Bob Correll
R.I.P. 3/31/2022
Second cook on my Pit Boss Kamado, Sunday chicken dinner.
I like to split birds in half so I can orient the thigh/leg portions over the more intense heat, and the breasts away from it.
It took about 1.5 hours running in the 360's. Lump only, no smoke wood.
She ran nice and steady, and the chicken was moist, tender, and tasty.
More thoughts at the end.
I'm enjoying cooking on this thing, even though the results are not better than on a Weber, they are just as good.
Due to heat retention it's more important to catch the temp on the rise than it is on a WSM.
It's stingy with fuel, and runs steady once set.
If one has mastered cooking on a kettle or WSM, then the learning curve is pretty short.
Next up, I hope, will be high heat seared steaks.
Thanks for stopping by!
I like to split birds in half so I can orient the thigh/leg portions over the more intense heat, and the breasts away from it.
It took about 1.5 hours running in the 360's. Lump only, no smoke wood.
She ran nice and steady, and the chicken was moist, tender, and tasty.
More thoughts at the end.
I'm enjoying cooking on this thing, even though the results are not better than on a Weber, they are just as good.
Due to heat retention it's more important to catch the temp on the rise than it is on a WSM.
It's stingy with fuel, and runs steady once set.
If one has mastered cooking on a kettle or WSM, then the learning curve is pretty short.
Next up, I hope, will be high heat seared steaks.
Thanks for stopping by!
