Nanzi > wrote:

> I know there are several folks here familiar with Kamado, or BGE. We have a
> rib roast and want to do it on our #5 K. We've done them inside, and did
> them perfectly, but how do we do it on the Kamado? Some say start with
> blazing hot, then turn down, some say bring it up to blazing hot at the end.
>
> Hit me with your best shot, please. I really miss the Kamado site for
> recipes.

Me too. Maybe Zenreich might be of some help as Kamado archivist?
I seem to remember HarryD. had some good posts on this. Maybe a seance
is in order?
I've only ever done one or two and I used 350-400F dome temp for the
whole cook. The main thing is to not cook past 125-130F internal.

monroe(lotsa good info went poof)