Really Simple Kamado Dual Zone Char Sui Pork

Card Shark · Post by **Card Shark** » Thu Sep 11, 2014 5:42 pm

A really cheap and simple BBQ setup to make any brand Kamado dual zone and do this dish. CS

Nath · Post by **Nath** » Thu Sep 11, 2014 6:58 pm

Nice!

Nath

greeny03 · Post by **greeny03** » Thu Sep 11, 2014 7:38 pm

Looks great!! Did it taste good? Will have to try this out!!

Gumb · Post by **Gumb** » Thu Sep 11, 2014 7:40 pm

Good looking food and nice set up but i don't see that as dual zone cooking. One side is more direct than the other but it's marginal in my book.

Card Shark · Post by **Card Shark** » Thu Sep 11, 2014 11:29 pm

Gumb wrote:Good looking food and nice set up but i don't see that as dual zone cooking. One side is more direct than the other but it's marginal in my book.

Is there a BBQ defination for dual zone? Looks like how a lot of folks call it in a kettle with a "direct" hot and cooler "non" area. The plates just a bit higher here with very efficent lump charcoal. Less heat loss housed in ceramic too. Each to their own. CS

Smokey · Post by **Smokey** » Fri Sep 12, 2014 10:42 pm

I stumbled over that clip only a few days ago.
It's two zone alright. Maybe rudimentary but two zone all the same.
Heat goes up and if only slightly to a cooler spot, is the second zone.
In this case it works but take special note of how much char the cook placed .
Not bloody much and on one side.
The recipe is a cracker.
I do it completely different .
Build a smallish fire and hang the Sui on some long flat sword type skewers that Titch gave me across the felt Then close the lid.
Not two zoning but rather slow grilling. All vents open and rely on the size of the fire given it's a reasonably fast cook over all.

Narmnaleg · Post by **Narmnaleg** » Sat Sep 13, 2014 1:46 pm

Interesting method! I'll have to try that. The recipe looks really interesting too, other than for the food dye.
Thanks Card shark.

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