Recent content by smokindeadstuff

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  1. smokindeadstuff

    Kamado reviews

    i have the Chargriller Kamado and love it.   I right at this moment have 32 lbs of pork butt on it.   It also weighs a total of 100 lbs including its cart.  Im doing my first competition with it in 2 weeks.   Wish me luck!
  2. smokindeadstuff

    How did i mess up this pulled pork?

    Never got time to check them today but I'm wondering if maybe my smoker temp probe is bad or if maybe it was touching meat inside? I know my built in thermo that sucks said about 300. I know it's off showing about 50 too hot ish. Sooooo I hear these kamados cook fast but I'm hoping...
  3. smokindeadstuff

    How did i mess up this pulled pork?

    I thought the same deal. I.checked them last weekend and the maverick is only 3 weeks old. Hmmmm. I'll check them both tonight
  4. smokindeadstuff

    How did i mess up this pulled pork?

    Can't say I messed it up but here's the story. I've been using a GOSM for about 8 years now and it's been turning out some amazing product. Been wanting to do the local level competitions and they don't allow gasser so after lots of research I decided on Kamado. Went with the...
  5. smokindeadstuff

    big red king griller Kamado smoke

    Clean before you cool it down or leave grease on it until next cook and then clean and get up to temp?
  6. smokindeadstuff

    big red king griller Kamado smoke

    Cooked chicken quarters today! Loved it! What usually takes 3 hours on my gasser at 250 only took an hour! Question. The cast iron grate. How do I clean after normal use?
  7. smokindeadstuff

    big red king griller Kamado smoke

    Just picked one of these up today. Seasoning it right now. Any mods these things need done to them? I'm a gasser guy so this is my first charcoal grill. If I use good lump charcoal do I need to add wood during a smoke? Thanks everyone.
  8. smokindeadstuff

    bagging up pulled pork

    That is the exact answer im looking for! Thanks! Ill just do it now. Sleep when your dead!
  9. smokindeadstuff

    Howdy from the land of the Huskers!

    Heck Yes! Smoked 7 Pork butts today, 2 fatties, a mac and cheese, and a killer bbq beans.  Wow!
  10. smokindeadstuff

    bagging up pulled pork

    Its coming up on midnight.   Got 4 butts at 192 and sitting wrapped up right now I just pulled out.   I want to bag some up for people at work in ziplocks.   Should I pull here in an hour and let it cool then refrigerate and bag in morning? Should I let it sit overnight wrapped up in a cooler...
  11. smokindeadstuff

    what to make for a competition?

    That sounds decent. I'd really like to make bacon cheeseburger fattys with a side of smoked Mac ABC cheese with bacon chunks. Hmmmm Not sure 4 hours will allow for that.
  12. smokindeadstuff

    what to make for a competition?

    Just found out that next Saturday the county fair is having a grill off competition. You only get 4 hours though. You can marinate and bring your own meat. You have to supply 10 lbs to the public to sample. What should I.make? Have my Gosm and the monster Weber gasser grille...
  13. smokindeadstuff

    Howdy from the land of the Huskers!

    Land of the Huskers = Nebraska
  14. smokindeadstuff

    Howdy from the land of the Huskers!

    Been a lurker for probably 5 years or more now. Not a pro by any means but do pretty damn good with my Gosm. Thinking of doing some small local competitions. For my first competition smoker am wondering what to start out with and perfect? Love the site! Go Big Red!
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