For the smoker fans out there

Oh brilliant OG. I feel like I should add the BBQ sauce before storing it. Thoughts?

Edit: it will be eaten Saturday afternoon.

No

Sauce on the side for those who want it. Maybe offer two. A vinegar based and a ketchup based. Super simple to make

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My wife just got me these for lifting the Boston Butts

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Bear claws!

I used to use. I now use KitchenAid but those work great

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FTC is a game changer. Keeps heat up to 6 hrs and the rest is perfect. 3 hrs minimum.

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Pulled pork is so fucking good. I like to cook fat cap down so it’s gets super crispy. You can pull it off and chop it up to top each sandwich.

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Dont do it all stringy. Coarse pulled. People wanna eat meat not dogfood textured pork.

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Directly over coals?

Just made a brisket yesterday. Hot and fast style in the smoker.

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What kind of smoker?

I have a Traeger pro

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Wood pellet?

Yessir, wife and daughter bought me one for Father’s Day. Wifi and shit lol

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Nice

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how long did that hot and fast style take? at what average temp did you cook? wrap around 165?

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I mentioned in the BEF thread, I did about 100lbs for my daughters grad party last month




I sliced too thick but that’s on a KJ, similar to BGE

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How much is the kamodo joe?

I smoke on a Weber Smokey Mountain with a deflector plate(no water). It does get crispy and black(not burnt) but controlling temps is key. You could do a final crisping over coals. I would make sure there is at least 18" from fire to meat to prevent burning.

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Honestly couldn’t say. I bought this a couple years ago, I had three BGE prior, and while talking to the guy he said he had a black one in the back he only used once for a demo cook. Still came with full warranty. But KJ switched to red so he didn’t use for demo cooks anymore. $550 out the door. So I snatched that quickly

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