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  1. irishkamadoguy

    pork tenderloin ideas

    Hi guys, I have been away for a while, the kamado grill has been on the go every chance I have had though! I'm looking for some ideas about cooking pork tenderloin, thinking of stuffing it with some chorizo to keep it moist, but not sure about timings/temperature to aim for, any suggestions...
  2. irishkamadoguy

    hickory and mesquite, what's the difference?

    Hi all, I'm really new too smoking, so far I have worked through a bag of hickory chips. I'm now getting hickory and mesquite chunks which I hope will add a better depth of flavour with a more prolonged burn. Does anyone have any preference with the different woods? Should I treat then...
  3. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    Hey everyone, So i have a 3lb top rump that i'd like to smoke over charcoal and hickory chips. The question is really do i go for internal temp around 135°f for medium rare, or go all out for a pulled meat style of cook? I'm really torn here. Going to start things out tonight witha dry rub...
  4. irishkamadoguy

    Hi all

    Hi guys and girls, my name is Justin. Got my hands on a kamado grill over here in England after sampling some divine smoked food in a place called Pitt Cue in London. I'm now hooked. Last weekend was pork shoulder over night, this time it's brisket. Just hope I don't lose it as it seems it is so...
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