Firemonkey Posted November 30, 2007 Report Posted November 30, 2007 When I have used RO, I can usually get 2/3 to 3/4 of the 10# bag in there. There is no harm in having too much, you just shut it down and save the rest for next time. Stirring leftover lump with a stick is less work than pouring more in there, anyway This thread shows my standard fill of lump, and I have never run out even on the longest overnight cooks: http://www.komodokamado.com/forum/viewtopic.php?t=1567
Sanny Posted December 1, 2007 Report Posted December 1, 2007 I dont have a KK' date=' and I dont use Royal Oak...[/quote'] M'either.
Sanny Posted December 1, 2007 Report Posted December 1, 2007 Congratulations, Saucy! YAY!! Now, don't kill her with cornbread salad. lol. (this was sposed to be a response to "24 years last monday" post)
Saucier Posted December 1, 2007 Author Report Posted December 1, 2007 Okey dokey Okey dokey, got it.. Thanks FM... Nice lookin racks o' ribs too!! Butts have been in 10.25 hours now, temp 188. brought temp up to 275 when the product passed 175 as suggested.. So far so good! Smells great outside too!
ThreeDJ16 Posted December 1, 2007 Report Posted December 1, 2007 I also use RO and have had no problems going 20+ hours with no fills (though I find it is rarely necessary). My fill level is below the heat deflector supports, usually level with the ceramic fire box insert (a little heaping in the center). BTW, to add to Jairby's tip on temps; not only can you boost it at the end to finish, but you can boost it at the beginning if you like less smoke (honestly I cannot tell that much difference). That is an approach some people use with the Guru's built in ramp mode. The important temps are 140-170 for collagen breakdown. But then again, one of the best parts of slow cooking is the relaxing down time drinking beer! -=Jasen=-
Saucier Posted December 1, 2007 Author Report Posted December 1, 2007 Beer Speaking of liking beer DJ,,,
Saucier Posted December 1, 2007 Author Report Posted December 1, 2007 BTW By the way, @ 1700 hrs, the internal temp was 195 on the button, gave it the one hour rest in the foil & towels and it was puuuurrrrrrfect. Everyone was threatening mutiny if they didn't get some to take home! LOL. It was the best batch yet, used some pecan this time! So it was an 11 hour cook and 1 hour rest, came out just great!
Firemonkey Posted December 1, 2007 Report Posted December 1, 2007 Re: BTW By the way, @ 1700 hrs, the internal temp was 195 on the button, gave it the one hour rest in the foil & towels and it was puuuurrrrrrfect. Everyone was threatening mutiny if they didn't get some to take home! LOL. It was the best batch yet, used some pecan this time! So it was an 11 hour cook and 1 hour rest, came out just great! That must have been some-kinda-good dream, Saucier. Because I dont see any pictures...no pics, it didnt happen
Sanny Posted December 1, 2007 Report Posted December 1, 2007 A shame, too, Firemonkey. I mean, it's good as a dream, but prolly better had it been real. The only thing we KNOW was real was the cornbread salad fritter puffs from this morning. With the scrambled eggs on the side, of course.
Saucier Posted December 1, 2007 Author Report Posted December 1, 2007 Just in case Just in case this photo drivel started.... Gee this is fun!
Sanny Posted December 1, 2007 Report Posted December 1, 2007 Oooh, food porn! Hey, Firemonkey! We got him to feed our habit!
Firemonkey Posted December 2, 2007 Report Posted December 2, 2007 He's still holding back on us. He was posting about vitamin V martinis and related activities, too
Saucier Posted December 2, 2007 Author Report Posted December 2, 2007 The photo requests only count, if you ask on the same day as the post... Please read the fine print! He's still holding back on us. He was posting about vitamin V martinis and related activities, too
