America's #1 Online Cigar Auction
first, best, biggest!

Last post 4 years ago by cajunpredfan. 25 replies replies.
Kamado, who's got one and what are cooking on it?
shaun341 Offline
#1 Posted:
Joined: 08-02-2012
Posts: 8,826
Was looking for a smoker this summer and came across these kamado things. I knew of Green Egg but thought they were the only brand like that. Well to say the least it intrigued me cause they can be used for so many different things. I just bought the Kommander by charbroil which is not a ceramic version but thought it would be good to start out with. Having never smoked nor used charcoal before I didn't want to invest 4 digits to find out it was not my thing.

So, how have you used it and what's your favorite charcoal, wood, or any other tips?

About to grill a couple steaks on mine in a few minutes.
ZRX1200 Offline
#2 Posted:
Joined: 07-08-2007
Posts: 60,477
I use Applewood and Cherrywood for smoking, but not on a yuppie unit.
csgamecock Offline
#3 Posted:
Joined: 05-08-2012
Posts: 2,447
https://pitboss-grills.com/products/?category=wood-pellet-grills

This is what I have and I love it!..............Yes it's electric.....and I give no f*cks lol
delta1 Offline
#4 Posted:
Joined: 11-23-2011
Posts: 28,754
I have an electric Cookshack for barbecuing/smoking...separate grill for grilling...
Otis1990 Offline
#5 Posted:
Joined: 06-11-2018
Posts: 1
I bought a vision grills smoker off facebook for 250. I love it!
shaun341 Offline
#6 Posted:
Joined: 08-02-2012
Posts: 8,826
Did an 8lb pork butt on it yesterday, came out pretty good. Enjoying the taste and fun of using charcoal. Did have me up all night cause I was worried about the temp on it but I figure once I get more in tune with charcoal the worry in me will fall off as well.
illinichaser Offline
#7 Posted:
Joined: 07-24-2011
Posts: 5,772
I have a char broil Akorn and love it. I’ve cooked pork butt, brisket, salmon, chickens, turkeys, ribs, prime rib, pizza and grilled just about every burger, steak and sausage imaginable.

Also bake potatoes and grill veggies.

When smoking I like to use a blend of apple and hickory.

Temp control is great. Use to have a smoker with an offset box and smoking Day was an event. Had to sit out and fiddle all day to maintain temp. Now it’s get the charcoal going and set the dampers and walk away. I can smoke 12+ hours on the charcoal I fill the starter can with.(btw for easy starting I simply fill the can with charcoal and set over the side burner on my gas grill and light, come back in 15 minutes and the charcoal is ready.

I did buy a temp probe that Weber makes that connects Bluetooth to my phone. Set the desired range for the grill and go to sleep. The alarm will wake me if the temp needs attention.

If you want a good place to learn some science for cooking/smoking I highly recommend amazing ribs.com

I’m always looking for new ideas of things to smoke. On of my next experiments I want to do blue crabs. Just haven’t got the nerve up yet.

Hope this helps and happy smoking
Thunder.Gerbil Offline
#8 Posted:
Joined: 11-02-2006
Posts: 121,359
shaun341 wrote:
Did an 8lb pork butt on it yesterday, came out pretty good. Enjoying the taste and fun of using charcoal. Did have me up all night cause I was worried about the temp on it but I figure once I get more in tune with charcoal the worry in me will fall off as well.


The first few cooks are always like that. After you get the hang of it, it's simple as long as the weather is cooperating and you have decent charcoal. There are a lot of crap and inconsistent brands out there that kind of fly under the radar because most of the time they are used for grilling where the inconsistencies and burn times don't get noticed.

You can also add a digital temp / draft controller if you want to take the guesswork out. There are a few out there, but DigiQ and Stoker are the two I see more often than not.


Second the amazingribs.com suggestion. The guy who operates the site is a bit of a blowhard, but he really knows his ****.

http://www.nakedwhiz.com/nwindex.htm has a bunch of good, albeit a bit dated, stuff on lump charcoal if you go that route.


illinichaser wrote:

I did buy a temp probe that Weber makes that connects Bluetooth to my phone. Set the desired range for the grill and go to sleep. The alarm will wake me if the temp needs attention.


I have the ThermoWorks Smoke w/ wi-fi gateway, so I can get the info anywhere I have cell data service and it even keeps temp graphs. Although, in retrospect, had I known that the Therma-Q WiFi model (also ThermoWorks) was just around the corner after the Smoke Gateway came out, I would have waited and gotten it instead.
shaun341 Offline
#9 Posted:
Joined: 08-02-2012
Posts: 8,826
About to get some charcoal fired up and put some ribs in today.

Thanks for the links TG and Illini. Looked into them yesterday and was interesting and packed with info. The lump charcoal I bought is Cowboy and thought I had done some good research before purchasing but found out that Cowboy is average or slightly below for the most part.


