A big thank you to forum members 12x7, Michael_Dunn and Davo. Your advice and tips made my first kamado cook a roaring success. The cook followed your guidelines and worked exactly as planned. I was a little anxious at first and watched my grill temp like a hawk and constantly adjusted the vents but it didn't take long to settle down to a stable 220-230F. I used my digital multimeter to give me the grill temp. It showed that the kamado's gauge read about 15-20 deg. F low. I can now use the kamado's gauge with confidence in the future knowing how to read it properly.
The meat was a 2.3Kg pork collar butt (no bone) and was prepared according to this recipe https://www.sbs.com.au/food/recipes/lex ... ulled-pork. After four hours the bark started to form so the basting could commence every 30 mins. After a couple more hours the internal temp stalled at 70 deg C (Weber remote thermometer) and didn't budge for an hour or so. Dinner time was approaching so we thought it'd be ok to wrap it in foil at that point and crank up the heat to finish it off. I took it off the grill when the internal temp reached 95 deg. C, after a total cook time of close to 8hrs plus a 45 min rest time.
The time had come to see if it worked and did it what. The meat fell apart so easily. It was tender and juicy with a nice smoky taste and a nice chewy, spicy bark. It was a hit. Thanks again.
Don
Newbie Question From First Time Kamado User
Newbie Question From First Time Kamado User
Last edited by DonR on Mon Jan 01, 2018 2:40 pm, edited 2 times in total.
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Re: Newbie Question From First Time Kamado User
Awesome Don....that's the news we love to hear.....you're Komado looks nice.....red is always a good colour (except on cars which make them too hot inside)
That Pork looked sensational....damn it..you've now made me hungry...better go and see what's in my fridge
It's always good when cook=ups like this happen as it gives the chef more confidence to experiment more...just as long as said chef don't get too complacent But you've done well Don....I can see that red beast getting one heck of a workout in the next few Months.
Cheers n beers
Davo
That Pork looked sensational....damn it..you've now made me hungry...better go and see what's in my fridge
It's always good when cook=ups like this happen as it gives the chef more confidence to experiment more...just as long as said chef don't get too complacent But you've done well Don....I can see that red beast getting one heck of a workout in the next few Months.
Cheers n beers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Re: Newbie Question From First Time Kamado User
Cheers Davo. Really keen to try more now!
Re: Newbie Question From First Time Kamado User
Great work!
Slow cooked pork is a great way to season a ceramic kamado.
Thanks for the photos showing how the Kamado Joe Divide and Conquer fits in the Chargriller.
Nice red colour.
Slow cooked pork is a great way to season a ceramic kamado.
Thanks for the photos showing how the Kamado Joe Divide and Conquer fits in the Chargriller.
Nice red colour.