Everything except the potatoes & salad was cooked on the Kamado Joe. Had some fun fitting & setting up the fire with the IQ unit - seems like it will be great for low n slows which you can't / don't want to manage. Seems to be very economical with charcoal too.
The ribs / belly with homemade rub went on at 8.30am and were taken off when they hit 190F at around 3pm. They were lovely & moist - and the addition of cumin in my homemade rub worked really really well. For the last half hour they had two mops of Stubb's Honey & Pecan sauce. Also used some cherry wood chucks for smoke at the beginning which gave a really good smoke ring.
The chicken legs were allowed to dry out over night in the fridge, then dusted in a flour, salt & pepper mix before being cooked at 280F for around 2 hours - they were pulled off at 175F. Then they were coated with some sauce & grilled directly - hence the char. Need to practice this loads more - didn't get the crispy skin I was after - they were moist & had good flavour but the skin was rubbery. Was hoping the drying out overnight & flour would have done the trick.
Then I loaded up a bit more charcoal (it had been going for 7 hours or so at this point), turned up the temperature & cooked the bread at 800F, then closed it down & cooked the burgers direct at around 400F.
Belly & ribs uncooked:
Belly & ribs cooked:
20 chicken legs on the Kamado Joe with grill extender - lots of room to spare:
Chicken drumsticks cooked:
Bread rolls proving:
Kamado Joe up to temperature ready for the rolls:
Bread rolls cooked:
