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Posts posted by keeperovdeflame

  1. That is what I do, and it does work. I might add one more tip, and that is to choreograph what you are going to do each time you open the lid. Place every thing you will need close at hand and arranged so you can easily get it when you need it. Take a moment and think about what you need to accomplish then work that in to step one, step two, etc. Pre planned activity is much faster and more directly to the point than just opening the lid and then thinking about what you are going to do.  If you need to pull what your cooking for any reason have the pans, foil, spray, etc all laid out. This will minimize the time you have the lid open, which also helps minimize temp shifts. 

  2. Welcome Chris, glad to have you, your soon to be delivered Joe, and even your Weber gasser. I have one of those my self, and they are wonderful for quick cooks especially when don't have a lot of time. Kamado cook is amazing, the food I take off my Egg is certainly my favorite. Enjoy your new grill and the forum conversation as well.

  3. 1 hour ago, Scott Roberts said:

    @keeperovdeflame glad to hear the process was painless! The first I did when I unpacked the box was register it on Kamado Joe website, sound advise!



    yeah, it seems from reading the posts of folks who have a hard time making a claim, that having the bonafides is the issue. The guy who sold me my Egg took out an envelope and put all my copies in it, and then said before you do anything else when you get home put this in a file and call BGE and register your grill. That's what I did and it seems to have paid off. Good lesson.

  4. 2 hours ago, Drusen said:

    If that’s the case, it’s a good deal. Just didn’t want to buy something like this:




    All stones can break if they are shocked with rapid temp changes. But the stone I have and recommended is a full 3/4" thick. The poor stone on your kamado looks to be a lot thinner than that. Now does that mean  that a thick  stone will never crack, probably no as anything can happen. However, a thick quality stone should and often does last a lot longer. Like I said after 2 years of hard use mine is still together. 

  5. In the pro mo on Amazon the company says you can bake with it in temps up to 1,000 degs. They give a lot of specs and information about the product. Look it up on Amazon under" culinary couture pizza stone". Personally I cook pizza between 650 and 700 degs. The stone in the pics has cooked hundreds of pies and been used as a deflector in probably as many moderate 300 to 400 deg range cooks. I have found it to be a very durable workhorse. If I need another stone I would buy one of these in a heartbeat. 

  6. While cleaning my large Egg after a pizza cook last evening, I discovered a crack running through three of the air holes in my fire box. The crack looked to be continuing towards the 4th air hole but stopped short. The crack did not change the shape or the ability of the fire box to hold charcoal and cook. However, even though I can still cook on it, the crack runs through the complete thickness of the fire box wall and could come apart when I have to move it to clean it. I don't want to have the experience of having it continue to crack to the point I can't use it and then have to wait for a replacement. So I called Bruce at BGE customer service at 1(800) 793 2292 and sent him an email with copies of my original purchase receipts and a pic of the crack. Even with our agreement that my Egg can still cook, Bruce said BGE would replace the fire box. He had me call  my dealer and forward him the same Email.  I explained to Bruce, that I have heard of situations where a customer would have to wait months for their dealers next order to get the needed replacement part. Bruce was quite cool and said, if that happens call me back and we will make better arrangement. Did all of that in about 5 minutes and when I spoke with the guy who handles BGE at True Value, he  said my new fire box would be in the store in aprox 2 weeks. . Over the years as moderator here, I have seen a number of folks with cracks like this, in a number of different mfg's kamados,  be told to wait until the fire box is unusable to file a warranty claim.   So far I am very satisfied with my 1st BGE warranty experience. The whole process was quite painless. I strongly suggest you make sure your gill is registered with the BGE Mother Ship or which ever company made your kamado,  and that you keep all your purchase info readily at hand in a well marked file.

    Just in case:)



  7. I purchased this stone almost two years ago, at that time it was marketed under the name Kit Chef. It is 15" in dia,  3/4" thick cordierite with a slight bevel at the edges on both sides of the stone that keeps it from chipping. I have used the heck out of this stone and it has held up perfectly. The cordierite ceramic gives a very nice finish to my pizza crusts, and in addition my experience with the stone is that it is plenty tough enough for general deflector duty.  They now market the same stone on Amazon under the name of Culinary Couture for 39.90. If I remember right I paid more than that (50 something) when I purchased mine when it was called Kit Chef. Worth checking out if you are in the market for a good stone. That's a nice price for a high quality cordierite stone. 


  8. I don't worry about the searing temp. When I cook steak, I simply set up a 2 zone cooking environment. Using a spider, I place a 1/2 stone as a deflector under one half of the main grate. I build a fire that will give me high moderate heat from the 300 to 400 range.  I start the steak off on the main grate above the deflector and let it come up to an IT of about 110. I then simply drag the steak over to the  side of my main grate which is above the open coals, and flip using a hot potato like approach until the IT reaches about 120 - 125. depending on the thickness of the individual cut.  I pull the steak around 125,  tent it in foil,  and let it rest. Always comes out to what I consider a perfect medium rare. 





