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Kamado Gal

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    Toronto, Ontario

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  1. Looks great! Do the jalapenos lose some of their heat after grilling or are they just as spicy? By the way, is that a foil tray under the chicken?
  2. Thanks guys! So I tried making my first pizza. Taste-wise it was good. However, the first one was too thick/doughy and the second was too thin. Like Goldilocks, I need to find that perfect pizza :D Also, I used store bought dough. Definitely not using that again. Some challenges: I found that bringing the Kamado to 600F was impossible. I'm wondering whether I didn't put enough charcoal? (I filled it just up to the holes). Also, how do you go about browning the top? I found the bottom was cooking pretty fast and I was afraid I'd burn the pizza so I stuck it in the oven to brown the top after.
  3. Thanks everyone!! Look forward to learning from you all
  4. Wow! Those look amazing! Thanks for sharing. I have to add this to my list of recipes to try.
  5. Awesome, thanks! Nice to meet you I was beginning to think I was the only gal on this forum lol! Looking forward to learning from you all!
  6. Thanks Jerry! My family and I love the taste of the food cooked on this grill. What a difference compared to propane BBQs! :D
  7. Hey Tariq! Congrats on your purchase! I just joined the forum recently. That tandoori chicken looks delicious. I'm a Canadian-Pakistani and so I'm always looking for tandoori recipes to try out. I recently tried making tandoori lamb tikka (mostly chops), and they turned out amazingly tender and flavourful. Looking forward to your tandoori recipes
  8. Congrats! I'm a newbie as well...just bought the M-Series (Vision Grills). The sand shovel is a good idea, I have yet to find a place where I can purchase a tool to remove the ash. The shovel sounds like a cheap and easy solution!
  9. Hi All, I'm so glad I found this forum, already received some helpful advice/tips! I recently bought the Professional M-Series grill by Vision Grills, although there is definitely a bit of a learning curve, I love it! I'm now constantly thinking of recipes to try so I'll be checking this forum for ideas
  10. Thanks Woodman! I always kept the lid closed but keeping the lid open makes sense. Also, thanks for the heads up about the pizza stone. Will use it on the top most rack. Thanks again! Hopefully I'll have a success story to share here today
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