Going to use this recipe today for my ribs, hoping they turn out as good as the reviews.

https://biggreenegg.com/recipes/championship-ribs/

shaun341 Offline
#10 Posted:
Joined: 08-02-2012
Posts: 8,826
Smoked a pork shoulder Saturday night for pulled pork tacos. Used a mojo marinade for it, came out decent but I still feel I can get it a little better on the moist side of it.
ZRX1200 Offline
#11 Posted:
Joined: 07-08-2007
Posts: 60,477
I did an 8 lbs blade shoulder Saturday with a 5 spice rub, then shredded it in a hotel pan and added soy sauce and some liquid from the pickled red onions I'd made the night before. Also tried making pork belly burnt ends, saw people raving about a video posed with them. Did half just dry rubbed with costco seasoned salt, the other half like that then fished per the recipient with butter, bbq sauce and honey. Everyone including the kids liked the dry rubbed better, butchering that whole belly into 1" cubes was a major PITA.
ZRX1200 Offline
#12 Posted:
Joined: 07-08-2007
Posts: 60,477
Used just Applewood BTW
shaun341 Offline
#13 Posted:
Joined: 08-02-2012
Posts: 8,826
I like Apple so far but have used Hickory on both the pork butt and shoulder I did. Pork belly is on my list of things to try but I want to get it from this farm we visit in Lancaster every year around mid October.
shaun341 Offline
#14 Posted:
Joined: 08-02-2012
Posts: 8,826
Have a sausage fatty and wings on the smoker today. Finding that I prefer the flavor apple wood gives off more so then hickory.
frankj1 Offline
#15 Posted:
Joined: 02-08-2007
Posts: 44,211
shaun341 wrote:
Have a sausage fatty and wings on the smoker today. Finding that I prefer the flavor apple wood gives off more so then hickory.

never mind what you like...what's Mrs. 341 like?

HA!
shaun341 Offline
#16 Posted:
Joined: 08-02-2012
Posts: 8,826
frankj1 wrote:
never mind what you like...what's Mrs. 341 like?

HA!



Mrs. 341 is yet to exist, yet to find the right one.
frankj1 Offline
#17 Posted:
Joined: 02-08-2007
Posts: 44,211
shaun341 wrote:
Mrs. 341 is yet to exist, yet to find the right one.

that's what I get for assuming!

well then, smoke what ya like...etc.
JadeRose Offline
#18 Posted:
Joined: 05-15-2008
Posts: 19,525
shaun341 wrote:
Have a sausage fatty and wings on the smoker today. Finding that I prefer the flavor apple wood gives off more so then hickory.




I've heard Drafter enjoys a fat sausage
DrafterX Offline
#19 Posted:
Joined: 10-18-2005
Posts: 98,508
JadeRose wrote:
I've heard Drafter has a fat sausage



freak... Mellow
Mr. Jones Offline
#20 Posted:
Joined: 06-12-2005
Posts: 19,359
Wal-Mart's are clearancing ALL KINDS OF CHARCOLS, BRIQUETS AND BAGS OF WOOD CHIPS...
SUPER CHEAP!!
shaun341 Offline
#21 Posted:
Joined: 08-02-2012
Posts: 8,826
Good weather means it's time to get back on the smoking grind. Have a pork butt in today, going carolina style because everyone asked for that but I wanted to do something different this time. Oh well, have some stuff coming up though like oxtail and pork belly I am excited to give a shot.
dkeage Offline
#22 Posted:
Joined: 03-05-2004
Posts: 15,135
shaun341 wrote:
Good weather means it's time to get back on the smoking grind. Have a pork butt in today, going carolina style because everyone asked for that but I wanted to do something different this time. Oh well, have some stuff coming up though like oxtail and pork belly I am excited to give a shot.



This, but it's a pork shoulder and pork belly on the WSM!

.....and a Bloody Mary. Applause
shaun341 Offline
#23 Posted:
Joined: 08-02-2012
Posts: 8,826
dkeage wrote:
This, but it's a pork shoulder and pork belly on the WSM!

.....and a Bloody Mary. Applause


Sounds like a great day!

Pulled pork was a hit yesterday. Have tons leftover for sandwiches most of the week it looks like. I think I am going to try this oxtail I picked up next, but it will have to be in a couple weeks.
shaun341 Offline
#24 Posted:
Joined: 08-02-2012
Posts: 8,826
Grilled 2 London Broils on it tonight. One was pretty close to perfect but the other was about medium which sucks for London broil. Right next to each other but completely different outcomes for some reason.

cajunpredfan Offline
#25 Posted:
Joined: 03-19-2015
Posts: 76
Did shrimp and skirt steak (fajita's) Saturday evening. Thick pork chops and veggies last night.
Users browsing this topic
Guest