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luvysbbq

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Everything posted by luvysbbq

  1. smoked a couple chickens halved today.....turned out super juicy! Marinated over night in the following: Brown sugar Water Worcestershire sauce Olive oil I sprayed outside with olive oil and sprinkled cajun seasoning on outside.......pulled skin back and sprinkled breast. Wife was happy......makes me happy!
  2. Two half pans or one full pan will not fit on top of lava stone. Too tall and long. I was hoping to avoid all the grease hitting the stone/fire. I could probably take scissors and modify pan, but was hoping someone has cooked four at a time with a drip pan. Thank you
  3. hello, I have had a classic B and use a drip pan on lower grate. I need to cook 4 Boston butts for an event and I'm trying to figure out how I can get four butts on the classic B with a drip pan. I have the heat deflector/stone, but if I try laying it straight on stone it is too tall Has anyone found something large enough, yet not too tall that would sit on top of heat deflector to catch drippings? I also like adding beer/Apple juice when I cook. I was hoping to find a large round aluminum pan that is shallow? Advice? I'd like to cook two Boston butts on top and two on bottom grate. Thank you, Mike
  4. purchased a couple whole chickens and cut into halves. Marinated in kosher salt and brown sugar for 3 hours, then smoked for 2.5 hours. These two turned out amazing! We applied sweet baby rays on one of the chickens along with cajun seasoning.......they were definitely....as my 4 year old would say.....'spikcey". These had a great smoked taste that was not over bearing. Probably the best I've made! Happy smoking! :-)
  5. To me cooking time has a lot to do with fall off the bone, I personally like mine fall off the bone, but if I go 5 hours....there is a bite through not off the bone bite. 6 hours they are falling off bone. I have modified a Myron Mixon marinade. I use ginger ale, wors sauce, pineapple juice (can use Apple), and packet of ranch. I dry off ribs after marinating......apply mustard....then use my own rub blended "Carolina Luv Rub". My wife likes sweet ribs, so the last hour I will wrap in foil with squeeze butter, brown sugar, local honey, and spritz with Apple juice. If you do not like too sweet.....I apply sweet baby rays on top and cook for an hour. It is worth a try! :-)
  6. I like fall off the bone, but in my opinion that has a lot to do with how long you cook them. If I cook for five hours, they is a bite through not off the bone rib. If I go six hours, they are fall off the bone. The marinade adds a little sweetness and tenderizes the meat in my opinion. This is what I use and we like it. I switched up a few things on a Myron Mixon rub marinade Ginger ale , wors sauce, pineapple juice (can use Apple), and packet of ranch dressing. I dry off the ribs, then add mustard....along with my own Luvy's Carolina Luv Rub. I have this blended for me from the porkmafia guys My wife likes sweet ribs......so the last hour of cooking.......I wrap my ribs in aluminum foil and add squirt butter, brown sugar, local honey, and a spritz of Apple juice. Works for me....worth trying out?
  7. Haha.....true....bacon is pork......but the smell of a shoulder, Boston butt, ribs, or whole hog smells a little different that bacon....especially turkey bacon (barf) :-)
  8. I love the smell of a couple Boston butts smoking first thing :-) These two have been on for 11 hours and have an internal temp of 178. We still have about two hours left, to hit an internal temp of 195. Only my third time smoking and love my Kamado. I had the temp dialed in before bed and sleep all night with temp running at 250. This picture is only the second time I've opened since putting on. Ribs are marinating for a cook today as well. We are having a fantasy football draft party this evening......going to be some good eats with bbq and ribs! The smell of pork smoking first thing......is king to me! :-)
  9. I love the smell of a couple Boston butts smoking first thing :-) These two have been on for 11 hours and have an internal temp of 178. We still have about two hours left, to hit an internal temp of 195. Only my third time smoking and love my Kamado. I had the temp dialed in before bed and sleep all night with temp running at 250. This picture is only the second time I've opened since putting on. Ribs are marinating for a cook today as well. We are having a fantasy football draft party this evening......going to be some good eats with bbq and ribs! The smell of pork smoking first thing......is king to me! :-)
  10. That sounds awesome! I take it was yummy? I'm trying ribs this weekend on mine!
  11. I have yet to be able to hold mine that low (225). I've only had two long smokes and the last one was great. The temp held at 250-265 for most of the 13 hours smoking. I had .25 to .50 on top vent and only one air hole on bottom. I also only light one piece of charcoal and use the volcano method, light one piece and add lump on top. Let me know what you have showing open to keep at 225 :-)
  12. I have to agree! I just cooked two Boston butts at 250 (8lbs each) and it took me 12 hours. I double wrapped in aluminum foil and placed In a cooler for 4-5 hours. They will continue to cook a tad and stay hot for several hours! I always allot for several hours ahead, just to let them rest and not be pressured. I've read where some do not let them rest and it doesn't make a difference, but for me why change what is tried and true? I cook this way on all my pulled pork and I've cooked as many as 20 on my large carolina pig cooker.
  13. I cannot afford briskets :-) ribs soon to follow :-)
  14. Here are a couple pictures 5 hours into the cook! I'm very pleased this time, last time it tasted ok, but this will be my normal results.
