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Took delivery a few weeks ago but with holidays and finding someone burly to help me instal it, I've only just started using it. Had an issue trying to regulate the temperature the first time but have it holdi g what I want pretty consistently now.
Anyone else use one, have any recipes or tips to share? My first attept at pulled pork wasnt great, even though it tasted amazing, it didn't shred at all!
I've had a brisket on for 6 hours today, can't wait for dinner!
There's a facebook group call CountryWoodSmoke that is essential the STW of BBQ, I have learnt a lot from it. If you don't use facebook it also exists on the internets.
I don't have a Kamado so can't add anything directly, but getting a probe thermometer helped me get pork to the suitable pulling temperature. Cooked on a Weber kettle using a briquette snake for 11 hours with regular vent adjustments to keep it in smoking range.
As for Brisket, UK is less fatty than US/AUS types, so hope it goes well, the US type slow cooks better because of the higher fat content. There are UK suppliers, but expect to pay reasonable sums for large pieces of meat! Good luck 🙂
As for Brisket, UK is less fatty than US/AUS types, so hope it goes well, the US type slow cooks better because of the higher fat content.
You can get fatty brisket in the UK. It's all down to the breed not the country. I doubt you can get fattier beef than Aberdeen Angus or Hereford. It won't be cheap mind.
Personally, I love some well marbled and covered sirloin when roasted but I find that if you slow cook fatty meat, such as pork or lamb shoulder,beef brisket, it's too rich for my taste.
+1 for country woodsmoke. It has lots of advice on there. Will definitely make you hungry though.
It's not all about those extra long brisket type smokes.
Check out a book by Ben Tish, grill, smoke bbq or something. It's excellent.
I have been a bit bored of the. US style of bbq, far much more to it than that.
Thanks Toby, the Brisket I have is indeed Angus beef from my local butcher. Also have some Picanha sitting in the freezer (apparently from the same cow).
I am on FB and a following a few groups, I've found the US groups are friendlier and much more helpful. Good tip on the thermometer, got myself a bargain iGrill from the local Garden ctr at half price a few weeks ago, is does take all the guess work out.
Shame it's not your taste Gob, I've never dribbled so much in all my life waiting for this beef to cook!
It's been in foil for an hour, I can't wait!
I have one and use the Kamado Joe website for recipes.
https://www.kamadojoe.com/getting-started/videos
I always use lump wood charcoal and a thermometer to check core temp of meat. They are great pizza ovens too if you like pizza.
Thanks Dallas, I have order the Doh joe for it, looking forward to getting it on.
I tried quite a few times, but it turns out they can't actually breath fire. Just ended up with a lot of half eaten poisoned meat.