I was mucking around with a roast pigs leg the other day on the kamado trying to get that perfect crackling.
Taking temps up to 400-500DF in the thing, cooking with the deflector plate creates a TONNE of smoke from the drippings
I was reluctant to put a pan underneath with water because of the steam it would create and affecting the crackling.
After all said and done, it turned out okay but I can't help feel that the kamado cannot do as good of a crackling roast as say a Weber kettle with charcoal baskets.
Anyone else have a similar feeling about this?