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Posts
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By kamado mofo · Posted
Thanks for the info. I was curious if you can control the smoke level on the meat by the vents or by the amount of "smoke wood" you add to the fire -
By edgarallanpoe · Posted
Well, you *can* still use the tool and drag the ash out the bottom door. I just tried it and it works with no issues. Thats the way I'll go from now on. Taking the grates out (heavy as hell lol) and then taking the ash pan out with the wind blowing is just silly for me to do. I didn't think the ash tool out the bottom door would work because of the slight indentation in the bottom ash pan but it makes virtually no difference. So all is good there. -
You couldn't imagine. If you ever want some serious inspiration just go back to the begining of the challange forum. Check out all the different challanges and the entries. That is Guru members cooking at their very best. That would keep you busy for a few days if not a few weeks. Most of the cook threads associated with the entries have enough details where you should be able to recreate what temps you.
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By Red River Smoke · Posted
Made a version of @John Setzler's Mac and Cheese last night with kielbasa and Tony Chachere's Creole seasoning, it was a huge hit, best Mac I've ever made and probably ever ate! I used some cheddar jack and gouda with some parmesan on top. I really dug the mild smoke flavor, no smoke wood, just running the kamado on RO lump about 400 F or so. Really it's a pretty easy cook will definitely be breaking this out from time to time. -
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#philpom, Nice recipe resurrection! We're making this tonight! How many jems lie in the past of this forum? Thanks! -
What a Awesome Meal @ckreef. Ready for round two on this one. Great cook.
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