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    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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  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

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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

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

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    9. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

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    11. Do-It-Yourself

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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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      For discussion of the Saffire Grills line

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    15. Non Kamado Cookers

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  6. Recipes

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  • Posts

    • What is this?  I bought this because it was cheep $3.00 a pound.  It says peeled Knuckles.  How should I cook it?   low and slow like a roast,  sous-vide?    I am assuming it is going to be a tough piece of meat. I will probably slice it up and make sandwich's.           
    • I also love grilled fruit (especially peaches!) but have never thought to pair them with salmon.  Awesome idea!  
    • Thanks guys! I will definitely do a test run and I like the idea of starting simple with just the flat. Guess I'll plan on getting up real early to get the meat on the grill. I don't feel quite confident enough yet to go for the overnight cook.
    • So I purchased a ceramic deflector plate for my new Vision kamado grill, but it wont be here till next week. I am going to be grilling up some wings tonight and wanted to come up with a cheap deflector plate for the time being.   Any ideas? 
    • That looks really tasty.    Is there more than one meaning of sofrito?  I thought sofrito was cooked down onions garlic and tomatoes?  Maybe different areas have different meanings? 
    • Here's my advice to you...    1.  Do a test run.   Sometime before the big day, get a FLAT that weights 6 to 7 pounds or so.  Flats cost a little more per pound but in my experience, they are easier to cook for a beginner because of the uniform thickness.     Cook it.  Rub it down and put it on at 250f.  It's gonna take 7 to 8 hours to cook most likely... possibly 9.  You are looking for probe tenderness which means that the temperature probe or a skewer will slide into the meat with little to no resistance.  This usually happens at an internal meat temperature of 198-205f.  My personal preference is to wrap the meat when it hits about 170f internally (or when the bark is completely formed).     When it's done, double wrap it in foil and rest it in a cooler covered with a couple towels for 2 hours or so before slicing it up.   See how you like it and how happy you are with the results.   2.  Make adjustments on game day if needed when your parents are coming over.     This will give you an idea of how long you need to cook the meat to have it ready at dinner time.  If you had chosen a 6pm dinner time on the above cook you would have needed to get the meat on the grill 11 to 12 hours ahead of that.  Keep in mind that the cooler rest step can go 4 to 5 hours with no problem so it's better to finish early than late.  
    • Here are a couple of links on how to cook a brisket.      
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