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Author Topic: This post is for Dr. Holly  (Read 558 times)

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Offline LostArrow

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This post is for Dr. Holly
« Reply #-1 on: March 03, 2013, 07:47:59 PM »
Cooked a pepper stout pork butt today , the starting temp was 27F & cold & windy ( high only 42F)
My insulated Kamodo ran 250F all day without touching +- 20, until I bumped to 325F to finish.
Easy to start , easy to clean & in cold weather easy to co,e to temp!
It's a great smoker/ oven , it works well as a grill but I have others I like better.
For the Frozen Tundra it might be a food inexpensive option!
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Offline drholly

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Re: This post is for Dr. Holly
« on: March 03, 2013, 08:48:04 PM »
Thanks, Lost Arrow - it's being considered!

D
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You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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Offline Jaxon

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Re: This post is for Dr. Holly
« Reply #1 on: March 05, 2013, 07:40:59 PM »
I'm sorry...
I peeked at this post...I just couldn't stand it.
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You're at the top of the food chain...eat like it!

Offline drholly

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Re: This post is for Dr. Holly
« Reply #2 on: March 05, 2013, 07:44:44 PM »
Peeking is good! I am in California this week - which is good since we got another 10" of snow today... I am very happy for my daughter's boyfriend today!

My promise to him for shoveling was a butt on the PBC when I get home... this sounds like a good option!

Thanks!

David
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You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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