I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point.
Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing.
Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados!
Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session.
I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully closed and the top vent 1/4 open, the temperature initially overshot about 15 degrees. I brought the temperature down by opening the lid briefly when adding the belly and to make other adjustments (the dips in the graph).
Once things were settled in, though, the temperature was regulated on the order of tenths of a degree around the 225F target . That's pretty awesome.
Sitting at the computer typing emails and monitoring the temperatures on a browser. With the Fireboard 2 Drive and the kamado, this set-up has better performance and regulation than our kitchen oven.
Forgive me if this has been asked before; I tried to search this, but couldn't come up with anything. Anywho, gonna smoke some ribs tomorrow. Got one rack of baby backs, and two racks of spares to smoke tomorrow. I'd like them to finish around the same time. Is there a general thought regarding difference in cooking time? Thanks!
Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated!
- Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags
- Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire.
- Closed the top but opened the vent fully to try to let it smoke out and carbonize. Temp jumped pretty quickly to about 350 so I choked it back and got it stable around 260 but the thick white smoke continued for a solid 45+ minutes at which point I had no choice but to start the meat
- White smoke continued for another hour+ after this, albeit it didnt billow out quite as aggressively. This went on for a couple of hours at least which seemed like an excessively long time.