Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: N. Ontario Smoker on August 14, 2017, 09:51:19 PM
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I used my 3/4 full chimney as the heat source. Most chimneys will fit in the Akorn hole.
(https://storage04.dropshots.com/photos7000/photos/1361189/20170814/173906.jpg)
Temp can get up to 600 degrees with only the chimney.
(https://storage04.dropshots.com/photos7000/photos/1361189/20170814/182034.jpg)
Cooking with a piece of cherry wood for flavor and color.
(https://storage04.dropshots.com/photos7000/photos/1361189/20170814/180545.jpg)
All done and ready for plating.
(https://storage04.dropshots.com/photos7000/photos/1361189/20170814/182054.jpg)
A cold lettuce wedge with 3 cheese dressing and a perfectly cooked breast.
(https://storage04.dropshots.com/photos7000/photos/1361189/20170814/182618.jpg)
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Thats so cool.
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What a cool way to use the Kamado :thumbup:
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Beautiful bird breast.
You have a nice light summer dinner there.
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Yardbird looks wonderful!
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Looks good!
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Looks great - nice cook.
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Great looking bird and love the trick
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Nice technique . . . Great results ! ! !
BD
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Nice intuitive adaptation resulting in a good looking cook
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Another great reason to be a part of this forum....
Creative ideas from people thinking "outside the box".
B T W, how long did you cook these birds?
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Looks Delicious! :thumbup:
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Thanks for the PM...I used the chimney method this afternoon when I cooked 4 chicken thighs. I knew it would take only about 15 to 20 minutes, so I used only half a chimney of KB - could have used even less. Got the temp to hold at 350 and it worked great. At the end, I put the thighs over the chimney for nice crispy skin.
Will definitely be using this method again.
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Use this method for chicken wings. Put a couple of rows around the outer edge as that is where the heat comes down. Nice and crispy and no flare-ups.
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Used this for a rib eye yesterday.
EXCELLENT results...