  15. hello, I'm fixing two more Boston butts for a family reunion. I had issues on my first cook, so took a little advice (set up like my UDS) and changed my setup. I did the volcano method by lighting one piece of lump in middle and cover up. I opened the bottom vent all the way and top vent on three until I Hit 150 degrees. At that point, I put the top vent on .8 and allowed only one bottom air hole to show. I also wrapped my lava stone in aluminum, used both grates, placing a half steam pan on the bottom grate with water and apple juice. So far, temp ran mostly at 255 and has now settled in at 266 for several hours. I'm five hours into the cook and it looks/smells great! I'll try to post a few pics later! Thank you all again for the much needed advice on the Kamado! Blessings, Mike
  16. I researched these for two years and went with the vision just a couple weeks ago. From what I've read, there are great kamados that are more expensive, but for the price of the vision.....it holds its own against several kamados that are twice the cost. I've only had three cooks on mine, two being burgers and the burgers were awesome. I'm still learning, but I can tell once I have the temp control down pat it will surpass my expectations!
  17. When cooking on a Vision there's not a lot of room between the heat deflector and the bottom rack. One way around this is to use scissors to trim down the sides of a foil pan, that's what i do with mine. I also suggest wrapping the deflector in aluminum foil. Try using 2-3 wood junks instead of chips, and target 250 cooking temp. Good luck! Are you trimming a full or half steam pan? Also, are you putting it on the bottom grate? The accessory kit came with a bracket to hold the stones, but will not hold full pan, may hold half pan? That would still allow a lot of grease to drip down. In my UDS, I'm able to fit a full size steam pan above the coals, this allows me to add beer, water, and apple juice. It eventually catches all the drippings as well. I need to figure out a way to incorporate a drip pan?
  18. Hey guys, I posted pics under the cooking with fire section. I updated the long cook with pictures and a few questions! I need to work on keeping temp lower. Burned the out part of my butts. Thank you again.
  19. hello, first I want to say thank you for the advice last night on starting and trying to keep temp in my range. I posted on the vision section I had issues with temps getting up to 291. I eventually got them down to 262 for a couple hours and went to bed. I had the alarm set for 320. After about 6 hours of smoking, it had risen to the 320. It eventually went as high as 329. I was able to get it back down to 300 and went to bed. It hit internal temp an hour later. One thing I noticed was it seemed to be a bad smoke/bitter smoke while cooking. I believe I had some issues with smoldering, creating an unclean cook. When I took the two Boston butts off, the bottom was pretty chared. I wrapped these in aluminum and just finished pulling apart. The outside was not edible, too much of a burnt taste for me. The inside is delicious and has a nice smoke ring. I normally use water pans in my other cookers, with this set up, I had a lava stone as a heat deflector and no room for drip pan. I'm thinking part of the issue was grease running down sides of lava stone and flare ups? one of the BB's was more chared than the other. I knew this was going to be a learning experience......it is......but I still love it :-) I have a question, do most of you use a wood mixed with lump? That may be my issue with the smoldering and bitter smoke.....aka....unclean? I had sprinkled hickory chips over top of the lump? Thank you for advice!
  20. Hey guys, this will be my last update. I closed the bottom vent down to a half to 2/3 hole open and just probably .2 to .3 on the top vent. My temp before opening last time was 291. I opened and sprayed down with Apple juice, temp came down and has settled 262-264 for about the last hour. I'll update tomorrow morning how it did over night. The Kamado is reminding me of my UDS, a small adjustment can take 20-30 minutes before you see results consistent. Thank you all again, Mike
  21. Once I hit 200, do I change the bottom to one as well? 2014-11-15 16.30.08.jpg2014-11-15 16.28.45.jpg Here are the vent settings I use for 250. That is what I have now and it has climbed to 291? I made these changes when it hit 225. Thank you
  22. Alright guys, I'm 1.5 hours into cook and up to 291. I was hoping to stay at 250. I have the top just barely open and the bottom down to one air hole showing. I only lit one piece of charcoal at the beginning and placed in the middle of the volcano. It took about 45 minutes to get up to 210. I had the top on .8 and bottom wide open until 210. I closed it off to what I have now and the temp still wants to rise? What I have now is top vent barely open! Other than shutting everything down, not sure what is left to do? Of cipourse, shutting it down may kill the flame out all together? Thanks, Mike
  23. Once I hit 200, do I change the bottom to one as well?
  24. Do you have to rake it around at some point during the cook? I just filled it up in preparation on the cook tonight and that hit my head. I never had to with my UDS. I've not used lump much, mostly charcoal. Thanks for the great advice team!
  25. I am new to the Kamado, but I've cooked in a UDS and Carolina Pig Cooker for years. My only concern was getting the ceramic grill at the smoking zone and keeping it there. In my UDS, I use a coupel methods, one being I use the snake method and light one side and let it eventually light all the charcoal. I have also used a coffee can method and pour the charcoal around the can, then pour the chimney of charcoal in the center. It seems after just a couple cooks, the Kamado takes a lot less lit lump and holds heat pretty well. I have to learn sometime, so I will give it a try tonight. Worse case scenario, I move to my oven and cook all night :-) I'll have my Maverick 732 beside my bed and set to let me know if it hits above 300 or below 220 :-)
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