tquando

Yes, steel. I was able to lift it but as you might expect quite heavy!

Visited Jindaiji Temple here in Tokyo today and found these original Kamado ovens outside the all wood fired kitchen. You've come a long way Dennis! Sent from my iPhone using Tapatalk

Looks fantastic - count me in for 2 when available!

Cheers mate - well done!

Looks fantastic! I will be giving this recipe a try.

Wend for a real deal Wagu steak last evening (we live in Japan). Definitely not one for those that like lean beef. Absolutely awesome!

Well it worked too well. Comments were that it was the moistest ever. Dry brined for a day, injected with butter, sprayed with olive oil to hold the run. One key item: when salting the skin mix 1/3 baking powder to 2/3 salt. You will never taste the baking powder and the skin will be dry d to perfection. Sent from my iPhone using Tapatalk

dmd Sent from my iPhone using Tapatalk

Will try again Sent from my iPhone using Tapatalk

Not seeming to like my pics Sent from my iPhone using Tapatalk

A bit late on this but I did cook a spatchcock turkey for the first time this thanksgiving. It came out fantastic. Temperatures across breast and thighs much more consistent and loved by all. I will be doing it again next year and have done a chicken since that was fantastic. I am still a beer butt chicken guy in my heart. ://uploads.tapatalk-cdn.com/20170116/1a327588646cdc00c8ca8e648902b357.jpg[/img].jpg[/img] Sent from my iPhone using Tapatalk

So here is how the bone in brisket unfolded ... After thawing for the week a hearty trim and a day of dry brining. Fired up the BB32, gave it a good rub, and muscled it on the BB32 at 8 PM. Used a new smoke pot for the first time and it is a game changer. Up at 6 AM and attempted a Texas crutch - not very effective as I did not get a very good seal on the foil given the size of this hunk. Let it go til 6 PM (22 hours!) and decided to pull it. Strange as I would normally go to about 200F with my brisket but I pulled this at 183F given the softness of the meat when probed. Getting it off the BBQ was not easy as the bones just fell away. Used a spatula combo lift and barely managed to get it to the cutting board. The point was awesome but the flat a bit dry A fun cook that will not be repeated again soon!

Thanks to all for your thoughts on this one. Sure it will be a fun cook. Formulating my plan and will update you on my execution after the weekend!

I purchased a bone in whole brisket and am now wondering how I am going to cook it! I purchased it frozen from "the meat guy" here in Japan. One of the ranchers sons lives here and sells their Morgan Ranch beef which is fantastic. In any event, it is defrosting for the week and I am in the process of crating my plan of attack to cook this puppy for my son's birthday party this weekend. I would love tips if anyone has ever cooked a monster like this before and will keep you posted after the cook this weekend. Tom

Any thoughts on the most efficient way to add wood chunks? Once I get the BB32 up to low and slow temp pulling it apart to add wood several times during the cook is not fun. I have tried the a-maze-n tube smoker based on a posting here but it does not seem to get enough air flow to keep smoking when placed inside through the lower vent.

Well done! A big fan of Korean BBQ here in Japan and when visiting Korea but never thought about teeing it up on the beast. It must be done!

First cook in Minakami Japan

Thanks for your comments gents! I thought I attached a picture but it apparently did not get uploaded. Trying again. Getting good meats in Japan is a bit of a mixed bag. Steaks at selected Tokyo markets (Nissin is my favorite) are fantastic with broad choices from Australia, New Zealand, America, Canada, and of course the Kobe! The larger cuts a a bit more challenging but The Meat Guy (www.themeatguy.com) is my source with a good selection of big cuts for low and slow cooks. Look forward to interacting with you all as I get my feet on the ground with the BB 32!

Tom from Tokyo here who took delivery of my new BB 32 one month ago. Yesterday was my first low and slow with a pulled pork. Lot's of learning to do at this point but on the road and definitely looking forward to engaging with folks on this forum! Picture attached. The results were spectacular (I opted for pulled pork for a more forgiving meat!) but I did have some tricky air flow issues. A full load of charcoal and lit a small amount of coals in the middle. Used BBQ guru and shut down all lower vents to let the fan do its work and 1/2 a turn on the top. Temp range was a bit inconsistent as it overshot but ultimately got the job done. Now in the morning I moved the defectors and only half of the charcoal where the fan was burned at all. The new guy here would love any advice on setup and starting as I am assuming we want the entire box burning. Looking forward to chatting Tom