Seems a popular technique now on the Competition BBQ scene is hot and fast cooks. I just watched a video of Harry Soo doing a brisket at 400°. I’ve tried doing ribs and pork butt at 300° or more, but end up with burnt edges, since the heat is coming up the sides, around the heat deflector. Harry uses Webber Smokey Mountain exclusively, where the coals are much further from the meat than on my BGE. Anyone here have any luck with these higher temps on a Kamado?
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Hot and Fast on a Kamado
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Club Member
- Aug 2017
- 7558
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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My problems with brisket on my kamado are well documented. With low and slow I don't get bark. I just finished Aaron Franklins book and smoked a brisket at 280-290. It' the best I done yet and quite good. I would be concerned about going to 400 for fear of bringing it to temp so fast that it would tighten up and loose moisture. I'm certainly no expert.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Harry Soo, (check out his videos on You Tube if interested) cooks the brisket at 400 on the WSM only to achieve the desired color (bark) then it's wrapped until tender, usually more than 200. I wonder if this method is popular on the competition circuit because it yields the best meat or it allows them to get more sleep....LOL
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