Yesterday was the first cook on my ‘new to me’ KK.
I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs.
On the 23 at 7am:
About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before.
And then plated for the family:
Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish.
Wife made the naan dough and we cooked that on the KK just prior to serving.
I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap.
A great first run!!
Eric
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