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You think i'd run into the same issue though with one side being done while the other side being over cooked because of the difference in thickness. Definitely making me think about switching to side ribs now.

So i had a rack of costco's finest baby backs on my kamado today and ran into a problem i've never had before. The meatiest part of the rack was underdone while the middle was a little juicy but on the other end of the rack it was over done. I smoked at 250 for the most part. I usually just do...

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

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

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...

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

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

My temp qas fluctuating between 250 and 300

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...

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.

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...

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

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.

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

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

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

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...

2.5 lbs it was cooking for about 3 hours i think

So i've never had this happen before (said many a guy lol) but i have a small pork shoulder in my kamado and i went to wrap it up, and there was zero bark, like zero and i've never had that happen. I've been smoking it consistently for between 230-250 and once it got to 260 ish i opened up the...