Kamado v smoker v dont bother

[jbj]

After a bout of rubbish weather I'm back at it. Steaks,corn, baby potatoes last night.

Got a heat deflector/ divide and conquer system delivered yesterday so was up early-ish today to put a pork shoulder on.

No real idea what I'm doing aside from some YT video info but I'm sitting having a quick gardening beer break and it smells incredible.

I am starting to wish I'd bought a bigger model

 

[dodgechargerfan]

I’m aware of the time zone difference, but it’s still funny to see a post about having a beer break at 7:16AM.

 

[jbj]

Pork turned out tremendous. I've got some probe thermometers in a box somewhere but just ran this at 240-250f for 3ish hours, put it in the foil boat with some apple juice at the bottom, back on for a few hours with the odd basting.

Served it with crusty wholemeal rolls, coleslaw, BBQ and apple sauce. Absolutely delicious. Also did some teriyaki chicken drumsticks which were great too.

 

[jbj]

Steaks for fajitas tonight and done a bunch of sausages for Lola / leftovers tomorrow.

Used the stainless heat deflector as a makeshift plancha for the wraps and veg.

 

[jbj]

Another pulled pork shoulder today.

 

[miguel]

I had a vest quality Kamado for about 10 years before it disintegrated. It had vest quality on the label. It was the bomb for cooking. Even made a pizza in it. My father got it in Okinawa and I ended up with it. It cooks meat and also veggies. Mine costed $35. Could not afford one now. It blows the doors off a Weber.

 

[jbj]

Did some smoked bone in chicken thighs earlier in the week. Less than

90 minutes from building the fire to on the plate.

 

[jbj]

Just ordered a 25inch kamado that I found on sale.

Quick text to a mate and the current one is already sold for a fair price without any marketplace bullshite.

Will see how long it takes to heat but it might spell the end for my trusty old master touch too.

 

[jbj]

The monster is being delivered tomorrow.

 

[jbj]

New monster arrived yesterday. Mrs jbj hasn't clocked the "for large group and restaurant" comment on the box

 

[Bob411]

HNKD

 

[jbj]

First time reverse searing steaks (ribeye for me, sirloin for Mrs jbj)

Couple of beers while we get it up to temp.

 

[bsman]

First time reverse searing steaks (ribeye for me, sirloin for Mrs jbj)

Couple of beers while we get it up to temp.

I almost always reverse sear on those infrequent occasions I make steak. It's the best.

 

[jbj]

Mrs JBJs sirloin top and my ribeye bottom.

Bit more of a faff (not sure I'd bother of doing it midweek) but ended up really good. Fat on my ribeye was like butter by time it was done.

Indirect at 250 until they hit 125 internal, rested and gunned the grill to 600 or thereabouts then seared for a few minutes.

 

[jbj]

Been up to it in work so not got to play much the past month or so. Until this weekend. Torrential rain but I've decided it's still happening.

Beef short ribs tomorrow. Tonight Mrs jbj is in town seeing haim so I fired her up, set her to get to Gates of hell hot, took Lola a walk, chucked everything on, steak straight onto the coals and played up. Incredible steak. Veg was lovely too just some oil,pepper and gochujang paste.

 

[jbj]

Round 2. Trying beef short ribs for the first time. Lola managed to snag one while I was setting the big red monster up!!!

 

[jbj]

Aldi selling cheap sides of salmon for Easter so jumped on that. Did a teriyaki dry rub then glaze. Turned out great.

Lamb leg tomorrow

 

[jbj]

Lamb is on and stinking out the scheme with gorgeous smells.

 

[jbj]

 

[jaxn slim]

Hell yeah, man. I love the Kamado-style grills. I used to use one weekly for steaks, ribs, whole chickens, pizza, and even a few casseroles. My wife got a little burnt out on smokey everything. Now I'm just doing a monthly brisket or pastrami, but it's still a great tool.