Matt Rector
TVWBB Pro
An 18.3 pounder with a mustard slather, Spice Inc. Brisket rub mixed with some Austin steak rub. Ran it at 250 for 17.5 hours and pulled at 200 internal.
This Kamodo really holds a temp and uses about half the fuel as my Smokey Mountain smoker.
![IMG_0132[1].JPG](https://tvwbb.com/data/attachments/27/27183-f2448b889d57d62c4f4a0617e0b8f039.jpg?hash=8kSLiJ1X1i "IMG_0132[1].JPG")
![IMG_0136[1].JPG](https://tvwbb.com/data/attachments/27/27184-919d42163124c8199594c7f5724ee6a7.jpg?hash=kZ1CFjEkyB "IMG_0136[1].JPG")
Wrapped it at the stall about 170
![IMG_0139[1].JPG](https://tvwbb.com/data/attachments/27/27189-31e8e721f944b899d655800e757684f2.jpg?hash=MejnIflEuJ "IMG_0139[1].JPG")
![IMG_0144[1].JPG](https://tvwbb.com/data/attachments/27/27185-2ed87e0c3630d70aa71de24390e144e6.jpg?hash=Lth-DDYw1w "IMG_0144[1].JPG")
![IMG_0146[1].JPG](https://tvwbb.com/data/attachments/27/27186-2fb7c0c307bfcf4255331c6df4bfe90f.jpg?hash=L7fAwwe_z0 "IMG_0146[1].JPG")
![IMG_0150[1].JPG](https://tvwbb.com/data/attachments/27/27187-b56b6ceaf68b52be46d48618a7d57465.jpg?hash=tWts6vaLUr "IMG_0150[1].JPG")
Going to use the point for burnt ends on smoke day. Thanks for looking.
This Kamodo really holds a temp and uses about half the fuel as my Smokey Mountain smoker.
Wrapped it at the stall about 170
Going to use the point for burnt ends on smoke day. Thanks for looking.
![IMG_0153[1].JPG](/data/attachments/27/27188-4989fc3f104ccb474afe506ea94b577d.jpg?hash=SYn8PxBMy0)