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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
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    • AlexA
      Alex
      IHUK Crew
      Joined:

      It’s not super easy to add fuel with the slo roller on, but if you fill it up and manage the temp then its unlikely you’ll run out of heat for a slow cook. Then if you need to take a joint off to rest and fire up to seat things later at that point you can easily add more

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      • mclaincauseyM
        mclaincausey
        見習いボス
        Joined:

        I can't imagine a large enough kamado running out of fuel at a low and slow temp… they run for days!

        Think it, be it.

        last edited by 1 Reply Last reply Reply Quote 0
        • Clint_DC
          Clint_D
          啓蒙家
          Joined:

          I agree with a lot of the points Mclain brought up about the Primo, I have one of the Junior sized ones and the oval shape is incredibly handy as well as being able to flip the grates. I'm envious of my neighbor's KJ XL, the hinge design is much better designed than the BGE and the gasket material is woven stainless steel so it's not a wear item like a typical gasket would be. I use my Large BGE the most and it's a fine product but if I was in the market for a new one, I'd go with either the KJ XL or a Large Primo.

          ATX IH Hoarder

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          • AlexA
            Alex
            IHUK Crew
            Joined:

            Delivered and built @mclaincausey @LewisStonehouse  😉

            We seasoned it but then i had to head off to do something else, so still waiting to try the first meal cooked on it.

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            • mclaincauseyM
              mclaincausey
              見習いボス
              Joined:

              Nice! OK Joe’s has a good reputation and the walls look decent thick. I’m sure it’s gonna produce great food and looks to be capable of direct cooking too.

              Think it, be it.

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              • AlexA
                Alex
                IHUK Crew
                Joined:

                Happy Cinco de Mayo everyone!

                We’re smoking another pork butt at HQ today, this time carnitas style which will make the meat part of burritos. Marinated in orange and lime juice overnight, then dry rubbed with salt, pepper, sugar, chipotle, garlic, onion, oregano and chilli powders.

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                • AlexA
                  Alex
                  IHUK Crew
                  Joined:

                  Going for the double indirect heat method today using the slo roller then deflector plates above. Two lumps of apple wood, two of pecan.

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                  • AlexA
                    Alex
                    IHUK Crew
                    Joined:

                    Got the prep and fire work done in an hour or so, pork went on at 7am. Will post some updates in due course!

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                    • J
                      Jett129
                      見習いボス
                      Joined:

                      Making me hungry. Bet that’s gonna be great.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • manufc10M
                        manufc10
                        Iron Heart Deity
                        Joined:

                        I had no idea that Cinco de Mayo was celebrated in the UK.

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                        • AdamCA
                          AdamC
                          IHUK Crew
                          Joined:

                          @manufc10 I am not sure it is really, but we do not need an excuse for a burrito night  😉

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                          • AlexA
                            Alex
                            IHUK Crew
                            Joined:

                            One for breakfast this morning..

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                            • AdamCA
                              AdamC
                              IHUK Crew
                              Joined:

                              Brilliant night all round.  As always, the food was on point!  Chef @Alex slow cooking the pork and Chef Kira doing all of the other components and construction…with a few beers for good measure.  Thanks guys...

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                              • JoshCJ
                                JoshC
                                IHUK Crew
                                Joined:

                                Another great evening at IHUK

                                last edited by 1 Reply Last reply Reply Quote 0
                                • jtbel1988J
                                  jtbel1988
                                  Raw and Unwashed
                                  Joined:

                                  @Alex - I find the double indirect method pretty useful to generate more airflow… but damn does it use a lot of fuel. Almost 2x the burn rate when cooking ~275

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                                  • manufc10M
                                    manufc10
                                    Iron Heart Deity
                                    Joined:

                                    @AdamC:

                                    @manufc10 I am not sure it is really, but we do not need an excuse for a burrito night  😉

                                    You are 100% right about that @AdamC !!!  🙂  Couldn't agree with you more.

                                    I don't see any Tapatio or Valentina up in that mix though  ;).  Is Mexican hot sauce something that's readily available in England?  Genuine question, I'm genuinely curious about that.

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                                    • J
                                      Jett129
                                      見習いボス
                                      Joined:

                                      Looks like you got a really nice smoke ring on the meat. What was your cooking time,and did you need to re-fuel? Making burritos is a great idea.

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                                      • AdamCA
                                        AdamC
                                        IHUK Crew
                                        Joined:

                                        @manufc10 Padmore made some homemade hot sauce, 2 different kinds and they were both a success!

                                        @Jett129 it was slow cooked for around 12 hours I think but @Alex will correct me if im wrong

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                                        • J
                                          Jett129
                                          見習いボス
                                          Joined:

                                          Made short ribs this weekend. Seasoned with Salt,Pepper,Onion,Garlic and Paprika. It was my first cook using the Jealous Devil charcoal and it worked like a charm,keeping my indirect cooker at a consistent 275 for the approximately 5hr cook. @mclaincausey I noticed your Short Ribs had 4 bones. We’re they Chuck or Dino ribs. These were delicious. Like having Mini-Briskets. Made 2 racks. 

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                                          • mclaincauseyM
                                            mclaincausey
                                            見習いボス
                                            Joined:

                                            That looks amazing!

                                            Glad the JD worked out! My favorite and I can't wait to run out of BGE and get back into it. Counterintuitive to me that those massive chunks burn so evenly.

                                            I did a short rib plate, which to my understanding is what is used quite often for TX style low and slow beef ribs. After trimming I think mine was like 5lbs. I got it from a local butcher for about $60.

                                            Dalmation rub, 225F, no wrap until a cambro for an hour at 206F, vinegar solution spritzes. Next time I will pull sooner as I felt they dried out too much (the recipe I adapted was at 300F pit temp so maybe that's why she had a higher temp to pull it at), and after that I will start playing with the temperature–if I can cook at 300F that means a shorter cook, which is always welcome. I don't want to change more than one factor at a time, but I felt like they were ready at around 200F on my thermometer.

                                            @Jett129

                                            Think it, be it.

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