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KamadoChris

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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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  1. My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ?? But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away. Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow? (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic! Christmas in August!
  2. You will get used to how far away from your target you need to be before shutting it down, but it sounds like you need to start a bit sooner. For low and slow at 250-275, I light a single spot in middle and 'll heat it on full open until it hits about 200-225, then close it down to a little less than 1 on top and like a .5 on bottom. Should settle in nicely for smoking temps. You might need just a minor tweak, but remember small changes is all you need. I normally do a two-stage approach if I'm going for the 375-400 degree range, I light 3 spots with torch, at about 275 I'll close it to about half of what I need, then watch it for about 10-15 minutes, the temp will drop a bit when I close it down, smoke starts a bit heavier, then it will eventually clear and start creeping up again, I then close it down to final settings once it hits about 350 or so, this will usually stabilize it right about that 375-400, setting would be roughly 1 -.75 on bottom and 1 on top. You should plan on taking an hour to heat soak, stabilize, and fully burn off any volatiles from the lump. And don't walk away on start-up, did that a few times before I learned my lesson and it can get away from you real quick once it takes off. Just as an aside I have sealed up my vents and removed the bottom screen vent and just roll with the single solid on the bottom, I found it so much easier to adjust temperature with only the solid vent in place. Your settings would be different using both screen doors.
  3. Prime rib smoked 4 hours @ 250° with street corn and baked potato.
  4. If I'm doing steaks I just bank my coals to one side, they end up ~ 4" - 6" below the grate. I cook on the indirect side over moderate heat then open vents full and move over to finish sear. It doesn't use anymore charcoal than normal actually probably less. I don't have a spider, bowl divider or half deflector and it still produces the desired result.
  5. My darling other half requested pizza tonight no dough ready as I normally plan ahead with Forkish’s 24-48 hour dough so I am trying this dough recipe! Dough is in first proofing now.
  6. I caught a 10 pound rainbow a couple weeks ago and had the fillets whole in the freezer until in I had some time to smoke them. My hope was to be able to do them over charcoal which Inhadnt attempted yet. I wasn’t sure if I could keep the temp low enough. I had some time while on vacation so thawed them out, pulled the pin bones and dry brined for around 20 hours in 4:1 dark brown sugar and pickling salt. The first pic is them all snug in their brine. After brining I rinsed and patted them dry then put in fridge for the day to develop a nice pellicle. As the smoker was warming up I pulled them out and set them in front of a fan to continue to dry. This was the first time I’ve tried smoking fish in my kamado, I have always done it in my electric smoker. I had about a 1/3 of a bowl of RO leftover so I just went with that, and lit a small spot in the centre. I was able to lock it in at 150° and I split up a chunk of oak into 1/4” wide pieces, about the size of a thick business card, and used 3 pieces. I was able to hold 150° for the 6 hour smoke until the very end I brought it up to 200° and finished off at 154° IT. The fish turned out amazing I am definitely impressed on the ability to hold such a low temp. Had a couple samples then vac sealed the rest. Can’t wait to get a few more fish now.
  7. I put my stone out in the sun for two days and it dried it out. At first you could see the moisture coming to surface and evaporating and could see it drying from the outside towards the middle. Haven’t used it but seems fine, doesn’t feel damp and cold anymore.
  8. Thank you they were really good and I didn’t try anything fancy this time just 3 hours unwrapped, 1 hour wrapped and then 45 mins to firm up and brushed with Sweet Baby Rays sauce. I pulled the platesetter and got some colour on the corn and ribs turned out nice.
  9. Pork spares, a 2 bone beef rib I found in freezer clean out, fresh dug russet potatoes from our garden and corn from the roadside stand. Easy, simple and delicious.
  10. I will just chime in here that my pizza stone takes about an hour to heat soak fully to 550* from start-up, as measured by IR gun. It lags behind dome temp until I stabilize at 550 then I give it another 20-30 minutes to catch up. I would imagine to ramp up to 900* you may start running out of fuel before fully heat soaked and ready to cook? Otherwise you will have to fill the firebox so full that A) it overheats the firebowl and cracks it or does some other damage and/or b) it is dangerous. I would go with dangerous and exercise extra caution. I have had flames coming up out the vent on a fully vent open pre-heat, I suspect it was due to getting a little carried away filling the bowl on a breezy day. My stock gaskets are starting to show signs of wear, I do a pizza cook a week at 550-600 for the past 3 months I've had the kamado. I will be looking into nomex replacement soon. BTW if you really want to get it rocking turn the kamado vent into the wind when you have a nice steady breeze you should be there in no time. Can you do it? Likely? Is it worth it? Maybe? Are they better tools to do that job specifically? Yes.
  11. Thanks for the suggestions! Friday is usually pizza night so I'll try to get it dried out by then.
  12. Someone forgot to bring in my pizza stone last night sitting on the side table and it poured rain for a couple hours on it overnight It is a cordierite stone, it seems like it absorbed a lot of water. So now what is best course of action, leave it in sun a few days, dry in a low oven? I'm not sure if I'm risking breaking it using it while still damp in some sort of mini steam explosion or something?
  13. @GrillDawg I cooked up some steaks last night on my Camp Chef Denali. Turned out just incredible.
  14. @GrillDawg If you are going direct on grill, you need to go hot and fast, depending on how thick your cuts are. I like to cut my backstraps in 5-6" lengths, salt well and get a good seared crust on the outside before the inside cooks and dries out. If you are cooking a sirloin or other thin cut, then hotter and faster still. I like my venison still purple in the middle so adjust cooking time as you see fit. I reverse seared a couple of eye of rounds from a young deer last week, just a touch of oak smoke for about 10 minutes at 350, then I took them off and cranked up the kamado to finish them off hot and they turned out terrific. My preferred way to cook venny steaks though has to be on cast iron in browned butter and garlic. Salt your steaks and then get butter and a few smashed cloves of garlic browned up in the pan. You want ample amounts of butter, and a little cooking oil in there will help raise the smoke point of the butter. Throw them in and get a nice crust, and spoon the butter and garlic over the top as it cooks, turning on all sides to brown. I only do this with thick cuts as it can tend to over cook thinner cuts. You have pretty much convinced me to go home and pull a pack of backstraps out of the freezer!
  15. Made in Canada in Barrie Ontario! I have the Prestige 500 nat-gas I bought 3 years ago and it is one of the best investments I’ve made. You will be very happy with the grill.
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