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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

      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. 7,382
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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. 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. 2,137
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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

      05/02/2017

      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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  • Posts

    • I have had excellent results with HiQue Gold Standard nomex.  They have become my go-to replacement gaskets for my Vision, my Primo, my KJ Jr. and my Pit Boss. I cannot recommend this product highly enough.  Talk to them and get the kamado-specific gasket for your Vision.
    • I've had my Vision Diamond B for a few months and decided it was time to clean it up. I already planned on getting a new gasket due to considerable leaking of smoke from the lid. I smoked some ribs earlier and after they were done I opened the vents with the intention of getting to 600 per the video posted on here on cleaning a kamado. Well while I was eating the ribs the temp on the dome therm pinned so it was presumably over 700. I slowly brought it down and when I opened it up I see that I officially killed the already abused gasket that came with the thing. Some of the top gasket melted into the bottom so it is dunzo.    I plan on completing the clean out instructions and replacing the gasket this week. However, I still can't decide which gasket to get. Any opinions that are Vision B specific? 
    • Just getting into Kamado cooking but have been brewing beer for three years.  Here is the bar with kegerator underneath.
    •   Spring weather helps a ton!  That's for sure.   I'm not a huge fan of smoked meats, but I do enjoy cooking them.  Nice to have friends to pawn my cooks off on...    
    • This is my first time replying to a long-gone thread on this forum, hopefully it is okay (I do have a new contribution of FLIR).    Junior vs Junior is interesting. The Joe Jr is clearly the nicer grill. The indirect stone is significantly bigger (I have not done the math but it is a big difference), the stainless steel grate is fantastic, and it can clearly get a lot hotter than the Akorn without missing a beat. I think Joe Jr will end up being a steak searing machine at our house. That said, I think I am going to use the Akorn Jr much much more as our "portable" charcoal grill. The Akorn Jr gives up little at indirect cook temperatures, and is lighter, cooler on the outside, and "seems" tougher for travel with the lock in grate. Based on my informal testing it will also cool down faster, especially if the charcoal is removed.    I was surprised at how hot the Joe Jr was getting on the exterior at 400 degree indirect cooks so I took out a FLIR to take a look. I am going to do a lot more temperature checks just for my own learning, but the difference in philosophy between insulation of dome (Akorn) and ceramic heating (Kamado Joe) is visually apparent looking at infrared. Akorn was about 150, Joe about 250. I would like to get two cooks settled at one temperature for several hours and try this again.    
    • It all looks fantastic! Spring weather helps for sure, doesn't it? ☺️  I've never tried smoking a pork butt, but it's on my wish list to do for the near future. 
    • Those look great!  An open flame does wonders for sausage in my opinion.... crisps up the skin and gives them a good snap. I usually pierce a couple of holes in mine towards the end to let the fat drain off a bit.... makes it seem healthier.   
    •   Just temp’d it.... upper 180’s in the coolest part. Won’t be too long now....   Today was absolutely gorgeous. Couldn’t have been a more perfect day. Spring fever has taken hold of me big time!!!!!   Can’t wait to drag the kk out to the back deck so I have some real estate to cook with right out the kitchen instead of just junior out there when the weather is nice. 
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