Jump to content

Sacramento River Kamado Ma

Members
  • Posts

    3
  • Joined

  • Last visited

About Sacramento River Kamado Ma

  • Birthday September 20

Profile Information

  • Gender
    Male
  • Location:
    Sacramento
  • Interests
    Healthy Grilled Meals on My K7 (2002)
  • Grill
    Other Kamado

Recent Profile Visitors

279 profile views

Sacramento River Kamado Ma's Achievements

  1. I recently posted a question about a replacement part and want to take a minute to introduce myself to this fine community of like-minded chefs. I have been cooking on Kamados for 45 years, my first at age 13 was a family friend's large size Imperial that fascinated this young science geek with its simple insulation and drafting properties, stark contrasts with the ubiquitous Webber grills. In college my roommate and I bought a small Imperial for our apartment deck, though since I graduated first the Kamado stayed. In my late 20's, the family friend gave me a large Imperial as a wedding gift which lasted 14 years until "the dog" knocked it over three weeks after I moved out of the house when the marriage failed. A year later, 2002, I bought a new house in Sacramento and picked up a K7 from Richard Johnson which has not experience any of the quality issues others have encountered. It has never had a cover and I am lax about cleaning it, letting the box fill up with ash and the dome stream inside and out with creosote. Cooked hard, not put away at all... I use the Kamado to grill healthy meat and fish over mesquite lump 3 or 4 times a week -- easily 2500 times. I have cranked it up to more than 800 degrees, sometimes making pizza at 700 degrees. I also go low and slow for briskets and pork shoulders, which are widely appreciated at neighborhood gatherings. Lately I have been cooking thick steaks (2"+) sous vide to 125 degrees and searing them on the Kamado at 700 degrees, finishing the uniform, tender sous vide doneness with a tasty maillard char. Enough about me, here is the picture of the Kamado on the kitchen deck designed for it, with a roof overhang and grill light. Though outside, the Kamado is closer to our refrigerator than the range in the kitchen. It is not just a cooking tool, it is part of our family home. Thanks for listening. Dan
  2. I was advised to start a new topic with this question. Although it has been a pain searching for a replacement part for my K7 (2002) propane burner, finding this great site makes it worth it. I guess I have been lucky, as I purchased my Kamado right from the West Sacramento factory, moved it three times, and have had no problems -- no cracks, only a few missing tiles (movers rolled it along the bottom!) and replaced the lump saver basket after 14 years. I use it at least three times a week (notice creosote flow) and sometimes crank it up past 700 degrees for pizza. Now I need to find a replacement brass valve/orifice that I find is not a standard size. Its 3/8" flared end goes into the hose and the orifice screws into the stainless steel nut. Any ideas? Thank you in advance for the help. It has been a pain using a kitchen torch to start the fire....
  3. Although it has been a pain searching for a replacement part for my K7 (2002) propane burner, finding this great site makes it worth it. I guess I have been lucky, as I purchased my Kamado right from the West Sacramento factory, moved it three times, and have had no problems -- no cracks, only a few missing tiles (movers rolled it along the bottom!) and replaced the lump saver basket after 14 years. I use it at least three times a week and sometimes crank it up past 700 degrees for pizza. Now I need to find a replacement brass valve/orifice that I find is not a standard size. Its 3/8" flared end goes into the hose and the orifice screws into the stainless steel nut. Any ideas? Thank you in advance for the help. It has been a pain using a kitchen torch to start the fire....
×
×
  • Create New...