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Long smoke on a Kamado Joe.......
Posted on 1/31/13 at 1:03 pm
Posted on 1/31/13 at 1:03 pm
Doing pulled pork this weekend and plan on doing it for 16hrs at 200. I've held it at that for 3-4hr smokes, but never 16.
Can I accomplish this without refilling the charcoal?
Should I fill the cylinder up entirely, put a few pieces of hickory wood on top, and then just forget?
After lighting the charcoal, how long do you let it go before putting the meat on so the temp doesn't get too high?
Can I accomplish this without refilling the charcoal?
Should I fill the cylinder up entirely, put a few pieces of hickory wood on top, and then just forget?
After lighting the charcoal, how long do you let it go before putting the meat on so the temp doesn't get too high?
2
Posted on 1/31/13 at 1:20 pm to TJG210
For overnight cooks on my BGE I'll usually try to get started a few hours before I plan to go to sleep. Fill the firebox up to the top. Once you get your fire going let it stabilize for a good hour just to make sure it's locked in at temp. From there just throw the butt on, watch it for another hour then hit the sack. I've never had to wake up and fool with mine and it's always still going where I left it in the morning.
and no, you do not need a digiQ.
and no, you do not need a digiQ.
This post was edited on 1/31/13 at 1:21 pm
Posted on 1/31/13 at 1:29 pm to TJG210
I went 15hrs two weeks ago on my Kamado Joe......I had to add coals at about 13hrs.....but it was my first long cook with it and I didnt put enough to start with.
Id fill it about 3/4 full and you should be good to go.
I put mine on just shortly after I get my temp stabilized......with the lump charcoal you dont really have that "burnoff" period as with briquets (sp?)
Id fill it about 3/4 full and you should be good to go.
I put mine on just shortly after I get my temp stabilized......with the lump charcoal you dont really have that "burnoff" period as with briquets (sp?)
Posted on 1/31/13 at 1:31 pm to CBLSU316
Thanks for the info, set the flues about 3/4 closed? Will the chilly weather we're having affect anything?
Posted on 1/31/13 at 1:36 pm to TJG210
quote:
set the flues about 3/4 closed
That'll probably do it.....I dont think the cool weather will affect it to much.
Like I said that was my first long cook as I just got my Kamado Joe..........but once I got to 225, I didnt have to adjust the vents or anything until about hour 12.........then it started cooling on me because I didnt have enough coals.
Let us know how it turns out.
Posted on 1/31/13 at 1:38 pm to TJG210
quote:
Thanks for the info, set the flues about 3/4 closed? Will the chilly weather we're having affect anything?
That's why I would watch it at least an hour. You dont want to guess on vents. Adjust the vents as needed to get it to the temp you want. Cold shouldn't make much difference once it gets to temp.
Posted on 1/31/13 at 1:42 pm to CBLSU316
Thanks for the feedback.....any suggestion on wood? 3-4 large chunks at the outset enough? I plan on using 75% hickory, 25% apple. Once the original amount is spent, from what I gather it isn't necessary to replace, is that the case?
Posted on 1/31/13 at 1:55 pm to TJG210
Yes, just add the amount of wood you want at the beginning, you can spread it out around the coals so it smokes during different times of the cook.
Ive read that the meat only absorbs the smoke for the first couple of hours anyway.
Be careful and dont put too much wood.......my last brisket tasted like I was eating a tree because I just kept adding wood.
Ive learned alot since then.
Ive read that the meat only absorbs the smoke for the first couple of hours anyway.
Be careful and dont put too much wood.......my last brisket tasted like I was eating a tree because I just kept adding wood.
Ive learned alot since then.
Posted on 1/31/13 at 1:59 pm to CBLSU316
quote:
my last brisket tasted like I was eating a tree because I just kept adding wood.
I once did this with a chicken on a traditional smoker, it was pretty much inedible.
Posted on 1/31/13 at 11:51 pm to CBLSU316
When you cook it on the Kamado, do you just let the fat drip down?
Posted on 2/1/13 at 4:44 am to TJG210
If you are smoking, you should have the heat deflector in place. I usually put a small foil pan on top of the deflector, but under the grill to catch the drippings. For a butt, I also put some dr pepper in the pan for moisture throughout the smoke
Posted on 2/1/13 at 10:19 am to Lambdatiger1989
quote:
If you are smoking, you should have the heat deflector in place. I usually put a small foil pan on top of the deflector, but under the grill to catch the drippings
Correct......I usually just cover it with tin foil, but with a heavy fat producing item like this I may go ahead and put a pan as well.
Posted on 2/1/13 at 10:59 am to TJG210
i use a drip pan. you dont want all that funk dripping down into the base of pit.
Posted on 2/1/13 at 11:12 pm to gmrkr5
How can you fit a pan if you using the heat deflector?
Posted on 2/2/13 at 4:28 am to TJG210
With the heat deflector in the down position you have about a 3" space between the grill and the deflector. Your drip pan goes there
Posted on 2/2/13 at 9:14 am to TJG210
Definitely use a drip pan. When cooking a butt, I fill it with apple juice/apple cider vinegar. If you fill your box almost full with charcoal, you should be fine with cooking 16 hrs. Good luck!
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