I need to learn onside cheaper stuff first. Just the day before we thru the fresh pork picnic in the freezer. They actually suggest cooking fatty meats to season the grill or grates.I thought I smelled a brisket smoking!
I need to learn onside cheaper stuff first. Just the day before we thru the fresh pork picnic in the freezer. They actually suggest cooking fatty meats to season the grill or grates.
Went to Palestine yesterday to check on my buddies fence line & see my oldest best friend deep in the woods. We ate @ Marios Mexican Grill & I liked it! Could have been the cold beers messed up my taste buds!
Cheap pork butts for the wife family was the plan. I did pick up a fresh pork picnic a few weeks ago that has lots of skin on with be my first victim. Brisket & other forms of beef for friends. I really can't wait to do beef tongues & cheeks.You will love the ceramic grill. I would recommend cooking some cheap pulled pork butts until you get the feel for adjusting the upper and lower vents to get your cook temps mapped out. They are a long cook and resilient to oscillating temps so you can get a feel for vent adjustments and affect in temps.
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Got my Grilla Grills Kong set up yesterday. I need to wash the grates & grills then burn some wood to get ready for some meat.
The ceramic hold the heat for it's insulation value. The wire 2 level grill has a section that lift up to add fuel. These Kamado eggs are said to do a brisket with minimal lump charcoal. Smoke, grill & I bought a pizza stone for baking on it too!I had to look that up. I see it is made of ceramic, so it will never rust out. Nice looking rig. One question though, how do you add more charcoal or wood if you are trying to cook something slow for several hours?
I've been cooking on this one for over 20 years now. I cook a brisket for 16 hours at 225-250.
I still enjoy this one 15+yrs and still smoking.
Got no need for all the new fangled stuff.
Enjoy it baboon.
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I admire anyone who can do a good controlled smoke on real smoker. It's an art that I don't fully understand.
Ours looks exactly like this one except it is a mirror image. I believe it is an older Oklahoma Joe when they still made them out of thick steel. Our is old too, needs new handles. See, Tex, you have good taste.
I still enjoy this one 15+yrs and still smoking.
Got no need for all the new fangled stuff.
Enjoy it baboon.
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Ours looks exactly like this one except it is a mirror image. I believe it is an older Oklahoma Joe when they still made them out of thick steel. Our is old too, needs new handles. See, Tex, you have good taste.