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About Paul

  • Birthday 12/10/1953

Profile Information

  • Gender
  • Location:
    Tacoma Wa
  • Interests
  • Grill
    Kamado Joe

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2,514 profile views
  1. Sous Vide Pork Ribs

    youtube channel Sousvide everything has a demonstration on how to build a smoke out of disposable foil trays that you might try instead of using liquid smoke.
  2. Air Fryer or Instant Pot?

    I don't have a nuwave but I have both an air fryer and a instsant pot while I like them both and enjoy fried chicken without the oil I would go for the instant pot due to the multiple uses it offers but seriously you own two KK's so why not just get them both
  3. Instant pot Mexican beans

    Yeah I thought of that after I posted im still a newbie when it comes to reading ingridients while shopping I just grab off the list. Will have to work on I bedding that into my brain
  4. Instant pot Mexican beans

    I copied your recipe tonight and it was awesome. Only thing I did differant was added one jalepeno and used coriander instead of cumin because I thought I had a supply of cumin when at store and turned out I did not. My my wife was just in the hospital because she had an infection and it was so bad that the strong antibodies Drs prescribed shut her kidneys down. They are working normal now but since her release from hospital we have been on a very low sodium intake diet ever since i did not see any salt in this recipe except for the salt in the chile powder so I thought this would be a good side dish but I made the mistake of using a ham hock for the bone which really infused the beans. It was really good but she was not able to eat as much of it as she wanted to. Next time I will use beef bones since I don't thing they are brined or cured it was real tasty. Thank you Philpom for the instant pot recipe
  5. Sous Vide Brisket with Salt n Peppaaah

    I've only sous vide brisket once so I am not an authority on this but you might try to put it on yor grill at 0225° for 3-4 hours before you sous vide it. That should give it time to absorb some smoke and set up the bark as well looking forward to seeing some pics on your second try because I know you will remember to take them this time
  6. Flame Boss 200-Wi-Fi

    I have flame boss 300. No problems with unit or probes
  7. That would be a major upgrade to the maverick and the igrill that Is in my inventory. I am finding myself using these less and less due to the Bluetooth range. Lately I've been using the flame boss when I am cooking on the Rec Tec (minus the fan cable) which works well for me. looking at your photo's I see no power cable so I am assuming that is is a self contained battery system with hopefully a rechargeable battery. That would speed up the set up to your cook a bit faster and less clutter in storage closet inbetween cooks. i am surprised that All Things Bbq said that the flame boss is not selling well it is a great product
  8. Lightning Brisket - What Now?

    I'm just curious, in your description you said you cut off the fat. Did you cut it all off or did you leave a 1/4 inch of the fat cap?
  9. Big Joe in a BMW X3?

    Maybe it would help if you took measurements of your cargo space in your BMW X3 and take your tape measure to Costco with you
  10. congrats on your new grill.
  11. Although the flame boss is wifi it does not need to be set thru the wifi connection. All settings can be done using the flame boss control box i have both, a digiQ DX2 and a flame boss 300, and I must say the flame boss is much easier to navigate thru the settings there fore flame boss would be my choice they both work as advertised so you won't go wrong with either choice but I like the flame boss the best
  12. I have been intrigued by pellet grills now but have had no experience with any. Recently I bought what I consider a entry level pellet grill thru Amazon.( i am not going to divulge the brand name because i have no desire to ill talk the company.) Needless to say I had nothing but troubles with it from the get go. I followed directions on how to season it and it performed just how they explained. Cooked something that night and then next day i lit grill up and was playing around with the temperature settings and seeing how close to the grill temp was compared to the settings. next thing i know the inside was engulfed in flames. so a few more days of experimenting with the temps and not being happy, I thought i had it figured out. Threw on a rack of ribs and 2 racks on the Kamado Joe just to see if any difference in smoke flavor. about a hour and half into cook the fire in the pellet grill went out(yes the hopper was full) Amazon was real good about this not only did they pay the return freight they credited my bank account before they received the grill. in fact they credited it the day before i actually shipped it back. I have heard a lot of good about Rec Tec grills and was wanting to buy this brand in the first place but was turned off about the $199 shipping charge but during the course of my experience with the entry level grill I discovered that if you ordered directly from the Rec Tec themselfs than shipping was only $99. and free if you buy the bigger of the two grills they offer(I think) I bought the mini model 300 and I must say I am very pleased with it. the high temp goes to 550 degrees and it does put a sear on (not as good as the Kamado,) and the temps are true its easy to clean and is definitely build with the aim to last and not to just get you to upgrade in a year or two to more expensive model. has same features as their deluxe grull cept for the size and no chimney (which would be my only criticism one think I really liked about the company that it comes with the owners business card which has his personal phone number with instructions to call 24/7 if needed and that is a nice touch I know this topic was about Yoder vs Treager but i just wanted to throw that out
  13. My Verdict about Pizza Cooking Temps

    I have read most of the posts in this thread and find that it is more about how one likes their pizza cooked and 0 posts of pizza fails in this topic UNTIL NOW I am the worst baker i have yet been able to get the dough from the mixing bowl to the peel to the Kamado without totally messing the pizza up before it even cooks I spend a lot of money buying the ingredients because you always say that it will make more then 1 pizza. I do not have the patience for this I always tend to throw it out confession I only tried three times before I grew so frustrated i just gave up on homemade pizza's my go to pizza now is on Tuesdays go to Papa Murphy's and buy a $10 pizza and come home and heat Kamado to 425 degrees and add pizza stones and pizza right on top of the white cardboard that is under the pizza. comes out good everytime and wife does not complain I just wanted to throw that out there. I do not have any desire to master the art of Pizza baking but I do enjoy reading all of your pizza cooks that are posted
  14. I would give my opinion but differing opinions are not allowed anymore
  15. Sous Vide 62 hour brisket

    Sorry I didn't really take time to take proper pictures. Only one I have is this one if I can figure out how to post it on taptalk Think that is how you do it Any way I seared it at high heat for 2 minutes on first side and 90 seconds on second side The difference between this brisket cooked this method compared to the last one I did completely on the KJ was night and day IMO. The sous vide brisket did not appear to be as moist as the one from kamado but it was by far more tender and to me more appealing to look at. The Kamado's brisket although great and appeared more moist it almost makes me think that I am eating pure fat I did not like the sear. Thought I might have left to long per side and I might try the sear-all method next time with the torch Also next time I am going to plan on smoking it longer than the three hours that I did this time. Although it did produce the smoke ring I thin it might have been better to leave longer to get the bark more set Sorry about no pics but after 62 + hours was to excited to dig in Sent from my iPad using Tapatalk