Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
Few years back I posted my build on a custom cedar table for my old Char-griller Akorn kamado. I have recently purchased and upgraded to Kamado Joe Classic II and am currently building a new table for it. It is all being made using western red cedar. I will be updating progress periodically.
Overall dimensions are as follows: 84" (L) x 36" (W) x 32" (H)
Grill will be placed in the middle with 2 lower shelves on each side.
Anyone ever try this? Will it fit my vision pro series c? These things are beautiful in stand alone version, however I'm not really concerned about the aesthetics but more about functionality. The one for the Weber kettle looks like it does a nice job. Thanks in advance for any information.
No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin
Ready @ 3pm.