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coondog

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  1. 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
  2. Cube starter in the center. You want a slow burn. Sent from my iPhone using Tapatalk
  3. I held 225 for 21 hours on a cook Sent from my iPhone using Tapatalk
  4. Sent from my iPhone using Tapatalk
  5. Sent from my iPhone using Tapatalk
  6. I added the cast iron top vent to mine Sent from my iPhone using Tapatalk
  7. 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
  8. Pornagraphic Lobster tail..? Sent from my iPhone using Tapatalk
  9. Not sure I know the purpose of that contraption.. Sent from my iPhone using Tapatalk
  10. 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
  11. 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
  12. 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
  13. Do you use this grill? Gasket looks new.. Sent from my iPhone using Tapatalk
  14. 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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