Been hearing all the raves about Eggs and Kamados for a long time. Finally got the Kamado.
Took a chance on the first cook buying a fresh 15.5lb pork ham. It was a little low on fat and am learning from this.
Anyway, I have a rosemary plant that I picked and put them in a blender with olive oil, few cloves of garlic, Kosher Salt and black pepper for a marinade.
The ham had the skin still on it and I left that but scored it to allow marinade to penetrate to some degree. Love the skin if crunchy when done as well. Poured and rubbed the marinade all over and put in the fridge till 3am then pulled out to start coming up in temp before cooking.
Back up at 5 to light coal. Being first time, had to play with vents a little. 250 for almost 14 hrs.
EDIT, I took a cast iron skillet and cut the handle off to fit under cooking grate and put apple juice in it.
Well, how did it taste! I always inject mine and let it sit overnight in the frig in an aluminum pan! I also have the butcher skin it, so I can put rub all over it! That skin, will dull a sharp knife!
I just looked up the prices of the KamadaJoe. Holy smokes [:0] It cost more than Skineej’s new refrigerator! They make an Egg look cheap. Maybe I don’t really need one of those [:I]
I just looked up the prices of the KamadaJoe. Holy smokes [:0] It cost more than Skineej’s new refrigerator! They make an Egg look cheap. Maybe I don’t really need one of those [:I]
Capt. Larry Teuton
Swamp Worshiper
Wally World $99 gas grill. I want tastes good versus good taste.
Tasted great but a little dryer than I would have preferred. Was done at 140degrees but wanted a pulled pork dish so went to 185. Next time if wanting pulled, I will use butts as this was a little lean for that.
No complaints for being first time. Everyone loved the skin left on as it was crunchy good:stuck_out_tongue:!
Much more versatile than gas grill, as you can smoke at 225 or sear at 600 or more and anything in between.
Also, this is the first time any of these type grills have been available with all metal being 316 stainless. I have a 9 year old Weber next to it that is about to rust apart. Salty area.
The Green Egg, and Kamado Joe all evolved from the Hibachi pot. Made in Japan from clay, and probably the best outdoor cooker ever built.
We could buy a #5 Hibachi pot, the largest model made in Japan with a rolling stand for $15 to $25 dollars in the 60’s and early 70’s. I have transported many of them on military cargo aircraft from Japan to the USA. Your fellow aircrew member’s weren’t to happy with you because of the weight and getting it into, and out of the aircraft. Packaged it weighed around 170 lbs. I went through two of them. I now have an egg.
Tasted great but a little dryer than I would have preferred. Was done at 140degrees but wanted a pulled pork dish so went to 185. Next time if wanting pulled, I will use butts as this was a little lean for that.
No complaints for being first time. Everyone loved the skin left on as it was crunchy good:stuck_out_tongue:!
Much more versatile than gas grill, as you can smoke at 225 or sear at 600 or more and anything in between.
Also, this is the first time any of these type grills have been available with all metal being 316 stainless. I have a 9 year old Weber next to it that is about to rust apart. Salty area.
I got a Camp Chef Smokepro DLX pellet smoker this weekend and smoked a 16 lb boneless picnic. Smoked for 13-1/2 hrs. Leaks a good bit around the lid, but I can fix that. I think this is the reason that I did not enough smoke taste for our preference, but love the true ‘set and forget’ process. Put it on at 3:00am and went back to bed. I did get an A Maze N smoker tray for some extra smoke.
Tasted great but a little dryer than I would have preferred. Was done at 140degrees but wanted a pulled pork dish so went to 185. Next time if wanting pulled, I will use butts as this was a little lean for that.
No complaints for being first time. Everyone loved the skin left on as it was crunchy good:stuck_out_tongue:!
Much more versatile than gas grill, as you can smoke at 225 or sear at 600 or more and anything in between.
Also, this is the first time any of these type grills have been available with all metal being 316 stainless. I have a 9 year old Weber next to it that is about to rust apart. Salty area.
I love my weber. If I recall correctly they have a 10 year warranty. Cash that in soon if it’s falling apart.
Thanks, SOF. The part that is rusting out is not part of the 10year warranty. the problem with rusting out is all inside the doors where the tank sits.
