IS it just me or does the K-joe cook much faster than non ceramic smokers? I am finding ribs take less than three hours and an 8 lb brisket about 5. My old smoker took double that. Temps hold steady at ~225
Netflix has a series called Cooked. I found it interesting.
It takes a different view of the food we eat from a historic and evolutionary view point as to how we got to where we are and how it has affected both what we eat its taste,our health, and physical realities.
It covers roasting,baking, brewing, and braising.
With baking it looks at flower and its history, leavening, and baking. I found the difference between whole wheat flower and natural sour dough fermentation versus white flower and yeast cake rising interesting. It makes an interesting argument as far as health.
I am not promoting Netflix however i do feel it has some good stuff. This is a Netflix only series.
Kamado delivered Saturday, cured it Sunday.... now it begins..... cooking a seven bone Prime Rib for Christmas want to do a couple of test runs this week. Heat deflector will be here tomorrow. Any suggestions?
I really need schooling on Chops. I seem to have an Achilles Heel with Chops. I love my Big Joe. Everything I have tried has been great.
seriously. I came from a Weber and a garage sale Green Egg. I cannot get Chops done right. I get perfect color and intrernal temp (155)
But it seems a bit tough and not tender. I tried to wet brine and it too, was tough.
(Wet brine on Spatch cock chicken has ruined me for any other way.)
My wife is afraid of under cooked chicken and pork, so I need it white at the center. Is this my problem? Should I pull at 145?Suggestions would be appreciated.