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Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 5:39 pm
by TMAN
Getting ready for the kids to come around
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Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 6:10 pm
by TMAN
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Amazing

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Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 6:34 pm
by Muppet
Looks pretty good to me mate! Good work, were you happy with the temp control over night?

Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 7:03 pm
by TMAN
Muppet wrote:Looks pretty good to me mate! Good work, were you happy with the temp control over night?
It dropped to 180 but my alarm redi check woke me up and got it going again , I must say though it had to be adjusted throughout the cook , I would say the weather in Melbourne had a lot to do with it , I had rain ,wind to contend with but overall was happy with it , with a fan to control my kamado it be a breeze , but I enjoy the process.
I put it on from 12 am took it off next day at five pm , the charcoal to my amazement was under half used .

Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 7:06 pm
by Narmnaleg
TMAN that looks sensational!!! Great work!

Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 7:35 pm
by Gumb
TMAN wrote: charcoal to my amazement was under half used .
Great work and yes, it's doesn't get any more economical the charcoal in a kamado.

Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 7:53 pm
by TMAN
Narmnaleg wrote:TMAN that looks sensational!!! Great work!
This was my third or fourth shoulder , but was the biggest and longest cook to date the saffire held its own , just need more people to finish it off .

Re: Pork butt on the Saffire

Posted: Sat Dec 06, 2014 8:49 pm
by Gumb
It makes rolls for lunch for days ! If I take mine to work I end up feeding half the office :D

Re: Pork butt on the Saffire

Posted: Sun Dec 07, 2014 12:29 pm
by Nath
TMAN wrote:
Muppet wrote:Looks pretty good to me mate! Good work, were you happy with the temp control over night?
It dropped to 180 but my alarm redi check woke me up and got it going again , I must say though it had to be adjusted throughout the cook , I would say the weather in Melbourne had a lot to do with it , I had rain ,wind to contend with but overall was happy with it , with a fan to control my kamado it be a breeze , but I enjoy the process.
I put it on from 12 am took it off next day at five pm , the charcoal to my amazement was under half used .
You'll realise the more long cooks you do just his efficient the Kamados are! You will also learn to build to pile of charcoal better, just by looking at how it how burnt. Soon you'll master it and won't need a temp controller.
Fluctuation in temp are really not a big deal when doing low and slow, at the end of the day, it's hard pressed to tell the difference between something cooked at 225 to say 250-260. Read through some of Shaynes threads on high temp pulled pork.



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