Here's the stuff I used in this video. Please check it out if you are interested. 🔴✅ Slow ’N Sear Kamado tinyurl.com/w9xro2x ✅✅ Thermoworks Smoke x4 tinyurl.com/tyo8x5r ✅✅ Killer Hogs The A.P. Rub amzn.to/2Uk6Fr4 ✅✅ Killer Hogs The BBQ rub amzn.to/2wlXtKM ✅✅ FOGO amzn.to/2Xooh8o Kingsford competition (as of right now it's stupid expensive on Amazon so I'm not linking...You can get it at Costco)
I have this cooker and also have a Hasty Bake. Since I purchased the SNS Kamado, the Hasty Bake has been under cover and not been used. The SNS is a fantastic cooker and you are right the flavor profile of the food is what makes the difference. Most of all it is the support. I recently emailed SNS with some questions and not only did they respond but Dave called me himself. You are not going to find that level of support anywhere else. Highly recommend! Great video as always. Thank you!
Love my slow n sear Kamado! I've been grilling/smoking on it almost daily (silver lining to the quarantine). Actually just smoked a pork butt today and got a beautiful smoke ring. Well worth the price!
Hey thanks for the video baby back maniac, I always watch you and T Roy’s videos. I am a fellow DFW Bbq nut we need videos in times like these. Keep them coming love them man can’t wait to meet you sometime. 👍
A real question. Why not just use a slow and sear in the weber? A komado Joe iii is my dream grill so I get Komados, but I'm missing why you'd spend the money to use it like this. What am I missing? I am sure it is something, just can't place it
I love the idea of the “turbo slow” David has engineered into the sns kamado, really an awesome concept to move way more air in your kamado. I was really excited to see you finally put one on the patio, looked like an awesome Cook with a killer smoke ring when you pulled it
As a relative newcomer to smoking meat, in the beginning, I did not realize how important getting the smoke color is. The last pork butt I did, it took over 1 1/2 hours to get the smoke to thin white/blue. I used a chimney which took about 20-30 minutes to get ready after lighting. After dumping the hot coals into the coal basket I added the wood chunks and let them flame up a bit. I then closed the lid of the OK Joe Bronco and the smoke turned white. About an hour later the smoke was ready. If you could do a video on how you get the smoke to the right color and all that goes into that, I believe many of us beginners would appreciate it. Thank you. BTW the meat in this video was gorgeous.
I really dig that Intro you created. Very cool Justin!!! That was some fine looking pork butt. I'd say the SnS Kamado is a keeper!!! Scooby Doo was hilarious!! See ya soon my friend!
Great video Justin! That was pork butt perfection brother! I've yet to have anything that didn't turn out perfect on the SNS kamado. Like you said, it's the best of all worlds when it comes to a grill/smoker! You cracked me up with the Scooby Doo impression 😂
Fully understand cooking what you can get your hands on during these times. Just have to make due with what you got. Great cook man! Loving the b roll!!
It’s 12:23 am on Good Friday here in St. Louis and I am drooling over that beautiful, mahogany pork beauty! Is that a sin on Good Friday?! Well done Justin!
I think the 22” size, “TurboSmoke,” and ease of tending the fire have me sold on the SnS over Kamado Joe. I love the hinge and black hardware on the KJ, but for real world use the SnS just has so much value.
I got identical coloring on the first pork butt my 14.5 WSM saw. I buried the wood in the coals like Harry Soo and the smoke flavor was definitely much lighter (which my wife appreciated) but the coloring was amazing even early in. The cook took 10 hours at 275-300 controlled by a BBQ Guru DX3. I probably could have gotten another hour. I’m using the Arbor Fab basket which holds 30% more charcoal. After it all the pork was delicious. New subscriber here... loving the videos.
Thanks man. The crazy thing was I set that up in the dark right after I pulled the pork and put in the camera. If I could have seen anything, I would have taken the spatula off the side table. lol.
