Bob Correll
R.I.P. 3/31/2022
Wanting to see for myself what cooking on a Kamado was like I picked up a Pit Boss for the bargain price of $300. First cook was a slab of baby backs. I was kind of flying by the seat of my pants in judging how much lump to use, and how much lit to start with.
I went with a 3/4 full small Weber chimney of lit. Start of burn and amount of coals left shown in pics.
Not wanting to pay $50 for the stock deflector I made my own with a pizza stone holder, stainless steel pan, and a clay saucer.
Oakridge Secret Weapon pork & chicken for the rub. Sweet cherry wood for smoke.
Total cook time was a little over 5 hours running 240ish with one spike, and one drop.
Foiled with apple juice and brown sugar after 4 for 1/2 hour, then out and sauced.
Jo and I agreed these were as good as the best I've ever made, right between bite off and fall off the bone.
I thought they were a little more moist than usual, and had a little more smoke flavor, two things that I strive for with the WSM. I was correct in not expecting a big difference.
It ran about as steady as my WSM with a bit more vent adjustment than I normally have to do.
More uniform size pieces of lump will probably help, since I had pea size to large chunks.
Cons I already knew about are having to load everything from the top, no easy access to the firebox, and ash cleaning though the smallish bottom vent.
It was a fun cook and I look forward to doing some serious steak searing, as well as the big three, briskets, butts, and turkeys.
The PB is just an addition to my Weber family, not a replacement.
Thanks for looking, here comes the pics, note the first one was during my break in burn, hence the probe in the top vent.
I went with a 3/4 full small Weber chimney of lit. Start of burn and amount of coals left shown in pics.
Not wanting to pay $50 for the stock deflector I made my own with a pizza stone holder, stainless steel pan, and a clay saucer.
Oakridge Secret Weapon pork & chicken for the rub. Sweet cherry wood for smoke.
Total cook time was a little over 5 hours running 240ish with one spike, and one drop.
Foiled with apple juice and brown sugar after 4 for 1/2 hour, then out and sauced.
Jo and I agreed these were as good as the best I've ever made, right between bite off and fall off the bone.
I thought they were a little more moist than usual, and had a little more smoke flavor, two things that I strive for with the WSM. I was correct in not expecting a big difference.
It ran about as steady as my WSM with a bit more vent adjustment than I normally have to do.
More uniform size pieces of lump will probably help, since I had pea size to large chunks.
Cons I already knew about are having to load everything from the top, no easy access to the firebox, and ash cleaning though the smallish bottom vent.
It was a fun cook and I look forward to doing some serious steak searing, as well as the big three, briskets, butts, and turkeys.
The PB is just an addition to my Weber family, not a replacement.
Thanks for looking, here comes the pics, note the first one was during my break in burn, hence the probe in the top vent.
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