Mark Foreman
TVWBB Wizard
I did my 1st cook on my new Kamado E6. I would like to point out that have never used a Kamado style cooker before.
Menu:
1 slab baby backs and a pot-o-beans.
Salted ribs 4 hours before cook time. Dry rub (no salt) just before cooking.
Prep beans for cooking. Thanks to Amazingribs.com for the recipe.
Setup:
Followed Weber’s instructions in the book (yes, I did RTFB!).
Put in 1 chimney of unlit Kingsford Competition Charcoal along with a chunk or pecan and one of cherrywood.
Lit coals with 2 lighter cubes.
15 minutes later, added diffuser plate topped with drip pan. Drip pan was too narrow pork “Juice” got onto part of the plate. Oh well.
Timing:
Cook method was 2.5 - 1 - .5. NC vinegar BBQ sauce at the end. Target temperature 235F.
Temperature management:
Adjusted the dampers and it stabilized at 241. Over the next hour, temp has slowly risen to 260. Adjusted the lower damper, burped the pit, got it down to 248. It creeped up again.
I re-read the temperature adjustment instructions which led to a quick trip to BGE and Kamado Joe websites. Turns out, you set the lower vent and control temperatures with the top vent. For me, it was counter intuitive due to 40+ years of Weber top vent open, adjust bottom vents. Needless to say, readjusted lower vent to the smoke position and closed the to vent to 25% open, it flat lined at 238 for the balance of the cook.
Open vents wide open, glazed ribs.
Beans came off at the 3.5 hour mark.
Results:
The ribs we tender and very juicy. Beans had a great smokey flavor. Very please with dinner! Even thou it took some time to get the temps stable, this pit never went over 260. At the end, with the vents open, pit hit over 300.
I did want to point out that the lid thermometer showed less than 10 difference (high) as compared to grate temp taken with an igrill 2. That was nice to see. No extra thermometer needed.
Did all of the above on 1 chimney of coals (7 hours). In my opinion, this puppy is a major keeper.
Anyone want to by a WSM?
Menu:
1 slab baby backs and a pot-o-beans.
Salted ribs 4 hours before cook time. Dry rub (no salt) just before cooking.
Prep beans for cooking. Thanks to Amazingribs.com for the recipe.
Setup:
Followed Weber’s instructions in the book (yes, I did RTFB!).
Put in 1 chimney of unlit Kingsford Competition Charcoal along with a chunk or pecan and one of cherrywood.
Lit coals with 2 lighter cubes.
15 minutes later, added diffuser plate topped with drip pan. Drip pan was too narrow pork “Juice” got onto part of the plate. Oh well.
Timing:
Cook method was 2.5 - 1 - .5. NC vinegar BBQ sauce at the end. Target temperature 235F.
Temperature management:
Adjusted the dampers and it stabilized at 241. Over the next hour, temp has slowly risen to 260. Adjusted the lower damper, burped the pit, got it down to 248. It creeped up again.
I re-read the temperature adjustment instructions which led to a quick trip to BGE and Kamado Joe websites. Turns out, you set the lower vent and control temperatures with the top vent. For me, it was counter intuitive due to 40+ years of Weber top vent open, adjust bottom vents. Needless to say, readjusted lower vent to the smoke position and closed the to vent to 25% open, it flat lined at 238 for the balance of the cook.
Open vents wide open, glazed ribs.
Beans came off at the 3.5 hour mark.
Results:
The ribs we tender and very juicy. Beans had a great smokey flavor. Very please with dinner! Even thou it took some time to get the temps stable, this pit never went over 260. At the end, with the vents open, pit hit over 300.
I did want to point out that the lid thermometer showed less than 10 difference (high) as compared to grate temp taken with an igrill 2. That was nice to see. No extra thermometer needed.
Did all of the above on 1 chimney of coals (7 hours). In my opinion, this puppy is a major keeper.
Anyone want to by a WSM?
