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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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Marty

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  1. Old news to our seasoned pros however I liked this and think it does a goose job of laying out the trade offs.
  2. Congratulations. The story that you have is almost as awesome as the oven. It will be something to tell over and over as the pizzas get better and better. I can not wait to see your first cook.
  3. A classic technique for food that needs to cook is to put all the coals on one side and cook on the opposite side indirect with a drip pan underneath and the vent over the food to bring the smoke to the food--then finish direct grill style. Or as Husker says just cook food that works direct.
  4. LOL- me too you beat me to it. Seriously I was looking at them for $120 Amazon at one point
  5. Keeping temps going during grilling

    350 to 375 skin slashed-top rack is how is how I do chicken.Unless there is sugar in the rub,I go 10 minutes to the filp and temp around 10 min after the flip Thighs185-195 on the bone -no harm if 200. Breast 155to 160 with carry over. The temp will drop with the lid open but recovers. If it starts climbing I find that -if any thing the vents need to be closed slightly.
  6. LG Konro Yakatori - unboxing thread

    I had to laugh when I read a comment that described the obsessive kind of focus.featured in the video as a common Japanese endeavor in which one goes from awesome and excellent to perfect. What is achieved with all the concentration in achieving perfect is such a small improvement that the difference can not be seen by most people. Three years to perfect skewering the food? As I said I have no doubt that you have a lot of fun and your food is great. Just to be clear it would be fun to eat in a place where they take things that serious but .....that is not the way that I personally would want to live my life. But LOL my wife probably would say that is how I already am with the food that I make on the Kamado.
  7. LG Konro Yakatori - unboxing thread

    I thought this was interesting. It is listed above $61. I am sure yours is just as awesome.
  8. This home made grill temp controller looks easy to make and will run around $50. In the test run in the second video it seems to perform well and if it does not then the cost is only sround $50.
  9. Wing party

    The wing look awesome and the Hawaiian Mac salad sounds interesting
  10. I used a Therma pen and loved it for years until it quit turning on and the replacement is not reliable either. Since then The Thermo Pop has been just as good for my use and dependable for a lot less. The Smoke would also be good
  11. Shredded Pork Verde

    I am always looking for something to make with pork loin. This looks promising.
  12. Temperature Control & Divide and Conquer

    John has some good videos on lighting the Joe you can find them by searching John Setzler lighting ting the kamado Joe or go to the Kamado Joe web site and hover on getting started then select videos. Or alternatively do a search of Kamado guru lighting the Big Joe or some version of it and you should find several threads. http://www.kamadojoe.com/getting-started/videos/ http://www.kamadojoe.com/
  13. Temperature Control & Divide and Conquer

    FWIW . I primarily grill. When I do this I light the lump and leave the top open with the bottom vent open and and close the dome after around 6 minutes. I always set a timer because things can easily get away quickly. When I went to the KAB I had to cut down the open dome time because the lump lit much more aggressively .Then I wait for about five minutes or as long as it takes for the temp come up to around 300 and I make adjustments I tweak it for around 325 to 350 occasionally I do 400 and then I put the chicken on when the temp is stable. After using your Joe, where to set the vents will become second nature. . I primarily direct grill on the extension rack BUT I am not any where typical in how I cook. I probably fall into the oddball 1%. This method works for me because the ceramic is not heat soaked and I am wanting direct cooking heat from the lump.. Because I am controlling the temp by burn rate and not heat soak, I find that getting the temp that I want is easy When I do shoot for 250 for say a brisket. I set the top vent extremely tight about 1/8 when I close the dome and let it come up slow and take my time. If the top is kept closed, i find that the bottom vent setting really does not matter because the top vent controls the air flow. As you track the temp adjust it as responds to the setting over time HOWEVER if the dome is opened after a few hours, then it can really take off so setting the bottom vent is important also. Many people say that they light the Kamado and after letting it start with the dome open, they set the vents and walkway and come back to the temp they want. You will soon find that the settings will be second nature
  14. Temperature Control & Divide and Conquer

    If you are coming from an Akorn then you will initially be shocked at how much more charcoal you burn. Especially going to a Big Joe. I know was shocked and amazed.. I also loved the extra space. I have not had any problems with hitting and holding temp with the KAB. It comes down to knowing the top vent setting mainly, in my experience In my expieriencThe temp will rise faster with wide open top and bottom vents with the KAB but in the end the vents control the air flow and temp.
  15. Big Joe transportation size/Costco Roadshow

    I had a Lexus 300 SUV and it did not come any way near fitting in the box.. It is easy to un box and load packed with the stuff inside. All you have to do is stand it up and lash tight it so it will not move. When you get home then tip it over and open the top and empty it out. This makes it a lot lighter to move. It comes well packed standing up right for the trip across the ocean. There is an added advantage on knowing that it is not damaged when you unbox it at the show.
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