Chef Tom walks us through how to cook Low & Slow on a Kamado Joe Classic III. Using the SlōRoller Hyperbolic Insert, plus tips on how to build a fire, and reach your targeted temperature.
Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!