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

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    


  • Content count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Grill
    Kamado Joe
  1. Sourdough 101

    Thanks guys, I will have to try it again.
  2. Sourdough 101

    That looks beautiful. Was it oven baked or kamado? I would like to do sourdough, but don’t care for the keeping and feeding of a starter. Am I right assuming this one has a starter that you ought to keep going? good job..
  3. Duck

    I’ve tried duck twice and haven’t got it right yet. When you rotisseried your duck did you have a drip pan under it, or bank the coals?
  4. Umai bag in garage fridge

    Thanks, that’s good to hear. Happy New Year.
  5. Umai bag in garage fridge

    Hi all, I thought I was being smart and doing everything right as I prepared to start dry aging. I could use extra freezer space so I decided to get a mid size fridge that would give me freezer space and fridge space to dry age. I found one on sale and it showed up yesterday and it’s humming along in my garage. My Umai bags are also here. Then I do more research and find out that Umai and garage fridges don’t do well together in the winter. BTW I’m in Maryland and we are at the edge of the current frigid spell. Teens at night and about 30 now, but single digits next week. My my garage gets to 50 during the day but down to 47 at night, probably lower next week. I’m not worried about the temp of the fridge, I’ve read enough to know that it will be okay. The only thing in the freezer is an 18 pound turkey I just picked up at Walmart for $7. I’m not worried about it thawing in the freezer. My concern though is with airflow and moisture control in the fridge. With it it being so cold the fridge won’t have to work much to maintain a good temp, and without it working normally I’m concerned that there won’t be enough air movement to help absorb the moisture loss from dry aging. To help that I’ve added a glass brownie dish with two pounds of coarse sea salt on the bottom of the fridge. I also just put in a computer case fan that I have on a timer to run for an hour, off for an hour, 24x7. The fan is on the bottom as well facing across the salt. Once the winter breaks I shouldn’t need this, but to get through my first dry age that’s my plan. Any thoughts from those who’ve been there, done that? Thanks.
  6. Jerky Question

    I’ve always heard to stay away from pork as a jerky meat. Maybe my info is dated (Boy Scouts is the 70s) but Trichinosis in pork is only killed by heat.
  7. Umai or not to Umai

    I’m starting my first Umai tomorrow in a new fridge that’s going in my garage. I’m wondering how much of your results are due to not using a bag versus going for 42 days instead of say 28 to 35. Since I’m leaving for three weeks next week I’m hoping that set it up and forget will work okay. I will have 4 days before I leave so I can open the door and let the major moisture out. I hope your next try goes better.
  8. This is why your pizza bombed

    It's 350 grams. You use the same dough mixture for both the quick and the 2 day process he describes. I can vouch that everything that John says about pizza is right on the money. Pizza has been the most pleasant surprise and most commonly cooked food in my Kamado Joe.
  9. First good size muley behind the house this season!

    Very nice. I miss Arizona.
  10. Late To The Party: KJ Big Block Boxed

    Thanks, that's good to know when there isn't a Costco roadshow nearby.
  11. KJ big Jotisserie gap

    I have a classic ii, not a BJ so this may not be the same. I have to work the Joetisserie ring around a bit to get it to sit properly so that I get a seal. It's as if it's just a hair small, but with wiggling it will fit and form a seal. But if I just set it on top, there's a gap. Must be a design feature, maybe. Since it's happening on separate rings I'm inclined to think that the rings are up to spec and maybe it's the same thing as mine. Try working it around a bit to find where it sits down and let's you form a good fit. Good luck.
  12. Experimental Dough Idea

    Good luck. Are you going to do the trick with spacers between the deflector disks and the pizza stone? I've been doing that and finding that the pizza stone doesn't get hot enough to crisp the bottom in time it takes for the top to cook, so yesterday I tried it without deflector and spacers and the crust was perfect (using your thin crust recipe). I suppose I could wait another half hour for the pizza stone to catch up but sometimes pizza can't wait. I hope your new dough recipe works well.
  13. Faux Pho

    I get authentic Pho about once a week. While traditionally beef would be sliced thin and cooked in the broth we discovered something tasty after my first smoke on our Kamado. Thin sliced smoked brisket is awesome in Pho.
  14. New Kamado Joe owner in MD

    Hi, no competition with my wife. She's great at her cooking and leaves the outside to me. I read that that kamado is all weather, so we will find out. Snowing now so I will save pizza, jerky, and smoked chicken wings for tomorrow. Back up to almost 40 tomorrow, perfect BBQ weather
  15. Bacon and ribs

    Good job. I'm brining my first bacon and will smoke it this Sunday. Did you cut the bacon with a knife or some sort of slicer?