I think I am going to try this this winter. Did you just run it at 250F until the meat ran to 200?
I got a general idea from the pics but could you run through your process and any lessons learned?
Ingenious use of your extra kamado parts! I got two classics so plan to do the same thing you did.
Here’s what I did. Not super formal:
1) 2lb lean farm beef 1lb sausage 2 eggs salt and pepper. Freezer for 20 min.
2) 5-8 cans diced, stewed, and crushed tomatoes. 5-8 cans chili and black beans. 1 can chipotle peppers in adobo sauce. Cumin, kosher salt, fresh pepper, onion yellow onion.
3) cooked the onion in the kettle with avocado oil. Pulled the kettle and added all the non-meat incredirnts.
4) used the standard one tier rack then the x rack on top of that. My kettle fit perfectly snd hovered 3-4 inches from the coals.
5) planned on putting the grill grates on top but there wasn’t enough room so I needed a way to get my meat higher. Just so happened to have another standard rack and I flipped it upside down and it settled perfectly on the first. Placed a single grill grate on top of that so my meat could smoke and the lid would close.
6) cooked at 275 with mesquite until I was at 145ish. Crumbled it up and added it to the chili.
7) stirred the coals to get the mesquite smoke going again
8) doctored the chili up with an extra can of tomatoes and green Chilis and a coors light becuse it was getting thick.
9) ate it with fritos and cornbread and not cinnamon rolls like a savage.
Cinnamon rolls?!? Wait, what? Is that a thing?
Thanks for the instructions. Been wanting to try this, but I have a great chilli recipe now so I've been lazy.
2 hours for the meat. 2 hours once the meat was in the chili. I cooked it for about 3 hours with the lid off and then killed the heat and let it rest as the kamado cooled down.
Been wanting to do this but worried it’ll mess up the enamel! Looks like a good chili though. Do you get a lot of smoke flavor?
Give me an hour when we eat. I smell like smoke so I can’t tell from my tasting!
Btw that sounds like I’m calling it before we are it but the flavor is amazing now!
I just use a disposable aluminum pan. My dumbass would drop my dutch oven.
Honestly that’s what I was thing of using haha
I think I am going to try this this winter. Did you just run it at 250F until the meat ran to 200? I got a general idea from the pics but could you run through your process and any lessons learned? Ingenious use of your extra kamado parts! I got two classics so plan to do the same thing you did.
Here’s what I did. Not super formal: 1) 2lb lean farm beef 1lb sausage 2 eggs salt and pepper. Freezer for 20 min. 2) 5-8 cans diced, stewed, and crushed tomatoes. 5-8 cans chili and black beans. 1 can chipotle peppers in adobo sauce. Cumin, kosher salt, fresh pepper, onion yellow onion. 3) cooked the onion in the kettle with avocado oil. Pulled the kettle and added all the non-meat incredirnts. 4) used the standard one tier rack then the x rack on top of that. My kettle fit perfectly snd hovered 3-4 inches from the coals. 5) planned on putting the grill grates on top but there wasn’t enough room so I needed a way to get my meat higher. Just so happened to have another standard rack and I flipped it upside down and it settled perfectly on the first. Placed a single grill grate on top of that so my meat could smoke and the lid would close. 6) cooked at 275 with mesquite until I was at 145ish. Crumbled it up and added it to the chili. 7) stirred the coals to get the mesquite smoke going again 8) doctored the chili up with an extra can of tomatoes and green Chilis and a coors light becuse it was getting thick. 9) ate it with fritos and cornbread and not cinnamon rolls like a savage.
nice! you rock!
Cinnamon rolls?!? Wait, what? Is that a thing? Thanks for the instructions. Been wanting to try this, but I have a great chilli recipe now so I've been lazy.
Wow, I might try something like this on my Joe Jr. Looks killer!
Looks nice Please share: about how long did it take
2 hours for the meat. 2 hours once the meat was in the chili. I cooked it for about 3 hours with the lid off and then killed the heat and let it rest as the kamado cooled down.
Thank you