 290-295. They just seems to cook that way on my Big Joe. I usually let them go to 150-160 IT, which is usually around 3 hours, them put them in an aluminum pan and cover with foil. That way I get plenty of good pig juice to mix in when I pull.
  8. I’ve done 2 10 pound butts at the same time. Took the same length of time as one, 5 1/2 hours with a couple of hours rest.
  9. P.S. it was cool seeing my newbie thread resurrected!
  10. I have found over the years that I leave my deflectors in for everything. I got a 1/2 moon griddle and use that to wear steaks, chops, etc. Guess I’m lazy and don’t feel like messing with the deflectors anymore so I just leave them in. Works for me.
  11. Crumpled up tin foil and/or wood shims. $1.58 for a pack of 12. When the thin end gets split flip it over and use the thick end then toss it when it gets gunned up.
  12. Easy laid back cook and meal. Plenty of time to relax with a few cold ones!
  13. I know, like over a year! Saw the sale and figured it’s about time..
  14. Wrapped and resting in the cooler in a towel at 4:45. 6 hours 208 and probing nicely. I’ll open it up in an hour or hour and a half. Came out wonderful! Got a pan full for Monday!
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