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Everything posted by Jack.

  1. JLP. The amount of charcoal consumed, IMO, should be way down on the list of factors considered when making the choice you described. I usually cook for only 2 and my KJ Jr. gets used way more often than my big Primo XL. On the other hand, when cooking for a group or when cooking ribs, having the real estate to cook in large quantities or to lay several racks of ribs flat is not something I want to give up. There are plenty of differing opinions here on which size to buy. I suggest you make a list of your needs and cooking/food preferences (with charcoal consumption way down at the bottom of the list ) to help you decide. Whichever way you decide, you're going to love cooking on a kamado. Good luck.
  2. Many of our members cook in very cold winter environments. I've never heard of any ceramic cracking due to cold. I say go for it.
  3. wildcat18. What a great Fathers' Day gift!
  4. Rusto. Several members here have done some pretty impressive restorations on the older clay kamados. I suggest you do a search here on KG and you'll find plenty of experience and good advice.
  5. I never thought of Wal-Mart as a source for baby backs--always went for the Costco 3-pack. This extra meaty rack sure is a game changer. As always, delicious looking cook presented in a professional quality video. Thanks, John.
  6. Oh my....if that isn't picture perfect, I don't know what is. Beautiful cook. Looks delicious.
  7. Mari Campbell and Emily Smith perform Auld Lang Syne in the original Scottish/English/Gaelic version as written by 19th century poet Robert Burns. Originally written as a prose poem, it was not set to music until well into the 20th century. Campbell and Smith also preserve the original melody, which is noticeably different from what we have come to know here in the US. I hope you enjoy it. Thanks for your participation in and enthusiasm for Kamado Guru. Happy New Year to all.
  8. ^ When in doubt, trust Julia Child and Jacques Pepin. Their recipes almost always involve extra work and always pay off that extra work in a beautiful and delicious result.
  9. Hats off to you cold weather cooks. Here in Southern AZ, we were forced to endure temps that dipped to a chilly 76* F.
  10. Many thanks, @Kamado Smoke. And Happy Holidays to you and yours, as well.
  11. Haggy. I assume that by using 3 firestarters you were hoping to create a hot cooking environment. (If you were cooking a Boston butt and aiming for a cook temp of 225*-275+ I don't know why you would use so many firestarters.) If you lit the firestarters and then closed the dome too soon, it could be the cause of the excessive smoke your neighbors complained of. Other possible causes like damp lump or wood chunks, closing down the vents too soon on a firebox full of partially lit lump, adding the food before the fire was ready and fat dripping onto smoldering coals also come to mind. I suggest using fewer firestarters, beginning with fresh lump, letting the kamado come to temp slowly, and experimenting with top and bottom vent setting to achieve the cooking temperature and time you have determined is appropriate for the food you are cooking. Don't give up; you'll find the learning curve is pretty quick once you figure out a few basic rules. Good luck.
  12. I hope you and your family get as much good use from yours as I have from mine. It is a screaming deal.
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