
coondog
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coondog reacted to a post in a topic: Pizza 101 - Feedback requested
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coondog reacted to a post in a topic: Bringing temp down takes hours
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Reverse sear is the best way to go. Just did a ribeye roast last weekend. Cooked to 115 degrees internal, wrapped it up in butcher paper and set aside until I had grill at 550-600. Seared all sides, and the entire roast was a perfect medium rare throughout.. as others have said Don't fight the Kamado, just adapt to how it is designed to cook. 2 Kamado grills..? Really?? That's ridiculous.. Sent from my iPhone using Tapatalk
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coondog reacted to a post in a topic: First low and slow Pork Butt
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rockytopcowboy reacted to a post in a topic: First low and slow Pork Butt
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Cube starter in the center. You want a slow burn. Sent from my iPhone using Tapatalk
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GLOCKer reacted to a post in a topic: New Vision Classic B owner
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I held 225 for 21 hours on a cook Sent from my iPhone using Tapatalk
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TKOBBQ reacted to a post in a topic: New Vision Classic B owner
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I added the cast iron top vent to mine Sent from my iPhone using Tapatalk
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I bought the Classic B for Some of the same reasons.. All of the openings on the others spelled trouble to me. Keep it simple, I get quick starts with the Weber starters. Sent from my iPhone using Tapatalk
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Pornagraphic Lobster tail..? Sent from my iPhone using Tapatalk
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Not sure I know the purpose of that contraption.. Sent from my iPhone using Tapatalk
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That is what came on mine originally. I soon, called and ordered the cast iron. I believe it is tighter. I did a 22 hour cook at 225 on a beef shoulder clod. I still had enough left over to smoke some wings.. Sent from my iPhone using Tapatalk
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coondog reacted to a post in a topic: 1st smoke on Akorn..Pork Butt
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Magic Man reacted to a post in a topic: Vision Pro S Review
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JeffR reacted to a post in a topic: Vision Pro S Review
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250 dome temp is actually pretty low. 250 in the dome is probably 200 or less at the cook surface.. I'm sure you have top vent down to just a crack.. Sent from my iPhone using Tapatalk
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I did a 22 hour cook, and still had some lump and hickory left to burn. It was a very consistent 225-250. Sent from my iPhone using Tapatalk
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Do you use this grill? Gasket looks new.. Sent from my iPhone using Tapatalk
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This was when I wrapped in foil and cooked another 5 hrs. Internal temp was just 200. I wrapped in a towel and put in the cooler another 2 hrs.. Sent from my iPhone using Tapatalk
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