Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Interests
    Smoking meats, Grilling, Cooking Cajun food and seafood (Cajun man originally from Louisiana), Classic cars (own 2), and home brewing.
  • Grill
    Blaze Kamado

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

Lancejames's Achievements

  1. Also, build or buy a stand. I have the stainless stand (don't have the time to build one) and it's great...
  2. See replies below: I've bought a Blaze Kamado a couple weeks ago and I'm still getting the hang of using a Kamado over my previous Offset smoker. Yesterday I did a rack of beef ribs on 110°C for 10h, they turned out great but the cook didn't go perfect. and I would like to get some tips and tricks from you all. - It was pouring rain here yesterday: how do you guys keep rain out from the top vent? You are going to have to just keep the kamado covered when not in use (I bought a cheap yet tough cover on Amazon), or use in under a covered area. - At one point, wind picked up something fierce and temp got raised to 200°C so I turned off all air vents. 1h later, my fire was dead and I had to remove the meat (with probes) and the lower grill to get the fire going again. The lower grill was super hot and very hard to take out an reposition, what kind of grill crate tool do you use to pick it up? Sometimes the wind will affect the temps, I have never had any huge swings like what you are talking about, try to keep the kamado out of the wind. Also, if you haven't done so, download the manual from the website to show you what settings to use for what temps. I used a grill grate tool, not sure the name brand, but nothing special, spring loaded. - My temp gauge has water in it and was foggy all the time, does Blaze cover this under warranty? The next time you use the kamado, the water will evaporate. - How do you guys keep your aluminum outside body shining? I used white vinegar but wasn't able to remove any grease stains caused by the previous owner. I actually use a green scrubbing pad and dish soap. I have pressure washed it also. As far as a "shine", it's not going to happen unless you use metal polish, and I feel that is a waste of time. I have owned enough magnalite pots to know that over time, they will darken. That's about it for now, If anybody feels like there is something good I should know as well, don't hesitate to let me know :). Keep the top vent clean, or it will stick when it is hot. I personally do a "clean burn" (crank it up wide open to burn off all the crap on the inside), then let it cool down completely. I will then either clean it with dish soap and a scrubbing pad or a pressure washer. I have owned mine for a while and do not have any major complaints. For your amusement I've added a pic from yesterday when I lite her up. I've used an old door as a rain cover :). (Don't mind the rest of the crap on my terras, our neighbors are remodeling their garden and I told them they could store all there stuff with us)
  3. I am pretty sure that they all will bend. I own (2) of these and both have bent with use; it just happens. I am not sure if the warranty will cover this.
  4. So I have a Blaze and HAD the same problem. I started power washing my kamado and the problem no longer happens. If you do not have a power washer I would say use some degreaser/dish soap and a sponge/scrub pad every season. I would be careful with messing with the acorn nut since the threads experience so much of a temperature difference and I do not trust this thing to not strip. Then again, that might be covered under warranty. The Blaze does not get hot enough to clean the top via heat. I currently have a huge brisket smoking; about 10 hours in. Also, my thermometer also acquired moisture after being exposed to rain (forgot to cover it). The next time I smoked something, it evaporated. This also happens when I wash the thing. It's just a minor annoyance and fixes itself.
  5. I have used a raised rack that I bought from Amazon without problems. As for the turkey, I do not know an exact size, but I have smoked a huge ### turkey on my Blaze. I currently have a full brisket smoking right now.
  6. I know is is an old thread, but I'm interested in this cooker. I own a Blaze and am interested in a second Kamado (yeah, I know). I know my Blaze holds temperature very well, so I assume this Kamado would out perform it considering Aluminum is a much better conductor than cast iron(https://www.engineeringtoolbox.com/thermal-conductivity-metals-d_858.html). I like that it's built in the USA (especially in the south). I love just about anything built out of cast iron, and was wondering if Goldens has more information than whats online. I am curious, whats the thickness of the outer shell and the firebox? Also, I may be mistaken, but I think I've seen two different types of top vents?
  7. Hey guys, I know this is a really old thread, but I was curious if anyone has one of these Kamados? I would assume this kamado cooks well being all cast iron. I own a Blaze aluminum Kamado and have no real issues holding temperature for long cooks like brisket, pork butts etc. I was thinking about owning a second cooker and was interested in this one. I wish Goldens had more info out there and perhaps a cut-away picture of the kamado. Any and all info is appreciated
  8. I may eventually be in the market for a second kamado (I own the Blaze aluminum kamado and love it), and wanted to know if anyone owns the Golden's cast iron kamado. If anyone owns this kamado or knows someone with the kamado, would you mind giving an update? I assume that this kamado cooks quite evenly (considering its mass) since my Blaze performers so well. I am a huge fan of anything made of cast iron, but was curious how easy it was to get the Golden's to pizza/searing temperature (600+ degrees). I made pizzas the other night on my blaze and think I did not add enough charcoal for a total of (4) pizzas to stay at 550-600 on a cool night; I blew through all of my charcoal quiskly. Also, has anyone smoked something like a brisket (12 plus hours) and noticed much temperature variance (My blaze does quite well). Why do I want a second kamado you ask? 1. Because I want to be able to cook multiple meats at different temps at the same time, or perhaps smoke one thing while using the rotisserie on the Blaze. 2. I want to be able to cook a lot of food (I enjoy cooking for others) 3. I'm a like a kid with his toys; my toys now revolve around food and beer...
  9. I made a smoked gumbo a while back on my Blaze; turned out great. I always forget to take pictures...
  10. I bought this with my blaze and like it. I've used it to sear, but mainly use it as a heat deflector during low and slow... I also later bought a semi-circle stainless plate from Ballistic BBQ that's made for the green egg. I like using the semi-circle for two zone cooks.
  11. So after having this Kamado for a while now I feel that I can better review this thing. I love my Blaze honestly. It holds temperature great; it's easy to bring up to temp, and does everything it's supposed to. I will say that cleaning it is a must if it's left in the weather. The exhaust will tend to stick and aluminum does oxidize. A simple cleaning with a little dish detergent and a scrubbing pad (with the "grain") works fine. I love how heavy duty everything is, and everything I've cooked on this kamado has turned out great. I have the 15-inch stainless disc, rotisserie, stand, and side tables (oh and lift handles since the kamado only weighs something like 180lbs). I've grilled steaks and smoked pork butts, a brisket, chuck roasts, chicken, and a whole turkey (which turned out amazing). I've even made smoked gumbo... I'm sold and would buy this again. If I ever have "extra" cash laying around I would be interested in the Golden's Cast iron Kamado though.
  12. Does your extender fit the Stainless top grate correctly? As in, is it solid? I ask because I am curious since it isn't round (but hex). Also, I do not own a Kamado Joe, but isn't the Blaze grate thicker? I am interested in buying an extender for those times I feel like having a lot of leftovers (It's only my wife and I). Plus, I've always wanted to use leftover smoked meat in Gumbo.
  13. If I do, I'll make sure to wear the white shrimp boots. Haha, I'm originally from South Louisiana so I was not surprised when I saw any of the extreme tests. I was surprised that I did not see excessive amounts of beer in each shot though.
  14. I just found/joined this forum. I have owned my Blaze Kamado for two weeks now and I must say I love it. I'll be trying out a full brisket this weekend. I've smoked a Boston butt so far and was very happy with the results. I also purchased the stainless griddle/heat deflector and was please with it. I haven't tried the rotisserie kit yet, but plan to.
  • Create New...