Sorry Woodwidow, I didn't candy any of it. I watched a YouTube video about salmon candy and I want to try it. Any words of wisdom would be appreciated.
Sorry, I don't have any words of wisdom. I don't make it - just love eating it. Campinspecter doesn't like smoked fish so I only get it at potlucks or when someone gives me a gift.
Pork Butt put in the smoker at 7:30 this morning and it is up to 180* i/t right now! Won't be too long now.
The temp and patience! I cooked at 200 degrees for 18hours and it melted in my mouth. Some say cook it higher for 8-9 hours but I went low and slow and glad I did.
Nicely done and it looks great! Welcome to the joys of kamado cooking. I honestly think they are one of the most versatile cookers out there.
I did four altogether. The first one went on at a little under 500. It dropped to 450 after I slid it onto the stone and closed the lid. That was too hot, as the crust cooked really fast and the cheese barely got melted. These last two cooked nicely at right around 400. I'm not 100% confident in the thermometer. It was spot on in boiling water, but that's all I know. My family is leaving town this weekend and will be gone all next week, so this will probably be it for a while. Except for the bacon that will be ready to smoke next week.
Amen brother! I had no idea how much I would use mine when I bought it-I rarely use the kitchen oven any more.
Hey jeff_t . How did your ribs come out a few weeks ago? I was intimidated by smoking with a BGE when I got mine back around 2011 , bur dont be. Although my first burgers were soooo smoked we almost couldnt eat them ans in the beginning, you could mark my house from sattelite by the smoke show created while trying to light the lump . Now I have lighting perfected and cooking down pretty well things are just fantastic!! Here is the first rib recipe I used and still use it today. From NakedWhiz BGE Cookbook http://www.nakedwhiz.com/WiseOneRecipes.pdf , page 44 I dont split direct an indirect at the end, but if you dont have a deflector, get one-its really the only add on I got and its worth the cost. Remember pics or it didnt happen I have some pics later today to take off of my phone from last night's pulled beef. It was delicious
Last nights dinner, courtesy of Elderthewelder recipe for pulled beef using chuck roast. http://firewoodhoardersclub.com/forums/bookmarks/1968/view I used a 2.5 lb roast and wish I had done 2 of these, it was fantastic !! It was actually better the second night At the 2 hour point and getting ready to cover with foil Finished and pulled Onions, sweet peppers and shrooms in an incredible sauce to put over the beef for sandwiches. No BBQ sauce needed.
It was and best part ...it was so easy I used pecan and apple wood. Next time I may try mesquite or hickory, but sometimes those can be more overpowering....and give me heartburn But with a hearty beef roast they should be good.
My wife won't eat it sliced, so I give it some TLC so it shreds. Total cook time was 24 hours on 200 degrees even. Moist , tender , shreds....the works. It smelled so good I forgot to take the finished pic.