  9. I haven't been on the Egg Head  forum for quite some time, however, I did not have any difficulty joining when I did, years and years ago. I pretty much left because I enjoyed the culture here much more and especially the emphasis on cooking rather than what you cook on. There  must be some way to contact an administrator over there. However, it could be possible they are experiencing some difficulty with their web site, as we do from time to time. 

  10. 3 hours ago, Walrus said:

    Looks like a good way to blow yourself up.

    I would not think so. My understanding from reading the posts of those that have them is anything Kamado or accessories made by KomadoKamado is a high quality, over engineered, and tested piece of gear. Komado Kamado is the top of the kamado food chain, I would doubt highly they would put out something that would not work or be dangerous. 

  11. The newest Vision B's I have seen have an ash drawer assembly and the older Vision B's do not. Don't know if the addition of an ash drawer called for any changes to the fire bowl or not.  I checked Vision's Web site does and could not find any thing about the fire bowl being modified to accept the new ash drawer assembly. 

  12. Welcome, Bob, glad to have you and your new kamado with us. I wasn't familiar with a Life Smart Kamado so I looked it up




    The Life Smart uses Auplex components and looks much like the other companies that also use Auplex components;  like Vision, Pit Boss, Louisiana, Blue Goose, etc. Auplex Makes good durable stuff, and the companies that use them put out very good quality, capable kamados, that can really cook. Great 60th birthday present and once your up and cooking it will keep giving you wife dividends in the form of tasty meals. Smart Gift if you ask me. 

  13. Well Johnny your previous BBQ knowledge and skills will help you, as you have a combination of gas and charcoal cooking to draw from. The key is this " The size of you fire and the heat it puts out is entirely dependent on how much air you feed it Also, when you start your fire it will put out white smoke as it develops and then the smoke color will transition to an invisible blue grey. Don't cook on the white smoke, as it will make your food taste like you think an ash tray would. Wait for the blue grey smoke and then put your food on. " Understand that and your well on your way through the learning curve.  

  14. On 8/10/2019 at 11:59 PM, ckreef said:

    Never heard of a Sazco - had to look that one up. Why a Sazco? 



    Yeah same thing here, I had no idea what a Sazco was but found this. 


    There are actually quite a few posts on KG regarding SAZCO grills. The SAZCO seems to be in the same genre as antique Imperial hibachi grills. Most folks who find them, seem to find them  abandoned in backyards or on sale at garage sales. Like the old imperials they are said to be made out of clay. Also descriptions state that they are glazed both inside and out. One post said ,like the old imperials, they should not be taken to high heat and are relegated to use between 200 and 300 degs.  I could find no information on how to purchase one, and I can not find anything regarding anyone who continues to manufacture them, so I doubt that it happening. Very cool looking little grill though!

  15. I had my Vision probably a year when the thermometer started acting up. I would go ahead and call them or send them an email, the worst they can say is it's no longer covered under the warranty. Most kamado MFG's, I believe including Vision, only cover their ceramic components with a life time warranty. Things like hinges, bands, tables, top vents, and such usually have a time limited warranty, but I don't know how long that is.. 

  16. When I cooked on a Vision Pro C my dome thermometer became foggy and wouldn't show temps higher than 200 degs. I wrote Vision Customer Service  an email explaining the problem along with a couple attached  pics of the thermometer. They sent me a new one in about a week. However, I eventually bought a Tel-Tru on Amazon. I cook on a large BGE now and still use Tel-Tru thermometers. BGE contracts with them to make their logo dome thermometer. I have one with  an oversize 3' dial cause, at 70, I don't see as well as I used to. 

  17. Can't really remember anyone regretting a kamado purchase, but no way around it, the things are pricey. Any of the major 3 main line Kamado's ( BGE, KJ, Primo) are quality kamados backed by good warrantees and solid company reputations. It seems fashionable to  cast shade on BGE for some reason, ( maybe because they are probably the biggest company with the most longevity in the kamado market)  but I cook on one and love it. KJ's are probably the most innovative and have a ton of bells and whistles, Primos have a unique niche with the oval design that can cook almost anything. Can't really make a mistake with any one of those choices. Lots of folks cook on some of the newer and less pricey kamados Vision, Louisiana, Pit Boss and those are good choices, as well. Akorns, are no fluke, and tons of people cook on them and enjoy them, and the price does not take that big a bite out of your wallet. Just comes down to what you like and how much you want to spend. There are also a lot of people that will tout the quality of Grill Dome, and Safire kamados.  Best of luck with your search. 

  18. Welcome Tom, most of us have long BBQ histories prior to making the transition to Kamado cooking. What you have learned along the way will certainly help you. There is a kamado learning curve but IMO it is most enjoyable.The most common statement we hear from new kamado owners is "Whatever took me so long" . Do you have a kamado yet or are you just beginning the process of getting one? 

