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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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<blockquote data-quote="Machdup1" data-source="post: 16542564" data-attributes="member: 65746"><p>For a cheap Kamado, those are suppose to work OK.</p><p></p><p>Get Kamado Joe big block XL charcoal. Only use big block.</p><p></p><p>Get Bluetooth temperature sensors like igrill, with at least two sensors, one for the meat, one for the dome temp.</p><p></p><p>get a blow torch to light the grill. For a low temp long session, just light a 3-4” area in the middle and let it come up to temp over 30 minute to an hour. When bringing it up to temp, choke off the air when you get within 50 degrees of your target. If you get over temp it’s a bitch to bring the temp down.</p><p></p><p>Take your time and plan ahead.</p><p></p><p>for your first long cook, prepare by doing a fire without any meat to learn how to maintain 225-250 degrees for 20 hours, so you don’t ruin your first cook. </p><p></p><p>If your long cook finishes early. Wrap in aluminum foil, then wrap in sacricial bath towels, then put in a sacricial empty insulated cooler to keep it warm.</p><p> </p><p>wrap your ceramic stones in aluminum foil to keep them clean.</p><p></p><p>Learn how to reverse sear a steak.</p><p></p><p>Always clean out the ash before each cook.</p><p></p><p>Don’t waste your time grilling supermarket meats, go to a butcher.</p><p></p><p>Start with only minimal additional smoke woods and decide what works for you</p></blockquote><p></p>
[QUOTE="Machdup1, post: 16542564, member: 65746"] For a cheap Kamado, those are suppose to work OK. Get Kamado Joe big block XL charcoal. Only use big block. Get Bluetooth temperature sensors like igrill, with at least two sensors, one for the meat, one for the dome temp. get a blow torch to light the grill. For a low temp long session, just light a 3-4” area in the middle and let it come up to temp over 30 minute to an hour. When bringing it up to temp, choke off the air when you get within 50 degrees of your target. If you get over temp it’s a bitch to bring the temp down. Take your time and plan ahead. for your first long cook, prepare by doing a fire without any meat to learn how to maintain 225-250 degrees for 20 hours, so you don’t ruin your first cook. If your long cook finishes early. Wrap in aluminum foil, then wrap in sacricial bath towels, then put in a sacricial empty insulated cooler to keep it warm. wrap your ceramic stones in aluminum foil to keep them clean. Learn how to reverse sear a steak. Always clean out the ash before each cook. Don’t waste your time grilling supermarket meats, go to a butcher. Start with only minimal additional smoke woods and decide what works for you [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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