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Recent content by kitchenbro

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  1. K

    Fall off the bone ribs

    they're not worth it. I dunno something about the fact that i could just slide the ribs out put me off. I guess because i'm not used to it because i usually just eat ribs done from the smoker. I assume they're probably boiled first before finished with sauce
  2. K

    Fall off the bone ribs

    Yeah i know that slow cookers will give that a result but i'm talking cooking them in the smoker.
  3. K

    Fall off the bone ribs

    So i know that in competition ribs fall off the bone isn't wanted but what a lot of people prefer. I recently was at a popular chain restaurant in Ontario called Turtle Jacks and i got ribs which i never get unless i'm at a BBQ joint. Anyways as i'm eating these ribs they are not only fall off...
  4. K

    Two different thermometers, two vastly different readings.

    Turns out the Thermopop was about 30 degrees higher. Guess thats going in the garbage
  5. K

    Two different thermometers, two vastly different readings.

    I'll definitely try that. I'm at 74 M elevation
  6. K

    Two different thermometers, two vastly different readings.

    My temp qas fluctuating between 250 and 300
  7. K

    Two different thermometers, two vastly different readings.

    So i've had this brisket on for 5.5 hours and my probe was showing 161 so i decided to wrap. However, when i placed my thermopop throughout the brisket i was getting temps of 205 to the 190's. Now i've only done one brisket before and it took a helluva lot longer than 5 hours so i'm gonna go...
  8. K

    WANTED Critique of my brisket trimming job

    I'm the OP but on different account with different email address. Anyways, i think you might be right because it would appear i've made a mess of this thing.
  9. K

    Kamado joe classic vs classic 2 top vent

    Does anyone have a preference? I just got a classic 2 and I’m finding it more difficult to maintain a consistent temp. I’m closed the top and bottom vent fully because I couldn’t stop the temp from rising and I noticed smoke still escaping from the top. Did anyone find it different using the...
  10. K

    Water canning cooked meat.

    yeah was hoping to not have to buy one but it is what it is
  11. K

    Water canning cooked meat.

    So i'm fairly new to canning, having only done pickles but i want to can baked beans that have cooked bacon in them. I'm just wondering that if i get the PH level to 4.6 (the recipe has vinegar) would it be safe to water can or do i still need to get a pressure canner.
  12. K

    No bark on pork shoulder

    no, never used a waterpan on my kamado. every other cook whether ribs/brisket/shoulder that i've done has gotten a bark
  13. K

    No bark on pork shoulder

    thermowork thermometer and i wrapped it at the end which is when i noticed no bark at all and no, no binder at all just a dry rub
  14. K

    No bark on pork shoulder

    here is the finished product, like i mentioned in a previous post the only thing i did differently was use an injection which i've never done so i'm wondering if that came out during the cook and basically blocked the bark from forming. It was a rather small shoulder
  15. K

    No bark on pork shoulder

    it literally just occured to me while i was pulling it apart, i used an injection. so i got it to 200 degrees and it was a pretty small roast that took about 5 hours but the bone did not come out easily like it normally would. is it possible the injection somehow screwed it up because this is my...
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