Got a carnitas chili made with fresh tomato/onion/peppers from the garden bubbling away on the stove, to later go over/smother my signature corn flour tortellini with a cheddar/chorizo filling. Don’t ask, there’s never left overs.
my older son has spent the past 15 years developing his pit master skills, here’s an example of a pork shoulder after he’s done with it–
this is the bone which just lifted out when mrs. navarro grabbed it–
this is after the first pull with the pullers:
Inspired to smoke a butt this weekend.
I use one of these for temperature control.
After shredding the pork, I just crisped it up a bit in the oven and made carnitas tacos.
No, you made pulled pork tacos.
With the Kamado Grills do you need to control the coal burning using methods like minion or snakes? Or is the air control sufficient for such long term stability?
I’m seriously researching a smoker for this summer (now that I finally have a yard) and had the Thermoworks Billows in mind but it sounds like the grill handled it pretty well for you.
I do dearly love the Kung Fu reference.
That show took me to China and the Shaolin temple (as well as other Buddhist and Taoist temples) less than a decade later. 合掌
Nice! If you can keep it that low for that long, try it with a big turkey. Super hydrated (because BB won’t let me say a most better word for that), super smoked.
Vents do the job.
I light the coals at the back of the fire pit opposite the in take vent, and close it down once the grill is close to temp.
My grandpa had a smoker, and he fired it up during a visit. I never ate tastier chicken until I went to Jamaica
Please share what type of meat thermometer sends messages about temperatures.
Link in sentence 1 of the post.
Works well. The beep is ANNOYING AF and I wake up. I am 75’ away thru 3 walls and a bathroom. The thermometer doesn’t lose its connection. If I go completely thru my house to the other yard, it screeches like hell at me for going out of range.
I do not need to go that far with the phone and can leave in range and easily hear it.
I will be testing a much more expensive IoT one soon, but I really do not know if I need my BBQ logged in the cloud for easy ROBLOX integration or anything.
Dude - you were awakened. Nobody was awoken.
So I’ve been smoking on a Weber 22" with a Cajun Bandit 22.5″ Kettle Smoker and it works great but lacks insulation and fairly leaky. It’s for that reason I need 2-3 refills for a long brisket or shoulder cook (takes 2 refills for ribs!)
Anyways I’ve been doing something maybe blasphemous to many of you… I do one chimney of charcoal worth (~3-4 hours of cooking) on the smoker with maybe double the wood I’d normally use (getting the meat extra smokey), then when it comes time for the wrap I bring the meat inside and finish in the oven.
For a 13 hour brisket I can cook from 7:30PM - 10:30PM, then wrap and throw in the oven, go to bed, wake-up and it’s done! I then will throw the meat in a really good cooler until lunch (at that point it’s perfect!)
Anyways this method is also great for BBQs with people.