Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: LostArrow on July 07, 2012, 10:11:31 AM
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Pork that is ::)
But you can't always get what you want.
My preference is 6-7lb butts, but while rummaging in my chest freezer looking for a butt found a 2 y/o vaccum sealed pack of two butts weighing 19 lbs that I bought for $1.09/ lb for meat to make sausage with.
Defrosted, not freezer burned , smell good so on the kamodo they go. Two big butts fill it up!
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/0bb82b7b.jpg)
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LA is that one of them Char-Griller cookers? Been seeing them at the Hardware store, just don't have enough info on them to pull the trigger.
The Butts look good from this angle so far
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Looks like LA is gonna have a good supper tonight!!
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LA is that one of them Char-Griller cookers? Been seeing them at the Hardware store, just don't have enough info on them to pull the trigger.
The Butts look good from this angle so far
10.5 I've had one 3 months & both smoked & grilled a lot on it.
I like it a lot, it seems well made , a very good vertical smoker & a good charcoal grill.
Think of it as a 20in Weber Kettle with cast iron grate & a 18 in WSM , you just can't use both at the same time. Cooks .almost exactly the same, not a bad thing.
Their is a forum that has sprung up for off brand kamodo's mainly this one & the vision kamodo Costco sells. The BGE forums look down on off brand kamodo's
http://www.kamadoguru.com/index.php
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Poke looking good. What ya paint them and dust them with?
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(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/9210cd5b.jpg)
Hard to reproduce but this graph shows the iGrill graph of the cook.
After temp got to 240F it stayed in a range from 240-270F for the cook.
The butt shows a slow rise to 195F
Cook took 8 hours
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LA a grocer here had bone in Boston Butts on sale for 99 cents a pound last year, 2 to a pack and 9-10 pounds each. I took my trusty hack saw with a clean new blade and cut them up into 4 5 pound butts and vacuumed bagged them. I just did the last one a couple of weeks ago on my Char-Broil H2O electric smoker. 10 hours at 225 to 200 degrees IT with pecan smoke. Made a nice pulled pork for two with vacuumed sealed pulled pork leftovers.