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  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

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      posts
  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

      5.4k
      posts
    2. 22
      posts
  3. Announcements and Information

    1. Announcements / Site Suggestion

      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

    1. 240.8k
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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.

      25.2k
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    3. The Cooler

      Non-Cooking Related Discussions

      57.7k
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    4. Sales, Bargains, and Giveaways

      Post information about Sales, Bargains, and Giveaways here...

      15.9k
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    5. Guru Classifieds

      Got something bbq/grilling related for sale or want to buy?

      855
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    6. Charcuterie

      The art of curing and smoking meats and sausages

      1.2k
      posts
    7. Kamado Pizza and Baking

      The art of pizza, bread, and baking on the Kamado grill!

      8.6k
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    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

      2.1k
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    9. 8.3k
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    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

      9.5k
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    11. Healthy Lifestyles

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

      1.5k
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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

      36.6k
      posts
    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

      46.7k
      posts
    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

      5.6k
      posts
    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

      15.1k
      posts
    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

      4k
      posts
    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

      4.3k
      posts
    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

      3.1k
      posts
    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

      291
      posts
    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

      246
      posts
    10. 54
      posts
    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

      643
      posts
    12. Saffire Grills

      For discussion of the Saffire Grills line

      295
      posts
    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      296
      posts
    14. Weber Summit Grills/Kamados

      Only for discussions about the Weber Summit and Specific Features

      109
      posts
    15. 2.9k
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    16. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

      9.9k
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  6. Recipes

    1. 762
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    2. 734
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    3. 43
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    4. 857
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    5. 650
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    6. 332
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    7. 196
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    8. 445
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    9. 844
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    10. 619
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    11. 356
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    12. 430
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    13. 508
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    14. 271
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  • Posts

    • Cooked wings today. The new basket worked great. Fits a lot of wings. Easy to load. Haven’t cleaned it yet. I should have sprayed it with oil first. Probably would make it easier to clean. 
    • Thought I'd share this. This  recipe is from the man who started Buffalo Chips. He's no longer with us but his recipe still follows. 1/2 butter & 1/2 Franks hot sauce. All he would vary was the heat from mild to hot to suicide and death. Made them today and they disappeared as fast as I could get them off the Kamado. His place is still in business. Thanks Al.
    • It’s interesting.  Unfortunately Amazon Canada doesn’t support the US coupon codes.  Life north of the border.   I’m curious to see if the device will still work on older homes with aluminum siding.  Aluminum siding reduces wireless signal range on many devices.  I guess I could solve the problem by switching to vinyl.  
    • It is very humid here in South Carolina (I'm not sure compared to Australia) but very high nonetheless. I get my KJ hot after the cooks to burn stuff off then close it down completely so all the vents are closed, put a Kamado Joe cover on it after it cools and have never had a problem with it.  What kind of tarp are you using? I've had trouble with lots of things getting moldy under your basic tarp. And I wouldn't worry too much about those rings inside, they will get covered with smoke after a couple uses anyway.
    • I've been in the same boat.  We have just moved house so now my joe lives outside. We've had lots and lots of rain in 20⁰c weather. I had it under a tarp but the humidity was the culprit.    I pulled it all apart and scrubbed all parts and egg with warm soapy water, rinced it off. Then did a hot cook. 320⁰c / 600⁰f for over an hour. I'm still left with mould circles on the inner part of the dome but I'm sure all spores are toasted and not active. 1st photo.    Next when it cools I'll scrub with a hard bristle brush see if they goes.  If not I'm happy to cook as it is now.    Going forward I'll be leaving all vents open. And try to keep it as dry as possible and clean after each use.     
    • Yes, I think you're right: the front lip appears to be broken off.  (How did they manage that?)    Looks like the manufacturer site "chargriller.com" has every replacement part you could wish for, organized by model.  The "inner" and "outer" grates are sold separately, and nothing's expensive.  Just look in the top menu under "Parts."   I'm sure that you could burn anything if you had to.  In the low-oxygen environment of a kamado, the wood might turn into charcoal.  (I don't know for sure.)   Also note that I find the Akorns to be extremely stingy with fuel:  just shut both the top and bottom vents after a cook and, tomorrow morning, most of the charcoal will still be there, ready to be gathered up and put back in the bag.  It's crazy how little fuel the darned thing uses.  I've now run "low and slow" for an entire day and still had "leftovers."    Vents "barely open," but the thermometer told me that the fire was still in there, burning steadily along.  And it just stays there, mostly without intervention.  I've never seen anything like it.
    • "My cow just ate your Vegan ... now, I wonder if "that bit of indigestion" will spoil the taste of the meat ..."
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