TheFifeFlyer Posted August 21, 2022 Share Posted August 21, 2022 Did the curing of the unit last week. Took it to 120c or so and let it die back. As per manufacturers advice. Today was the big day for my first ever cooking on a BBQ, never mind a ceramic egg and this was my choice of drink. So yesterday, made up my own rub with a mixture of cheap, Jerk seasoning out of B&M. And filled out with kosher salt, pepper, onion powder, black onion seeds, mustard powder, smoked pimento (all the way from Spain ) garlic powder, ginger and cinnamon. Spray with veg oil and rubbed up the chicken and left it 24 hours in the fridge, uncovered. This was how it looked today. Prepped some young potatoes and got it all ready to cook. In hindsight, they could have done with being smaller chunks. Added 2 bits of pear wood for a little smoke. Brought the temp to 125c and fired in goodies. Brought up the temp then to 150ish and cooked the chicken for 2 hours. It was checked with an Inkbird IBT 4XS and wasn`t impressed with the bluetooth continually dropping when I went inside. Cooked it to 74c internal cooking temp`. This is how it came out. Rested the bird for 20 minutes and left the spuds to stay warm while shutting down the Kamado Very chuffed at my first attempt. The Mrs was very pleased too as she only ever really eats the breast, and it was astonishly moist and juicy. The Kamado worked flawlessly and held the temp very well indeed. I used the restaurant grade lump that comes in a blue bag. (you`ll know the one.) and 2 pieces of wood. You clearly tasted the smokieness on the garlic cloves, corn and potatoes (they didn`t have any smoked pimento seasoning) and the chicken had a nice pinkish colour you assosciate with smoked meat. Overall, I thought I did OK and here`s to the next one. Andy 2 Quote Link to comment Share on other sites More sharing options...
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