Wish I had your talent, brother! Amazing video, amazing cook, amazing walkthrough and information. I hope you’re well. Thanks for being my buddy. Love ya, brother! 🍻🍻👍🏼
Darn it I was hoping the next title was going to be surprising Fluffy Pancake with a whole new grill package at his new home 😛 just love the videos though you are such a genuine guy thank you for sharing how you cook! 🍻
you can go much longer cook without adding coals. Light about a half of a chimney starter of coals, dump them in the corner, then put fresh coals on the rest when cooking low and slow. It will burn the temps you wan slowly across. I do it in my webber, "I put a nomex seal on it" and will run 12 hours. Add smoke wood throughout. Key is that amount of coals you want to keep your desired temp to start with, and it will just slowly migrate across.
I use the slow and sear in my weber kettle. It's absolutely amazing! I bought my insert as a short-term thing, with a plan to save up for a proper smoker. That was three years ago, and while I still occasionally pine for some of the cool digital toys coming out, I'm able to get such great results on my weber, I just cant justify the expense. That said, I'm pure amateur. If I was cooking for more people, or looking to compete or anything like that, I'd upgrade.
All kettle owners say the same until they actually use a kamado. You can't hold temps at 200 for over 20 hours or sear at 700. You can't cook neapolitan style pizzas at 90 seconds. You cant smoke a steak at 200 and then remove your inserts and sear at °650-700. A kettle is great. I've had mine for years until I bought my kamado. My Weber is rarely used now.
@@MelloHubb Right. Kamados are awesome!! So awesome there's no need to use a slow'n sear(I love mine btw). Slow'n Sears are great! but using one in a kamado is just kind of silly.
@babyback maniac I’m in the market for a kamado grill. I’m considering kamado joe, or SnS grill. What are your thoughts? If you could only have 1, which would you buy?
First off, great video. It just seems like such a loss of grill space using the slow n sear. Maybe you can do a comparison between this set up and standard kamado set up for a low n slow.
Great job Justin and I have seen a lot of PIF's cooks and he said his food now has the perfect smokey flavor every time! Ps...awesome production like always!
I love the direct access to the coals!! I also notice that different in early colour development with my Weber kettle vs my WSM. Never could figure out why.
Hi there, new subscriber here. I’d love to see you do a brisket on your SNS. I’ve done several and would love some tips to improve - mostly around coal management and how often to add h2o to the water reservoir!
Ordered the SnS Kamado Deluxe this weekend... Can't wait to get it delivered. I'm upgrading from a Weber/SnS that got damaged in a storm, so I'm familiar with the SnS and had good results on the Weber. My one concern with the SnS Kamado was how well the gasket holds up, but I don't have anything to compare it to from personal experience
Man you made this cook look so easy I'm torn over between getting the SnS or the Primo god this sux both of those kamados are nice grrrrr need to sleep on it a few more weeks X-mas is a couple of weeks away
If I didn’t have a Big Green Egg already I might consider other Kamados.... but my big green egg and I have been cooking together for about 20 years and we are friends. Plus I’m not convinced the slow and sear does anything that I can’t do on my egg yet.
I know this is an older video but I had a thought Do you think you could achieve a similar effect with the Primo and the dual zones as you do with the SNS in this vid? That is the smaller hotter fire producing more smoke. Thanks for the great videos as always!
Defiantly getting the slow n sear after things get back to normal here in North Texas. I would like to see a brisket, chuck roast, and chicken. Lol I guess anything you can find for the SNS.
How much of a difference is there from using your Weber Summit charcoal with the SNS in the same way? Maybe we need a head to head both using the SNS firebox
I'm really considering the SnS Kamado now, but it's so hard to find reviews for it (must not be all that popular yet). Other considerations are the Komodo Kamado lineup (because my usual mentality is "go big or go home"), the Blaze for being virtually indestructible, and the KJ for being the accessory king. But when I think about it there are so damn many accessories for the 22" Weber kettle that ought to fit this one it might be the accessory king.
I’ve had mine for over a year. I also have two kettles (with SNS), a Kamado Joe and a PBC. I use the SNSK 95% of the time and I cook daily year round. I can’t think of anything I don’t like about it. You will not be disappointed with this purchase
Brian Shenk Can you comment on how the casters are attached to the cradle? In pictures those look like 2" casters, and I've had issues with small casters before so I'd prefer to use 4" heavy duty casters for something that big and heavy, just need to know how they attach.
