wilburpan Posted August 23, 2016 Report Share Posted August 23, 2016 (edited) It’s been a while since I’ve been able to post some cooks. I’ve been using Smaug over the summer, but have had very little time for posting. Here’s a pork shoulder. Here’s two more pork shoulders that I cooked at once. And here’s a nice 12 lb. brisket, with before and after pictures. There’s nothing special about these cooks. I’ve done them before, like many of you. What all of these cooks have in common, however, is that I did the same routine for setting up Smaug for each one. I started the fire around midnight, set the vents for what’s worked for me for a low and slow cook (bottom vent barely open, top vent turned 1/4 turn), waited long enough to see that the thermometer got up to around 180-200ºF (about 20-30 minutes or so), and then went to bed. In the morning, the thermometer was pretty consistently right around 200-225ºF, which is where I wanted to be. Probably better than anything else, this shows what the quality of a Komodo Kamado grill gets you: ease of control and repeatability in your vent settings. I’m confident enough in my grill that I was able to set the vents and walk away knowing that I would get really close to my target temperature. I should mention that I’m usually not in the habit of doing cooks this way. In each case I was “volunteered” to provide food for a potluck or a party at the last minute, which is why I wound up doing the overnight cook approach. Still, it’s really nice to know that my KK grill is so well made that I can get results like this. Edited August 23, 2016 by wilburpan 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23, 2016 Report Share Posted August 23, 2016 Hey Wilbur! Glad to see you posting again. Had been wondering where you were and if everything was OK at home? Quote Link to comment Share on other sites More sharing options...
wilburpan Posted August 24, 2016 Author Report Share Posted August 24, 2016 Hi Tony, Home stuff is fine, just busy with the kids this summer and with vacations. Work has been keeping me super busy as well. So something had to give, and that was the amount of time I was spending online. Quote Link to comment Share on other sites More sharing options...
Shuley Posted August 24, 2016 Report Share Posted August 24, 2016 Nice looking cooks. I'm looking forward to developing the confidence that you have for over night cooks. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 24, 2016 Report Share Posted August 24, 2016 Great stuff Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 24, 2016 Report Share Posted August 24, 2016 Wilbur! Great to see you back! Beautiful cooks you've posted here. Thanks and kudos! And I love your assessment … the KK makes every type of cook so easily reproducible. Nice post, my Friemd! Kudos. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 26, 2016 Report Share Posted August 26, 2016 Very nicely done. Quote Link to comment Share on other sites More sharing options...
