The BBQ and Smoking Thread

[killramos]

Confirming what I said… Big Joe arrived today!

Should keep me entertained for the summer.

[ExtraSlow]

Niiice. And sexxxy color too. That one should work good for winter too, that ceramic is a good insulator, I think.

[killramos]

Yea from what I understand nothing will keep this from hitting many hundreds of degrees.

[ercchry]

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Yea from what I understand nothing will keep this from hitting many hundreds of degrees.

I think you’re underestimating user error

Would suggest practicing temp control when you do a meatless break in fire

[killramos]

Ha. Fair enough.

I have it going right now at 250 for a “break in”. Guys suggested a while at low temp as most of it got wet in transport.

After playing around for a while I think I’ll rip a steak just to christen it.

[Buster]

High temps can kill your gasket too

[killramos]

Good to know.

Took it up to 450 for the cook. 2 minutes down low over direct heat. Then brought up high above the ceramic over indirect heat until 130 degrees. 10 minutes rest, sliced and added finishing salt.





Easily of the top steaks I have ever had. Being a 20oz AAA Ribeye always helps.

Took me forever to get it going and stable haha. But a ton of fun.

[dirtsniffer]

Nice work. Charcoal is the best. Jealous of the ceramic

[killramos]

It was more than a splurge for sure. No other way to put it.

[suntan]

Is this your first charcoal grill?

[killramos]

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Is this your first charcoal grill?

In adulthood yes.

In my youth we had a charcoal “churasco” but that was more of a brick pit with no air control or anything. I also lit it with a jug of gas lol

So there is a bit of a learning curve to work through yet.

[suntan]

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In adulthood yes.

In my youth we had a charcoal “churasco” but that was more of a brick pit with no air control or anything. I also lit it with a jug of gas lol

So there is a bit of a learning curve to work through yet.

Charcoal steak spoils you FAST. It is one of the few foods my kids ask for specifically.

Plop a small chunk of apple wood on top of the coals.

[ercchry]

Membrane pulled and meat salted yesterday morning, this morning coated in rendered brisket fat, dry rub (heavy on brown sugar and paprika), just about to toss em on, gonna try and find some fruit wood first though, turns out I’m all out!

[ercchry]

Time to wrap

[killramos]

And?

I’m trying to decide between ribs and a picnic for tomorrow…

[Buster]

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And?

I’m trying to decide between ribs and a picnic for tomorrow…

Picnic

[killramos]

Bold. I like it. Picnic it is.

[Buster]

I like ribs just fine. But to me they feel more like an appy than a meal. Too much fiddling. Roasts/pulled feel like a meal.

[killramos]

That’s fair.

I plan on doing a lot of ribs this summer, not necessarily because I like them a lot but because I’ve challenged myself to get better at them.

But I just did ribs so I’d like a pulled pork for tomorrow. Good way to christen the Kamado (Low and slow christen)

[Buster]

I'm actually lazy, so I find ribs too much fiddling to cook and eat.