I just went and picked up this great vintage Kamado on Sat.
$20 on ebay!!! The original owners shipped it stateside about 20 or so years
ago but never uncrated it till about 8 years ago! No cracks but the wagon is
rusty. Now it just needs to stop raining and I need to lern how to use it. It
is a beauty!!!!!
Advice is welcomed. Pam

"Guppy21014" wrote in message
...

Advice is welcomed. Pam

First, read the FAQ from this forum. That'll get you all the info you need
to get you going.

Then, go buy a nice Kamado-style....(analog dial with a probe)...thermometer
and a quick read food thermometer....I have the kind that sanitarians use.

Start with a Boston Butt for pulled pork, because it is very forgiving.

Get a V-rack and put in on a heat deflector like a pizza stone. The meat
goes on the V-rack. Your #4 K should handle 2 butts nicely.

Use lump not briquettes.

Use hickory or pecan.....not mesquite.

Don't use petroleum charcoal starters. Use either a chimney or those
paraffin-impregnated blocks to start your fire.

Get your fire to 250 degrees. Put your meat on for about 12 hours....take
it off when the internal temp is around 190-195, wrap it in foil and put it
in an ice chest with newspapers on top for about 2 hours.

Then, using your hands or forks, pull the meat apart, eat on buns or in
tortillas.
YUM!

JakBQuik wrote:
"Guppy21014" wrote in message
...

Advice is welcomed. Pam

First, read the FAQ from this forum. That'll get you all the info
you need to get you going.

Then, go buy a nice Kamado-style....(analog dial with a
probe)...thermometer and a quick read food thermometer....I have the
kind that sanitarians use.

Start with a Boston Butt for pulled pork, because it is very
forgiving.

Get a V-rack and put in on a heat deflector like a pizza stone. The
meat goes on the V-rack. Your #4 K should handle 2 butts nicely.

Use lump not briquettes.

Use hickory or pecan.....not mesquite.

Don't use petroleum charcoal starters. Use either a chimney or those
paraffin-impregnated blocks to start your fire.

Get your fire to 250 degrees. Put your meat on for about 12
hours....take it off when the internal temp is around 190-195, wrap
it in foil and put it in an ice chest with newspapers on top for
about 2 hours.

Then, using your hands or forks, pull the meat apart, eat on buns or
in tortillas.
YUM!

Nice, concise summary, Jak. You hit all the important points, though I
don't bother with a V-rack for butts.

Jack Curry

Guppy21014 wrote:
I just went and picked up this great vintage Kamado on Sat.
$20 on ebay!!! The original owners shipped it stateside about 20 or so years
ago but never uncrated it till about 8 years ago! No cracks but the wagon is
rusty. Now it just needs to stop raining and I need to lern how to use it. It
is a beauty!!!!!
Advice is welcomed. Pam

If it is 20 or so years old, it's probably make of clay and will not be able to
withstand the higher grilling temperatures. It will, however, be excellent for
low-and-slow barbecue and smoking.

BOB