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- Mar 23, 2018
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- 178
Depending on the size I just cover with foil when done, sometimes in a steam tray--cooler not required. A brisket will still be hot after 3 hours, a pork shoulder much longer than that.
I'm coming to your place for lunch!I had some spicey sauce and rice left over from shrimp etouffee so I used my andouille with it. Lunch!
That looks so good!I had some spicey sauce and rice left over from shrimp etouffee so I used my andouille with it. Lunch!
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One of them would look pretty sweet next to the gas. Can you help me understand the difference between it and a classic Weber. Also how does it do holding temps? Thanks. Looks like it's easy enough to clean. I love these Weber's man, dang.Man I love my performer. I special ordered the blue one so it matched my pool Just cleaned the whole thing a few minutes ago on the side lawn - steaks tonight.
Little red roundworms. Common in almost all fatty seafood, especially cod, salmon and rockfish.@ s-met, I dont understand? Worms?
One of them would look pretty sweet next to the gas. Can you help me understand the difference between it and a classic Weber. Also how does it do holding temps? Thanks. Looks like it's easy enough to clean. I love these Weber's man, dang.
Thanks for the info. They look pretty cool and easy to clean. Love the table. Was wondering about the gas because I didn't see it. So, I assume it's super easy to use. Throw the charcoal in and get it going. Awesome.It's simply a charcoal kettle grill, but with some niceties that make it easier to use. It has a gas system to light the coals. There is a platform on the right for cutting and plates etc. Wheels, hooks for hanging stuff, and a large bin to hold a bag of coals.
It's not really made for smoking, but will work. Regarding holding temps (e.g., for low slow smokes), I don't think it would be as good as a dedicated smoker like the Weber Smokey Mountain, but I think it would work. Because it's not as big as a smoker, it would be a little harder to keep foods from direct heating from the coals.
Thanks for the info. They look pretty cool and easy to clean. Love the table. Was wondering about the gas because I didn't see it. So, I assume it's super easy to use. Throw the charcoal in and get it going. Awesome.
I add chips to gas grill, charcoal, etc almost always. Anyone else do that for some hot dogs even? I am experimenting with mesquite because I wonder if the short cooking time is good for its powerful flavor.
Thanks for all the info, really considering one. So you put the coals right in the grate and ignite. I saw a video and people were igniting using a chimney too. Not having to use a chimney is a huge attraction to me.Super easy. I don't think I'd use it nearly as much if I needed to use a chimney to get the coals started. Made 5 phat beef filets on it last night.
Whoa, cool. Careful with the sugar at that temperature. Sure you know that but good for all. Blasts right through stall. Hope you update with finished butts. Awesome kamado.31# of pork shoulder on the Kamado Joe before 7 AM. Gonna be a good day.
Running the smoker around 325-350, so they'll be ready by dinnertime.
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