Killer Kamado 10 Posted June 4, 2019 Share Posted June 4, 2019 I thought smoking meats was a mysterious, complicated process, so I avoided it for far too long. By happenstance it slowly became less mysterious so I started to actually look into it. The process is dead simple. Mastering the process though... WoodyT 1 Quote Link to post Share on other sites
WoodyT 81 Posted June 4, 2019 Share Posted June 4, 2019 33 minutes ago, Killer Kamado said: Mastering the process though... Is part of the Fun process .. Make alot of bad food to learn to make Good food . philpom 1 Quote Link to post Share on other sites
JeffieBoy 905 Posted June 4, 2019 Share Posted June 4, 2019 Don't be so quick to toss out the mistakes... philpom and CentralTexBBQ 2 Quote Link to post Share on other sites
BobE 189 Posted June 5, 2019 Share Posted June 5, 2019 Cook more and use less gadgets. A jar of cotton balls soaked in alcohol; simple, cheap and easy way to start a fire. philpom, Bgosnell151 and virtualshelly 3 Quote Link to post Share on other sites
grill seeker 80 Posted June 5, 2019 Share Posted June 5, 2019 small adjustments and wait longer before I make another. philpom, KismetKamado, TexasBlues and 1 other 4 Quote Link to post Share on other sites
shuley 3,061 Posted June 5, 2019 Share Posted June 5, 2019 The only thing I wish I would have learned earlier was how awesome kamado cooking was. I feel like I wasted years on my gasser. Everything else I learned, I feel like I earned? Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things. It made it more memorable. Stuart, KismetKamado, Nevo and 4 others 6 1 Quote Link to post Share on other sites
arclite 51 Posted June 5, 2019 Share Posted June 5, 2019 Cooking a pork shoulder on a Kamado is a guaranteed home run with family and friends. KismetKamado 1 Quote Link to post Share on other sites
Chris Topher 468 Posted June 5, 2019 Share Posted June 5, 2019 19 hours ago, shuley said: The only thing I wish I would have learned earlier was how awesome kamado cooking was. I feel like I wasted years on my gasser. Everything else I learned, I feel like I earned? Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things. It made it more memorable. I was a looooong time devoted gasser, too (still am on chili night... ). I wish I learned about kamado cooking earlier. My prior experience with coal-fired barbecue and grilling was limited to cheap-o kettles, disposable grills, and cruddy public park grills. Also, I had no experience with lump, only briquettes, so I had a negative outlook beyond gassers. A BGE-owning buddy showed me the light... Stuart 1 Quote Link to post Share on other sites
TexasBlues 165 Posted June 6, 2019 Share Posted June 6, 2019 to be patient... with my fire with the edibility learning curve... and with myself... in MY eyes, I am a complete (insert adjective of your choice here) stumbling thru the educational process that is kamado cooking... in reality, my family has yet to turn down a meal made with fire in any way, shape, or form... even things i would be reluctant to give to my ex-wife and of course, finding this forum which is a goldmine of info CentralTexBBQ, Stuart and KismetKamado 3 Quote Link to post Share on other sites
fbov 336 Posted June 6, 2019 Share Posted June 6, 2019 1 hour ago, TexasBlues said: to be patient... with my fire This. Fires need to mature. I knew briquettes needed to ash-over before cooking, I learned lump needs the same thing. - When using a chimney, all the lump needs to ash-over before dumping - When lighting in-situ, wait for the thick white smoke to clear before adding food (or smoking wood) HAve fun, Frank ndg_2000, TexasBlues, KismetKamado and 1 other 4 Quote Link to post Share on other sites
Bgosnell151 1,377 Posted June 7, 2019 Share Posted June 7, 2019 To save more money as a kid and study harder so I had a better job. This would give me more money and I would have my KK. ckreef, CentralTexBBQ and KismetKamado 3 Quote Link to post Share on other sites
CentralTexBBQ 1,584 Posted June 8, 2019 Share Posted June 8, 2019 That the biggest part of cooking for me is confidence. So, whether cooking a brisket, a pork chop or a hot dog– (with all due respect to the ladies and to quote the great Vince Young engineering the comeback against USC), "Let 'em hang low!" Bgosnell151 1 Quote Link to post Share on other sites
lnarngr 261 Posted June 8, 2019 Share Posted June 8, 2019 Temps can be difficult to control precisely. But cooking hotter only means quicker and that doesn't always mean with less wonderful results. Within limits of course. I have learned, "don't sweat it"! Also, I want to second the previous thoughts! All Valid! CentralTexBBQ 1 Quote Link to post Share on other sites
Churchill Fan 6 Posted June 9, 2019 Share Posted June 9, 2019 Small adjustments & don't chase the a precision temperature. If the grill settles in the ballpark of the temp you were shooting for, that's good enough. Electric starter is a nice, cheap, mindless way to start charcoal fairly rapidly. Quote Link to post Share on other sites
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