Jump to content
  • 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:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

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

coldfusion

Members Plus
  • Content count

    206
  • Joined

  • Last visited

About coldfusion

  • Birthday 07/26/1956

Contact Methods

  • ICQ
    That takes me back a few years lol

Profile Information

  • Gender
    Male
  • Location:
    Indy
  • Interests
    Cooking, baking, grilling and bread making.
    Coin collection, firearms (gotta protect the coins).
    11 grandkids!
  • Grill
    Vision

Recent Profile Visitors

960 profile views
  1. I use these in my Vision with KAB, one for 225-275 deg, two for 300-375 and 3 for hamburgers. placed on top of charcoal I stand them up about 1/2 in charcoal. Vent open, lid up, Set timer for 10 min and check....maybe a few min more depending on how windy it is. This gives me a good start depending on my cook, low and slow ready in about a hour, hamburgers ready to cook 15-20 min.
  2. Gnat Swarming My Akorn

    Unless the owners manual instructions say to oil the outside of the grill, I seriously doubt it's necessary. Sent from my Commodore 64
  3. Kamado problems

    .HEIC = High Efficiency Image File Format Maybe convert back to .jpeg Sent from my Commodore 64
  4. 4th of July Brisket

    From TTT web site: Your TipTopTemp works by controlling the air flow to the fuel. Turn the knob to the desired temperature setting (refer to the chart below), matching the left hand side lip (see arrow below) to the setting you want. Light 4-6 charcoal briquettes completely and place them in the center of the charcoal grate. Pile 15-20 charcoal briquettes or equivalent lump charcoal around and on top of the 4-6 lit briquettes. Put the cooking rack in place and food on the cooking rack. Put the kettle lid on. CLOSE ALL THE VENTS AND OPEN THE TOP VENT FULLY. Remember: The TipTopTemp must be able to control all of the air flow. I leave the bottom vent on the Akron and Vision open about 1/2 inch. I have also taken steps to seal up any air leaks, so a unaltered cooker must have enough air leaks to fuel the coals. According to above instructions the bottom vent is to be closed. Sent from my Commodore 64
  5. Coffee

    Have you weighed the individual bags? Sent from my Commodore 64
  6. What thermometer do you use?

    It's so slow that it takes 2 hours to send a message, 9 hours with a picture! Sent from my Commodore 64
  7. What thermometer do you use?

    I got lucky today, found a older Maverick wireless with two probes for $6.00 at 2nd hand store today. From 2007 and batteries still work! I own the Smoke so I'll give this find to my son. Sent from my Commodore 64
  8. Hey All Just bought my first Kamado!

    Nice looking grill! Sent from my Commodore 64
  9. One of my other Hobbies, Firearms

    Nice looking grips on the S&W! Sent from my Commodore 64
  10. Vision Classic B side shelf replacement - ideas?

    Helpful hint, always lift the side tables of any Kamado before lighting the grill. The heat that radiates out and the close proximity of the wood tables in the down position will cause them to warp/cup and prematurely split. Sent from my Commodore 64
  11. Facebook won't load

    It's internet law, you can only log on to a site 1,000,000 times in a lifetime. Apparently you're at 1,000,001. Sent from my Commodore 64
  12. Catering 50 lbs uncooked pulled pork

    "50 pounds is not that much....." ?? 50 pounds is a lot for just about anyone here, it would be a big deal to pull it off successfully. Hats off to the backyard cooks that do! Sent from my Commodore 64
  13. Store Bought Rub

    I will replace the absorber probably 4 times (every 1/4 of container) during the life of the spice. The Cayenne Pepper maybe 6 times, it last a lot longer, you don't use as much. Been doing this for many years. You learn to have everything ready as you quickly measure out what you need and reseal. Sent from my Commodore 64
  14. Store Bought Rub

    To keep spices fresh use oxygen absorbers (O2 causes oxidation/brake down of the spices) and 2 layers of clear wrap under the lid. You must keep O2 absorbers in sealed canning jar and limit the time they are exposed outside of the jar. To test if they are still good simply expose one to air and it should warm up slightly. Sent from my Commodore 64
  15. Smoking some course salt

    I always mist the salt with water 4 or 5 times stirring it around each time. Sent from my Commodore 64
×