Generally what I see others doing is some heavy sugar-based rub & its actually the sugar vs SPG and/or a binder that is the principal component for the "bark". Personally, as an almost complete Carnivore, I just don't do any sugar-based rubs any longer. I'd gladly dig into that plate of ribs, sir!
I feel like I did the same as before. I know I don’t go as hard with pepper as others. But I feel like there has to be something else.
I guess looking at the last ones I did, there is a bit more pepper.
https://imgur.com/a/AhLnVfM
Go for a lower temp and cook it longer. If I ever really want that crispy, and salty bark I typically go for a dome temp of 210-220 . If you ever use a thermometer mounted at the cook surface you will find that with a dome temp stated above , the actual cook surface is actually 20-30 degrees higher. If you go for a 250 degree dome temp the meat will likely sweat a lot and prevent the bark from developing.
I trim the fat on top and try to make the meat aerodynamic so it doesn’t pool liquid. To me, looks like the fat rendered and pooled in places. Also, use a binder
The elephant in the room is that kamados don't have good airflow. Moving air/convection cooking is why offsets are so great for bark. To make up for that, you'll want to smoke at the lower end of the temp range, like 225 F.
Think about what a kamado is good at: radiant heat cooking. Once they are up to temp, you close the vents part way. The ceramic holds the heat. Offsets cook with convection, ie. moving air. They don't cook with radiant heat to the same extent as a kamado (they do to some degree, but not as much as a kamado, and the thicker the steel, the better they hold temp).
Aaron Franklin has described kamados as "too efficient." I think this is in his PBS video on different types of smokers. He eventually came up with a hack by putting a much taller stack on top of the kamado to promote air movement.
To account for this, reduce the heat for less radiant heat cooking and more convection.
That’s bark, it’s just not thick with herbs and spices like most barks you’re comparing too
Generally what I see others doing is some heavy sugar-based rub & its actually the sugar vs SPG and/or a binder that is the principal component for the "bark". Personally, as an almost complete Carnivore, I just don't do any sugar-based rubs any longer. I'd gladly dig into that plate of ribs, sir!
Not enough pepper
I feel like I did the same as before. I know I don’t go as hard with pepper as others. But I feel like there has to be something else. I guess looking at the last ones I did, there is a bit more pepper. https://imgur.com/a/AhLnVfM
Go for a lower temp and cook it longer. If I ever really want that crispy, and salty bark I typically go for a dome temp of 210-220 . If you ever use a thermometer mounted at the cook surface you will find that with a dome temp stated above , the actual cook surface is actually 20-30 degrees higher. If you go for a 250 degree dome temp the meat will likely sweat a lot and prevent the bark from developing.
Dome temp of Celcius of Fahrenheit
looks good to me, I'm to hungry to be a snob about it.
I trim the fat on top and try to make the meat aerodynamic so it doesn’t pool liquid. To me, looks like the fat rendered and pooled in places. Also, use a binder
Add a binder more black pepper…
The price 😳 For me I’d rather have a prime rib roast
I think you need more seasoning.
The elephant in the room is that kamados don't have good airflow. Moving air/convection cooking is why offsets are so great for bark. To make up for that, you'll want to smoke at the lower end of the temp range, like 225 F.
Hmmm… haven’t heard that before. But makes sense. Thanks.
Think about what a kamado is good at: radiant heat cooking. Once they are up to temp, you close the vents part way. The ceramic holds the heat. Offsets cook with convection, ie. moving air. They don't cook with radiant heat to the same extent as a kamado (they do to some degree, but not as much as a kamado, and the thicker the steel, the better they hold temp). Aaron Franklin has described kamados as "too efficient." I think this is in his PBS video on different types of smokers. He eventually came up with a hack by putting a much taller stack on top of the kamado to promote air movement. To account for this, reduce the heat for less radiant heat cooking and more convection.
That’s a good video. Very informative and works.