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    Kamado Joe

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  1. I had the craziest cook yesterday and had to share. This was an ~8lb pork shoulder that I cooked overnight. When I woke up and saw an internal temp of 168, I thought it was right on track. When I checked a few hours later, I was shocked the temp had decreased 14 degrees! After a few inspections, and ultimately wrapping in foil so we could eat, it just barely finished, even though I would have preferred to get the internal temp higher. Has anyone else experienced something like this?
  2. I appreciate the advice but does anyone have thoughts on my original question: how long should I plan for the cook to take? Let's just say I'm cooking to 165 in the breast, is 2 hours long enough for a 17lb bird?
  3. I did a whole turkey over the weekend and was focused on getting the thigh to 165. The bird looked great, but it was a bit dry. A friend turned me onto this so I'd like to hit a lower temp: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html#safe
  4. Hi Guys, I am going to do my first spatchcock (butterflied) turkey for Thanksgiving and was curious about recommended timing. I have a 17lb bird and I am thinking this will take a little under 2 hours to get to ~150 in the breast. Does anyone have any experience/recommendations?
  5. Well perhaps I'm being too hard on myself. I really like the darker bark and was more concerned about the darker colored meat away from the bark. Looking at my picture more closely, it does look better, but I'm aiming for the light color like @Smokehowze had. Is there a method to ensure the interior meat stays lighter? I would imagine caramelization would seal the moisture in? I also looked at my rub (Costco pork rub) and the second ingredient is indeed "sugar"
  6. Hi guys, I cooked a pork shoulder on a Kamado Joe for~4 hrs at 325 using the foil technique when the meat hit 145. I pulled the meat at ~200 and let it sit in a cooler for 2 hrs. The meat was very good and tender but pretty dark compared to what I'd prefer. I'm wondering if doing a higher temp is my problem here? Final photos attached.
  7. Thanks Jon. I think my problem stems from only having the Maverick probe, and nothing else to spot check. I just ordered the thermopop and will check more thoroughly next time. For the butterfly chicken, is there a specific recipe you follow?
  8. Jon, when you're doing the frozen beer can chicken, what internal temp are you cooking it too and how do you verify it's fully cooked through? My maverick gauge goes straight down the breast but it's deep inside the cavity that's undercooked. Do I need to go to 180 or just more spot checks?
  9. So I have quite the dilemma here, I recently did a beer can chicken (that was previously frozen but I defrosted it in the regrigerator for 4 days, and let it sit at room temp for 50 minutes) on the Kamado Joe and it was a disaster; even with the internal probe reading 172, it still wasn't fully done on the inside of the breast, and some bloody liquid came out when I cut into the thigh. All of this happened with the skin a really nice golden/dark brown and nothing but clear liquid coming out when I first pulled it off the grill and slightly moved it off the ceramic stand. This is really similar to a previous chicken I did that was also frozen and I didn't defrost it enough; I felt some crystals on the bottom of the chicken when I took it out of the fridge. The interesting part of this is that, I cooked 2 other whole chickens that were never frozen, and they were amazing. Golden brown skin, moist white meat, no bloody liquid in any part when I cut in. I cooked both of these until ~170 as well, and didn't do anything different with the grill, charcoal, wood chunks, rub, etc. it was nearly identical. Honestly, I'd say that in the unfrozen chicken cases, that bird went straight from the refrigerator to the grill and I never had an issue. I'm looking for any help/insight into what happened and how I can avoid it in the future. Some of the things that that I'd like some help on are: How long should I defrost a whole chicken to avoid this again? My probes are calibrated correctly, but I don't have a secondary spot probe like the Thermopen. Is that a better guage of "doneness" in various parts of the bird? What is the best way to know when a whole chicken is done? Could something in my prep be causing this? I can't say for certain but I believe the beer has been cold on occasion (not this time though)
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