Posted on 08/19/2015 2:24:25 AM PDT by gasport
"A kamado is a traditional Japanese wood or charcoal fueled cook stove. Modern versions of the cooker are produced and sold internationally. They are often marketed as grills for outdoor use."
I use a tabletop Weber Smokey Joe. Cost around 30 bucks.
No complaints.
No but I deep fry a mean turkey in my tardis
;)
It is the same as a Big Green Egg.
Best investment for cooking ever.
Use as an oven, smoker or bar b que.
Pizza, pulledpork, steaks, breads, beer can chicken etc
And all done outside so as to not introduce heat in to the house.
Here in Florida that can mean something in the summer.
Do a 10 puond pork butt at about 220 degrees for maybe 10 hours and watch it fall apart.
Most any recepie you can get through Big green egg
Good luck and have fun.
Sear a steak at 6 or 7 hundreddegrees then settle it down to maybe 350 and then eat best steak u ever had.
I’ve had one for years and they’re awesome. You can do anything on them.
Things for you to google.
Ring of fire method. This will allow you to smoke 24 hours without having to refuel.
Iq110. This is a temperature controller. Worth every penny. It regulates airflow into the pit. It controls the combustion through this airflow. It allows you to set it and forget it. It makes you a true pitmaster from day one.
IDevices This is a remote thermometer that monitors both meat temperature and pit temperatures from your phone via Bluetooth, the longer range protocol. If you want more basic, maverick makes a good dual probe remote system.
3 2 1 ribs. Best ribs ever.
Only use hardwood lump charcoal in this thing for fuel. Only use Mesquite for fast cooks. It leaves meat very nasty if it’s a low and slow method. Do not use walnut as it has the same effect but adds bitter to the mix. Any other fruit or nut wood is fine. Don’t over smoke. This is probably the biggest beginner mistake.
Get a heat diffuser for it. Most manufacturer make one that doubles as a pizza stone. My kamado manufacturer didn’t make one, so I use 2 pieces of steel to support the bottom tray of a terra cotta planter. The bonus there is I can pour water directly in the diffuser and don’t need a separate water pan.
I have been through a lot of hobbies. This is the only one that has stuck to me like glue.
Welcome to the club.
Ps. Don’t waste pit space when you are smoking. Think of things like smoked potato salad, smoked eggs or hot peppers to make your own chilli powder.
Heh. I actually do that to steaks after I sous vide them. Perfect medium rare edge to edge (within +/- 1/16th of an inch both edges) with a killer torched sear. To die for.
I have too many cooking toys. :-)
Oh and one last thing. Once going with all vents fully open, a leaf blower blowing at the bottom vent for 20 seconds or so will get that thing crazy hot. As hot as commercial pizza ovens. 900 degrees or more, and they can take it. 700 is too low IMHO for pizza.
I normally spatchcock follow. But beer can chicken works as well. Just get a thermometer. I grill lobster tail. Most excellent.
Enjoy, enjoy!
Should read:spatchcock FOWL! Sheez!
Must...avoid...off-color....joke.
You will be so happy! Remember to use lump charcoal.
Watch out for the lid, drop it too hard and it may
crack. Wish I had another one. The best chicken
you’ve ever eaten. Plus you can smoke in it, we used
to smoke Cobia, it was out of this world.
Be careful with cobia - only eat little ones
Chkungunya!
Chikungunya
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.