A Few Missed Cooks

[sliding_billy]

Looked at the camera's memory card and realized how lacking I have been in documenting and posting my cooks.  Even the pics that were there told less than a full story.  The weather has been less than cooperative for the past couple of months (especially rainy for North Texas), so all of my cooks have been short/fast until today when I actually had time to run a butt and some ribs for 9 hours.  Oh well, for what they are worth...


Just a month and a half ago


I forgot to take any pictures of this beauty (CAB chuck shoulder roast) after I cooked it (medium rare in the kamado and sliced).


I love when I can get turkey breast on sale (done in the pooper).


Some big boy spares for lunch today (kamado).


Tonight's dinner (kamado).

I know I have used the offset a few times in the past few months, but I think it was for a big pile of leg quarters each time.  Amazingly, I still have 26 lbs of quarters between the fridge and freezer.  Next weekend...

[HighOnSmoke]

Those are some tasty looking cooks SB!

[Pappymn]

X2

[pmillen]

Great looking entrees. 

So the pulled pork (Tonight's Dinner) was smoked on the Vision Kamado.  You also have an offset smoker.  Why did you not use it?

I ask because I have a yen to buy a ceramic kamado but I don't know what it will do for me that my PBC, pellet pit or Weber kettle won't do.  I can't see buying a kamado just 'cause I like outdoor cooking.

[sliding_billy]

Great looking entrees. 

So the pulled pork (Tonight's Dinner) was smoked on the Vision Kamado.  You also have an offset smoker.  Why did you not use it?

I ask because I have a yen to buy a ceramic kamado but I don't know what it will do for me that my PBC, pellet pit or Weber kettle won't do.  I can't see buying a kamado just 'cause I like outdoor cooking.

The reason I cooked on the kamado today was because we had some pretty sever rain and wind last night.  The offset was completely soaked this morning.  For me, the kamado is a bit different than all of the other cookers while being a little bit of all of them at the same time.  I have had a WSM as well as a few Weber Kettles and other offsets.  The kamado consolidates the barrel/bullets and kettle in my opinion while doing a little better job of holding steady temps while being more adjustable/manageable then either the WSM or the kettle (and I think a better job than the PBC which like any UDS goes where it wants temp wise).  I honestly don't use the kamado for grilling very much as I don't like getting it that hot and have no interest in burning up the felt.  When I do grill on it, I use a recessed grate that sits very close to a small charcoal load.  I will probably get another kettle at some point exclusively for grilling.  As for the pooper, I really use it for convenience and size only.  The kamado holds temps damn near as easily as the pooper, but it requires more fuel making a really small cook a waste.

[drholly]

Nice looking cooks! Thanks for catching up. The turkey looks perfect!

[Smokin Don]

Wondered where your cooks have been! All looks delicious!!! Don

[muebe]

Missed but not forgotten!

Looks excellent!

[smokeasaurus]

Great looking cooks 

An off-set is something you don't fire up on a whim. It can take over an hour just to get your pit to temp and a coal base formed. Then you have to babysit it throughout the cook. Not fun on a cold blustery day...thank Goodness for other style cookers................

[hikerman]

Real nice cooks SB! You certainly got my appetite going this morning!
I do the same on pics....intending to post but things come up and all of a sudden it's what do I do with all these pics?
We mean well....

[TQB]

Great looking cooks, and I do it all the time too with pics. Think oh yes this cook will make a nice post, then never do it.