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What did you do today?

bj139 said:
On the Kamado at 12 noon at 225F. What time should it come off?



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I think the rule of thumb is 1-1.5 hours per pound. Some people cook hot and fast at like 300. Supposedly still turns out fine. I'd open the vents more if you want it done for dinner.
 
BuffaloBill said:
I think the rule of thumb is 1-1.5 hours per pound. Some people cook hot and fast at like 300. Supposedly still turns out fine. I'd open the vents more if you want it done for dinner.
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The temperature just got to 225F. I remember where the the vents were set when I last used it 2 years ago. I am monitoring it. I am thinking of testing arond 9PM. If it has to stay on till tomorrow, so be it.
Edit: I just checked and the temp jumped to 275F. I closed the top vent a little more and will check again later.
 
bj139 said:
The temperature just got to 225F. I remember where the the vents were set when I last used it 2 years ago. I am monitoring it. I am thinking of testing arond 9PM. If it has to stay on till tomorrow, so be it.
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I did a butt a couple of weeks ago and started it at 9am. I think I took at off at like 1130pm ha. A bluetooth thermometer is nice so you don't have to babysit it.
 
BuffaloBill said:
I did a butt a couple of weeks ago and started it at 9am. I think I took at off at like 1130pm ha. A bluetooth thermometer is nice so you don't have to babysit it.
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I used a pair of binoculars and looked out the back window in the past. I put a meat thermometer in the top vent. The thermometer in the stove body reads 300F right now. It always reads high.
 
Temperature at the top vent 250F, in the body of the kamado 280F. I should be able to leave it until around 9PM.
Edit: Top temp now 235F. Mid temp 280F.
Edit2: Top temp 205F. Mid temp 265F. Opened the vents a little.
 
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Blinginpse said:
Loaded
2bee75d0bee92017a5b737f4639a588a.jpg


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Beats the heck out of sq bales!!!
 
Started raining so out of the Kamado at 8PM and into The Wolfgang Puck pressure oven at 225F.
After 8 hours. Should I cut it or let it go till breakfast tomorrow?
 
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bj139 said:
Started raining so out of the Kamado at 8PM and into The Wolfgang Puck pressure oven at 225F.
After 8 hours. Should I cut it or let it go till breakfast tomorrow?
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CUT IT LOL

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Blinginpse said:
CUT IT LOL

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I picked at it with a fork and it is done but needs more time to fall off the bone. Tomorrow. I finished them overnight in the WPPO before and it works good.
 
bj139 said:
I picked at it with a fork and it is done but needs more time to fall off the bone. Tomorrow. I finished them overnight in the WPPO before and it works good.
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Wrap them and let them set in coo
ler at all?

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