Mon Nov 20, 2017 3:50 am
MadPick wrote:And I thought that Texans had this stuff mastered . . . .
Mon Nov 20, 2017 4:12 am
Mon Nov 20, 2017 6:28 am
Mon Nov 20, 2017 6:29 am
Mon Nov 20, 2017 7:17 am
GeekWithGuns wrote:One of the big challenges with the Kamado is temperature control. It has great airflow control but leaving the lid open for any longer than absolutely necessary when foiling or misting the meat provides a big inrush of air to the coals. Once that thing overheats I haven't figured out any good way to cool it back down to normal temps other than shutting it down and waiting patiently since the ceramic liner holds so much heat. Yesterday it spiked to 320 degrees. Then I shut it down for a bit too long and by the time it cooled the coals were basically shut down.
Mon Nov 20, 2017 10:06 am
Mon Nov 20, 2017 12:20 pm
Mon Nov 20, 2017 12:38 pm
Mon Nov 20, 2017 12:40 pm
Pablo wrote:Let me hold your drunken beans.
Mon Nov 20, 2017 12:46 pm
Mon Nov 20, 2017 12:47 pm
Pablo wrote:The chow looks fabulous!
Mon Nov 20, 2017 12:53 pm
GeekWithGuns wrote:Pablo wrote:The chow looks fabulous!
Thanks appreciated I can post up the Frijoles Borracho recipe if you're interested. It's really easy, just takes a very long time to simmer till ready to eat
Mon Nov 20, 2017 1:09 pm
Mon Nov 20, 2017 4:37 pm
Mon Nov 20, 2017 7:07 pm