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    • By LJS
      Hello Kamado Peeps,
      Has ana awesome weekend.
      My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.    
      So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
      Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper  
      Wood: Cheery and 1pcs pecan
      3 2 1 method – full proof as always, some 5-6 hours later yummy
      Keep smoking ….






    • By Tarnation
      Prepped this little half butt for a work Halloween potluck last night, cooking it tonight.  Just a little teaser before I tucked in and put it to bed.

    • By JohnnyAppetizer
      Thawed the frozen leftover pork, acquired necessary ingredients.

      rehydrated the guajillo peppers, then:
      all Kamado, all the way!

       
      Onion, pepper, garlic, oregano simmering into a  paste.
       
       
      Drained the hominy, added the water from the pepper rehydration, a bay leaf and let that simmer for a while.
      Added the pork and guajillo paste and let that simmer.

       
      Pozole !

       
    • By Fudpucker
      As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. 

      I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. 

      Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. 
       
      Currently, my process is this:
       
      Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom.  
      1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. 
       
      I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. 
       
      When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. 
       
      I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. 
       
      Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. 
       
      Thanks for any feedback!

       
       
    • By kamado mofo
      Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!
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