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I recently bought a Kamado grill (the same as the Big Green Egg, but Kamado is primarily what they're known as in Australia). I've only cooked on it a couple of times. I killed a rack of ribs just prior to xmas by mis-reading the instructions and cooking it low and slow but on direct heat instead of indirect. They were so burnt that they we're totally inedible. I did correct the error I made the next time around though and had some success using the 3-2-1 method. I find the stoker units interesting. On one hand, I think its kind of cheating regulating the temperature that way, on the other hand, when I did the ribs, keeping the temp stable was incredibly hard and I can understand why you'd want some help with it.
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Jan 19, 2012 04:11
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| # ¿ May 5, 2024 06:43 |
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