Hey Justin, love your videos. You are so likeable and have an awesome sense of humor. I'll be smoking some pork picnic shoulder (Cuban style) soon, and was wondering how do I get the most smoke flavor in the picnic without burning the skin. Traditionally with Cuban Lechon Asado or Puerto Rican Pernil, the skin stays on and becomes crackling. Should I just remove it and roast the skin in the oven, while smoking the pork on the Weber kettle, or is another way? Thanks!
Came here to find some ideas on how to smoke some Beef Short Ribs... and guess what, you've never done any?!?!? Maybe a few video's of those on your various grills :) I'll be doing some this weekend for the first time on a my pellet grill.
Ok that was a beautiful looking pork. The bark - the deep red smoke ring - oh my. I have yet to attempt a pork butt on a Kamado but now you got me excited. Hey is that a new mic you are using?
Rode video mic Go. There's a link in the description box if you want to check it out. If you buy one, I'll get 1000 dollars. (It's possible I don't understand affiliate links) lol.
Dark color of pork, likely due to water in slow and sear. It works the same as spray basting. A thin layer of water on meat helps nitrogen bearing compounds from wood penetrate into the meat, forming nitrosamines. Nitrosamines in turn are related to nitrates that are used to "cure" meat, and cause a pink color. You could probably duplicate dark color effect of slow and sear if you have Primo style oval Kamado, and hence are able to bank coals to the side. Then use some sort of metal container to hold some water to emit steam/moisture. A rectangular cooker, like cast aluminum Patio Kitchen might also function similarly but with less insulation value than ceramic.
Justin I ordered the Killer Hogs Rubs from your link! Also does your Summit grill grate fit your 26.75 Weber Kettle? Thanks for another killer video and I wish I could afford the SNS Kamado!!
Hi Justin , greetings from Ireland and a great video as always. Question...does the smoke from the additional charcoal top up have an influence on the flavour?
My friend, please do a cook versus the Weber summit charcoal. I hemmed and hawed over both cookers before siding with SnS. I'd love to see a comparison
Are you still enjoying this? I love my SNS Kettle, and I'm ready to upgrade to something higher end but I can't decide between this and the Weber Summit, especially since they're around the same price point. I know you're a huge fan of the Summit too!
Sorry man, but this $1500+ ceramic grill ain't turning out anything better than my $130.00 Weber Kettle 22" grill. You've got me beat in thermal retention though, so credit where it's due! And in like kind with the credit, good video!
Justin I loved this video especially since I’m contemplating getting the s and s Kamodo quick question Lifting the top of the kamodo how does it rate next to the Kamodo Joe one finger lift ? Please advise.
hey man just wanted to let you know you do an awesome job on all the products you introduce, question is it hard to find meats (pork,ribs, briskets, ect......in Texas? at this time
Here's the stuff I used in this video. Please check it out if you are interested.
🔴✅ Slow ’N Sear Kamado tinyurl.com/w9xro2x
✅✅ Thermoworks Smoke x4 tinyurl.com/tyo8x5r
✅✅ Killer Hogs The A.P. Rub amzn.to/2Uk6Fr4
✅✅ Killer Hogs The BBQ rub amzn.to/2wlXtKM
✅✅ FOGO amzn.to/2Xooh8o
Kingsford competition (as of right now it's stupid expensive on Amazon so I'm not linking...You can get it at Costco)
Can you please do a review on the Masterbuilt gravity series 560?
I would love your opinion.
noted. thanks, Robert
Enjoying your channel. Will you be doing a review of the Thermoworks Smoke x4?
What are you using for a charcoal rake?
I have this cooker and also have a Hasty Bake. Since I purchased the SNS Kamado, the Hasty Bake has been under cover and not been used. The SNS is a fantastic cooker and you are right the flavor profile of the food is what makes the difference. Most of all it is the support. I recently emailed SNS with some questions and not only did they respond but Dave called me himself. You are not going to find that level of support anywhere else. Highly recommend! Great video as always. Thank you!
Awww shucks. Thank you Sir!
Great cook Justin. I really like the idea of easy access to the fuel on a kamado, so props to Dave on this one. Cheers!
