Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i really like the kamado cooking smoking grilling the ultimate weapon IMO ive done ribs butts burgers steaks chicken pizza low and slow to Hot Screaming Lump!!
i just happened to smoke a rib eye last night i like bone on flavor and slice the bones off after the cook .. 135 internal for most people medium 1 inch slices work well .. dont forget the au jus !
cool story and you have the pedigree ...texas brisket .. my favorite glad i have learned to do it my self living in Oklahoma .. thank you Jeff Philips! Once my two of three sons and i were in California/ Nevada Tahoe went to a BBQ place and a lady asked the .. sitting next to us Sir? what...
get yourself a thermo pen, some type of thermometer to register internal temps of your meats. this is the key to successful smokes. pork butt i did a 10 hour cook @225 degrees until the butt reached 205 degrees . no pulling !
My first smoke my first Pork Butt tommorrow
on the Kamado I restored
i plan on using mesquite lump charcoal. any suggestions for the wood choice chunks? I have apple peach pecan mesquite....
first fire in the kamado mesquite lump and chunks ... got her smoking was going to just season it couldnt resist .. had to put some burgers on ..
gonna be a smoking hot spring !