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pat28

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  1. Looks great! I will sure give this a try soon. I just tried huli huli chicken on the kamado, and was amazed. I just love charred chicken on a charcoal grill. Pat
  2. Hey kamado fans! I just upgraded my 5 y.o. Classic Joe setup to the Divide and Conquer cooking system. I got the two half grates and then decided to give the cast iron a try. I bought a half cast iron grid and was amazed at the smash burgers I made the same night. Now, I am wondering. Do I buy the other half cast iron, or else do I go with a half soapstone? I would like to hear from those of you who own those, snd also would like to know what you cook with them. Thanks for the input and advice! Pat
  3. So as promised, here are the results of my monitoring. 22 pounder, cooked up to 120 internal at 225 f. Put on the kamado at 13:40, internal temp 50. At 14:40, internal 59 At 15:40, internal 86 At 16:40, internal 106 Reached 120 around 17:40. I then took it off the cue, removed the heat deflector, cranked it up to 500-600, and seared it on all sides for about 5 minutes total. Then removed it (22 lbs in open flame, watch out!), foiled it up and let it rest for 25 minutes. Carved, devoured. Served 17 people, plus my bonus is a nice rib rack I can enjoy today.
  4. Here is the deal. I'll start the cook at noon at 225. I will crank it up at 7 p.m. if I need to, but most importantly, I will monitor temps and time and let you know of the progress on an hourly basis. Cannot wait to take DaBeast to the Joe.
  5. I remember seeing a chart somewhere that indicated that past 10 pounds, the time was the same or so for any size. I can always start it very early in the a.m. and let it cook at 200 degrees then crank up the temp to 275 about an hour before supper, depending on what the probe reads of course...
  6. Thanks for the advice so far gentlemen. More precision here as I now have the piece of meat. It is a bone-in 21.5 pounder. I probe cook everything, but would not want to keep my guests waiting 4 hours. At 225, how long should the cook be approximately? Do I start at 11:00, or even earlier?
  7. Hello fellow fans of the 'cue, I will be cooking a 20lb size rib roast this weekend on my kamado, and I have been doing some research about it. Raichlen and most sources talk about 350 degrees for x time per pound. My local restaurant, which serves some of the best rib roast I have ever had, cooks it at 175 for 24 hours. As has been my habit since I started cooking on my kamado, I will be cooking up to the right internal temperature for a rare to medium rare, but I was wondering if anyone had tried the low and slow method on this cut. At more than 150$, one wants to be sure a beef will not have died unnecessarily... :-) Any help and advice is welcome. Thanks for your time! Pat
  8. I used John's video last December to make a 20 pound bird in the Joe during a snowstorm, at minus twenty five degrees celsius. Turned out wonderfully, and quite the experience to tell the guests about. It is already in the plans for this December. Pat
  9. John's answer is very complete here. And the essence of it all has been repeated by many. Relax. Be zen. :-) That piece of meat will be amazing. Think about the great meal to be enjoyed in good company. And as you relax, do not touch the kamado at all. Low and slow cooking takes just the same attitude. I start my slow cooks at 5-6 A.M., before kids are awake and running around. I have a nice cup of coffee as I light up the KJ. and I am so drowsy still that I do not make any major changes to the vents. Think of it, there must be some deeply philosophical reason for the natural association in our minds between BBQ and beer. Low and slow. Pat
  10. I live in Quebec, and this winter has been very cold. This has not prevented me from cooking on my Classic Joe at temps under -20 celsius. I simply light it up in a slower way when it is that cold just because I want to avoid subjecting it to extreme temp variations. Hence, whereas my lighting technique in warmer weather is to light three spots with the looftlighter and open all vents fully, I prefer to go with two spots and vents half open for about 10-15 minutes prior to opening fully in the cold. Always worked for me, and there is something to be said about having a super piece of steak at minus twenty. My neighbors hate me, just out of sheer jealousy. :-) Pat
  11. I think the real issue here is how to get low temps, as opposed to measuring gaps. :-) I light my KJ up in just two spots for smoking (more gradual increase in temps than if lit up in three spots), let it go up to about 100 degrees above my desired temp, open it up, put the meat in and close the lid. Usually, I will be very close to the target temp. Happy smoking on this real wonder! Pat
  12. You WILL clutter up the space. Heat deflector, grill extender, pizza stone, hot dog roller, grill oiler, you name it. Kamado cooking is so addictive that you will end up buying things you never dreamt possible. A table is absolutely necessary. I got the stand with the joe, and within a month I started building a table for it. Not only does it free up alot of cabinet space inside the house, but I also gave myself lots of room to work on it during my cooks. Pat
  13. True enough, simplicity seems to be best in the realm of pizza. My Greek one is very popular here. Olive oil, feta cheese, sliced green and black olives, cherry tomato slices, basil, black pepper and Greek seasonings, covered with a bit of mozzarella. Pat
  14. Welcome to the realm of charcoal addiction. True enough, making pizza on this baby is like being in the best pizza place around, sitting in a very privileged spot:right in front of the oven. You take a true delight right out of the oven to appreciate a crispy, smoky flavor like no other. For those people out there who are not sure about making the jump to a kamado, see it this way: in the summer, I used to order pizza about twice a month. Now I make it exclusively at home simply because its flavor cannot be beat. The savings sure help cover the cost of my KJ. Pat
  15. Whatever is left in your bottle of rum is a good start! :-) Pat
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