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it depends. generally 203 is a good estimate but really its finished when it probes like a hot knife going into butter. That could really be anywhere from like 198-210 from what ive seen people report. Ive even seen people take it off at lower temps. But 203 is like the most common answer measured in the thickest part of the flat. Give it a go. Its fun to practice!
This. The real challenge is to get the point and the flat to finish like butter at the same time.
That looks awesome. Where did you get the Morels? Easily my favorite mushroom and I've never seen them in FL.
The girlfriend got me a big bag of em. They're dried and I had to reconstitute em...so while not fresh, they're still pretty darn tasty!!
Had a little trouble getting wifi connected but was finally able to do it with some trial and error.
Being in Wisconsin and smoking in the colder months, I used to fight that same battle. I ended up getting a pellet smoker and wouldn't need to deal with that anymore, but I do miss it enough to still pull out the old WSM and put myself to the test.
Might have found the sweet spot I was looking for. Its staying between 230 and 235 degrees and I havent adjusted the vents in over an hour. Internal temp is at 144 at the moment. Smooth sailing for the time being.
Kamado's in general can be tricky to get used to. The biggest thing I learned when I had mine was to use both the intake and exhaust in conjunction with each other. And start small and make infrequent incremental adjustments upwards. Once you overshoot they are a beeatch to cool off. Also, always "burp" the lid about an inch when you open it, they can backdraft badly. Aaand lastly, beware if you leave the lid open that sucker will burn up to 1000 degrees or close very quickly if you are using good lump. Great for pizza, but a little scary to be honest.
Yeah I read a TON about Kamados knowing I was getting one for Xmas, and I thought I'd be able to manage the temp ok, with probably a LITTLE issue here and there, but I didn't realize how touchy they can be...
You may just want to bite the bullet and get a temp controller. They work really well and it makes smoking on a non-pellet very pellet like in terms.
If you love high heat for burgers....get yourself some 2'' or thicker steaks to throw on that bad boy at 1000*
Way ahead of you, already been looking at a few lol. I wanted to try a few cooks first and see how I did, but I almost ordered one before the grill even got here.
It makes life a whole lot easier, and no one will have any idea you used one. Also, in a lot of the comp shows on TV a large percentage use them. I bought a Pitmaster IQ, since it wasn't too pricey, for my WSM.
Do it. Although I'd change your avatar first. No need to make Bevo mad before you cook a brisket.
Letting it sit for 2 hours with the rub. Which is also good so that it will be done at around 7am instead of 4 or 5am.
With mine, I barely crack the top on it, I mean like open a milimeter and then use the bottom vent to control temps. And I barely open the vent at the bottom. The ceramic kamados throttle the air better because they seal tighter both at the lid and the vents have less gaps. The Akorn has enough air going in through gaps that the vents need to be locked pretty tight.
This is very tough to achieve on a kamado. I had the most success with temperature control by mixing the lump and the wood together real well and then starting a very small fire. Then slowly open the vents until cooking temperature achieved.
Yeah, this is the way to go. Lump isn't going to make the food taste like charcoal smoke. That's the product of pressed briquettes and in that case, yes letting the coals get white is the way to go. But with lumb, there is no added fillers. No petroleum products. Just wood coals.
I've been opening up all the vents until it starts getting above 150* (if targeting a low and slow 225-250). Getting these things back down when they run hot is a PITA, so surprised some are overshooting to start.
I was going to share in this group, but people abused it to the point of shutting it down.
Both should be delicious. Cook the ribs just like you would domestic pork ribs. Watch your cooking time with the elk sausage, depending on how much pork fat they add it might dry out easily. Many places don't add enough.
No brine. And the fish retained plenty of moisture so I don't think it's needed with Pompano. I like the taste of the skin on Pompano but I'm not a fan of the texture so I don't eat much of it. Some day I'll fry it. Crispy Pompano skin would be incredible.
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Very nice!
Going to finally put together my Pellet smoker this weekend and may do some fish on it .
I've caught lots of them over the years down in OBX, but always very small (palm size). Plan to eat one as soon as I catch one one big enough. Ceviche, fried and smoked all sound pretty good to me right now.
