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luvysbbq

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Posts posted by luvysbbq

  1. I am assuming you have vision lava stone set up, I used to use disposable aluminum pan (square), I have not seen large round one. I would place directly on lava stone, then put main grate on the expansion grate, the I would load 2 butts on main grate and position to they sit over pan, then do same on expansion grate.

    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

  2. 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

  3. 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! :-)

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  4. Butt's are looking pretty bodacious! I've offered to host my FF Draft for the last few years, but nobody wants to drive the forty miles or so AFTER the draft. So we've tried a few different eating/drinking establishments and really like the one we're using now.

    Question though----- what's in the marinade for the ribs? How long do you soak them? Does it primarily add flavor or moisture (or both)? Does it effect the bark any? Do much to the texture? I've always been curious about brining or marinating ribs or butts, but just haven't tried it yet. I concerns would be if it made the meat mushy/soft rather than tender and similarly that it might not let a good solid bark set. I'm definitely not a fan of the 'fall-off-the-bone' ribs. I want mine to be tender, but still have some pull, big smoke ring, and nice bark. Just wondering if this is something I need to try in my search of a perfect rack.

    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! :-)

  5. Butt's are looking pretty bodacious! I've offered to host my FF Draft for the last few years, but nobody wants to drive the forty miles or so AFTER the draft. So we've tried a few different eating/drinking establishments and really like the one we're using now.

    Question though----- what's in the marinade for the ribs? How long do you soak them? Does it primarily add flavor or moisture (or both)? Does it effect the bark any? Do much to the texture? I've always been curious about brining or marinating ribs or butts, but just haven't tried it yet. I concerns would be if it made the meat mushy/soft rather than tender and similarly that it might not let a good solid bark set. I'm definitely not a fan of the 'fall-off-the-bone' ribs. I want mine to be tender, but still have some pull, big smoke ring, and nice bark. Just wondering if this is something I need to try in my search of a perfect rack.

    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?

  6. 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! :-)

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  7. 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! :-)

  8. Did my first low and slow last night to today. The grill held 225 from 7:30pm to 12:30am. I was up at 6:30am and the temp went up to 275 which is fine in my book. By about hour 14-15 the temp was dropping so I opened the vents and got it back up to 225 for a little while longer but it went back down again. One of the pork shoulders was done, but the 2nd one was at 175. I wrapped it in foil and put more lump on. I had to leave the house for a couple hours, but set up my wireless security camera to point at my Maverick so I could monitor temps while away lol. On my way home I checked the camera and the grill was at 300, and the shoulder was at 210 so I got it off. It's in the cooler now and will be ready for dinner tonight. The first shoulder came out great. Good flavor, but some parts were a little dry (removed it at 196) I added finishing sauce to it and it really took it to the next level. I will be curious to try the 2nd shoulder and see how the foil and higher temp affected it.

     

    I'm very happy with my Vision grill. My lump was above the side vent holes, but not to the bottom grate. I had more room for lump, so I will do that next time. 

    That sounds awesome! I take it was yummy? I'm trying ribs this weekend on mine!

  9. I tried alcohol soaked cotton balls yesterday and it worked great. I plan on lighting one spot when I do a porn butt in the next week and hopefully holding 225 all night. 

    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 :-)

  10. OK, you are wise to think ahead but I really think your butts could be done way ahead of your schedule but thats OK!!!!! BBQ is done when its done but the great part about Pork Butt is you can wrap and store it in a cooler for up to 5-6 hrs and she will be just as good and hot as if you pulled it right off the grill. I always have my pork butt done way ahead of time so I can focus on side dishes and mingling with guest. Don't pull the meat until your ready to serve. When the meat hits 195-205 wrap in foil and then a towel and place her in a cooler until you plan on serving. Sounds like a good time and nice choice to cook for a crowd :)

    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.

  11. 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

  12. 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!

  13. 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.

     

    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?

  14. 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!post-9480-0-32591800-1436628353_thumb.jppost-9480-0-39521900-1436628302_thumb.jppost-9480-0-25453300-1436628372_thumb.jppost-9480-0-31871200-1436628391_thumb.jppost-9480-0-75493300-1436628410_thumb.jp

  15. 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

  16. If most of the charcoal is small to medium size chunks you can start just one good size spot near the middle.

    If most pieces are large then I would light at least two spots one on each side opposite each other.  Larger pieces have a harder time lighting each other, especially if it's good dense charcoal.

     

    If 250-275 is your goal then honestly you can light the entire pile all around, just open the bottom vent 100% wide as it will go, then open the top vent to about 0.8 (just before the 1) so just cracked slightly.

    Do this from the start and it should reach over 200 to 220 in about 45 minutes or less, you "may" have to slightly bump it to 0.9 to get it to 250. Fine tune it to your particular charcoal.

    Best to get to temp slowly that way it never gets outa control and it stabilizes nicely.

    I think the only time you might have a slight problem and need to light a single small area and maybe even mess with the bottom vent at all is when you are trying to maintain under 200 degrees, especially something like say 140-150 degrees for like 15+ hours for smoking Jalapenos to make Chipotle peppers, that's a bit tricky.

     

    I would light it with either a MAPP torch or a Weed Torch.

    Once I hit 200, do I change the bottom to one as well?

     

    attachicon.gif2014-11-15 16.30.08.jpgattachicon.gif2014-11-15 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

  17. Low temp at around 200 I'll close the top to a sliver and bottom to 1/2 or a little less

    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

  18. If most of the charcoal is small to medium size chunks you can start just one good size spot near the middle.

    If most pieces are large then I would light at least two spots one on each side opposite each other.  Larger pieces have a harder time lighting each other, especially if it's good dense charcoal.

     

    If 250-275 is your goal then honestly you can light the entire pile all around, just open the bottom vent 100% wide as it will go, then open the top vent to about 0.8 (just before the 1) so just cracked slightly.

    Do this from the start and it should reach over 200 to 220 in about 45 minutes or less, you "may" have to slightly bump it to 0.9 to get it to 250. Fine tune it to your particular charcoal.

    Best to get to temp slowly that way it never gets outa control and it stabilizes nicely.

    I think the only time you might have a slight problem and need to light a single small area and maybe even mess with the bottom vent at all is when you are trying to maintain under 200 degrees, especially something like say 140-150 degrees for like 15+ hours for smoking Jalapenos to make Chipotle peppers, that's a bit tricky.

     

    I would light it with either a MAPP torch or a Weed Torch.

    Once I hit 200, do I change the bottom to one as well?

  19. 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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