ckreef

Just curious - have you completely removed your top vent to see what the gasket looks like under there? Maybe the two ends of the gasket don't meet up properly.

Looks delicious. I've used beer and red wine before but never tried white wine. Excellent.

Great looking nachos.

Where in Walmart did you find it. Will have to go look later this week.

They got to their next stretch goal. The meater cloud - allow you to keep track of the temps anywhere your smartphone can get a connection. If this product gets to completion and works as advertised it is going to be an awesome meat thermometer. Assuming the probes last any decent amount of time.

You just keep hitting them out of the park. Go team Tinyfish!!

A little lopsided but looks tasty none the less. Your welcome to come visit the Bistro anytime.

Thanks everyone dinner was delicious and we got a little more work done on the Bistro improvements yesterday. I've done small 4 lb butts before and they always seem to take longer than the big ones. I would have never guessed this tiny little piece of meat would take 10 hours. I was pleased with the way Prometheus performed at this low of a temp. I was using Carbon Del Sur and the jury is still out on that. Sent from my SCH-I535 using Tapatalk

Very nice indeed. Interesting pebble color.

Dinner - finally ........ Pulled the pork. A bowl full. Enough for 3 XL sandwiches. All that and then dinner is served. A pulled pork sandwich, pickles, chips and dip. Hardly worth the anticipation but it tasted good - LOL Mrs skreef's desert at 400* for 30 minutes. (cooking while we ate) Cinnamon Monkey Bread Yummy - if you weren't full before you are stuffed now - leftovers for breakfast? That's all folks, hope you enjoyed the ride.

Tick Tock, Tick ...... Tock, Tick ............. Tock, ......... Tick .... . . . . . . . . . Tock - LOL

9 3/4 hours in. IT at 200*, pit temp ended at 280*. Pulled and resting in a cooler. These are going to be 3 measly sandwiches. More like a PB - Personal Butt. Glad everyone snacked up at dinner time. Took out the drip pan, cleaned the grates, added the full deflector, cranking it up to 400* so Mrs skreef can cook desert. It's a surprise so I have no idea and can't look.

Dang it - you hit a home run with that one. Now I'm worried - LOL

The basting sauce tasted really good on its own - hopefully can only get better.

Maybe but just barely - LOL Forgot to add the picture in th last post - got it fixed now I am few serious adult beverages into it at this point waiting for dinner. Hopefully my camera knows what to do later tonight without my intervention.

Once heat soaked, grate and dome temperatures stayed in line regardless of what I did. Tel Tru thermometers rock out. Will believe it 100% after this cook.

At 7 hours in the pit temp had stabled back down to 207* for about an hour. It had stalled at IT of 154*, stayed there for the last hour then dropped to IT of 151*. Wanting to eat sometime tonight I gave it one final baste and opened the top vent to 1/2 turn and the bottom vent a bit more. The pit temp rose and it came out of the stall with the IT starting to rise. At 8 hours pit temp hovering around 277* and IT now at 172*. Yay we might eat sometime tonight - LOL More to follow ..........

Boston butt from the baby wild hog. Weighs in at 1.4 lbs - 3 sandwiches - LOL. All trussed up with a wet marinade. Grate temperature steady for about an hour. Going on at 10:45 am. 2 1/2 hours in. Grate and dome temperatures crusin along nicely together. I've never done a Low-n-slow this low before. A quick peak and baste. 5 1/4 hours in. A few bastes along the way. IT at 151*, pit temp 223*. I figured it was going to rise with the dome opening for all the bastes. More pictures to follow.

Thanks everyone - definitely a different way to cook a Tenderloin.

2T - 3T and your drunk already - whaaaat - LOL

Awesome baby pictures - LOL

A few of us are already in on this. http://www.komodokamadoforum.com/index.php?/topic/5842-FYI-Wireless-meat-probes

A hunter friend from time to time gives me a baby wild hog. Not exactly wild more a baby ferel hog. Last time I got one I curled it up and cooked it on the Akron with only marginal success. The problem is some of the standard cuts like ribs and bone in pork chops have so little meat in that area (at this size) that they are hardly worth the effort. I got another one today (skinned, gutted, no head, no feet) so I decided to butcher the better cuts straight off the carcass. I don't have a band saw. I don't have a proper bone saw. I am not a butcher and I don't know what I'm doing but here's what I ended up with. 2 bone in shoulders and 2 bone in hams. Ruler for size reference. A boneless Boston butt. Actually it's a double butt. Cut both Boston butt sides off the carcass at the same time leaving them connected. Weighs in at 1.4 lbs - I figure 3 sandwiches maybe for lunch tomorrow - LOL Lastly we have the butchers prizes. At the top is 2 loins. At the bottom is the 2 micro sized Tenderloins. The Tenderloins show you just how small this hog was. I figure those 4 pieces are going on the Yakatori on evening If there are any butchers out there don't laugh too hard - I said I didn't know what I was doing.

Looks fantastic. I need to try that as I have some puff pastry in the freezer looking for a stomach.

This is the recipe I used. I did peel my apples and used Tenderloin instead of chops. I also ran out of paprika (how does that happen anyway?) http://www.mccormick.com/Recipes/Main-Dishes/Apple-and-Sage-Pork-Chops?utm_source=google-bing&utm_medium=cpc&utm_term=+sage+pork+chops&utm_content=AS_Pork_Chops_categorylp&utm_campaign=cookingeg&gclid=Cj0KEQjw4ZOwBRDoxpjAvPXAl5MBEiQAEek_3iGrjCOqztBkzIaQo7uj77GTBmb1e6h4-PsGTyhaaLkaAgyl8P8HAQ I've made these for a few years now - before my kamado days - a family favorite.