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PostPosted: Thu Sep 29, 2016 9:14 am 
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Just wondering if anyone has actually gone to the trouble or working out chamber temp to hours per kg / lbs conversions that are a good guide.

I've cooked at a range of temps ranging from 225F to 350F and have always found the rule of thumb is usually in the 225F to 250F range.

I was thinking along the lines of conversion from 225F to 350F using 25F increments to get a rough idea for some of the main cuts of meat.

Any comments?

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PostPosted: Mon Oct 03, 2016 10:07 am 
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Just thought I'd post my timing results for a brisket I cooked on Saturday.

It was a 5.8KG Tajima Wagyu Brisket.

No injection, SnP along with another coating of a brisket rub I bought a while back.

Ran my YS640 at 325F the whole cook (Top shelf left hand side with point in the centre.

Started at 6:30am
Hit 165F at 10:30am then wrapped in foil.

Hit an internal of 207F in the flat, point was at 198F ( This was at 1pm)

Let it rest wrapped in a few tea towels until 2:15 pm then started cutting.

Even though the flat hit 207 it was still tender and juicy, managed to hold a slice on my brisket knife without it breaking.

Image

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PostPosted: Tue Oct 04, 2016 9:44 am 
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Thanks for the times and temps gus. So about 7-8 hours for 6kg.


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PostPosted: Wed Oct 05, 2016 8:06 am 
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yakabot wrote:
Thanks for the times and temps gus. So about 7-8 hours for 6kg.


Yeah I'd say about 8 hours, did have as much of a smoke flavour but was still very tasty.

First time i've cooked a tajima brisket and was impressed with the flavour, to be honest I'd put it up there with the sher wagyu i tried a while back.

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PostPosted: Wed Oct 05, 2016 8:27 am 
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mate, tajima IMO is better than sher in flavour.
in relation to the smoke flavour, many pitmasters will go and run their pits at 180-200 for the first hour with lots of smoke then bump to 300+ for hot/fast.
this gives you the best of both worlds.

fantastic lookin cook btw, im sure there wasnt enough time to get an after cutting pic due to the seagulls in your place

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PostPosted: Thu Oct 06, 2016 7:41 am 
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Beaver wrote:
mate, tajima IMO is better than sher in flavour.
in relation to the smoke flavour, many pitmasters will go and run their pits at 180-200 for the first hour with lots of smoke then bump to 300+ for hot/fast.
this gives you the best of both worlds.

fantastic lookin cook btw, im sure there wasnt enough time to get an after cutting pic due to the seagulls in your place

I'll have to give the 180-200 for the first hour a try next time.

Ha! by the time I'd sliced it and tended to the rest of the meats I had in (Pork should, lamb should and turkey breast) the brisket was gone, and I mean gone!

Your definitely right about the flavour though, guests said it was the best one yet, great balance of flavour, not too overpowering with the smoke and very tender.

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PostPosted: Thu Nov 03, 2016 10:58 am 
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Hi guys

I have a question for y'all! I have a Kamado Joe classic. Now as its designed you really don't want to run out of fuel and have to top it up as this means removing the meat and water bath and then refuelling. Can this type of BBQ be loaded with a full chimney of charcoal and then controlled to 225-275 or do you need to employ some sort of snake method??

I'm using bricketts at present and wanted to know the total length of cook with a kamado without
over heating??? Thanks for your help

Marc


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PostPosted: Fri Nov 04, 2016 2:08 pm 
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with the KJ use the minion method
fill the basket FULL of charcoal then only put a few lit pieces on top.
allow the pit to come up to temp SLOWLY then once its almost at temp shut down the whell untill almost closed untill you get it at temp.
this way you wont run out of fuel.
also no need for a waterbath on a kamado as controlling temps is easy enough and the low airflow means more then enough moisture in the vessel.
GOOD LUCK COOKING!

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- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
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PostPosted: Fri Nov 04, 2016 3:19 pm 
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Hi

Thanks so when you say fill the basket up so you mean filling up a chimney
or how much charcoal are we talking??


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PostPosted: Sat Nov 05, 2016 2:40 am 
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the basket is the ceramic pot section of the kamado

Image

see in this pic there is only a small amount lit.
in fact i would put more unlit charcoal in before adding a few lit pieces to the top

here is a better pic of the minion method

Image

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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