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About SmoovD

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  • Location:
    Burleson, TX
  • Grill
    Kamado Joe

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  1. Took a bit of a hit over the holidays but the last few weeks have put me back on track. 103 lbs down. Off all blood pressure meds. Next up is the cholesterol med. If my labs continue to maintain lower levels I should be off that as well. This week my SWMBO hit the 75 lbs down mark. So proud of her.
  2. Just placed on order. Looks like a great little design. Love the AC option, too.
  3. Lots good experience and advice posted. I concur that water pans and spritzing are not necessary. If you are going to open the lid, try closing the bottom vent to help mitigate temp spikes. Just remember to open it back up after you close the lid. I take a different route with my Akorn's vents. I always leave the bottom vent wide open. Going low and slow I start with a small fire and close the lid with both vents wide open. Between 150F-175F I close the top vent to the small half moon and give the cooker 30 minutes to stabilize. I say "between" because I don't get too caught up on having to be at 225F. IME, it is more important for the fire to be stable. In fact, I rarely cook at 225F. Anywhere up to 300F is fine by me with butts going in at temps up to 330F. Good luck. Remember that this is supposed to be enjoyable!
  4. After saving Thanksgiving by cranking up 3 kamados and a Pit Barrel, SWMBO gave me the nod to add another cooker. Giving the 560 a hard look.
  5. Very interesting. I like the idea of a larger sized version but the low price point gives me pause. Given the initial reports that I have seen regarding build quality and thickness of sheetmetal used on the smaller version I would have expected a beefier, thus more expensive, larger version. Will keep an eye out for the larger version and for initial takes on the build quality. If it more solid and twice the size, that price point is very nice.
  6. Try browning the roast before braising it. Then cook it until it is to your desired level.
  7. Welcome to KG. How do you store the deflectors when not used? Any chance they got wet? Also, do you let the Joe come up to temp with the plates in or do you add them after the you hit your temp? Too much moisture and/or sudden temp changes can be detrimental to plates. Other than these, I am afraid that I can not offer much more. I have had my plates for years and never have had an issue. One time I had an Akorn Smokin' Stone get left out in a rain storm. It didn't get used for a few weeks while it dried out in the back shed as I didn't want to risk heating it up and cracking it.
  8. Stuff is great on mopped on butts and a little splashed onto pulled pork before serving. I used to mix my own batches of mop but the prepacked mixes are so easy to use that I just keep a few packages in the cabinet. Mix a day or two before and life is good.
  9. Nice score and welcome aboard!
  10. I have never had an issue with the firebox moving when placing a stone or deflector. I don't recall much, if any, play but I wouldn't worry too much about it unless it really has a lot of play. After a few cooks, it will get covered in gunk and be less likely to move around. Enjoy that lil' guy. It is a great little cooker.
  11. SC chucks are delicious. They are right in the SV wheelhouse--take a tough protein and make it tender. Was it fork tender at 6 hours or was it still the texture of a roast? Either way, it looks mighty fine.
  12. Like your take on fasting. I, too, have converted to this pattern of eating with a hard stop on consumption 2 hours before bed. It has been working for me.
  13. I much prefer the point to the flat when it comes time to plating. It is also more forgiving given the fat content. I also recommend a full packer but if you don't want to cook a whole brisket I would opt for the point. FYI- cooked brisket that is vacuum sealed and frozen is a real winner for the nights that you can't cook but want some tasty brisket. As far as seasonings as concerned, I favor the basic S&P approach. Maybe some garlic powder and cayenne if the mood strikes. I cook fat cap down and bit hotter than eric. I shoot for 275F at a minimum, probably closer to 300F. Even have gone as high as 330F--it all depends on the amount of time you have to cook. I like to power through the stall, instead of waiting to clear it. Probe tender is the trick. Temps at finish can vary widely so don't depend too much on them. Trust the feel of the meat. Then pack it away and let it rest. Good luck, have fun, and don't sweat it. It will be done when it is done. Enjoy the cook.
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