30 minutes until it was ready. Hamburger, sausage, NYStrip Wagyu sticks, and a local roasted pork thing that I added some smoke to.
Binchotan for the charcoal, got put to 550 pretty quickly. Apple wood for the smoke.
Have some pork chops to smoke for tomorrow, will go to the local supa and get some more sausage to smoke (they really don't smoke meats in Japan) and maybe make sausage oatmeal tomorrow morning.
The local meat monger gave me a small slab of pork belly that I am curing for next week, one savory, the other sweet.
Back in the saddle again
by Brodiesattva
7 Comments
So clean!!
Love it when it looks so clean on the first fire. Enjoy!
Nice egg. That is not binchotan charcoal, that is extruded charcoal.
That’s it for you now…. Enjoy.
Not really any upside to using Binchotan in a Kamado vs a good lump. You are just throwing money away. Eggs are super efficient and can get very hot and produce little smoke using lump. Using Binchotan and then adding wood for smoke seems contradictory. Unless they don’t sell lump in Japan?
Big Clean Egg!
That’s what my egg looked like 20 years ago…enjoy!