Kouple of Kamado Kooks


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Rest assured Weber fan boys and girls, I still use my Performer and WSM at least 80% of the time.
I'd be lying though if I said I don't enjoy cooking on the Kamado, 'cause I do.

No plate shots.
These Costco pork steaks were huge, and I feared tough, so I brined them in water, salt, brown sugar, and apple juice.
Smoked for 2 hours at around 235F. Then foiled with butter and brown sugar for another hour or so, unwrapped, and seared on the Performer before saucing.











Very good, but still not as tender as i would have liked. I'm guessing these were from an old tough pig due to the size.

One thing I really like about the Kamado is how frugal it is on charcoal, these are cold coals from the pork steak cook.
I re-lit them for chicken thighs, ran the grill at 350F for an hour and there's still plenty left to burn later.



Last night's breaded thighs.



Adding more crispyness at the end.



Thanks for viewing, hope everyone had a great holiday weekend!
 
Great looking grub, Bob. I loved my K7 Kamado when I had it. They are great grills, with lots of versatility. Just another weapon in the arsenal! :)

R
 
Those pork steaks are huge. Great info on the Kamado.

Do you think it is more fuel efficient than a 22WSM?:p
 
Pat G said:
Do you think it is more fuel efficient than a 22WSM?:p
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From my experience (6+ years with my 22" Kamado), absolutely. I could get 18+ hours out of a full load of lump on my K7 (briquettes are not recommended), whereas I've struggled to get 10 hours on my WSM22. There's a major cost difference between them, too. My K7 was $800, and that was on sale (prices vary depending on the manufacturer, but if you go with something that has the same grill size as your WSM22, you're going to pay big no matter who you buy from.) IMHO, in addition to their thermal efficiency, their big advantage over most other grills is versatility. You really can cook on them holding the temp rock solid anywhere from 200 degrees to over 800. Downsides - price, weight, fragile material, hard to transport, etc.

I kinda wish I still had mine, but since I've got versatility covered with my arsenal of Webers, there's no need.

HTH,
R
 
Rich G said:
From my experience (6+ years with my 22" Kamado), absolutely. I could get 18+ hours out of a full load of lump on my K7 (briquettes are not recommended), whereas I've struggled to get 10 hours on my WSM22. There's a major cost difference between them, too. My K7 was $800, and that was on sale (prices vary depending on the manufacturer, but if you go with something that has the same grill size as your WSM22, you're going to pay big no matter who you buy from.) IMHO, in addition to their thermal efficiency, their big advantage over most other grills is versatility. You really can cook on them holding the temp rock solid anywhere from 200 degrees to over 800. Downsides - price, weight, fragile material, hard to transport, etc.

I kinda wish I still had mine, but since I've got versatility covered with my arsenal of Webers, there's no need.

HTH,
R
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Thanks Rich, totally being sarcastic on my end. I picked up a used set, one 22WSM and one 18WSM. I thought I was going to keep the 22 until I loaded it up with fuel. I sold it and kept the 18.
 
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I think versatility is what sold a lot of folks on them.
Only having one grill for everything would have a big down side though.
I wouldn't own this one if a WM garden manager hadn't offered it to me for $300, normally $600.

edit to add, Pit Boss calls mine a 22" but that's outside measurement, the cook grate is nearly 19" diameter.
 
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Those are some huge pork steaks. Sorry you didn't get the tenderness you were looking for. Still looks delicious to me. I enjoy viewing the Kamado posts.
 
Cliff Bartlett said:
Those are some huge pork steaks. Sorry you didn't get the tenderness you were looking for. Still looks delicious to me. I enjoy viewing the Kamado posts.
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Thanks Cliff!
It's funny, we shared one the day of the cook, and the other today as a leftover.
The leftover one was perfectly tender.
 
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Yep that's a couple of big chops for sure. I could have had a Kamado for free when our neighbors moved because the mover wouldn't touch it. They said the company had to many break during the moves. I went over and looked at and with I already have and the weight of that monster I passed. Wish I would have taken it now.
 
Man those are some huge pork steaks Bob, they look delicious. I do like the breaded thighs, that's one of my favorite dishes.
 
A couple of real nice cooks with that kamado. Really like the thighs.

It's always fun to have several different cookers. Sometimes choosing the one to use gets difficult.
 
Robert-R said:
It's always fun to have several different cookers. Sometimes choosing the one to use gets difficult.
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No doubt Robert. I try to use all of mine but lately it seems like every cook is on the Performer or the 18WSM. I'm getting dirty looks from the other 8 Weber's.
 
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