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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. 14
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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. 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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    10. 7,181
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    11. Do-It-Yourself

      Building / fabricating something? Discuss it here!

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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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    2. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

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    3. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

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    4. Big Green Egg

      Only for discussions about the Big Green Egg 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. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

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    7. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

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    8. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

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    9. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

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    10. 53
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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. 2,082
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    15. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

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  6. Recipes

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  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017

      05/01/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

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    • John Setzler

      Let's Take Sides Challenge!

      12/05/2017

        Enter your best side dish in this month's challenge!
  • Posts

    • Any chance that it is from cooked off grease? Ive had this happen but after high temp cooks.
    • fresh rosemary, garlic, salt and pepper.  My new go to for roasts.
    • It's beginning to look and smell like Christmas around here.  We decided today was the day to do the holiday baking and get the gifts ready to go to local friends.  For us, store bought gifts are not as thoughtful as something home/hand made from the gift giver.  
    • Update-  the pizza was good, not great, but very good.    However the focaccia was outstanding !!! Put grilled onions and bacon pieces on top with a drizzle of avocado oil before baking and it was gone by the time I got back from the kitchen.  Glad I took a piece before it went to the TV room.   Went before i even got a chance to photo.  A little "cruncher" than my normal focaccia, with a much nicer flavor.   It also did not rise very much, but the flavor more than made up for the lack of a thicker crust.
    • Yes I had both vents open.  Just to share my experience, one row only will give you at least 3 hours of smoke. I would either turn your cheese tray during the smoke or have a diffuser over the smoke tray to diffuse.  It's not hot here by any means but there was enough heat generated by the maze to soften the pieces immediately above it.
    • What is that rack if you don't mind me asking?
    • I was just researching this over the weekend.  Do you leave all the vents open?  I have the maze as well and am looking forward to giving this a shot in the morning or evening as the temps are lower.
    • Nice looking cook!  What did you rub it with?
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