of guayácan, guayaibí, white quebracho
and mistol—all hardwoods sourced and
roasted in Argentina.
Learning to fuel the grill and control
its airflow, and consequently its tempera-
ture, is pivotal to the grill’s success. “The
ceramics are so efficient that it’s harder to
drop the temperature than it is to raise it,”
says Gephart. “Once the grill is getting
steady airflow, everything is steady. You
don’t even have to get in there and stoke
the fire. It’s on autopilot for, say, a ;;-hour
cook. The grill works like a heat pump,
sucking in cold air at the bottom, creating
convection and pumping hot air out the
top. You control the temperature by con-
trolling the amount of air that comes and
goes, using one adjustable vent at the top
and a second at the bottom.”
Raichlen is quick to remind cooks of
the safest way to build a fire in the ceramic
firebox of a kamado grill. “It’s best to start
with a lo w fire, then build it up,” he advises.
His basic rule of thumb is to use a low
fire for smoking, barbecue and large cuts of
meat, and a hotter fire for steaks, pork
chops and seafood. “And when working
with a hot kamado, burp it. That is, open
the lid just a crack a couple of times to allow
air in and release the heat gradually, rather
than throwing the lid open. When you do
Look for kamado grills from Pit Boss, such
as Item #1143311, pictured below, in your
local Costco warehouse and on Costco.com.
PIT BOSS COMPETITION BRISKET
12- to 14-pound beef brisket
Your favorite steak rub
12-ounce can of cola
Trim the brisket to your liking. Place the brisket on
a sheet pan, fat side down, and season the meat
liberally with your favorite rub. Let it rest for 30
minutes, then ;ip the brisket to season the fat
side. Cover the brisket and refrigerate overnight.
Prepare your clean ceramic grill for indirect cooking
with a heat de;ector. Let the grill preheat to 250 F.
Place the brisket in the center of the grill, fat side
down, and cook for 30 to 60 minutes. Flip the brisket and continue grilling until internal temperature
reaches 160 F, approximately 4 to 6 hours.
Tear o; 4 sheets of wide, heavy-duty aluminum
foil at least twice as long as the brisket. When
the meat thermometer reads 160 F, remove the
brisket and place it, fat side up, on 2 stacked foil
sheets, then pull the foil up around brisket to
create a “bowl.” Pour the cola into the bowl around
the brisket, and use the remaining 2 sheets to top
the brisket. Fold the foil to seal.
Return brisket to the grill and continue cooking
until it reaches an internal temp of 200 F. Carefully
unwrap one side of the foil so as not to lose any
liquid. Insert a dinner fork; if the meat resists,
reseal the foil and continue cooking until it reads
205 F, or until it is fork-tender.
Remove the foil-covered brisket from the grill,
wrap it in a clean towel and place in a small, clean
cooler to rest for at least 2 hours.
When you are ready to slice the meat, remove the
brisket from the foil. Separate the point end from
the ;at end by running your slicing knife through
the fat seam. Slice the brisket across the grain into
slices just thick enough to hold together.
Place all slices and cubes into a pan and pour
some of the liquid from the foil over the brisket.
Makes 2 servings per pound.
Recipe courtesy of Pit Boss.
that, you run the risk of a fiery flashback.”
The sizes of kamado grills vary, as do
their accessories. “For me, the bigger the
kamado the better, because this gives you
more grill surface area,” Raichlen explains.
For accessories, he likes a griddle, soapstone slab, rotisserie and pizza stone.
There’s no arguing that the grill’s learning curve—the ins and outs of its modified
airflow, and alternating various surfaces,
grates and cooking arrangements—pays
off in spades. When asked the average life-span of a kamado grill, Gephart laughs:
“It’ll last a lifetime! You’re buying this grill
to hand it down to the next generation.” C
Liz Pearson is a San Antonio–based food
writer, food stylist and frequent contributor
to The Costco Connection.
24-inch Pit Boss