Thanks for watching, bro. Now it's your turn to do an all nighter video!
We need more videos to watch while we are in this lockdown do to the virus. Thanks for the video, now I'm hungry!!😋😋
Mission Accomplished. lol
Love my slow n sear Kamado! I've been grilling/smoking on it almost daily (silver lining to the quarantine). Actually just smoked a pork butt today and got a beautiful smoke ring. Well worth the price!
It's crazy isn't it!?
Hey thanks for the video baby back maniac, I always watch you and T Roy’s videos. I am a fellow DFW Bbq nut we need videos in times like these. Keep them coming love them man can’t wait to meet you sometime. 👍
A real question. Why not just use a slow and sear in the weber? A komado Joe iii is my dream grill so I get Komados, but I'm missing why you'd spend the money to use it like this. What am I missing? I am sure it is something, just can't place it
I love the idea of the “turbo slow” David has engineered into the sns kamado, really an awesome concept to move way more air in your kamado. I was really excited to see you finally put one on the patio, looked like an awesome Cook with a killer smoke ring when you pulled it
Thanks Steve. It turned out so good. Hope you guys are staying safe?
Great video! Awesome cook! First time ever watching a BBQ video that the music made me wanna get up and dance 😂
Lol. Thanks Dave!
Nice cook, I'm not a kamado guy but big fan of SNS and you can't argue with the output. BTW that transition music was baaaaad :)
Thanks man. I thought it was pretty sweet too.
That’s some tasty looking pork. Awesome video
As a relative newcomer to smoking meat, in the beginning, I did not realize how important getting the smoke color is. The last pork butt I did, it took over 1 1/2 hours to get the smoke to thin white/blue. I used a chimney which took about 20-30 minutes to get ready after lighting. After dumping the hot coals into the coal basket I added the wood chunks and let them flame up a bit. I then closed the lid of the OK Joe Bronco and the smoke turned white. About an hour later the smoke was ready. If you could do a video on how you get the smoke to the right color and all that goes into that, I believe many of us beginners would appreciate it. Thank you. BTW the meat in this video was gorgeous.
I love the Killer Hogs rubs use them all the time
It's a great rub
Justin, I think you’ve had the summit now for three (4?) years- did the smoke leak (gasket) issue ever get resolved?
I really dig that Intro you created. Very cool Justin!!! That was some fine looking pork butt. I'd say the SnS Kamado is a keeper!!! Scooby Doo was hilarious!! See ya soon my friend!
Miss you, my friend. Social distancing is for the birds.
Great video Justin! That was pork butt perfection brother! I've yet to have anything that didn't turn out perfect on the SNS kamado. Like you said, it's the best of all worlds when it comes to a grill/smoker! You cracked me up with the Scooby Doo impression 😂
LOL. Thanks, Rus. I think it's one of the cookers you really need to get your hands on to appreciate.
Very nice cook Justin that cooker really did it's job well. That pork butt looked fantastic. Keep up the great work my friend.
Fully understand cooking what you can get your hands on during these times. Just have to make due with what you got. Great cook man! Loving the b roll!!
It’s 12:23 am on Good Friday here in St. Louis and I am drooling over that beautiful, mahogany pork beauty! Is that a sin on Good Friday?! Well done Justin!
That is a crazy smoke ring. Look how pink that is. 🤙✌🤟🖖
I think the 22” size, “TurboSmoke,” and ease of tending the fire have me sold on the SnS over Kamado Joe. I love the hinge and black hardware on the KJ, but for real world use the SnS just has so much value.
Looks like the Kamado is working out well for you Justin. Great color and moist. Take care Justin.
Thanks, Johny! Appreciate it, man. Stay safe.
Nice camera setup! BTW, loved the Peanuts calendar on your kitchen wall at 8:30. Oh, and the pork butt looked amazing!
I got identical coloring on the first pork butt my 14.5 WSM saw. I buried the wood in the coals like Harry Soo and the smoke flavor was definitely much lighter (which my wife appreciated) but the coloring was amazing even early in. The cook took 10 hours at 275-300 controlled by a BBQ Guru DX3. I probably could have gotten another hour. I’m using the Arbor Fab basket which holds 30% more charcoal. After it all the pork was delicious. New subscriber here... loving the videos.
