
Initial thoughts on the Kamado—not as intimidating as I'd thought. Temp control was easier than I thought it would be. Loving it so far!







Hey Jeff,jeffsmith wrote:
Initial thoughts on the Kamado—not as intimidating as I'd thought. Temp control was easier than I thought it would be. Loving it so far!


Yeah, mine looks like there was an oil spill inside itLeafMan66_67 wrote:Hey Jeff,jeffsmith wrote:
Initial thoughts on the Kamado—not as intimidating as I'd thought. Temp control was easier than I thought it would be. Loving it so far!
Steak looks great but that cooker is WAY too clean - you'll need to do a low and slow to build up a layer of BBQ goodness in there!

That's some shit right thurrJimmy wrote:Yeah, mine looks like there was an oil spill inside it

Jimmy wrote:That's some shit right thurrJimmy wrote:Yeah, mine looks like there was an oil spill inside it![]()




You need to let the WSM ramp right up to get good results with the skin. I use a chimney of lit and another unlit to get temps around 350 or so. No water in the pan either.Barker wrote:Here's a couple of chicks that I smoked on my Weber Smokey Mountain on the weekend.
It was the first cook using the beer can setup w/smoker. It was good. But I think I prefer chicken grilled on my gas grill (higher temps= crispier skin).



sleepyjamie wrote:I made sharp cheddar Kraft dinner last night. Was delicious.

That's right.sleepyjamie wrote:I made sharp cheddar Kraft dinner last night. Was delicious.


Ya ya, great.. but where is our mother fucking picture of it?!?sleepyjamie wrote:I made sharp cheddar Kraft dinner last night. Was delicious.



Pretty much the same here, Shane.canuck wrote:The chops look great, Jeff!! I don't know about you so far, but I've become addicted to cooking on this thing. "Hi I'm Shane, and I'm addicted to my Kamado!" lol

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canuck wrote:Looks awesome Tony!! Love the pizza peel!
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