So after a little nights sleep and a busy day I estimated the cook to be ready around the 20:00 mark. I decided to start the cook at high temps (approx 475F) which should result in nice crackling. Finish it of with a temp around the 375F for about another one and a half hour for this 2kg loin of pork would mean a total cook of approx 2 hours (end internal temp at 160F). Because of the initial high temps I wans’t going to use my Stoker (probes are rated up to 400).

I took the pork out of the fridge about an hour before the start of the cook. I also started firing up my Komodo Kamado at the same time so it would be nice and heat soaked before I put the pork on.
I prepared the pork by rubbing the pork with olive oil and lemon rinds and ……. more salt.
Rolled_Loin_Pork_Salted_Ready
The pork was placed on my roasting rack and placed on my soaker (temp around 475F):
Rolled_Loin_Pork_Salted_K
After 20 minutes I checked and some nice crackling had formed:
Rolled_Loin_Pork_Salted_KK_Done
I closed the lid and shut down the KK and waited for the temp to drop to around 400F before connecting my Stoker.
The cook took about as long as I estimated and was ready around 20:00 (which with it resting for about 20 minutes ended pretty much on schedule):
pork_cook
This is what the pork looked like after resting it:
Rolled_Loin_Pork_Salted_Done
I then cut it up before serving and it came out like this:
Rolled_Loin_Pork_Salted_Done_Cut

Yum yum all around, I also cooked some potatoes and corn on the Komodo Kamado using a vegetable pan and the corn just around the outside. No photo’s but they came out pretty well (all in the one cook) the capacity of my Komodo Kamado is just phenomenal!!

Some comments though:
Somehow the pork wasn’t completely crispy all over…hmm maybe ever higher temps at the start…
I didn’t use my roasty bag (for fear of not getting proper crackling). So next weekend when I’m cooking a leg of lamb I reckon I can use the bag (no crackling on lamb right?).
I feel that I should’ve used coarse salt instead of plain kitchen salt. ah well…..
The Stoker log only shows the last hour of the cook as it somehow “froze” on me…
I’ll do a full step by step Stoker usage blog one of these days and I’ll do the same with my BBQ guru.
As I like the ability to log my cook I really enjoy using the Stoker, from a “set-and-forget” point of view I feel the guru is easier..

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