John A Posted September 18, 2016 Report Share Posted September 18, 2016 First cook turned out pretty good. 8 lb Pork butt took about 8 1/2hrs. Over shot my temp a little but not too bad. I was going for 250 and that's where I started but ended up at 280 by the end. One thing I can say is there's not much to mess with. I did take a long time the warm up ( like 2 hrs ). Not sure what that was all about but I'll get the hang of it. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 18, 2016 Report Share Posted September 18, 2016 Nicely done. Great pictures. Don't sweat the minor 30F temperature difference, it doesn't matter in the end, as you now know. What woods did you use in the smoking pot? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 18, 2016 Report Share Posted September 18, 2016 Turned out great John nice first cook Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
John A Posted September 18, 2016 Author Report Share Posted September 18, 2016 (edited) I used apple and a little hickory. Just what I had left over. I noticed it didn't stall. Not sure if that's the cooker or the meat but temp went up quick at the end. Here's a pic of my BK next to it. No comparison. Edited September 18, 2016 by John A Quote Link to comment Share on other sites More sharing options...
tony b Posted September 18, 2016 Report Share Posted September 18, 2016 (edited) Sad, indeed. Poor little Bubba. Edited September 18, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
bosco Posted September 18, 2016 Report Share Posted September 18, 2016 looks great. As for the temp, the left dial looks good. I too like having the right open but use the smallest hole. Having it open as much as you did is what resulted in you having the higher temp. The hardest thing about learning to cook on a KK is learning just how little air is required to get it going. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 18, 2016 Report Share Posted September 18, 2016 Sounds and looks like you had a great cook. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 18, 2016 Report Share Posted September 18, 2016 I've never seen a Bubba Keg but my hypothesis is that it will outperform all the simple glazed-pot kamados because it's actually insulated. It's all about the reduced airflow. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 18, 2016 Report Share Posted September 18, 2016 Excellent cook john looks fantastic Quote Link to comment Share on other sites More sharing options...
John A Posted September 18, 2016 Author Report Share Posted September 18, 2016 I'm doing my burn in and I have a few areas where the tiles are coming up and I poked a hole to vent but the tiles won't stay down. Been at 500 deg for 3 hrs. Should I go to the next 50 deg? Will the tiles stay down as I come down in temp after I've finished the burn in or should I stop and let it cool down? Quote Link to comment Share on other sites More sharing options...
John A Posted September 18, 2016 Author Report Share Posted September 18, 2016 13 hours ago, DennisLinkletter said: Yes Dennis, it is very efficient but it doesn't have much of a heat soak to it so it is easily influenced. Too insulated really. If you get above temp it's over. It will get to 800 deg but 250 is about as low as you can stay and you have to stay with it all day or it will get away from you. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 18, 2016 Report Share Posted September 18, 2016 12 minutes ago, John A said: I'm doing my burn in and I have a few areas where the tiles are coming up and I poked a hole to vent but the tiles won't stay down. Been at 500 deg for 3 hrs. Should I go to the next 50 deg? Will the tiles stay down as I come down in temp after I've finished the burn in or should I stop and let it cool down? If tiles won't stay down there is only one thing that pushes them back up.. Vapor pressure. You still need to vent more. When the pressure is gone the tiles don't push back and will stay down. Quote Link to comment Share on other sites More sharing options...
John A Posted September 18, 2016 Author Report Share Posted September 18, 2016 So do I need poke more holes? I've been trying but I doesn't seem to help. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 18, 2016 Report Share Posted September 18, 2016 Patience, Grasshopper - you are doing fine. Keep poking the holes in the grout to vent the gasses. Once the smell has dissipated, then let the KK start to cool down and then push the tiles down. They will set and firm up. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 19, 2016 Report Share Posted September 19, 2016 The cook turned out great. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted September 19, 2016 Report Share Posted September 19, 2016 Very nice first cook........................know it was for the pictures but no more peeking and letting the moisture out Quote Link to comment Share on other sites More sharing options...
John A Posted September 19, 2016 Author Report Share Posted September 19, 2016 Have to use what I've got until I get another one. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 20, 2016 Report Share Posted September 20, 2016 The 280* temp is the reason for no stall. That is the big advantage for cooking at an elevated temperature - meat tends to power through the stall. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 20, 2016 Report Share Posted September 20, 2016 Don't stress about the burn in mate. I used to eat a chewy gum named hubba Bubba lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
