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  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

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  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

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    2. 19
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  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

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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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    4. Sales, Bargains, and Giveaways

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

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    5. Guru Classifieds

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

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    6. Charcuterie

      The art of curing and smoking meats and sausages

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    7. Kamado Pizza and Baking

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

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    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

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    9. 8,085
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    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

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    11. 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

      36,083
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    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

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    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

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    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

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    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

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    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

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    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

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    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

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    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

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    10. 54
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    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

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    12. Saffire Grills

      For discussion of the Saffire Grills line

      291
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    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      290
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    14. 2,618
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    15. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

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  6. Recipes

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  • Posts

    • Exactly - when the K is cold, just lift out the charcoal basket and give it a good shake to get rid of any ash or small pieces. Everything that's left is good for reuse.   Then sweep the ash out of the bottom of the cooker so all vent holes are nice and clear.
    • So just bought my first KJ Classic II.  Coming over from a Traeger. (Sold it) But was wondering how low of a temp can you achieve with the KJ without the fire going out.  I bout the FireBoard and fan system to go with it.  Delivery is tomorrow and want to get cooking.  First burn though is just going to be charcoal, no food.  Just messing with vents to see how it reacts to things.  In the mean time, I read and dream of all the delicious food that is to come..    
    • Thanks @eric! Your fast and hot butt looked great as well!
    • Looks great!  That corn looks awesome!
    • Simply put, you are grossly overcooking the ribs. I don't know where these "methods" originated and I've never been a fan of them. I do understand that many are. However, that method must be  readapted to the Kamado. Not only is it a matter of how you check for doneness as @Mattman3969 inquired but, when.   I do not wrap and they do not come out dry, but I am checking for doneness much earlier than you. I've never had baby back take longer than 3.5 hours. Spare ribs typically shy of 5, maybe 4.5. All of that changes with how hot you are cooking but in general, whatever "method" you use, check for doneness earlier.  
    • I noticed a weird chemical smell when lighting my lump charcoal. I used a lighter cube and was lighting mainly previously used coals with a little bit of new on top. I am using Frontier Brand lump. I know the lighter cube puts off a little smell, but this time it was different. It also lingered after the cube was gone and could smell it coming out of the grill. The smell went away once I put oil on the grates and put food on. Any idea what could have caused this? I didn't see any foreign debris come out with the coal. Thanks in advance.
    • Thanks, John!  Am I correct in assuming that "size" and not model determine what accessories will fit? 
    • And, the last I checked, KAB's are bought from KAB's site not Amazon.  
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