What did you ruin?

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alimac23

What did you ruin?

Post by alimac23 » Fri May 08, 2015 11:15 pm

I royally destroyed some pumpkin last night.

I'd just seared some steak on the Akorn, it was up to about 380c and after I thought I'd use the heat and roast a big tray of pumpkin.

After about 25 minutes it was looking good, needed a bit more colour so I thought I'd leave it in for another 10-15 to finish off.

Inside the house I went, bottle of red open, chatting to friends and family having a lovely old time.

1.5 hours pass, I went to the toilet and got a waft of something burning, nothing clicked, half way through said toilet break I remembered the pumpkin, I went outside and the underside of my alfresco area has about a foot layer of fowl smelling smoke, the pumpkin was absolutely knackered, I cut it open and there wasn't a single bit of pumpkin left, it had fully carbonised!


2browndogs
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Re: What did you ruin?

Post by 2browndogs » Sun May 10, 2015 8:35 pm

You could sell a new line of pumpkin charcoal, kinda like coconut charcoal - :lol:

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Sun May 10, 2015 9:00 pm

no photo but I ruined ribs last night.

Got home later then expected, lit the kamado and put them on.

Didn't click that not only had I forgotten the heat deflector, I had all the coals in a nice pile in the middle. After 6 hours of essentially grilling them, they were not exactly edible...
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urbangriller
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Re: What did you ruin?

Post by urbangriller » Mon May 11, 2015 3:58 pm

aussieant32 wrote:no photo but I ruined ribs last night.

Got home later then expected, lit the kamado and put them on.

Didn't click that not only had I forgotten the heat deflector, I had all the coals in a nice pile in the middle. After 6 hours of essentially grilling them, they were not exactly edible...
Less air Ant

The heat in these things is controlled be how much air you give it, not the charcoal.

Chris
Common Sense is so rare these days it should be a Super Power!

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Mon May 11, 2015 4:12 pm

Yes I know that, the temp was at 225f pretty much the whole time.

A good analogy..

Put a cake in an oven at 180C it will bake nicely. Put it under a 180C grill its going to burn.

Temperature and temperature control was not the issue, essentially cooking method was
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urbangriller
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Re: What did you ruin?

Post by urbangriller » Mon May 11, 2015 7:59 pm

aussieant32 wrote:Yes I know that, the temp was at 225f pretty much the whole time.

A good analogy..

Put a cake in an oven at 180C it will bake nicely. Put it under a 180C grill its going to burn.

Temperature and temperature control was not the issue, essentially cooking method was
Not quite Ant, the distance from the fire dictates the heat, I've done plenty of Kamado cooks without the deflector, low and slow, and hotter, not a problem, in fact I like to cook like that. There must be something else going on? ....maybe sugary rub burning?...maybe your temp gauge is not correct?

Chris
Common Sense is so rare these days it should be a Super Power!

Gumb

Re: What did you ruin?

Post by Gumb » Mon May 11, 2015 8:08 pm

One of my favourites in the kamado without a deflector is fish. I put the grill extender on so the fish is up in the dome, theres a low fire going underneath, the pit temp is around 150c and the fish is done in 15-20 mins. It's lightly grilled that way. Add some applewood chunks in there as well and it's a grand feast.

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Mon May 11, 2015 8:37 pm

Hmmm

So if I have a piece of meat sitting directly above the coals it will cook the same as if I had them to the side cooking indirectly? The top of the ribs were ok the bottom was charcoal. To me that's too much heat coming from underneath.

To answer the question it's the ribs rub I have always used. Used it last week on the weber for 6 hours, ribs were perfect.

I don't think it's the temp gauge, I had my probe in as well and they read fine. Plus the other things I have cooked on it have been fine
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2browndogs
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Re: What did you ruin?

Post by 2browndogs » Mon May 11, 2015 9:06 pm

ant - you had direct heat - deflector will give you indirect heat - 2 different ways of cooking with differing results. BTW - i don't have a kamado

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Mon May 11, 2015 9:09 pm

I know that. That is what I am saying went wrong..
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Narmnaleg
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Re: What did you ruin?

Post by Narmnaleg » Mon May 11, 2015 9:12 pm

aussieant32 wrote:So if I have a piece of meat sitting directly above the coals it will cook the same as if I had them to the side cooking indirectly? The top of the ribs were ok the bottom was charcoal. To me that's too much heat coming from underneath.
I agree with you Ant. Direct heat was the problem. They would have been great if you'd taken them off earlier though. The other thing I'd be worried about with this is the no fat catching. If the meat is fatty and the fire is low the fat will drip all the way down into the ash catcher, which would be a PITA to clean later.

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Mon May 11, 2015 9:13 pm

I normally put it on my deflector, for some reason it didn't work from inside my cupboard.... :p
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2browndogs
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Re: What did you ruin?

Post by 2browndogs » Mon May 11, 2015 9:15 pm

i blame the cupboard

aussieant32
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Re: What did you ruin?

Post by aussieant32 » Mon May 11, 2015 9:19 pm

Ha, me too...now...
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zook33per
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Re: What did you ruin?

Post by zook33per » Sat Jun 13, 2015 5:03 pm

4 Briskets in a row now, not sure what I'm doing wrong. using a pro q, 2Kgs of cape grim flat

1.slight injection with stock,Worcester and soy sauce

2.dry rub consisting of raw sugar, salt, pepper , thyme

3. heat charcoal in chimney until white hot

4. hot water in tub

5. probes in meat and in bbq (redi chek)

6.maintaining q temp at 225-250f/monitoring internal/ some I'd wrap @ 160f (had good results in the past doing this)

7.even at 160f when I check its hard to stick the probe in

8 keep cooking until 203f / some have stalled and couldn't get it up there..I have also tried to learn when to take it off the barbeque

The frustrating part is the Jan - March I was nailing brisket every time, using this method, it was moist, tasted great, now I'm ruining every time and it comes out tough. Anyone else had a bad run like that?
I've got another one in there today and I'm pretty sure it's going to be dog food also.
The last 4 I've attempted seems to get up to 160f pretty quick in about 2 hours, compared to the ones I did that were successful that took a lot longer.
In fact the whole cooks seem to be going super quick, like in 4-5 hours it reaches the target internal temp. I'm checking the meat physically also, praying that
the toothpick goes in like butter, trying to 'feel' if its ready following advice but I'm just missing something.
Any advice is welcome, I know I probably shouldn't be injecting as a rookie but I've had good results doing the exact same thing in the past so not sure why all of a sudden
I'm sucking at it. On the bright side its only Brisket that I'm stuffing up, ribs, pork, chicken ..no worries.


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