Atif
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Hi all
new to Kamado cooking
was wondering do you need to let the charcoal go ash grey as you would normally do before cooking ?
also if one attempted thicker meats like whole chicken/ leg of lamb could you cook it directly without a deflector or would that risk burning ?
i ask as I don’t want to spend hours & hours on low & slow but am looking at any technique that sits between grilling & low/slow.
i can get this cooking in a tandoori oven & thought maybe use same ideas for a Kamado.
cheers
New to Kamado cooking
in Kamado users
Posted
Hi Phil,
thank you for the helpful explanation.
sounds like one would need a lot of time & patience! Hopefully the end result will be worth it.
i am always looking out for easy & quick ways.
so if one wanted a quicker indirect cook say for a whole butterflied chicken, would it be reasonable to use half a deflector as more heat would circulate speeding up the process?
cheers
atif