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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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    Home brewing
  • Grill
    Kamado Joe
  1. Bringing back the classics

    I'd like to see your recipe for the pretzel buns if you would share it. I made Bavarian pretzels to go with my Oktoberfest beer last year and both turned out great. Looks like I could kick up my game a notch with those buns for the brats! Sent from my iPhone using Tapatalk
  2. Amazing Deal on New Classic

    I thought I got the best deal ever last Black Friday on my Classic at $750. Dick's Sporting Goods in Friendswood, TX has this in their store today. Never seen this priced this low! Sent from my iPhone using Tapatalk
  3. Cheeseburger Pie

    When I was dating my wife she made cheeseburger pie for me. So ... I married her! Sent from my iPhone using Tapatalk
  4. Whoa! Look what we found - Amazing find

    Wow, the Fort Worth Press! I had my paper route with them starting the next year, 1964. Sent from my iPhone using Tapatalk
  5. I think I have a problem

    Maybe the OP is like me and has another fridge that is dedicated to just BEER. Sent from my iPhone using Tapatalk
  6. So What Happened?

    Yes, did the boiling water test on the digital after making the first post- 212.2 F. It's obvious now that the KJ temp gauge has failed because it's reading 150 and the meat is at 161. Sent from my iPhone using Tapatalk
  7. This will be cook number 6 on my KJ. I'm smoking an 8.5# pork butt today and got it all started early. With the temp stable at 225 I put the pork on the grill and inserted the meat probe and grill probe. After an hour the KJ temp gauge is reading 180 but the digital says 268, which has to be closer to actual I would think. When the temp didn't start to rise on the KJ gauge I thought maybe the probe was hitting the meat so I lowered the grill to make sure it wasn't. Anyone have an idea what the heck is going on?
  8. Smoking Pork Butt Day Before Serving

    Yes, I can do the pulling Friday. I just need to have the smoker dedicated to the ribs first thing Sat morning. Sent from my iPhone using Tapatalk
  9. I'll be smoking a pork butt and beef ribs for a party on Saturday. I'm planning to start the pork early Friday so it can be finished that evening and I'll do the ribs Saturday morning. I'd love to hear suggestions on how to store the pork butt and get it ready to serve Saturday afternoon. Many thanks.
  10. Some Babyback Action

    Do you add any liquid at the time you foil? Sent from my iPhone using Tapatalk
  11. My Verdict about Pizza Cooking Temps

    I started looking at kamado grills initially because I wanted a pizza oven and these looked like they could do it and be more versatile at the same time. But after a lot of research I've come to the conclusion that a kamado is not a good substitute for a wood-burning pizza oven. However, while doing that research I determined that it would be the perfect smoker for my needs and I just bought a Kamado Joe Classic this week and am very much looking forward to getting started. The reason some folks want to cook pizzas at 900+ degrees is these charred blisters. You can't achieve that without the ultra high heat. The char, the light, thin crust with a delicate crunch - it is awesome! So, I will be smoking briskets, ribs and pork butts and continuing my quest for a real wood-burning pizza oven.