That pork butt looks amazing. Wish TH-cam was smell-o-vision capable. Live your scooby door impressions. Always love the humor you put in your videos
Thanks Daniel. Appreciate you watching, man.
Dang Buddy!!! That looked so good. Also that morning timelapse was on point! Hope you guys we well!
Thanks man. The crazy thing was I set that up in the dark right after I pulled the pork and put in the camera. If I could have seen anything, I would have taken the spatula off the side table. lol.
Great job because of you and Dave's employee getting grilled with questions i ordered one. Main reason 22inch vs 18 inch. Pork butt first cook..
Great video as usual man that looks so good hope you and family are all well. Happy Easter from Knoxville TN
Happy Easter!
Like your new kitchen cupboards 👍🏻
Wish I had your talent, brother! Amazing video, amazing cook, amazing walkthrough and information. I hope you’re well. Thanks for being my buddy. Love ya, brother! 🍻🍻👍🏼
Thanks buddy. That means a lot coming from you.
Darn it I was hoping the next title was going to be surprising Fluffy Pancake with a whole new grill package at his new home 😛 just love the videos though you are such a genuine guy thank you for sharing how you cook! 🍻
Hey Justin, Weber Summit Kamado vs SNS Kamado? Which would you get. . . If you could only have one?
Looks awesome Justin! Thanks for sharing!
you can go much longer cook without adding coals. Light about a half of a chimney starter of coals, dump them in the corner, then put fresh coals on the rest when cooking low and slow. It will burn the temps you wan slowly across. I do it in my webber, "I put a nomex seal on it" and will run 12 hours. Add smoke wood throughout. Key is that amount of coals you want to keep your desired temp to start with, and it will just slowly migrate across.
I feel like I can do the same thing on my Weber kettle.
You can, but it’s just another tool to cook with. You can drive a nail with a hammer, club, nail gun, etc.
I use the slow and sear in my weber kettle. It's absolutely amazing! I bought my insert as a short-term thing, with a plan to save up for a proper smoker. That was three years ago, and while I still occasionally pine for some of the cool digital toys coming out, I'm able to get such great results on my weber, I just cant justify the expense. That said, I'm pure amateur. If I was cooking for more people, or looking to compete or anything like that, I'd upgrade.
All kettle owners say the same until they actually use a kamado. You can't hold temps at 200 for over 20 hours or sear at 700. You can't cook neapolitan style pizzas at 90 seconds. You cant smoke a steak at 200 and then remove your inserts and sear at °650-700. A kettle is great. I've had mine for years until I bought my kamado. My Weber is rarely used now.
Exactly. We can. Putting a slow'n sear into a kamado is kind of silly.
@@MelloHubb Right. Kamados are awesome!! So awesome there's no need to use a slow'n sear(I love mine btw). Slow'n Sears are great! but using one in a kamado is just kind of silly.
That looked great! Keep up the great videos, especially with that Kamado. I’m trying to decide which one to get and these videos sure help!
Which one did you get?
Feels like I just watched an infomercial. You seem happier in your Summit videos
I had been up most of the night. I'm happier when I'm rested. LOL
Yes to more videos. 🤘🤘
You got it.
Honestly, my initial thought was just another vision kamado with sns slapped on. Looks like I was wrong, looks good
Looked easy and came out perfect. Great cook.
Thanks, man. Appreciate you stopping by.
@babyback maniac I’m in the market for a kamado grill. I’m considering kamado joe, or SnS grill. What are your thoughts? If you could only have 1, which would you buy?
Dang nice cook Justin. That was a ice a look on a pork butt as I have seen. Great video...
First off, great video. It just seems like such a loss of grill space using the slow n sear. Maybe you can do a comparison between this set up and standard kamado set up for a low n slow.
Great job Justin and I have seen a lot of PIF's cooks and he said his food now has the perfect smokey flavor every time! Ps...awesome production like always!
Yep it was his videos that actually turned the corner for me.
