-
Announcements
-
Site TOS/Guidelines Updated 5/2/2017 05/02/2017
Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser. IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST. IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR. THE IMPORTANT STUFF: 1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE. Failure to adhere to these three basic rules can and will get you removed from this site. You will get a verbal warning for a first offense. After that you get suspended. After that you get permanently suspended. The decision of the administrator and moderators is final on any issues related to rules and behavior. YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER. THE REST OF THE STUFF:
Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.
The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.
You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.
You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.
Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
-
ckreef
Global Moderators-
Content count
14,250 -
Joined
-
Last visited
-
Days Won
172
5 Followers
About ckreef
-
Rank
Guru Site Supporter
- Birthday 08/03/1964
Recent Profile Visitors
13,111 profile views
-
Sounds like an awesome vacation. Great pictures.
-
I wouldn't worry about it. Emailing chargriller is not a bad idea just incase something happens in the future.
-
Very interesting cook. I've never seen split bones like that. Really creative entry.
-
Great looking mater pie and homemade sauces.
-
I have a Yakatori (ceramic hibachi) and use it from time to time.
-
Nice - maybe one day.
-
Looks great. Were you listening to Zydeco music during the cook? I actually have a zydeco station on Pandora I listen to from time to time. My dad liked zydeco music.
-
Eeeekkk on the rolling pin. Ruins a good dough ball (at least for thin and crispy). Check out the KA Artisan Pizza method. Does a board stretch (preserving the edge) followed by a mild hand/air stretch.
-
As for the gasket - do not remove the factory gasket. Add the new gasket to the opposite surface. The smoking stone is awesome - good purchase.
-
Something else I noticed, he tried not to disturb the outer edge similar to the KA Artisan method as he was board stretching. Also he mentioned not to use a rolling pin. (I totally agree with that except for very specific doughs)
-
Just realize, if the probe tip is too close to the meat you'll get a false lower reading. The meat itself is colder than the environment and it also blocks the true heat from getting to the probe. Those two reasons will give you a low reading. If it was me I would have the probe tip 3" or so above the meat.
-
For $100 you really can't go wrong.
-
That was an awesome video, TY for posting it. Very kewl stretching method, I'll have to try that one day. Interesting toppings. Great looking pizzas.
-
Tim good to see you have a login. You have a lot of fans of all your products here on Kamado Guru. When you get a chance please go to the introduction section and tell us a little about yourself and what you do at Thermoworks.
-
That is some seriously meaty belly. Looks delicious.
