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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. 22
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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. 8.2k
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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

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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

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    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

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    14. Weber Summit Grills/Kamados

      Only for discussions about the Weber Summit and Specific Features

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    15. 2.9k
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    16. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

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  6. Recipes

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  • Posts

    • I have done that..
    • Well, then use a plain ole propane/Mapp torch from the hardware store.  
    • About a 14 lb bird. Eyeballing it, it will be tight (considering you want good circulation around it, and spinning will make it more interesting) but think it will fit.     Fallback spatchcock, or oven if both fail.  But I'm an optimist.   Yeah, it was pricey.  Especially compared to generic rotisserie setups.  Got the Atlanta Grill Store deal, but still....   But it was the rotisserie chicken and the reverse-seared steak that made Mrs. Boater say the grill was worth it.  
    • Choices choices...tonight was the Eagle Rare Single Bare Store pick. The Russels Reserve 10 year single barrel store pick was finished off over the weekend.  
    • So you have a joetisserie for a classic? I'm curious how it fits. How big a bird? I debated getting a joetisserie but decided against it.. so expensive and I probably wouldn't use it that much, but then again...
    • Haven't done a turkey on a kamado, but my concern with moisture is that there will be too much of it, rather than not enough.  The chickens I've done have all been much moister than the BBQ I did over a more conventional grill, or an oven.  So they add fluids to a turkey to make it moist enough for other methods of cooking, that seems superfluous for kamado cooking.    So my planned approach wass KISS - dry it, then oil, salt, garlic salt and black pepper a couple hours before it goes on the rotisserie.  Someone let me know if their experience says I'm going down the wrong path.
    • I have only ever done a salt and water brine and like the results, I'll probably stick with that. EVERYBODY loves my chickens, hope this does as well. Have your multiple day brines been wet or dry?
    • So these are a couple butterballs, it says no hormones or steroids and an 8% of fluids(I forget what right now, maybe just water) and spices. Yep $1.48 a pound but I'm anxious to do a test run so we got them.
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