Slow smoked country style pork ribs on the steel kamado

Last week I did country style pork ribs. At an oven temperature of 225F it took 2 hours to get them to an internal temp of 165F.

I did them indirectly over water with soaked hickory chunks on lump charcoal. The smoking was continuous throughout the cook. Then at the end I brushed each side with Yeungling's Hot Lager BBQ sauce











 
and did another 5 minutes on each side still over water.

They were great! Smokey, juicy, not burned and full of flavor! I'll do that again.

Cornell Chicken on the Steel Kamado

In upstate NY almost every volunteer fire department raises money with chicken bar-b-ques.
The typical style is with the so-called Cornell marinade. 
http://www.amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html
This is well detailed in this website.

I cooked this recently on the kooker with bottled State Fair Speedie Sauce that is widely available here in NNY.
I cooked Chicken breasts with skin on that were marinated in the sauce for 24 hours.
Initially, I cooked them indirectly @ about 300F for approximately 50 minutes to an internal temp of 150F.

Then  I cooked them directly opening the drafts and letting the oven temp go up to 350F for about 20 minutes (turning twice) to crisp the skin and to a final internal temp of 165F.
Here is one served with salt potatoes (another unique upstate NY favorite) and a salad.

As usual with this kamado--crisp and juicy. Next time I might let the final oven temp go even higher--maybe 400 F to make it more crispy. Cooked by the firemen, these are often blackened with char. I was trying to avoid that.