Hi David! Congratulations on the wonderful work! I don't know if you remember a cartoon called the Jetsons, and the robot maid 🤖 called Rose? With a Rose like that, it's hard not to hit the barbecue! hahaha Thanks again for the video and the excellent work! Peace and good! A big hug 💪 from me and from the Brazilians who enjoy your work!
Years ago I bought a similar unit called the Big Green Egg( extra large model) have cooked or smoke a variety of stuff. Also purchased most of the accessories for the Big Green Egg. I smoke my brisket at approximately 235 degrees until it hits a temperature of about 200 degrees! I have found that all brisket take different amount of time for the approximate same weight.
Congrats on the new Kamado! I have the same one branded as Louisiana...If that grill is indeed 10" across, get yourself a deflector plate from a Big Green Egg Mini, as it will let you smoke indirectly and your low and slow cooks will come out even better, I suggest you try lump charcoal, and you will see even bigger difference in how the Kamado behaves and how the food tastes; I prefer premium Jealous Devil lump myself. Most Kamado owners tend to avoid petroleum accelerants in their charcoal (easy lite) and fire starters as they feel that the ceramic can hold that taste and affect food quality. I have used the mini Kamado for a heat source for a 12" cast iron pan as well with a rack (couple rods laid across the top of the lower egg half) to allow air flow between the Lower half and the pan, which made for a fun ay to cook on live fire as well. Lastly, be patient and watch the color of the smoke; thick white smoke generally tastes like creosote as its conducive to poor combustion. As with any skill, there is a learning curve.
Thanks for this video. A friend and I were talking about smoking meats and looking at different tools to see which one would work best for a very small group or family. This looks like a contender!
I know exactly what it tastes like because I used to smoke pork for a restaurant and they came out looking just like the one you pulled. Once I hit 180°. I shut it down took them off let them cool and pulled it for the next day and it always came out tasting excellent so I do know what you're talking about. I miss those days but those are behind me and now I'm looking ahead. Thanks for the video Dave. Keep ye powder dry
Random side note. Those kingsford fire starters are one of my favorite tinders. Tested it a lot in different weather with different lighting methods and it works great.
Looks good. When you hit the 160 mark. Wrap. And add some apple juice and when you hit your temperature pull it. Rest in a cooler for about 30-60 minutes
No need to wrap if you like a good bark. Wrapping is ok to speed up the process but will soften the bark. I never wrap when I cook for myself because I like a good bark. I like to cook at 180 to 200 degrees pit temp and leave it for 16 or more hours, never wrapped.
I'm so glad the oak worked!
I've tried oak a couple times with no luck, very acidic/creosote tasting.
Great video!
Hi David!
Congratulations on the wonderful work!
I don't know if you remember a cartoon called the Jetsons, and the robot maid 🤖 called Rose?
With a Rose like that, it's hard not to hit the barbecue! hahaha
Thanks again for the video and the excellent work!
Peace and good!
A big hug 💪 from me and from the Brazilians who enjoy your work!
Yaaaay. Zahn. Yaaaay.
I love pulled pork. Good video.
Now I'm hungry, love the cooking videos.
Years ago I bought a similar unit called the Big Green Egg( extra large model) have cooked or smoke a variety of stuff. Also purchased most of the accessories for the Big Green Egg. I smoke my brisket at approximately 235 degrees until it hits a temperature of about 200 degrees!
I have found that all brisket take different amount of time for the approximate same weight.
Congrats on the new Kamado! I have the same one branded as Louisiana...If that grill is indeed 10" across, get yourself a deflector plate from a Big Green Egg Mini, as it will let you smoke indirectly and your low and slow cooks will come out even better, I suggest you try lump charcoal, and you will see even bigger difference in how the Kamado behaves and how the food tastes; I prefer premium Jealous Devil lump myself. Most Kamado owners tend to avoid petroleum accelerants in their charcoal (easy lite) and fire starters as they feel that the ceramic can hold that taste and affect food quality. I have used the mini Kamado for a heat source for a 12" cast iron pan as well with a rack (couple rods laid across the top of the lower egg half) to allow air flow between the Lower half and the pan, which made for a fun ay to cook on live fire as well. Lastly, be patient and watch the color of the smoke; thick white smoke generally tastes like creosote as its conducive to poor combustion. As with any skill, there is a learning curve.
On my way over brother! 😋😋😋😋👌🏽👌🏽👌🏽👍🏻👍🏻🇺🇸🇺🇸🇬🇧🇬🇧🇬🇧🇺🇸🇺🇸🇺🇸😎
That's an awesome home smoker Dave!! Thanks for another great video man!!!
Thanks for showing this off Dave . I'm all about a smaller, more efficient cooker. Cooking for 3 here
Mixing this pulled pork with some spicy BBQ sauce and some homemade slaw on a good bun... Heaven brother
Thanks for this video. A friend and I were talking about smoking meats and looking at different tools to see which one would work best for a very small group or family. This looks like a contender!
I know exactly what it tastes like because I used to smoke pork for a restaurant and they came out looking just like the one you pulled. Once I hit 180°. I shut it down took them off let them cool and pulled it for the next day and it always came out tasting excellent so I do know what you're talking about. I miss those days but those are behind me and now I'm looking ahead. Thanks for the video Dave. Keep ye powder dry
Random side note. Those kingsford fire starters are one of my favorite tinders. Tested it a lot in different weather with different lighting methods and it works great.
When Dave Canterbury exclaims "GOLLY" or "OH MAN," u know it's got2b good.
Nice! Had you started with more charcoal do you think it would do the entire cook without having to add more? Thumbs up goodness ~John
Oi Dave, adorei a churrasqueira, um grande abraço aqui do Brasil! 👍👍👍
Looks fabulous Dave! Yum❣
Looks good. When you hit the 160 mark. Wrap. And add some apple juice and when you hit your temperature pull it. Rest in a cooler for about 30-60 minutes
No need to wrap if you like a good bark. Wrapping is ok to speed up the process but will soften the bark. I never wrap when I cook for myself because I like a good bark. I like to cook at 180 to 200 degrees pit temp and leave it for 16 or more hours, never wrapped.
Absolutely amazing!!! Congratulations!!!
Thanks Dave
Dave... whats the price on that unit?
I use my old hibachi grill I’ve had for decades
Dammit! Now I'm hungry!
Wouaw superbe 👏🏼👏🏼
Hey Dave, where did u get ur woodland camo jacket? I want to find one also?
Look'n good!
Smaller version of a Green Egg. Smaller size would limit volume of food but save on storage space
Great video, keep it up.
Looks great as always, now I'm really hungry
Well hell yes
Yep, that’s it right there!
Seems like that thing would have a latch to keep it clamped closed
Wooowww Yummy 👍👍.. perfect..so perfect 🍎🍎.. Yummy 👍
where i work they do a Korean BBQ pulled pork every 3 weeks and it sells out everytime
I'll be right over 😄
how often did you have to add wood or charcoal to maintain the cook temps for 6 hours?Maybe i missed that part.
Once added a few pieces
I have a big green egg large love mine
Get a thermapen instant read thermometer.
No defector plate?
Didn’t send one
Looks Tasty 😌
My mouth is watering from watching this 🤤
Hi , what size or model number is this one. Looks like great size for our needs. Ty for this video and information. God's blessings to you
13”
Looks delicious my friend.
Dave that's making me sooo hungry! I have same grill but never smoked in it. I will definitely try it now after seeing your technique. Great job!!!! 🐷
I've owned one for years and it is the best grill ever! I highly recommend komado