Smoked Pork Leg With Crispy Crackling Cooked On The Kamado Joe Classic 3 | Thermapen
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- Опубліковано 25 сер 2024
- Here's how to cook a pork leg joint on the Kamado Joe Classic 3 while achieving beautiful crispy crackling.
As usual, this cook was made easy by using the Thermapen DOT digital thermometer. This thing tell you the temperature of the meat throughout the cook, and even sounds an alarm when its cooked and ready to come off. Banging!
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Great to find a good UK bbq channel. Some weber kettle cooks would be good to see. Subscribed 👍
Looks like art.... Great job.
Thank you!
Looks absolutely beautiful!
Cheers Richard!
Hmmm I think it can be done so much better.
Firstly, always leave pork in fridge uncovered overnight 24hrs, that’s the biggest secret to crispy pork crackle.
Secondly, heat your oven to 220-250 deg and roast your pork to get the crackle crispy all over. (First)
Thirdly, drop temp to 180 and cook until 65-70 internal.
In a kamado? You'll have to wait ages for the temp to drop 70⁰
F**k yeah mate! That looks perfect
Cheers mate!
Winner winner pork dinner
Oh yes! Cheers
Easter Sunday cook sorted…. Hope mine comes out half as good as yours!!!
As simple as it could be 👍
Love it
Thank you!
@TheSmokin' Elk, What temp did you go up to when you put the port back in? 200-220c ish? And roughly how long did you keep it in for in each step?
Thanks for the vid, on direct heat what temp was the Kamado?
I always seem to struggle with crackling in the kj, the masterbuilt gravity 800 is easy!?
Just face down over the flame for a short while normally sorts it!
Looks great as usual,gonna try this tomorrow. What temp did you crank it up to for the crackling and for how long?
Cheers for your videos, really helped us out with cooking on the KJ.
Ah thanks, good to hear my vids are helping! I think I had it at about 210c but the crackling face down over the fire to get it to bubble up. Keep an eye on it though!
Looks crackling mate 🤣
Boom!
Looks great!! What was the total cook time on this?
Hey. I can't remember off the top of my head, around 2 hours I think but make sure you use a thermometer for the best results!
You are not getting much smoke in to pork if you have your kamado at 170C. Need it way way lower.