Crackling roasts on the kamado

The Komado is definitely a moister cooking environment, less airflow etc. Given moisture is the enemy of crackle it's not great for getting crackle.

Yeah weber can be better, don't think many here will disagree in this circumstance, but if you take the time to dry the skin, some great crackle can be had. I've never used a water pan in a komado, but I've very often used a pan to catch the drippings, this will stop the flare ups but also give you the opportunity to make Smokey gravy, which is seriously so yummy.

I think most will agree with you, kettle is drier, so can get easier crackle.

My only statement in this whole conversation is.... crackle is seriously yum.

I was sure I was going to be able to say that look Marvelous...but...I agree with you on the steam!

Wazza is spot on, the kamado holds the moisture better which is why they are so good. The kettle is a drier environment,

Try scoring the skin in thin strips, I find butchers don't do it enough. Pour boiling water over it, pat dry and leave it uncovered in the fridge overnight. Very lightly oil and then add the salt which you rub well in to the skin.

I disagree. I get great results from my Akorn Kamado and also use a tray with some sort of liquid. In this case Beer.

Schweinshaxe

I get great crackle in the kamado but that's using the joetisserie, so that doesn't really help. I guess it shows it's very possible but the direct heat makes all the difference.

Also definitely put something on the deflector plates to catch the drippings. Nothing is worse than a fat soaked deflector stone!

I do Pork belly in the Primo. I finish off the crackle either under the grill, or use the Looft lighter, on full blast. Gives a great finish to the crackle.

Quote from Captain

I disagree. I get great results from my Akorn Kamado and also use a tray with some sort of liquid. In this case Beer.

Schweinshaxe

Nobody is saying you can't get crackle in a kamado, but it certainly needs more thought put in to it because it retains more moisture than a steel kettle.

I also disagree, Catch the drippings. You dont want that much pork fat hitting the deflector at high heat.

Heat wise 220C will get it done and not create smoke from the drip pan.

Its very doable and once you nail it you will know how to forever

Maybe having the meat on the extension rack like Geoffo has above, would get more heat coming off the top of the dome and onto the skin?

Normally you start high 220c then later drop the temperature. With a Kamado you do the opposite. Cook at the lower temp and at the end open the vents wide open and get it up to 220C and crackle away.

Did this one a while back on the Akorn. Used the jaquard on it then rolled it back up and tied.

I did one for the Christmas.

-Slow roasted the pork at 140 C first .

-Removed the heat deflector and Cranked the Kamado to close to 250 - 275 C

-Put the skin side down on the grill for 30 - 45 seconds while gently rotating the sides.

worked out nicely for me.