Hey all,
Just thought I'd come here and do a introduction of myself, I'm from western Australia and like all good fathers day I got just what I wanted a kamado Akorn [emoji106] the first cook I'm doing is a 1.7kg lamb shoulder, slow cooking/ smoking at 130 degrees.
Let the slow and low lifestyle begin!!!
Sent from my SM-G935F using Tapatalk
Hi All
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: Hi All
Hiya shadow_91
Welcome to the forum, it's a little quiet atm but it's not quite BBQ season yet.
I had a gander at one of those little Acorns at Bunnings the other day.....neat little package for the price....I was tempted ...but I relented coz I had my motorcycle with me....couldn't fit it in the top box
Hope the lamb shoulder turns out good for the maiden cook-up.
Cheers
Davo
Welcome to the forum, it's a little quiet atm but it's not quite BBQ season yet.
I had a gander at one of those little Acorns at Bunnings the other day.....neat little package for the price....I was tempted ...but I relented coz I had my motorcycle with me....couldn't fit it in the top box
Hope the lamb shoulder turns out good for the maiden cook-up.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Re: Hi All
I am also new here and want to know more about bbq. Hope we can get along and have some bbq for some time!
Re: Hi All
Haha that's gold DavoDavo wrote:Hiya shadow_91
Welcome to the forum, it's a little quiet atm but it's not quite BBQ season yet.
I had a gander at one of those little Acorns at Bunnings the other day.....neat little package for the price....I was tempted ...but I relented coz I had my motorcycle with me....couldn't fit it in the top box
Hope the lamb shoulder turns out good for the maiden cook-up.
Cheers
Davo
Sent from my SM-G935F using Tapatalk
Re: Hi All
You did a good job with that pork for a new Kamado owner.
One of the tricks if the crackling is a bit soft at the end is to cook at @150C and at the end open up the vents until the temp gets around 220C and then take the meat out.
It is the opposite way you do it compared to cooking in an oven or on a kettle.
One of the tricks if the crackling is a bit soft at the end is to cook at @150C and at the end open up the vents until the temp gets around 220C and then take the meat out.
It is the opposite way you do it compared to cooking in an oven or on a kettle.
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: Hi All
Is that right 12 x7? Yeah....I didn't know that.....so you cook it first then ramp up the temp for last minute crackle....jeez....you can see I've never cooked on Komado's lol.12x7 wrote: ↑Tue Sep 04, 2018 9:14 pm You did a good job with that pork for a new Kamado owner.
One of the tricks if the crackling is a bit soft at the end is to cook at @150C and at the end open up the vents until the temp gets around 220C and then take the meat out.
It is the opposite way you do it compared to cooking in an oven or on a kettle.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5