Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

[jark87]

Did you also get the case from Thermoworks? I’m still stuffing my Smoke back into it’s original cardboard box. It’s just about shot.

 

[jimim]

Did you also get the case from Thermoworks? I’m still stuffing my Smoke back into it’s original cardboard box. It’s just about shot.

My signals came in it. I actually just emailed them about another case I need another for my other 5 probes on thier spools now. Lol

I love signals. It’s awesome. I’m going to buy the fan unit for my egg that plugs into signals to control the internal temp.

 

[jark87]

I just ordered the case and spools - thanks for the post! I’m on the fence about fan units. If I had the Signals device instead of Smoke, I’d do it since it’s a relatively cheap add on. I’ve also found that I have been able to get the KJ up to temp and hold it really steady fairly easily, mostly thanks to that SmokinDad guy on YouTube. Test will come when I do a long cook, like a brisket.

 

[jimim]

Nice man. They r really nice! I’m only getting the fan cause it’s cheap since I have signals. I’m only going to use it to get me to temp cause I feel like it takes me forever to get there. Like 1 hr plus to hit 225 250. Can u post that video?

 

[Candurin]

I will say having a fan and controller works great. That was my main reason for grabbing the masterbuilt gravity smoker.

An egg and a fan would be a dream setup!

 

[jark87]

Here’s the link to his channel. It’s mostly oriented to Kamado Joe, but the techniques should apply to any kamado style. I used his orientation videos to help shorten the learning curve with my KJ - definitely helped, especially the vent settings and fire size. While it doesn’t take me an hour to get to 225-250, it’s a good 30-45 minutes, so I can relate to desire to get the temp up more quickly. I leave the vents open to the max until I’m within 25° of my target and then I start shutting them down so I don’t shoot past it.

https://youtube.com/c/SmokingDadBBQ

 

[jark87]

An egg and a fan would be a dream setup!

Yeah - the iKamand for the KJ looks really sweet, but it almost seems like cheating. It’ll probably make it to my Christmas list this year.

 

[Brentr]

Guess what’s for dinner

 

[Candurin]

Awesome. I was so close to picking up a rec-tec.

 

[Brentr]

Awesome. I was so close to picking up a rec-tec.

I am really loving my recteq my neighbor introduced it to us and I picked up one on Craigslist for a really good deal. I suggest this one just for smoking.

 

[Katodude]

Wife is going to Disney, so I am having the boys over tonight for steaks!!!

Prime sirloins, trimmed and ready for the sous vide.

 

[usfbull]

Good old fashioned BBQ chicken. Again followed a Malcom Reed recipe, with a few deviations. Cooked at 275° for roughly 3 hours, mopping and turning every 30 minutes. I absolutely love the kamado. We’re in the middle of redesigning our outdoor kitchen and entertainment space and now I’m wondering if I even need a gas grill. Of course, my wife says we do.

View attachment 329712

I gave my away my Weber gas grill after a few months of using my Kamado Joe ( that was in 2016).

 

[jimim]

Reverse sear bone in rib eyes part one. Experiment tonight. Coffee rub and bbq rub I made. I don’t know we will see. No way we r finishing these they r 2 lbs a piece. I smoke them last weekend on the egg. I got a thumbs down from the wife so we r back to the gas tonight.

Edit: awesome. So much better tonight. They say u don’t need a rest after u sear but I think u do so I low and slow first then oiled them and seared. Finally a 10-15 min rest.

 

[jark87]

I did reverse sear filets tonight in the kamado joe, but no pics. Got the dome temp up to 750° for the sear. Dry brined for about 6 hours and then hit them with course black pepper and chipotle chili powder. Wife made glazed carrots and broccolini. Served with Ghost margaritas. Yum!

 

[Brentr]

View attachment 333420View attachment 333419View attachment 333363

Reverse sear bone in rib eyes part one. Experiment tonight. Coffee rub and bbq rub I made. I don’t know we will see. No way we r finishing these they r 2 lbs a piece. I smoke them last weekend on the egg. I got a thumbs down from the wife so we r back to the gas tonight.

Edit: awesome. So much better tonight. They say u don’t need a rest after u sear but I think u do so I low and slow first then oiled them and seared. Finally a 10-15 min res

Wife is going to Disney, so I am having the boys over tonight for steaks!!!

Prime sirloins, trimmed and ready for the sous vide.

We were there for a week last week. Very relaxing

 

[Brentr]

Trying to replicate Topilanos tomahawk veal chop

 

[Brentr]

Another attempt at a very large omelet

 

[usfbull]

This was last weekends cook some beef back ribs and some short ribs. I only have a pic of the beef back ribs. Salt, pepper, garlic powder and paprika. ~225 degrees for 5.5 hours and internal temp of 204 degrees on the Kamado.

 

[Brentr]

I love beef ribs just so hard to find. Plate ribs are the best but that also is hard to find

 

[jimim]

Explain to me. Are plate ribs the same as short ribs. I read conflicting things. Can someone educate cause I want to try them.