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  2. Kamado Cooking Challenges

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      Kamado Cooking Challenges open to the public!

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    2. Member Kamado Challenges

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  3. Announcements and Information

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      This forum will contain announcements from the site and is also a place for you to make comments and suggestions on the site.

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  4. General Discussion

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    2. Accessories & Product Reviews

      This forum is for the purpose of posting product reviews and discussions of gadgets/accessories for outdoor cooking.

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    3. The Cooler

      Non-Cooking Related Discussions

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    6. Charcuterie

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    7. Dry Aging

      Dry aging your own meats at home

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    8. Kamado Pizza and Baking

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    12. Healthy Lifestyles

      A place to discuss health, fitness, and healthy lifestyle options, including food!

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  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

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  6. Recipes

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    10. Side Dishes / Veggies

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    11. Snacks / Hors d'oeuvres

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    12. Desserts

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    13. Artisan Breads

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    14. Other Recipes

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  • Posts

    • freddyjbbq
      Pulled the traeger !

      By freddyjbbq · Posted

      Dang it, I've fallen victim to my own advice! 850 on the way lol
    • freddyjbbq
      Pulled the traeger !

      By freddyjbbq · Posted

      Robb, thanks! How've you been? 
    • bosco
      Pulled the traeger !

      By bosco · Posted

      Sorry I missed this post.  I use traeger pellets exclusively now but have tried others with mix reviews.     Bbqers delight struggled to get temps hot but had a great aroma on low and slow.  They say they are 100% wood flavour of whatever wood you get.  I went with peach and it makes sense because they didn’t work on high heat.     Lumberjack pellets worked but they were really small small compared to other brands.     So so now I am a Traeger pellet user.  I love the stuff from Costco.  The gourmet blend of hickory maple and cherry. Very nice aroma and hits the meat with some great smoke.  
    • DrunkenMeatFist
      Need some help with poultry

      By DrunkenMeatFist · Posted

      Then my guess would be to try a brine next time. Of course there are all kinds of recipes for this and you can use your preferences to find one you think you will like. Buttermilk brines are very simple and not too costly.    https://www.bonappetit.com/recipe/master-buttermilk-brine
    • Mr Cue
      Steak Dinner

      By Mr Cue · Posted

      Made some filet tacos with the left overs, two good meals! 
    • Daz
      Flame Boss 400 WiFi Anyone?

      By Daz · Posted

      maybe try the one i made  a super fancy one!
    • Bronson
      Need some help with poultry

      By Bronson · Posted

      Sorry if my post lead you in the wrong direction and Thanks to all that posted!  We have no problem with the taste of our birds using the spatchcock method. We just can’t seem to get the tenderness they get. When picking or pulling one of their birds she very seldom uses a knife or utensil of any kind. It just pulls apart very easy.  I’ve cooked at lower temps 275° and I’ve cooked at the higher range 375°ish. I get about the same result. I usually use 10-12 lb turkey and 4-5 lb chicken. I know the turkeys have been frozen as we thawed them out. The chickens were not frozen when bought but my guess they might have been at some point.       
    • TKOBBQ
      New Kamado owner

      By TKOBBQ · Posted

      Welcome to the Guru there are a lot of great people and information around here.
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