Pork spare ribs smoked on the Kamado--pretty quick

I smoked ribs the other day.

 I'm not the most patient fellow--always it seems there is more stuff I want to do than I have time to do it in. These ribs cooked in 2 hours. I heavily smoked them over soaked hickory chunks. Indirect  cooking was used with about 1.5 inches of

porter mixed with water in the diffuser pan under the grill. The smokey steam coming from the Kamado was almost cool.

I shot for a Kamado temperature of 250 F. About 1.5 hours into the cook the liquid almost completely evaporated.

You can see the bubbly residue.

As I expected, the temperature rose to about 300 F.

This resulted in indirect dry cooking for a half hour. That was great for cooking with the bbq sauce slathered on for the last 10 minutes. They done with a temp of 160 F. The meat after 1.5 hours of steaming in the smokey steam was very moist. 

The final product was delicious and pretty quick!

Beer can chicken on the Kamado Kooker

Recently, I've made this twice. I bought a steel holder for the beer can for < $4 at a local BigLots.

 Previously, I had done this on my Weber without the holder. The holder makes it much more stable. The Kamado makes it about the most moist chicken ever. First, I used Miller Genuine Draft. I really couldn't taste the beer. 

The second time, I filled the can with some oatmeal stout. I still couldn't taste the brew.
I didn't use any wood, just lump charcoal. We rubbed the outside with Montreal Chicken Rub.
It took less than 1 hour 30 minutes for the 1st bird which was about 3 1/2 #s and 1 hour 45 minutes for the 2nd bird which was just over 5#s. I cooked them to 170 degrees F internal temperature and tried to keep the Kamado temperature at 350 F. Both were cooked indirectly over a metal heat diffuser.

My wife found a great book at the library: Beer Can Chicken by
Steve Raichlen. It is full of great sounding can recipes as well as non-can recipes.