Kamado at 325 and holding Put in drip pan and bird. Dropped to 250 Do you just let it ride back up slowly or open vents a bit. Plus how does that figure in to your cook time? Thanks
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Founding Member - Pit Boss Emeritus
- May 2014
- 5046
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Open vents up. You've added a lot of cold mass to your pit. Was the water in the pan warm?
It'll need more fire to maintain heat. The lower temp is going to lengthen your cook time.
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Founding Member - Pit Boss Emeritus
- May 2014
- 5046
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
No worries. It's easy to miss a step the recipe is so extensive, Luckily, all you're really done is extend the cook time a bit. If folks are anxious and you have trouble getting back to 325 you can take it to the oven to finish. Let it go an hour or so on the grill so it gets some smoke flavor, then make a game time decision on keeping it on the grill or transferring to the oven.
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Founding Member - Pit Boss Emeritus
- May 2014
- 5046
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Founding Member - Pit Boss Emeritus
- May 2014
- 5046
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Looks good! The skin isn't as crispy as it could be, but now you'll know how to make that happen next time
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Founding Member
- Jul 2014
- 1471
- Powder Springs, Georgia
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[ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
Powder Springs, GA
Weber S470 with smoker box and insulated custom cover
RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
GMG Davy Crockett Wifi
Blackstone 1575
Seville Classics Rolling Workbench
Grill Grates searing kit
(2) Maverick ET-732
Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
PickleMeister
Pampered Chef Knives
All Clad BD5
Tyent Water Ionizer
I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.
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Administrator
- May 2014
- 15434
- central MI, USA
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Follow me on Instagram, huskeesbarbecue
Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
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Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
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- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- 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 me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
Johnny, I've use my wife's hair dryer too. I even tried to figure out a way to tape it to a pole or a stick. I decided to just get the BBQ Dragon already. Best investment for my cooker (after my thermometers) that I've made. Check it out! ------> BBQ Dragon
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Founding Member
- Jul 2014
- 359
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Johnny, I did the same as you and didn't put heated water in the pan. I left the pan on the cooker to heat for about 30 minutes until temp came up to 325. I have a BBQ Guru though and that helped a lot! It was steaming a bit by then. The problem with doing it like that is I had to pull everything out to add my smoking wood. Put it back together and put on the turkey. The kamado's a great cookers but a pain to add more wood. At the end of the cook the bird looked awesome .. nice color however the skin still wasn't crispy. Also the gravy only reduced 1/3 and was weak. I think the kamado's hold to much humidity and therefore the skin will not crisp up. Next time I might not use a gravy pan, or put in less water, or cook at a higher temperature.
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
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