Kamado cookers thread (green egg, kamado joe, primo etc)

[jammin]

It takes up smoke QUICK. I prefer stuffing/dressing out of the oven

 

[DrunkleJon]

So it makes a smoke sponge meaning it will taste like charcoal, gotcha. Ok. Bad idea then. Maybe I should consider pouring some drippings in with it cooked from the oven then. Or make gravy with the smokey drippings and just dollop a little on there. Thanks.

 

[ChefRex]

Iv'e used the drippings for gravy, so works for me. The carcass makes great stock also.
I don't think I'll be smoking tomorrow, I don't have an egg and with the weather forecast cold and windy I'll lose to much heat to try a 24 lb bird.

 

[moscoeb]

First attempt at smoking a turkey.
BGE at the firehouse.

 

[pickles]

Here's my 1966 Sazco Kamado. Almost 50yrs old and still smoking! I've had to repair it a few time over the past few years. The guys at Kamado Joe were gracious enough to help me find some odd peices that happened to fit and sold them to me at cost! I'll buy one of those for sure if this thing ever kicks the bucket.

 

[jammin]

^dude that is a really cool smoker!

 

[moscoeb]

Well everyone at the station liked the turkey. Personally I thought it was drier than I wanted it to be. However I started at 350 for few hours and backed down to 250 when it started to char too much. Next time I will start and stay at 250 and wrap it sooner of needed.
Still not bad for first attempt.

 

[MNSmitty]

My turkey turned out fantastic!

I also threw on a slab of salmon I brined and then drizzled with maple syrup and brown sugar. I'm not a salmon fan, but that turned out amazing.
More salmon is in my future

 

[moscoeb]

20lbs pork butt.
One dry spicy rub, one wet and sweet.
Dry rub wasn't as spicy as expected but still really good.

Wet was sweet baby rays mixed with brown sugar, honey, and a dash of apple vinegar.

Smoked for 7hrs, wrapped and then back on for another 4hrs.
Turned out great.

 

[jammin]

^well played, sir! Great looking pork

 

[jammin]

Ribeye over Mesquite

 

[Bensiff]

Even got the diamond grill marks...nice

 

[jammin]

I love do'n this! Pushing 800* +

 

[pickles]

Yeah it's amazing how hot you can get a ceramic cooker. I use a layer of unglazed tile and a pizza stone on top then crank to 500-600F and make brick oven style pizzas. They turn out great!

 

[Wolfbayne]

Had to add some TX BBQ and homebrew to this thread! Great thread going here..love good smoke on a chilly morning!

 

[jammin]

Egg was rage'n tonight. Hard telling how hot this actually was

 

[Bensiff]

Egg was rage'n tonight. Hard telling how hot this actually was

About 50 shy of a good pork shoulder temp .

I always wondered if it maintained linearity when it goes past max readable temp, if so you were pushing 900.

 

[moscoeb]

First attempt at pizza tonight. Turned out pretty good.
Guys at the station liked it, and we learned stuff for next time.

Although, I had to open the top swing part about a quarter way to keep it up around 5-550. Is this normal or did I pack the charcoal too tight?

 

[jammin]

I make baked potatoes in the microwave while the BGE is heating up. After the steaks are cooked, I seal the vents. While the steaks are resting, I roast the loaded spuds in the residual heat if the cooker. The skin gets crispy and the cheese carmelizes nicely.

 

[jammin]

Still perfecting the steak and baked potatoe

 

[moscoeb]

Still perfecting the steak and baked potatoe

Best method of cooling steaks I have found so far.
From big green egg's website.

Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
When the EGG is heated to 650°F, place the steaks on the grill and sear for two to three minutes.
Open the lid and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
Remove the steaks and let them rest for 5 minutes before serving.

 

[jammin]

^i used that method for quite a while. I've been enjoying cooking at higher temps lately, myself. I love the crust you get on a steak when it's cooked at over 800*

 

[FATC1TY]

I've been doing similar. I get around 600-700* on there, have my cast iron grate in there for steaks, and toss them on, leaving the top open. Turn 45 after 1 min. Do 1 more min, and then flip to new spot. Repeat.

