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John Setzler

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John Setzler last won the day on November 17

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About John Setzler

  • Birthday 03/10/1968

Profile Information

  • Gender
    Male
  • Location:
    Valdese, NC
  • Interests
    My interests include making cooking videos for the Kamado Joe Cooking Channel on YouTube, photography, guitar, work, and sleep :)
  • Grill
    Kamado Joe

Recent Profile Visitors

24,833 profile views
  1. Here's a really simple loaf that has the added flavor benefit of a poolish.... Overall recipe ingredients: 425g Bread Flour 320g Water 8.5g salt 7g yeast The technique I used here was to make a poolish from 75g of the overall flour and 100g of the overall water. Instead of just a pinch of active dry yeast, I used 15g of my sourdough starter instead. I mixed that up and let it do it's magic overnight for 12 hours. Today, I combined that poolish with the rest of the water at 95 degrees the mixed in the rest of the ingredients and let the dough hook knead it for 10 minutes. I shaped that into a dough ball and let it rise covered in a greased bowl for 90 minutes. I took that out and shaped it into my cast iron loaf pan. I let that rise for another 30 mintues. I put it on the Kamado Joe at 475 degrees for 20 minutes with a foil cover and then uncovered for another 20 minutes...
  2. They exist because of several reasons: 1. People don't want to take the time to learn how to control their kamado and make it stable 2. People have a general fear that their kamado temperature will run away or the fire will go out if they aren't watching it. It has likely happened to them before. Not because it is incapable but because of reason #1 above I have done many many many overnight and long cooks without the help of any electronics on my kamado grills. It can be done if you take the time to learn how to do it. (queue the list of posts where people will start stating all the reasons that you can not survive without temp control system) The Akorn is much more likely to have temperature control issues over long periods of time because it has no thermal mass to help stabilize the temperature inside the grill. I would recommend a control system of one type or another on the Akorn if you want to run it reliably over a long period of time unattended.
  3. I said nothing about incapable. I made my Akorn do everything you would ever want one to do. It is just more difficult on the Akorn than on ceramic grills. The original poster was getting one primarily for smoking. If smoking was my primary goal I might not buy a Kamado. I started out my smoking hobby on a Weber Smokey Mountain. I would definitely not hesitate to recommend one of those for someone who primarly wanted to smoke.
  4. I would go with one of the ceramic models. They are much easier to control and maintain temperature. The Akorn (which is the kamado I started with) is tempermental. It's lifespan is going to be 3-5 years in best case and probably less if it is left out in the weather. There will be some rusting issues.
  5. Turkey trouble

    Your grill is most likely cooking a lot hotter than the thermometer on the grill is reading. Those grills have thermometers that read notoriously low... up to 75-100 degrees low sometimes. You will need a thermometer system that you can use to get an accurate temperature inside the grill to start with... something like this: https://www.amazon.com/Maverick-Roasting-Digital-Thermometer-Timer/dp/B000YUELYC Those are cheap and work really really well. I used to use that very model and was very happy with it. It reads the grill temp and the meat temp. You can spend a lot more if you wish...
  6. Turkey trouble

    What kind of grill are you using? You should not need to add charcoal or wood during the cook.
  7. Scarborough Fair Dressing

    If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe! Ingredients: 1 1/2 pounds bread, cubed 1/2 cup unsalted butter 2 cups chopped yellow onion 2 cups chopped celery 3 1/4 cups low-sodium chicken broth 3 large eggs, lightly beaten 1/2 cup chopped fresh parsley 1/4 cup chopped fresh sage 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1 teaspoon sea salt 1 teaspoon ground black pepper Preheat your grill to 250°F and set up for indirect cooking. Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside. Increase the temperature of your grill to 350°F. In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened. In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet. Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned. Enjoy!
  8. KJ better watch out

    Moving to Other Kamado Grills since this is not a site announcement or suggestion.... @BURGER MEISTER
  9. 2 questions for dry aging...

    Are you going to use the Umai bags? For me, 35 days is the sweet spot. You can make steaks. I have never tried a dry aged prime rib roast on the Joetisserie but i am sure it would be good. I have a 14 pounder dry aging now so maybe I'll do that with part of it...
  10. Gourmet pellet choices?

    B&B and Bbqr’s Delight are the same pellets. I have had great results with all varieties of those. I can get my yoder over 550° no problem with those or traeger pellets. I like the price point if b&b at $15/20lbs and $12/20lbs when walmart has them.
  11. I made some bread yesterday.... Turned it into stuffing today
  12. Battle to get Joetisserie Ring Across the border

    Moving to the cooler section since this post contains a political rant...
  13. New Flame Boss 300

    I don't use it very often so it's not a big deal for me. I have gotten very confident with the Joe's ability to do it's job without any help. The ONLY time I ever use it is when I think I might have to deal with windy/breezy conditions.
  14. New Flame Boss 300

    I have not had the same results. My temperature always gets overshot when the fan starts blowing before the grill has had a chance to restabilize. The new update has a timer you can set for whatever value you want but I can't seem to get it to work. The fan starts running well before my 15 minute countdown timer. I don't even see the countdown timer running. Maybe there is some key to activating it that I haven't found yet. I'll have to fire it up and dig into the menu sometime and see what I can find.
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