Looks like some amazing Scooby snacks 😂
Brother, you can't get any better than that. Make sure you share your Scoby Snacks!
zoiks!
Awesome job Justin, time for some Scooby snacks! 😋
I love the direct access to the coals!! I also notice that different in early colour development with my Weber kettle vs my WSM. Never could figure out why.
man thats awesome! cant wait to see some more cooks on that BBQ
Good job on that cook. Nice results.
Nice cook! I would looooove to see more vids with weber summit charcoal grill! Making the world a tastier place!
Komado joe need to engineer the charcoal to 1 side idea!! Awesome as always Justin, happy easter to you and your family!!
Hi there, new subscriber here. I’d love to see you do a brisket on your SNS. I’ve done several and would love some tips to improve - mostly around coal management and how often to add h2o to the water reservoir!
Happy Easter Justin! That pork butt look awesome! Stay safe and be well =)
Thanks Rio. Happy Easter.
Awesome job bud. Looked great. Stay well.
Thank you, buddy. I appreciate it.
Would you consider doing a comparison cook between this and the kamado joe? Which do you prefer?
Great job, looks awesome!
Thank you.
Can’t wait for your review of that thermoworks temp probe system!
Ordered the SnS Kamado Deluxe this weekend... Can't wait to get it delivered. I'm upgrading from a Weber/SnS that got damaged in a storm, so I'm familiar with the SnS and had good results on the Weber. My one concern with the SnS Kamado was how well the gasket holds up, but I don't have anything to compare it to from personal experience
Man you made this cook look so easy I'm torn over between getting the SnS or the Primo god this sux both of those kamados are nice grrrrr need to sleep on it a few more weeks X-mas is a couple of weeks away
If I didn’t have a Big Green Egg already I might consider other Kamados.... but my big green egg and I have been cooking together for about 20 years and we are friends. Plus I’m not convinced the slow and sear does anything that I can’t do on my egg yet.
Absolutely man. Dance with the one that brung ya.
I know this is an older video but I had a thought Do you think you could achieve a similar effect with the Primo and the dual zones as you do with the SNS in this vid? That is the smaller hotter fire producing more smoke.
Thanks for the great videos as always!
That pork looked awesome. I hope you can get a brisket to try on the SNS Kamado soon!!!!
Me too, buddy.
Why would anyone downvote this video? The only bad thing is that I'm REALLY hungry now!
Defiantly getting the slow n sear after things get back to normal here in North Texas. I would like to see a brisket, chuck roast, and chicken. Lol I guess anything you can find for the SNS.
Peter Gregg sent me!! I'm coming for that Pork next!!!!!!
Awesome. He’s a great guy!
How much of a difference is there from using your Weber Summit charcoal with the SNS in the same way? Maybe we need a head to head both using the SNS firebox
Looked great cheers from Alaska stay safe!
Amazing job as always
I appreciate that
Intro edit was fire! So was the video lol
I'm a newbie. Do you soak your hardwoods before using them? Also, can you link to the black gloves you use? Ty
Man that's a sweet cooker!!
Thanks, Jeremy. Hope you guys are enjoying this weather today
Give us some seafood (Snow Crab, Lobster) ideas for a Weber Kettle. Man does not live by pork alone! 😋
If you were to choose one which would you choose. Weber charcoal Summit or SnS kamado?
I'm joining the holy church of Baby Back Maniacs pulled pork.
That was one beautiful bark !!!!
Great video as always!!! You explain stuff so good brother. Miss yuh! Tell everyone hello for me
Thank you, Kenneth! Jason's Deli!!!!!!!!!
@@BabyBackManiac #NeedItInMyLife
I’ve had a Vision Pro for about 6 years now and love it.....you did a great job. Try a slab of salmon 😍
Thanks for the tip, Hank!
Mouth watering! Getting hungry
I want to see you test Kettle modifications. I'd love to see air controllers, specifically the Thermorworks Bellows and the like.
That is definitely on the list
Very nice looks amazing!!
Thank you very much.
Hey bro, where were you?
I hope everything is fine, please keep doing videos,/reviews/answering questions.
Greetings from MExico.
Will do. Thanks
sweet intro for this one!
