RobCordeau Posted May 4, 2018 Report Share Posted May 4, 2018 Hello kamado gurus! I am a new owner of a 21" (in metallic bronze - sorry I haven't posted un-crating and setup pics) and I am wanting to cook some pollo asado and carne asada this weekend for a party. I am still getting used to cooking on this kamado (been a grill guy forever). What would be the best way to cook the chicken and the beef? Lower grate? Main grate then move to sear later on? Roast for a while and then sear? Or just sear on the "sear grate" really close to the fire the whole time? Thanks! Rob Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 4, 2018 Report Share Posted May 4, 2018 Others more experienced me will advise you on the cooking bit. From me - a very warm welcome to the 21 Club! 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 4, 2018 Report Share Posted May 4, 2018 1 hour ago, RobCordeau said: Hello kamado gurus! I am a new owner of a 21" (in metallic bronze - sorry I haven't posted un-crating and setup pics) and I am wanting to cook some pollo asado and carne asada this weekend for a party. I am still getting used to cooking on this kamado (been a grill guy forever). What would be the best way to cook the chicken and the beef? Lower grate? Main grate then move to sear later on? Roast for a while and then sear? Or just sear on the "sear grate" really close to the fire the whole time? Thanks! Rob On the Carne Asada, I like to do flank steak indirect until about 115 internal, then sear at the end. If you do skirt steak, then I'd just go with a direct sear next to the coals, taking care not to overcook. What is the cut of chicken you are using? 1 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 4, 2018 Report Share Posted May 4, 2018 Oh...and welcome! We're supposed to shun you because you didn't post unboxing pics, but I'll leave that to others... 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 4, 2018 Report Share Posted May 4, 2018 Yes, welcome to the Obsession! You can still make amends by posting some pics, it's not too late! Go with Pequod on the carne. I normally cook chicken on the upper grate with direct heat. It's far enough away from the fire so it doesn't burn and being up in the dome (if pre-heated/heat soaked) will allow for cooking top and bottom together - minimal turning. You'll have to do a BBQ two-step dance with this cook - start with the chicken on the upper grate @ 375F until done, remove main and upper grate, flip upper grate over and put on top of charcoal basket (sear grate) and do the carne - about 3 minutes per side, depending on how done you want it. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 4, 2018 Report Share Posted May 4, 2018 Can’t help you with the cooking but welcome to the forum and KK grilling 1 Quote Link to comment Share on other sites More sharing options...
RobCordeau Posted May 4, 2018 Author Report Share Posted May 4, 2018 Thanks everyone for the replies. I appreciate the feedback. I will humbly post my pics now... 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 4, 2018 Report Share Posted May 4, 2018 It's hard to mess things up, I guess it can be done. Most of my cooks are 250-350 so it's a straight road so to say. Your KK is forgiving and it recovers nicely after peeking and multi checking. Even if it didn't go to plan the food is still great. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2018 Report Share Posted May 4, 2018 (edited) I just saw the unboxing pixs, you just got in under the wire before your KK turned to dust. Edited May 4, 2018 by MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
