Congrats on the new Kamado! I have the same one branded as Louisiana...If that grill is indeed 10" across, get yourself a deflector plate from a Big Green Egg Mini, as it will let you smoke indirectly and your low and slow cooks will come out even better, I suggest you try lump charcoal, and you will see even bigger difference in how the Kamado behaves and how the food tastes; I prefer premium Jealous Devil lump myself. Most Kamado owners tend to avoid petroleum accelerants in their charcoal (easy lite) and fire starters as they feel that the ceramic can hold that taste and affect food quality. I have used the mini Kamado for a heat source for a 12" cast iron pan as well with a rack (couple rods laid across the top of the lower egg half) to allow air flow between the Lower half and the pan, which made for a fun ay to cook on live fire as well. Lastly, be patient and watch the color of the smoke; thick white smoke generally tastes like creosote as its conducive to poor combustion. As with any skill, there is a learning curve.
Hi David! Congratulations on the wonderful work! I don't know if you remember a cartoon called the Jetsons, and the robot maid 🤖 called Rose? With a Rose like that, it's hard not to hit the barbecue! hahaha Thanks again for the video and the excellent work! Peace and good! A big hug 💪 from me and from the Brazilians who enjoy your work!
Looks good. When you hit the 160 mark. Wrap. And add some apple juice and when you hit your temperature pull it. Rest in a cooler for about 30-60 minutes
No need to wrap if you like a good bark. Wrapping is ok to speed up the process but will soften the bark. I never wrap when I cook for myself because I like a good bark. I like to cook at 180 to 200 degrees pit temp and leave it for 16 or more hours, never wrapped.
I know exactly what it tastes like because I used to smoke pork for a restaurant and they came out looking just like the one you pulled. Once I hit 180°. I shut it down took them off let them cool and pulled it for the next day and it always came out tasting excellent so I do know what you're talking about. I miss those days but those are behind me and now I'm looking ahead. Thanks for the video Dave. Keep ye powder dry
Years ago I bought a similar unit called the Big Green Egg( extra large model) have cooked or smoke a variety of stuff. Also purchased most of the accessories for the Big Green Egg. I smoke my brisket at approximately 235 degrees until it hits a temperature of about 200 degrees! I have found that all brisket take different amount of time for the approximate same weight.
Thanks for this video. A friend and I were talking about smoking meats and looking at different tools to see which one would work best for a very small group or family. This looks like a contender!
Random side note. Those kingsford fire starters are one of my favorite tinders. Tested it a lot in different weather with different lighting methods and it works great.
