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Kamado Smoke

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About Kamado Smoke

Profile Information

  • Gender
    Male
  • Location:
    Northern Alberta Canada
  • Interests
    Kamado smoking/grilling/roasting/searing/pizza techniques and operations
  • Grill
    Kamado Joe

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  1. Due to personal circumstances.. Christmas dinner came early for me and mine.. Did a 12 lb turkey here yesterday.. a balmy -15 Celsius. Brined the bird for 18 hrs prior to adding some Country head all purpose seasoning and my own mixture of poultry spices including dry thyme / dry sage and some good coarse pepper. Stuffed the bird with some onions and then put on my Kamado at 400-450 degrees F for 2 and 1/2 hours.. pulled at 165 on the drumstick.. topped with some coconut herbed scalloped potatoes and breaded parmeson roasted cauliflower florets.. .. a nice stuffing and gravy made with drippings for the cook ended it all well.. Merry Christmas to all. Tonight -30 Celsius.. glad the cook got done early.. lol
  2. @John Setzler HI John.. been away for a while... Thanks for the question on why no use oil oil on the wings... My last attempt on this was just to try to see if the Wings natural oils would work.. as suggested by CKreef.. They seemed to.. That being said as I experiment and learn on the Kamado Joe .. I do plan to try doing wings as you suggested... I enjoy your recipes and inputs to help newbies like me to test the limits of our Kamados.. Cheers!
  3. I also find that with really cold dense air like I experience that fuel consumption of charcoal .. after initial warm up ceramics is not as big an issue as I thought it would be.. However... I always go slow with the warm up of the ceramics and plates when doing a "cold ambient temperature " cook.. And if I'm doing this ,figure load up more on charcoal in the box anyways.. It won't go to waste and can be used again if not burnt off ..Hope this helps
  4. Where I live the winter temperatures can get quite frigid.. like -40 Celsius. I keep my deflector plates /grills etc. in my home when not in use at that time of year… Keep them at room temperature and when grill is above 175F start to insert…ff I’m looking ahead, I will load in a 5 gallon pail with some lump and bring it into my home, to allow it to sweat out any moisture prior to the cook.. Once cook is done I raise the temp in that time of season to about 500F to burn off oils/grease etc. and hinder mold growth. When shutting down I do a quick rub down on the outside of the grill with some disinfectant wipes… ..I place a few piece of aluminum foil between the gaskets on the bottom and dome of the grill to allow for non-sticking gaskets… Once cool down is completed I open the vents so they don’t stick/freeze.. If they do I use a heat gun gently to open them.. As time permits upon cooking I get rid of the ash.. Ash with moisture allows for rust on stainless steel, things like ash collector etc. . I find an old used shop vac I have makes that an easy piece to do. Then cover for the next cook..
  5. Been Following this thread for a while now.. Tonight an attempt for a crispy skin. Dusted the wings with some flour and a wing dust.. one hot... one calm.. No oil.. Held Kamado at 400-450 degrees. Cooked skin side down for about 20minutes and flipped and did the same for another 20 minutes...thank you ckreef.. Sided with a sour cream/blue cheese dressing.. thank you john .. turned out very good.. Nice taste and crispy skin ..Enjoyed by all
  6. Nice spring day here today.. Tried this recipe on some baby back ribs and a Mediterranean salad side..Came out really well.. Great recipe John!
  7. Good on you @Lesta80 I've done several cooks in your range... today though.. to chilly almost -40 c here.. good looking meal..Enjoy it and your afternoon!
  8. @Polar BearTotally agree.. Loyal to Kamado Joe accessories but this piece has so many wondering s 1). the coating of the basket.. is it made of the same material as the kontrol tower/rotisserie etc.. and with it contaminate the food if so? 2) The size of the basket vs the Napoleon I'm currently using.. the size seems to be rather smaller than what I am using now..3) I see no paddles in the Kamado Joe version of the basket.. I feel this is a good feature to allow for wings/veggies etc.. to be able to be separated and mixed while on the rotisserie.. to each their own.. but lots of questions on such a premium piece to be considered
  9. Sounds good.. I hope you have good success.. and hope what I replied earlier to you helps for some considerations too.
  10. No ..but I will now that you mentioned it..especially when i need to replace what I currently have..Thanks for the tip!
  11. I posted in another thread what I purchased for my Kamado Joe Classic 2.. Given what I've seen with the new basket being offered from Kamado Joe.. I will keep with the Napoleon I currently have.. A few things about the new basket from Kamado Joe I have concerns with are.. 1). the coating of the basket.. is it made of the same material as the kontrol tower/rotisserie etc.. and with it contaminate the food if so? 2) The size of the basket vs the Napoleon I'm currently using.. the size seems to be rather smaller than what I am using now..3) I see no paddles in the Kamado Joe version of the basket.. I feel this is a good feature to allow for wings/veggies etc.. to be able to be separated and mixed while on the rotisserie.. to each their own.. but maybe some things you may wish to consider.
  12. I purchased this basket https://www.amazon.ca/Napoleon-64000-Rotisserie-Grill-Basket/dp/B078YCR3MH/ref=sr_1_1?crid=35OVVK3FHXWC8&dchild=1&keywords=napoleon+basket&qid=1610661795&sprefix=napolean%2Caps%2C249&sr=8-1 Tight fit but works fine in my Kamado Joe Classic.. and is Stainless steel. I did also purchase 2 shorter set screws to avoid hang ups on the basket against the grill for an extra $0.50 cnd each .. will keep using for a long time given the price KJ is asking for their version now available.
  13. And this was the actual recipe I used https://kalynskitchen.com/roasted-cauliflower-rice-red-pepper/
  14. Yes I made the cauliflower rice ..you make cauliflower rice using a food processor or you can buy it in some grocery stores already processed into the rice ...here is a link to some cauliflower rice recipes.. https://minimalistbaker.com/10-easy-cauliflower-rice-recipes/
  15. Thanks @Vanole... Yes I like cauliflower as a rice dish also. It was a cool -15 degrees Celsius last night here with this cook.. but it still came out great!
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