Here's how I started. ​ Blocked massive air leak with foil. ​ Lamb loins with Morton's Seasoned Salt and black pepper. ​ Charcoal all lined up. Waiting for chimney. ​
Getting lit up! ​ Getting some leakage around the cover.
On board at roughly 200°F.
Temperature dropped significantly with the cover open for pictures
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Nice job! I love lamb! If I may offer a suggestion- make sure you give those probes 2-3" inches of space from the cold meat so they don't want to read falsely low. Forgive me if you already know this, just trying to help.
Nice and tender and moist. There's even a hint of a smoke ring!
Well. Overall I'm pleased. I really need to get a Bronco. This just had way to many air leaks.
I only had small problem with temperature control.
But not really long cooks on this.
The charcoal only lasted about 3 1/2 hours.
Don't worry about blurry photos. Hell, by the time I'm done cooking, enjoying a few adult beverages, and watching a game on the tube, most of what comes off the grill looks blurry.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Thanks. The cook really highlighted the pitfalls of my current hardware.
I'm really happy with the ThermoPro 910 I purchased earlier this year.
Charcoal chimney still works!
I guess that's a bonus.
I can probably get 6 hours or so if I made a U shape charcoal setup. But the air leaks are massive.
I have my eyes on some pork shoulder\butt at Price Chopper (local grocery store). My current hardware will be pushed to, and maybe beyond it's capabilities. My daughter loves pulled pork.
There's a LOT of leaks, mostly small holes and the cover massively leaks smoke.
I tried to get pictures but I was in the shade and the smoke really is hard to see in the pictures.
Way to get it done under tough conditions Allon
Looks delicious.
Anyone (well, almost anyone) can cook under ideal conditions. It's overcoming challenges, and pulling it off, that separates the men from the boys...
Thanks Finster. It really wasn't all that difficult. I had a good time trying to figure out ways to make it work.
I was fortunate this time. It actually went fairly straight forward after the first hour or so. But trying to get everything the best I could took time. I don't think I was ready to cook until about 3:30pm.
I started at about noon with the grill prep. The lamb, I prepared earlier.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
​ Blocked massive air leak with foil.
On board at roughly 200°F.
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