I got this new cooker just after the beginning of January but it has been too cold to check it out until now. It is a Char-Griller Kamado Kooker that I bought @ Gander Mountain. For St. Patrick's Day, I smoked indirectly 2 ~4 # corned beef briskets with hardwood lump charcoal and Jack Daniel's smoking chips. The cooker temperature was pretty easily kept @ 250 F with the draft controls. It took about 1 hour 25 minutes to get the meat to an internal temperature of 145 F in the thickest part of the meat monitored with a Grill Zone (SBQ-2628-CU) Wireless MEAT THERMOMETER that I bought on eBay. The woven steel wire for this was led out through the vent on the top. The meat was moist and delicious. Next time though I might go up to 150F and add a second helping of soaked chips. More pictures:
ready to cook
chips on
brisket on
smoking with the thermometer wire coming out
done
The kamado seems to work pretty well for a newbie.
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