Grillin' and Chillin'

[gint2]

So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey.  One thing for sure, I am learning a ton about this smoking life.

All this time I have seen this thread and never read it. In the past few days I have "binge read" it.

There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...)  They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.

One thing for sure, I'm looking forward to doing a 321 rack of ribs.  Also, @tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.



Edit: added pics

[DOUG]

Nice! Welcome komando Kevin

[BeerIAm]

Nice work Kevin.  Looking good.  I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190.  I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts).  Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours.  Got that process of a BGE forum and it's never failed me.  The cool thing is though there's lots of ways to do it.  You just have to find the one that you like best.

[clark123456]

Kevin, that is pretty awesome!

- Torg

[gint2]

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?

[clark123456]

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?

now it is.  Ask Tim about nicknames sticking around.  Hell, ask Carl, he knows all about it, too.

- Torg

[gint2]

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?

now it is.  Ask Tim about nicknames sticking around.  Hell, ask Carl, he knows all about it, too.

- Torg

Ok, Rainman can handle that... just be sure to remember my name in an emergency because I probably won't respond to you yelling some other besides AJ or Rainman.

[gint2]

Here is a turkey I did this past weekend.  It was tasty but a bit dry and today I realized why it was dry.  I cooked to 140 instead of 120 before I covered it... Rookie mistake but it's all in fun. 



Sent from my iPhone 6 using Tapatalk

[ranier1315]

When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.

[Raisinhead]

Nice work Kevin.  Looking good.  I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190.  I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts).  Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours.  Got that process of a BGE forum and it's never failed me.  The cool thing is though there's lots of ways to do it.  You just have to find the one that you like best.

I usually cook my butts for about 20hrs. Usually 9lbs or so.

Trim overly thick or hard fat
Dry rub night before
225 temp indirect
Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)
I shoot for 197ish for internal temp
Foil wrap in cooler with towels to fill dead space. 30 min+

Make sure someone watched you pull the bone with two fingers for bragging rights

Also, another pro tip that I developed. I had to drive 4 hrs with a cooked butt. I threw the towels in the dryer first, placed in grizzly, still hot when I got there.

[BeerIAm]

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?

Sorry dude.  I assumed your name was Kevin based on Doug's post!  LOL!  I will just have to go with that from now on as that's how I'll remember you.

Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)

Jay - what is the stall?

[Raisinhead]

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?

Sorry dude.  I assumed your name was Kevin based on Doug's post!  LOL!  I will just have to go with that from now on as that's how I'll remember you.

Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)

Jay - what is the stall?

The internal temp steadily rises, then it just stops rising for hours.  The meat is sweating, steam leaves the meat.

Article to follow. My favorite bbq site

http://amazingribs.com/tips_and_technique/the_stall.html