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Content Count
15,234 -
Joined
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Last visited
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Days Won
352
John Setzler last won the day on February 28
John Setzler had the most liked content!
About John Setzler

Profile Information
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Gender
Male
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Location:
Valdese, NC
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Interests
My interests include making cooking videos for the Kamado Joe Cooking Channel on YouTube, photography, guitar, work, and sleep :)
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Grill
Kamado Joe
Recent Profile Visitors
50,166 profile views
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Golf Griller reacted to a post in a topic: Friday Night Live from the Man Cave
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I go live on Friday Nights for about an hour or so of conversation and talk about all things grilling. I usually start out with a drink of whiskey and then follow with conversation. As of THIS week I have my video quality issues solved. This week will also be the first week I stream live to Facebook and YouTube at the same time. Drop in if you can! 730pm ET.
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It's most likely your choice of dough or your dough recipe. You really need to make dough from scratch to use this effectively because most store bought doughs are designed to cook at 450 as indicated on their packaging. What dough are you using or what is your dough recipe?
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Soapstone flat or bumpy?
John Setzler replied to SingleNiche's topic in Accessories & Product Reviews
I dunno.. it doesn't look like its gonna cause any problems. -
Soapstone flat or bumpy?
John Setzler replied to SingleNiche's topic in Accessories & Product Reviews
It should be smooth. Canyou post a photo? -
Wood chunks under lump charcoal?
John Setzler replied to DanSchlim's topic in Kamado Cooking and Discussion
My personal opinion on this is that it's insignificant difference no matter where you put it. I have tried it a lot of different ways I just can't tell a difference. When it's a low and slow cook at 250-ish degrees, it doesn't matter where the wood is located. It' gonna smolder. The BEST way to produce smoke is to not let it smolder. The BEST result comes form having a wood chunk ignited and burning with a visible flame. That smoke is far cleaner than anything you will ever get from anything that is smoldering, no matter where your smoldering is happening in your firebox. T -
Smoke - What You Need to Know
John Setzler replied to John Setzler's topic in Kamado Cooking and Discussion
An offset smoker is nothing like a kamado. Wood isn't smoldering in an offset smoker. Its ignited and burning with a visible flame. It's a small hot fire. In a kamado it's smoldering. Smoldering wood produce a very acrid smoke that will ruin your food if used too heavily. This is why a cook on a kamado will only need a few ounces of wood while a cook on an offset requires adding full splits to the fire every 30 to 45 minutes. -
Golf Griller reacted to a post in a topic: Max temp of the KJ classic 3?
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Scott Roberts reacted to a post in a topic: Max temp of the KJ classic 3?
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BURGER MEISTER reacted to a post in a topic: Max temp of the KJ classic 3?
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Max temp of the KJ classic 3?
John Setzler replied to RangerTown's topic in Kamado Cooking and Discussion
Take some time to understand how heat is applied to food and you very quickly LOSE THE NEED to take a grill over 700°F for much of anything. People do it because it draws attention on social media. It doesn't draw any attention to their cooking skills. -
Buttburner reacted to a post in a topic: Probes not properly plugged in
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Scott Roberts reacted to a post in a topic: Kamado Joe Kettle Joe - Coming Soon
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KismetKamado reacted to a post in a topic: Last Pizza on my Alfa
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Rob_grill_apprentice reacted to a post in a topic: Happy 2021 to Everyone!
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TKOBBQ reacted to a post in a topic: Kamado Joe Kettle Joe - Coming Soon
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The Kamado Joe Kettle Joe will be hitting the ground here in March. There are some additional photos of this grill here: https://atlantagrillcompany.com/collections/kamado-joe-1/products/kamado-joe-kettle-joe I will be making video content on this grill as soon as I get one. I am quite excited about the possibilities this grill will offer...
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retfr8flyr reacted to a post in a topic: Last Pizza on my Alfa
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What Kamado Grill is best?
John Setzler replied to Natosha Jacobs's topic in Kamado Cooking and Discussion
@Natosha Jacobs I don't think you would be disappointed with any of those other than the Grill Dome. I would personally go with the Primo or the Big Green Egg out of that list myself if the Kamado Joe isn't a possibility. -
Yes. the Alfa is being passed on to a new home soon.
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When Invision updated to the current generation of this software, it broke my custom designed color theme for this website. I have been unable to get it fixed back to a state I like. Invision has introduced themes that they would like for me to rent on six-month periods and I'm just not going to do it. If you have issues with the colors and background colors on the dark theme here, please switch back to the default theme with the THEME link at the very bottom of the page and all will be fixed... If you really prefer a dark theme you might try the one listed there ca
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Its Bridgeford brand from the grocery store.. i buy it on the sticks and slice it up myself.
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I don't deal directly with anyone from KJ anymore except for one guy in product development and another guy in a different company who does KJ's engineering. This set of instructions was written by someone else. I have never done this myself but I have tried to save this because it comes up frequently...