Paswesley Posted July 11, 2017 Report Share Posted July 11, 2017 (edited) I had in mind to smoke a couple of pork butts low and slow. I had not cooked on Mable in about a year, due to a number of factors. I had not cleaned her since the last cook, nor had I done any routine spring maintenance this year. To make a long story short, Mable remained true to her pedigree, all the fault was mine. I first became aware of an issue when I could not stabilize her temperature. After seven years of set and forget simplicity, I was not expecting her temp to continue to climb. I knew that air was getting in somewhere, though. I discovered the problem was the knob on the back door. it was loose and unable to be tightened with fire in the cooker. I MacGuyvered a quick fix using some Gorilla tape. Fortunately, Mable had not stabilized at 300. After the improvised repair, I was able to slowly back down the temp to 210 over the course of the next two hours. The problem started around 2:00 am, and by 4:30 am I was able to get some shuteye. As I type this, the temp is about 240 and the meat is 163 degrees. I anticipate a delicious pulled pork dinner, thanks to the incredible engineering that goes into these cookers. They are engineered to be airtight, but it does take some routine maintenance to keep it that way. Once the air leak was sealed, Mable was as happy as a clam at high tide. I am posting a few photos to support the verbiage. I will post a finished product pic or two. Note: I just went out and took pics 7 and 8. Internal is 168. I will foil at 175. Edited July 11, 2017 by Paswesley I added two new pics. Notice the temp still steady at 240. I started cooking 14 hours ago. The butts were foiled 10 minutes ago at 175. I will take them off in a couple hours, by "feel". The sweet potatoes are Korean white fleshed ones,. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 11, 2017 Report Share Posted July 11, 2017 Looking good how did it taste? Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 11, 2017 Author Report Share Posted July 11, 2017 The potatoes are still baking. We tested one potato which was not quite ready. The pork was just taken off about 5 minutes ago and is resting in the foil for a few minutes. I am curious about the flavor because I am trying out a new lump brand: Rockwood Lump. I expect it will be very tasty. I will pull and taste soon, and post a pic or two. Thanks! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2017 Report Share Posted July 11, 2017 I am watching this cook, Paswesley and expecting great things. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 11, 2017 Author Report Share Posted July 11, 2017 That is one of the amazing things about how Dennis has engineered these KKs. You can have a runaway temp, which was caused by my failure to do my spring maintenance, and still easily rein in the fiery beast and settle down for a routine cook. And by routine, of course, I mean DELICIOUS! 2 Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 It's Food Porn time! Here are a few pics of the finished product prior to being served. I included the clavicle bone so you can see how cleanly the meat came off. It was smokey good and so delicious and did not hang around very long. As a rule of thumb, if you want more than a few bits of met swimming in the remaining au jus, then don't be late to a meal featuring KK cooked food! Isn't it delightful, the smoke ring that a KK creates? Hope you enjoyed my post! 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 12, 2017 Report Share Posted July 12, 2017 Looks delishOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2017 Report Share Posted July 12, 2017 It looks so moist and delicious. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 @Aussie Ora, and @MacKenzie, thanks for the comps and kind feedback. It was moist and delicious, and I am about to go and make myself a sandwich right now. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2017 Report Share Posted July 12, 2017 That's it Paswesley, rub it in that you are having a delicious sandwich. Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted July 12, 2017 Report Share Posted July 12, 2017 (edited) Don't feel too envious over @Paswesley's sandwhich @MacKenzie, it appears he may be suffering from a bout of insanity by using mayonnaise on that pulled pork so while that pork does looks very tasty, I'm sure it holds no candle to your ketchup poutine. Let's just humor him. Edited July 12, 2017 by SmallBBQr 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2017 Report Share Posted July 12, 2017 SmallBBQr, Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 Pulled pork on Mable is hard to mess up! I am curious about a tasty sauce idea, though. I will look up your ketchup poutine. I have to warn you though. No pretensions at being a chef or gourmand. Just a backyard cook! Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 @SmallBBQr, ever do anything with bison meat? Any recommended sources for really good bison meat? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 12, 2017 Report Share Posted July 12, 2017 Yummmy looking cookh 1 Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 Just googled poutine, and I see that it is not a sauce at all, but a popular Canadian fast food dish. Still curious about it, though. Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted July 12, 2017 Report Share Posted July 12, 2017 2 minutes ago, Paswesley said: Just googled poutine, and I see that it is not a sauce at all, but a popular Canadian fast food dish. Still curious about it, though. Hehe.....I was teasing MacKenize over a post of his here on the forums where a few people commented about putting ketchup on his poutine.... 13 minutes ago, Paswesley said: @SmallBBQr, ever do anything with bison meat? Any recommended sources for really good bison meat? Yes, bison is easy to come by here and we use it fairly regularly. Also elk as well. Bison is quite lean, so you have to be a little more careful with the cook as it dries out. Bison ribeye steaks are common as is ground bison (i.e. Bison burgers). Just slightly more "wild" tasting beef, but only barely so...most people don't notice any difference. The meat is supposed to be a bit healther due to their grazing habits etc. Most of our cattle here is grain fed, so less healthy than grass fed. I purchase mine typically from a local butcher, but I'm in Canada (Alberta) so that will not do you any good. We can order it online from Costco as well, but I don't see that option on the American Costco site. https://www.costco.ca/CatalogSearch?keyword=bison&pageSize=96 (this is the Canadian site). Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 12, 2017 Author Report Share Posted July 12, 2017 @SmallBBQr, Thanks for the info! I have a really good butcher locally in Baltimore. Perhaps he can pull some strings and get some bison meat for me. Haha, that warning against drying out the meat reminds me of a rookie mistake I made a few weeks after getting Mable back in 2010. I attempted a low and slow with a 12 pound sirloin tip. After about fourteen hours, and I did no mopping nor foiling, it was fit only for use as a slightly greasy medicine ball! (or cannonball!) 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2017 Report Share Posted July 12, 2017 SmallBBQr, said, "Hehe.....I was teasing MacKenize over a post of his here on the forums where a few people commented about putting ketchup on his poutine.... " but I'm sure he meant to say, "putting ketchup on her poutine. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2017 Report Share Posted July 12, 2017 33 minutes ago, Paswesley said: @SmallBBQr, Thanks for the info! I have a really good butcher locally in Baltimore. Perhaps he can pull some strings and get some bison meat for me. Haha, that warning against drying out the meat reminds me of a rookie mistake I made a few weeks after getting Mable back in 2010. I attempted a low and slow with a 12 pound sirloin tip. After about fourteen hours, and I did no mopping nor foiling, it was fit only for use as a slightly greasy medicine ball! (or cannonball!) it was fit only for use as a slightly greasy medicine ball! (or cannonball!) Quote Link to comment Share on other sites More sharing options...
