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endou_kenji

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  • Gender
    Male
  • Location:
    Rio de Janeiro
  • Interests
    BBQ, Bakery, Cooking in general, Board Games, RPGs
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  1. Ingredients 8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the
  2. Fired it up for a test today and we had on the menu: Smoked Cajun Chicken Breast Double Garlic Grilled Tomatoes and Double Garlic Bread (recipe here)
  3. There is a layer of gasket on the base and another one on the lid as well. Check to the left of the picture quoted above, you can see a thin grey strip bending upwards. That's the lid gasket. Since I had enough gasket tape, I added a few more layers to fill in the unleveled gap that was leaking and it worked out great.
  4. I'd say they rather eat it raw and now than stove it in the useless eggythings
  5. How thick is that gasket? Also, can you post pictures of the dampener and hinge? I'd like to check it out so I can try that on mine... is it soft-closing?
  6. Last night my Gasket strips arrived and I went on to install them. They were a little thinner than what I was expecting, but I think it will do. Started to install it, but I knew that I was going to need something to fill out the small gaps for the skewers. So, I had the idea to fill them with a small bit of air conditioning insulation foam that I had laying around. Then I continued on to glue the Gasket strip around the edges. I will file/cut the excess foam. In the end, I discovered that the lid isn't perfectly level with the base, but I think I can
  7. Ah! Thank you very much!
  8. If you could take pictures or videos of the process you are using regularly, it'd be easier for people to pinpoint what's going wrong. 'Cause I really see no reason for it to happen. What are you using to fire up your charcoal?
  9. Is there a PDF verson of the User's Guide / Instruction Manual / Assembly Guide anywhere? Tried to find it to no avail...
  10. Wrapping helps immensely in keeping the moisture inside
  11. Maybe, like John said, you are oversmoking it... Have you tried the aluminum foil method?
  12. Have you tasted Kamado-made food elsewhere and it tasted good? It might be just that it doesn't fit your taste, nothing wrong with that.
  13. Made myself and the fiancée some Chili Dogs last Saturday, along with some home-made Mate iced tea with lemon.
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