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Mattman3969

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Mattman3969 last won the day on November 27 2015

Mattman3969 had the most liked content!

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  • Gender
    Male
  • Location:
    Henderson,Ky
  • Grill
    Big Green Egg
  1. If your going to use a can/rack turn the chicken upside down. Let the fat from the legs and thighs baste the breast meat.
  2. I’m saying because of the lack of smoke ring that A was on the kamado
  3. How hot were you cooking? Generally if something sticks after oiling the grid(basket) then its not ready to flip. Maybe try canola or peanut oil that has a higher flash value
  4. By running high heat then shutting vents down and smothering the fire I’m guessing you will get some bad sooty type smoke. I like doing the forward sear you mentioned but do it using 2 eggs. Another way to cook your roast if you have a little time to air dry it in the fridge is just slow cook the entire time,say around 250 till you hit your desired IT. You will get a crust this way too.
  5. I gotta agree with no water pan but that didn’t cause the dry meat. The flat alone is a tough cook to nail down. I always have better luck with a packer. I go by tenderness rather than temp. I’ve had brisket let go at 195 and some as high as 210. The other thing that sticks out to me is the rest in the foil. If your meat probed tender when you pulled it there is a strong likely hood that it over cooked while resting in the foil. I like to let the temp at least stabilize and preferably drop a few degrees before wrapping for the rest.
  6. Pork looks great. I wonder if a braise the end would help the dryness? Kinda like taking a chuck roast to pullable temps.
  7. You have to go by smell. If your fire smells good your food will taste good. If it’s acrid smelling the food will suck.
  8. Although our komados are not open pits or KBQs we can get better smoke by increasing the temp of the fire. I read so many comments about holding 225° and I think why. Clean fire happens at 275 or higher. No rule that your protein will suck if you cook above 225. Lessen up on the sugar and increase your pit temp and enjoy the better blue smoke.
  9. I had no idea either. If that cook was high $$$ protein I guess I would’ve be fighting it for a bit.
  10. It was a fun cook. Very suprised I could hold temp that low.
  11. Thank you sir! No on the controller. Just started with maybe 2 coffee cans full very small pieces of Rockwood and lit in a very small spot. The vent settings were crazy. Bottom vent open about 3/4-1” and the DW all but closed. I had to add more fuel around the 23hr mark.
  12. A buddy had some extra peppers of mixed levels of heat that I decided to dry using the BGE. All in all it took about 27hrs at 185°ish once it locked in the temp. I’ll post in order Ground up and and air drying for a bit Got 3 jars this size thanks for looking.
  13. Just fire it up let the fire stabilize and cook. If the KAB works anything like my HighQ grates(I bet it does) you may have to re-learn your vent settings to maintain certain temps.
  14. I've cooked turkeys and chicken at 225-250 for several hours and not experienced what you described above.i do this for more of an open pit taste on the protein. Brings back childhood memories The main thing I think people should do is smell your smoke before the food goes on. Hold your hand above the adjustable vent for a few seconds then smell your hand. If smells good the food will taste good if it is acrid and all the VOCs haven't burnt off yet it will have a bad taste. You mentioned that you had cooked a steak before the turkey cook. Is there a chance you were still burning off the steak fat in the lump when the bird went on? At 250 it would take a while to burn and residual fat off the lump. This bird was cooked at 225-250° raised direct for about 5hrs.
  15. Did you let it rest any at all before wrapping and putting in the cooler? Sounds like maybe you were on the verge of it being slightly over cooked and the carryover heat pushed it over the edge. I like to let the temp stabilize before I wrap anything for FTC.
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