ATOT, how do I make bomb AF bbq beans, using the drippings from whatever pork product I'm smoking?
In other news, just bought $185 worth of accessories for my $25 grill. Immediately followed up by $200 worth of thermometers.
ATOT, how do I make bomb AF bbq beans, using the drippings from whatever pork product I'm smoking?
In other news, just bought $185 worth of accessories for my $25 grill. Immediately followed up by $200 worth of thermometers.
Smoked mac & cheese. You'll probably die 10 years early eating all this good stuff.
ATOT, how do I make bomb AF bbq beans, using the drippings from whatever pork product I'm smoking?
In other news, just bought $185 worth of accessories for my $25 grill. Immediately followed up by $200 worth of thermometers.
Depends. You want simple or from scratch?
many people do this--"the Alton Brown smoker," and it works very well. I used one for about 4 years and it was great. They don't control temperature as well, however, and even with a PID, the do-it-yourself version with a hot plate and small woodchunks is going to require more hands-on-attention than a large kamado with a serious convection design and a fire ring in the bottom. Granted, I went with whatever cheap and large cermaic pots I could find, and they didn't fit each other perfectly, but it worked.
PIDs with blowers that control the flame are pretty common these days
https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=34&keyword=&gclid=CLnzodjsqNACFZBLDQodh88DSw
and apparently work very well. I've considered getting one myself, but I'm a fidgety person and would rather miss the constant OCD treks out to the backyard to check the temp and fiddle with the air vents for no reason. But--these are great for overnight when you just want to get it going and sleep peacefully knowing it will work out in the morning.
Many people just tack that on to the bottom of vent of their egg of similar kamado, set the temp, and walk away.
Simple unless from scratch is ALOT better for not that much more work.
Simple unless from scratch is ALOT better for not that much more work.
I suspect a substantial benefit of these sealed cookers is humidity retention to prevent stalling from the meat drying, same concept as the foiling mentioned. Is that the case? If so, another circuit to control humidity/wet-bulb-temp should fix it, or just the one with wet-bulb sensor and some design mechanism to maintain some level of humidity. Eg. a dual compartment tray with chip and water atop the heat source.
Also, don't cut me bro.
I think that is the case, but you are probably over-engineering a solution that has a much simpler fix: Make sure the pots (lid and base) rest snugly when closed, and affix a heat-grade felt gasket to each rim:
http://grillpartssearch.com/product/00420.html?gclid=CPWm7_yUq9ACFchLDQodotMC1g
like that.^
I believe a faulty/old gasket is the primary source of heat loss/humidity loss/inefficient heat distribution in these Kamado cookers, assuming all else being equal: quality, thick ceramic. Other than that, you'd want to find sufficiently thick ceramic which is a tough match unless you make your own, I imagine.
Anyone ever buy from Costco Business Delivery? Holy fuck these prices are insane!!!
Prime Brisket, $2.79/lb
Choice Beef Back Ribs, $3.89/lb
Choice Beef Short Ribs, $3.39/lb
holy shit--that has to be flat cut only, right?
Big plans for the smoker tomorrow night.
2 x ~20lb turkeys
13lb brisket
2x ~8lb boston butts
Also have a spiral sliced ham that we will do in the oven with glaze.
All this comments make me wanna buy a smoker and try my hand at this, if only I could find a smoker for 100 bucks or less