I'm really considering the SnS Kamado now, but it's so hard to find reviews for it (must not be all that popular yet). Other considerations are the Komodo Kamado lineup (because my usual mentality is "go big or go home"), the Blaze for being virtually indestructible, and the KJ for being the accessory king. But when I think about it there are so damn many accessories for the 22" Weber kettle that ought to fit this one it might be the accessory king.
I’ve had mine for over a year. I also have two kettles (with SNS), a Kamado Joe and a PBC. I use the SNSK 95% of the time and I cook daily year round. I can’t think of anything I don’t like about it. You will not be disappointed with this purchase
Brian Shenk Can you comment on how the casters are attached to the cradle? In pictures those look like 2" casters, and I've had issues with small casters before so I'd prefer to use 4" heavy duty casters for something that big and heavy, just need to know how they attach.
Hey Justin, love your videos. You are so likeable and have an awesome sense of humor. I'll be smoking some pork picnic shoulder (Cuban style) soon, and was wondering how do I get the most smoke flavor in the picnic without burning the skin. Traditionally with Cuban Lechon Asado or Puerto Rican Pernil, the skin stays on and becomes crackling. Should I just remove it and roast the skin in the oven, while smoking the pork on the Weber kettle, or is another way? Thanks!
Came here to find some ideas on how to smoke some Beef Short Ribs... and guess what, you've never done any?!?!? Maybe a few video's of those on your various grills :) I'll be doing some this weekend for the first time on a my pellet grill.
Ok that was a beautiful looking pork. The bark - the deep red smoke ring - oh my. I have yet to attempt a pork butt on a Kamado but now you got me excited. Hey is that a new mic you are using?
Rode video mic Go. There's a link in the description box if you want to check it out. If you buy one, I'll get 1000 dollars. (It's possible I don't understand affiliate links) lol.
Dark color of pork, likely due to water in slow and sear. It works the same as spray basting. A thin layer of water on meat helps nitrogen bearing compounds from wood penetrate into the meat, forming nitrosamines. Nitrosamines in turn are related to nitrates that are used to "cure" meat, and cause a pink color. You could probably duplicate dark color effect of slow and sear if you have Primo style oval Kamado, and hence are able to bank coals to the side. Then use some sort of metal container to hold some water to emit steam/moisture. A rectangular cooker, like cast aluminum Patio Kitchen might also function similarly but with less insulation value than ceramic.
How does this platform compare to the WSCG? Is it more efficient? Is one better than the other?
Justin I ordered the Killer Hogs Rubs from your link! Also does your Summit grill grate fit your 26.75 Weber Kettle? Thanks for another killer video and I wish I could afford the SNS Kamado!!
Hi Justin , greetings from Ireland and a great video as always. Question...does the smoke from the additional charcoal top up have an influence on the flavour?
Yes. It seems to make a big difference. But it's hard to say for sure without doing a side-by-side comparison. hmmm. ;-)
My friend, please do a cook versus the Weber summit charcoal. I hemmed and hawed over both cookers before siding with SnS. I'd love to see a comparison
Are you still enjoying this? I love my SNS Kettle, and I'm ready to upgrade to something higher end but I can't decide between this and the Weber Summit, especially since they're around the same price point. I know you're a huge fan of the Summit too!
Sorry man, but this $1500+ ceramic grill ain't turning out anything better than my $130.00 Weber Kettle 22" grill. You've got me beat in thermal retention though, so credit where it's due! And in like kind with the credit, good video!
Justin I loved this video especially since I’m contemplating getting the s and s Kamodo quick question Lifting the top of the kamodo how does it rate next to the Kamodo Joe one finger lift ? Please advise.
Good job Justin! I need to get me one of those ceramic cookers. It's one of the few types of smokers I don't have. Your butt looked good!🤘😁
Thanks Joe, I really appreciate it, buddy! Stay safe
Slow N sear Kamado, or Kamado Joe classic III, can't decide
How do you compare it to the Weber Summit? And will you do a review of the ThermoWorks Smoke X4?
hey man just wanted to let you know you do an awesome job on all the products you introduce, question is it hard to find meats (pork,ribs, briskets, ect......in Texas? at this time
Looks great