Then I shut down the top vent, and cook until I get my temp, usually 125-130* for medium rare.

Been loving the cast iron grate though!

I'll also bake potatoes, cut open, and do twice baked. Mix all my stuff up and stuff them back. Put them on the outskirts of the grill and melt cheese on top of them. They REALLY soak up the great wood flavor from the charcoal for the short time they are in there to heat through.

Then again, I use Wicked charcoal only, and it imparts some of the best flavor, period.

 

[Bensiff]

I pull the steak out and let it warm up to room temp while I load up on new charcoal, take off the top, open the bottom wide and get it hot as Hephaestus' forge. Sear each side for a minute, pull it off and let it rest until I can drop the temp down to 400 (around 20 min) then finish it off for a few minutes on each side. Then let it rest a few more minutes before serving. That's how my NY strips are done. I do like that cast iron grate.

 

[FATC1TY]

I pull the steak out and let it warm up to room temp while I load up on new charcoal, take off the top, open the bottom wide and get it hot as Hephaestus' forge. Sear each side for a minute, pull it off and let it rest until I can drop the temp down to 400 (around 20 min) then finish it off for a few minutes on each side. Then let it rest a few more minutes before serving. That's how my NY strips are done. I do like that cast iron grate.

Why take them off? I guess I understand the whole trying to get the temp down, but you can cook and get it done with sooner.

Just check with the finger push, or use a thermometer in the meat. I use a Thermapen and steaks take mere minutes this way and come out to whatever doneness anyone desires.

Your method works good when you've got some rediculously thick steaks though. I've done that for filets before that were nearing 2.75-3 inches thick, to save myself from burning the entire outside of the steak before the middle was med-rare.

 

[Bensiff]

Why take them off? I guess I understand the whole trying to get the temp down, but you can cook and get it done with sooner.

Just check with the finger push, or use a thermometer in the meat. I use a Thermapen and steaks take mere minutes this way and come out to whatever doneness anyone desires.

Your method works good when you've got some rediculously thick steaks though. I've done that for filets before that were nearing 2.75-3 inches thick, to save myself from burning the entire outside of the steak before the middle was med-rare.

I take them off for two reasons, first the obvious of getting the temperature down which aids in getting an even cook, I don't like a gray ring around a pink center which is what I get if I try to cook them at 900 degrees. The other reason, according to TRex (who's method this is), is that the meat contracts under high temperature so letting it rest while the grill comes down to cooking temp for about 20 minutes allows it to relax and give you a more tender end product. I don't know for certainty if that is true or not; but, I do know the results are excellent and my Costco choice cut tastes better than a Ruth's Chris prime.

 

[FalconsBrew]

I pull the steak out and let it warm up to room temp while I load up on new charcoal, take off the top, open the bottom wide and get it hot as Hephaestus' forge. Sear each side for a minute, pull it off and let it rest until I can drop the temp down to 400 (around 20 min) then finish it off for a few minutes on each side. Then let it rest a few more minutes before serving. That's how my NY strips are done. I do like that cast iron grate.

This is what I do, I believe its called the TRex method over on the egghead forum. It's pretty much a fail safe method to cooking steaks, always turns out great.

 

[Bensiff]

Yup...as mentioned in my last post. Forgot to give credit where it was do, so I got it in there. I know I can out cook Ruth's Chris, I need to get me a good prime strip loin and dry age it for a few months and see if I can match the quality of a good steakhouse like the Metropolitan.

 

[Bensiff]

As a side note, just cooked up some steak that sucked last night. So even if the cooking process is solid a bad steak can ruin it. Lesson, try your methods more than once before rejecting them as not all choice or prime cuts are equal...if you are cooking select or some sad attempt to bypass usda with a fancy name, even though it's still select, than don't waste your time, it sucks. If it's all you can afford, god be with you and marinate that steak and enjoy.

 

[jammin]

^agreed. garbage in = garbage out


Got my 1000* Tel-Tru in today finally. I burnt out my factory thermometer with too many super hot cooks. As hot as I like to cook steaks, I think this will be a nice addition.