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Favorite recipe for BGE or Kamado?

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Favorite recipe for BGE or Kamado?

Old 04-24-2020, 10:01 PM
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Default Favorite recipe for BGE or Kamado?

Just picked up a Kamado Classic 2 for my bday and man it’s awesome. Cooking my first butt tonight. Temp is holding steady at 250. Hope it stays that way all night! What’s your favorite thing to cook on the ceramic style cooker?? Recipes would be great if you have one. Fish, jerky, pork, chicken, list it all here!





Old 04-24-2020, 10:02 PM
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Brisket.
Old 04-25-2020, 04:37 AM
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Pizza!! Lots of stuff is great but pizza is definitely everyone here’s favorite
Old 04-25-2020, 05:05 AM
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The water pans on my Joe suck up too much energy. Plus they keep moisture pretty well so I have stopped using them. Every time I go back to using it I regret it.

I cooked my first fatty a few weeks back. It was too rich for me. Next time I am going to do it with ground beef instead of breakfast sausage.

I started cooking tri-tips and they are my new favorite but I have to order them online.

Pork shoulder is my go to. This one was boneless and that is why I trussed it. My neighbor had me do two of these for him and he gave me two as a thank you. Otherwise I much prefer bone in. My go to rub is Dizzy pig, dizzy dust but I mix it 50/50 with brown sugar.


Fatty

Pork shoulder

After
Old 04-25-2020, 07:00 AM
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Well my first smoke was a bust. Charcoal went out after 8hrs and my temp dropped. Part of the learning curve I guess. I shouldn’t need to add charcoal right? Maybe I didn’t have enough from the start.
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Old 04-25-2020, 02:25 PM
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Originally Posted by wmflyfisher View Post
Well my first smoke was a bust. Charcoal went out after 8hrs and my temp dropped. Part of the learning curve I guess. I shouldn’t need to add charcoal right? Maybe I didn’t have enough from the start.
What are you using for charcoal? It should be at least level with the air holes on the firebox
Old 04-25-2020, 06:02 PM
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Originally Posted by andyp262 View Post
What are you using for charcoal? It should be at least level with the air holes on the firebox
BGE charcoal. Yep had it just above the holes.
Old 04-25-2020, 09:07 PM
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http://Www.amazingribs.com you won't be disappointed. Awesome recipes, rubs, sauces and general ideas.

I have no affiliation with them, just used them a lot to up my game.

I also have a brick at the bottom of my Akorn to let the fire burn in a U-shape. Start on 1 side and let it go around. I've had 12 and 14 hour cooks on 1 load of charcoal. It takes time to learn it, but the food is worth it!
Old 04-25-2020, 10:50 PM
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Smoke Marlin... orange lobster



Lobster

Marlin
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Old 04-25-2020, 11:01 PM
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Mar y Tierra....roast beef...




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Old 04-30-2020, 03:47 PM
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I've got the same unit. I don't generally do all nighters but fill up with quality lump almost up to bottom of heat deflectors and no problem doing briskets.

I cook everything on it from veg, to fish, to smokes to steaks to pizzas - all turn out really well.

I've had really good results from Tri Tips, it's been one of my faves. Not always easy to find in Mid Atlantic but my local Amish Market has them a few days a week. Salt, pepper, season salt and reverse sear to 115 to start, crank the fire and sear to desired doneness. Serve with fresh made chimichurri and thank me later.
Old 05-01-2020, 08:30 AM
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Looks great!
Old 05-04-2020, 03:21 PM
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Originally Posted by wmflyfisher View Post
Well my first smoke was a bust. Charcoal went out after 8hrs and my temp dropped. Part of the learning curve I guess. I shouldn’t need to add charcoal right? Maybe I didn’t have enough from the start.
You need plenty of lump.Try to pick out the biggest pieces to put in first,then the smaller stuff on top.My large BGE will go about 14 hours at 225-250. Get a bbqguru CyberQ,has a little fan you set and holds temps perfectly.

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