Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   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).


  • Content count

  • Joined

  • Last visited

About HarryLeg

Profile Information

  • Gender
  • Location:
    Salisbury, MD
  • Grill
  1. Friday Night Stuffed Pork Loin

    The loin was juicy. Finally got my Thermopop last week and this was the first test. Definitely saw the need. Most grill recipes are "cook at x degrees until x internal temp".
  2. I'll start by saying I love this grill! I have finally gotten use to setting the temperature, I know what to do to hit the temps I want and make them stay. Tonight's cook was a pork loin pin wheeled, lined with prosciutto, and stuffed with spinach, garlic, and parmesan. This is a recipe I've done in the pan/ oven in the past. This time I cooked it indirect with a little apple wood at 300° for an hour then pulled the deflector at 130°And grilled to 137° then wrapped. I grilled asparagus and peaches to go with the loin and used the loin drippings with a little wine to create a sauce.
  3. I'm not getting the time in on my Kamado that I would like. I got my kamado at the beginning of July, but life goes on. Tonight's cook was simple applewood smoked wings. I scoured other recipes and posts looking for wing ideas and applied it to what I wanted. My family loves spicy food but my wife has been having reflux and throat issues so spicy and greasy are out until she gets it under control. I seperated the wings with my chefs knife, put them in the refrigerator for 2 hours uncovered to dry them. When I took them out I finished the drying with paper towels as I threw them in a bowl, drizzled with olive oil and kosher salt and tossed. I cooked them indirect at 300° with a few pieces of applewood for 40 minutes, then direct for 10 minutes as I let the temp rise to 400° for some zucchini topped with Parmesan. They were the best tasting wings I have ever cooked. I stopped frying wings years ago and baked them before sausing, I had that system down. I had buffalo sauce to toss them in tonight but they never made it. My son got in from work, BW3 ( he's over chicken wings)and ate them plain also. Thanks to everyone who posts their cooks.
  4. Thanks all for the comments. My family really enjoyed Pizza Night and have been planning the next pizza builds.
  5. Tonight was my first pizza cook on the kamado. I had a few hiccups with temperature but got past them. I was shooting for 500° and had everything (so I thought) wide open but the temperature stalled at 400° and wouldn't climb. I have the Vision pro S. I had all vents open top and bottom. I opened the electric starter door and was able to get the ventilation I needed. I knew the problem was the smaller lump from the bottom of the bag. I put larger chunks around the vents but there was too much small stuff on top of that. I was able to reach and hold 500° at the dome for 45 minutes. That was good enough so the pizzas went on. First was the ricotta, artichoke, and shallot for my wife and next the red sauce with pepperoni, Italian sausage, mushroom, and onion. The last was a half and half. They were well liked by the family. The crust was John Setzlers from the "This is why your pizza bombed" post ( Thanks John! ). I gleaned other knowledge from other posts on this board. I gained enough confidence in this cook to want to experiment more with pizza.
  6. Dinner in Hampshire UK

    I like this post. I'm not getting a lot grilling time during the week but was just thinking of lining up a few cooks to do over the course of a day and saw this post.
  7. Today I grilled 5 lbs boneless skinless chicken breast. Nothing earth shattering but good. We are pressed for time during the week so I decided to to set us up for chicken for salads and other quick meal uses. The breast were large so I split them in half and pounded them out for even thickness. I slathered them with mayonnaise (Dukes, those that know understand) mixed with Savory Spices Hidden Cove lemon garlic and grilled them at 400° over direct heat, flipping them every 5 mins until done ( about 20 mins). They came out perfect and juicy. My next purchase is a Thermopop. I need a little more control.
  8. I just got into Kamado cooking and have been using Royal Oak lump. I just make sure I buy the US made Royal Oak. My first two 15 lb bags I got at Home Depot for $12.43 a bag. I grabbed 2 more 15 lb bags yesterday at Walmart since it was $9.99 and US made. I've also read where the Brazilian Royal Oak was good.
  9. First Shoulder cook

    TKOBBQ, Yes, he'll be attending UM at College Park.
  10. Vision pro S series experiences?

    I have to agree on giving it to him early. I just got my Vision S and was like a child at Christmas. There was joy in picking it up, there was joy in putting it together, but the ultimate joy was cooking on it for my family, being able to produce something.
  11. Pork bell burnt ends

    That looks delicious. Have to try this.
  12. First Shoulder cook

    Thanks for the comments! Skreef, sorry for your loss, I can't imagine the grief. My wife and I are worried for our older son and his wife who have lost a business, a home, and children to opiates and apparently haven't seen rock bottom and may never. We pray for them every day. CeramicChef, Thanks for the advice. I'm going to get some more practice. I want to nail grilling temps (300 - 450 range) as I see most of my cooks there. 13lbs 11 oz of shoulder reduced to 7 lbs 12 oz and ready to eat!
  13. First Shoulder cook

    Hi, My youngest son, who is home from college, requested BBQ. We're from NC so that meant a full shoulder. He's been an awesome son. I have to brag. Kept his grades up, got his Eagle Scout, and recently got accepted into Aerospace Engineering at The University of Maryland College Park after 2 years at Salisbury University as a math major. I have read the advice about not doing your first overnight cook until you've done it in the day. Broke that rule. My wife and I are raising our twin grandchildren (older son) who are now 2.5 years old, and we're taking them to the beach this morning so the cook had to happen earlier Started at 8:30 pm. I filled the fire box to 1 inch below the diverter (thanks Tarheel), and lit the center. In 10 mins I dropped the lid and was off. I was shooting for 250° - 300° and with my previous attempt at grill control I started closing down my vents at 175° top to 1/32" bottom left dial closed, bottom right to 1/2) so I could sneak up on my temperature. Remember, I'm new at this and don't know my grill. At 9:40 it was holding steady at 288° at 10:00 pm I threw in the deflector racks and drip pan. I used the drip pan on the lower rack and meat on the upper. After closing the lid, the grill temp was 217° and dropped to 205° by 10:50 so I adjusted vents ( top to 1 on scale and bottom left to just above 1/2). At 11:15 the grill was at 250° so I figure I'd take that and closed top down to 1/8" and bottom left to just below 1/2. By 12:15 am it leveled out at 164°. I went to bed with grill and meat alarms set. At 6:09 my alarm in the butt(lower weight) went off at 195°, grill at 297°. It was probe tender so off it went to the cooler. The picnic was at 189° and had some resistance so it stayed on until 6:57 when it was ready. The meat currently resides in the cooler. It will get chopped (no pulling) in a few hours. The Lexington style sauce has been made since Tuesday. The red slaw was made last night while the grill was coming up to temp. I'm from Durham, NC near the dividing line of eastern and western NC BBQ. I love them both but my wife is from Lexington so Catsup gets added to the vinegar base besides, I do prefer the red slaw with my BBQ. More to come later...
  14. Playing around with my new Vision S

    Thanks for all the advice, it doesn't fall on deaf ears. I'll post picks of the 4th cook. Need to get an app to downsize my photos for uploading.
  15. Playing around with my new Vision S

    Thanks for the advise! I do have the Vision heat deflector and will wrap the stone. I also picked up a drip pan (cheap aluminum). I will look into getting something more permanent but it fits the meat and fits the grill for this cook. Thought about the electric starter and will keep and use, saw where someone else used it on low and slow to light just a few coals.