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KamadoChris

Hi from southern Ontario

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Hi everyone. I’m very new to Kamado cooking. Just picked up a Louisiana Grills K24 from Costco about a week ago. So far cooked a spatchcock chicken and some pork chops. Chicken cake out better than the chops. The learning curve is very steep. I sealed the vents as suggested here after the first cook and it made a huge difference especially with shutdown.

 

I’ve smoked on a modded out 30” masterbuilt electric for close to 10 years and finally decided to make the jump to the next level.  Im learning a lot and can’t wait to get some more cooks under my belt. Happy cooking everyone!

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Welcome to the forum Chris and congratulations on your new Louisiana Grill!  My understanding of electric smokers is that they have a limited temperature range.  Cooking spatchcock chicken is a great way to learn how to control the temperature on your new grill.  Best of luck and don't be afraid to try a high (600F) temp pizza cook.  

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Thanks everyone for the good words.  Doing up some baby backs with smoked mac n cheese this Friday to get a feel for low and slow and then on Saturday put it to work on a half brisket (point end) for my brother and sister-in-law coming for a visit over Easter.  Should be good.

 

Been looking at pizza recipes on here, kind of like the looks of the no-knead King Albert recipe I found on here, we don't have that flour up here specifically but I think I'll give it a try, or if there's any good suggestions I'm open to them.

 

Thanks! 

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