Dragon Kamado from Bbq Galore

Yamapro · Post by **Yamapro** » Sun May 17, 2015 1:27 pm

So doing my first real Kamado Cook today, burnt it in yesterday and then just grilled some snags indirect - which were tasty.

Got a 2kg boned lamb shoulder in this morning. Never slow cooked one of these before so it's all a bit experimental right now!

I've gone with Chris' (UG) baste in black sauce technique and it smells pretty good so far.

Coming from kettles I'm blown away by how easy this is to setup and control temp...

once the fire was built I have found that bottom vent on 1 and top vent open a smidge more than 1 holds a rock solid 120C (250f)... Checked it on the hour for 3 hours and it hasn't moved!
Just closing the vent down slightly now to drop to around 220f for the remainder.

More pics to follow

Gumb · Post by **Gumb** » Sun May 17, 2015 1:53 pm

Sounds like a happy purchaser.

Youll find that the temperature control is mainly done using the top vent and yes, they hold steady once set. That's the beauty of these as well as the small amount of fuel they use.

aussieant32 · Post by **aussieant32** » Sun May 17, 2015 2:38 pm

Yup, does very well.

Did beef ribs in mine yesterday, I Over heated as work called when I was setting up, but only took an hour or so to get from about 280c to 110c and stuck there all day

Yamapro · Post by **Yamapro** » Sun May 17, 2015 4:25 pm

Well being a boned shoulder and not rolled it came up to 85C in time for a late lunch snack

I've left most of it in the Dragon holding at about 70C - who needs foil, towels and a cooler?

This is what I just snacked on...

And with the expert Urban Griller's delish sauce

Pretty content right now

urbangriller · Post by **urbangriller** » Sun May 17, 2015 4:39 pm

Looks Great! You'll be addicted to Low and Slow now!

I picked up a Lamb Shoulder yesterday...so this is on the cards for Managements birthday dinner tomorrow!

Chris

Yamapro · Post by **Yamapro** » Sun May 17, 2015 4:44 pm

Been addicted to low and slow for a while now Chris!
Ever since the good people round here showed me the snake method for a kettle!
This definitely takes it to another level though...

Also sorry bout the camera phone pics guys, will take better quality quality shots in the future

Narmnaleg · Post by **Narmnaleg** » Sun May 17, 2015 5:52 pm

Great work Yamapro and thanks for sharing. I can practically taste it. YUM!!!

Yamapro · Post by **Yamapro** » Sun May 17, 2015 8:49 pm

So lamb shoulder is my new favourite cut!
It pulled perfectly...

Plenty of fat rendered out over the course of the cook

UGs sauce also made the base for the richest gravy I've ever had!!!

Gorgeous meal and looking like lamb sandwiches for a few days too

Gumb · Post by **Gumb** » Sun May 17, 2015 8:55 pm

That looks delish ! Well done.

Muppet · Post by **Muppet** » Sun May 17, 2015 8:57 pm

Nothing wrong with that Yama, great work!!!

Sent from my iPhone using Tapatalk

food&fish · Post by **food&fish** » Mon May 18, 2015 7:53 am

Yamapro wrote:So doing my first real Kamado Cook today, burnt it in yesterday and then just grilled some snags indirect - which were tasty.

Got a 2kg boned lamb shoulder in this morning. Never slow cooked one of these before so it's all a bit experimental right now!

I've gone with Chris' (UG) baste in black sauce technique and it smells pretty good so far.

Coming from kettles I'm blown away by how easy this is to setup and control temp... once the fire was built I have found that bottom vent on 1 and top vent open a smidge more than 1 holds a rock solid 120C (250f)... Checked it on the hour for 3 hours and it hasn't moved!
Just closing the vent down slightly now to drop to around 220f for the remainder.

More pics to follow

Great looking bit of gear one thing when you assemble it you should put the handle between the 2 fixed legs then you can use the handle to move the beast

WarmBeer · Post by **WarmBeer** » Mon May 18, 2015 9:54 am

food&fish wrote: Great looking bit of gear one thing when you assemble it you should put the handle between the 2 fixed legs then you can use the handle to move the beast

I had thought of that, however, if you swap the left & right side-tables, the 3 'tool' hooks on the left-hand-side table would then be facing the rear of the unit.

However, the left side-table is pretty sturdy, and has a nicely rounded underneath, so not too cumbersome to move it around using that side.

Yes, it's a reasonable heavy unit (especially compared to a Weber) but that why they put it on wheels

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