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  1. P

    Pizza stone as heat deflector got soaked in pork fat

    Brilliant!
  2. P

    Pizza stone as heat deflector got soaked in pork fat

    I guess our "problems" are of different magnitude. My stone was also that color before the accident. ;)
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    Pizza stone as heat deflector got soaked in pork fat

    Thanks for all the suggestion, I already started drying out the stone in a 250F oven. I will try to burn it when I will have time to fire up the cooker and do 700F without any food on the grill (so that the potential smell stays out of the house).
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    Pizza stone as heat deflector got soaked in pork fat

    I block all the thermal radiation for the coals. I don't know any other way to do "indirect" cook on a kamado. A metal sheet will do the same I assume.
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    Pizza stone as heat deflector got soaked in pork fat

    Made some ribs yesterday. Usually I put a round flat baking sheet and a pizza stone (both individually wrapped in aluminium foil) between the fire and the meat on my kamado style cooker. Yesterday I made a mistake in the sequence and the pizza stone was on top sitting in the baking sheet. The...
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    Pulled pork - not all muscle ready at the same time

    Locally, I can only source "pork butt" that are de boned, I could not use the bone trick. Does the bone help cooking more evenly?
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    Pulled pork - not all muscle ready at the same time

    Thanks for all your answers. I really like the idea that it is the loin problem, and there is no way to get that to pull. Pointing finger is so much easier ;) I am puzzled because in the past I manage to get the whole bone less pork shoulder (no picnic) to be pulled. The temperature of that...
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    Pulled pork - not all muscle ready at the same time

    It is the second time that this happen to me. Basically, I start with a 10 pound pork shoulder (pork butt without bone - that is what is available here, not my call). Setup: Akorn (i.e. "metal kamado") Deflector plate on 11 hours on the cooker 250-275F for the entire cook (digital grill...
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