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Hello from Chandler

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Randy Drwinga

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Hi all,
First post.  I'm working on a temperature controller for my Visions Kamado style cooker.  First run was good, 4.5 hours for pork belly to hit 165'F.  Finished in a hoisin sauce braise for an hour, served with seasoned rice noodles.  Not sure what that green stuff on the plate is  ::).

Second session was with pork shoulder.  A lot more meat on the smoker, and went 8 hours.  More finicky that day, but still held pretty well.  Using the "Minion method" with only a portion of the charcoal lit to start with.  And a pan of water under the pork.

Looking forward to learning more!
#1 - August 04, 2015, 08:58:34 am
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Randy Drwinga

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This was a "brisket bunk bed" set up on the kamado from earlier.
#2 - August 08, 2015, 12:26:39 pm
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Mark

Terrific looking food, Randy. Thanks for posting it!
#3 - August 08, 2015, 12:29:30 pm
Mark Motta
Meatier Creator

Randy Drwinga

First time I used my plate setter I made calzones.  One of them left a stain that looks like Bucky Cat.  Not the same as seeing Elvis in your toast, but interesting.
#4 - August 11, 2015, 01:01:07 pm
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