  19. Welcome, I have seen folks with medium and small kamados roll up 2 or 3 racks of ribs  like circles inside of each other, standing  them on one edge and  tying the outside with a long piece of string so they don't fly apart. They say they cook just fine. Anyway you can bend your brisket so it fits? If nothing else works  you could always cut the appropriate size strip off the end and then cook it at the same time on a rack above the brisket on the main grate. My two cents anyway. 

  20. 1 hour ago, WoodyT said:

    THank you for the Links I am Looking for some new hats .

    I am dealing with the same issues also and it got worse since I had photodynamic therapy .

    You would think I was a Vampire if I am not wearing a hat and the sun hit certain spots on my face from the burning sensations .




    Sorry to hear that Woody, They gave me a cream called Efudex that seems to kill and disintegrate cancer cells.  They gave me strict orders not to go out in the sun while I was in treatment with the cream. I even did it during the winter so the sun was not as strong when I had to go out with a hat. Yeah any time I get a spot that itches or burns it seems like it comes back basil or  squamous after the biopsy. I go to the dermatologist every 6 mos for a check up. Last one was clean not even any pre cancers. Will pray for you buddy, 


    Grace and Peace. 

  21. 33 minutes ago, Walrus said:


    I can assure you, for flakier delicate and thick fish like cod, when I cook it to 145, it is super moist, not dry and tasteless as you suggest. I usually look for 2" thick fillets. I can see this happening on thinner pieces like you have pictured, as when you remove it at 120, it doesn't take much for the IT to keep going up and probably ends up closer to 140 once you are eating it. If you cook a thin piece to 140 then take it off, it'll keep cooking and end up overdone.


    Similar to grilling flank steak vs a thick ribeye, you need to take flank off sooner due to it being thinner.

    I only wish I had the trouble of having to deal with thicker denser fillets. When we lived at the beach in Cali, fish was plentiful, but so was the smog. Now in the high desert mountains the air is clean and the Skys bright, but fish is in short supply.


    Can't have everything:)

  22. I can help you with fish grilling techniques that work for me. Living in the high desert, I don't have much access to good fish so I too buy pretty much all my fish at Costco. I buy the  wild caught sockeye salmon, steelhead, and halibut. I also buy the  farmed king, after my friend who is a retired marine biologist actually tested it and told me it was truly good stuff. Here is the fool proof technique I use  for straight grilling. Although I only grill the fish I have listed, other fishes like cod, corbina, sea bass, when I can get them, are very  delicate and will fall apart on grill grates so I use a cast iron pan or griddle to keep them intact during cooking. 


    1. Use a clean shiny grill grate at high moderate heat like 400 - 450, but have a cooler spot on the grill grate where you can easily pull your fillet. When cooking on my Egg I set up a two zone set up using a half stone for indirect on one side and my grill grate open to direct flames on the other. 


    2.  Slather what ever fish you are gong to cook with olive oil on both sides of the fillet.You can use a rub (McCormicks Roasted Garlic and Herb works very well) but don't over do it. Sea salt and cracked pepper works fine by itself. The flavor of fish is delicate and you want to enhance it, not overpower it making it taste like something other than fish. I also squeeze some lemon or lime juice on the fillet prior to  and during cooking. You can also sprinkle the fillet with orange, lemon, or lime zest. I also throw slices of olive oil rubbed citrus on the grill on in a pan or on a griddle and then use them as good tasting garnish for plating. 


    3. Just prior to grilling spray your grill grate in both the hot and cooler spot with grape seed oil, (high flash point and makes a nice slick surface) The idea is to nicely mark your fillet over the hot part of you grate and then move it to the cooler spot to finish. When using a cast iron pan I just move the pan from the hot to cool spots on the grill grate.  When is it done? The magic number for me is 120 degs. I use an instant read thermapen to watch the temp and pull it at 120 or just a little above that. The USDA says 140, but I have found that that much temp delivers dry tasteless fish. I look for a thick end of the fillet that will raise up off the grill and put that end forward so my spatula can easily slip underneath for turning and moving the fillet around on the grill grate. I rub the spatula with a little oil to make it moist before using it. 


    Sauces that I like


    For Salmon I like to use citrus and fresh dill. I place citrus slices on top of the fish after I turn it once. 


    Also just plain maple syrup goes very well with salmon.Sometimes I add bacon crumbles. 


    For salmon I also like (actually my wife favorite) a honey mustard sauce using gulden brown mustard and honey. Just put some of the two in a small bowl and experiment with amounts until you get the test right. Then brush it on the fish after you turn it once. Remember any sugar including honey will burn so don't put it on the side of the fish face down to the fire. 


    For Salmon and White fish I, and my wife, really like a nice piccata here's mine

    Piccata Sauce

    4 tbs butter room temp

    1/2 tablespoons AP Flour

    1/2 cup dry white wine

    1/3 cup chicken broh

    3 tablespoons drained capers

    1/4 cup chopped parsley

    Sea Salt and Cracked Pepper


    Heat the wine broth and lemon juice in a small sauce pan until they bubble then reduce heat to simmer. Mix the flour into the 4 tbs of butter and use a whisk to add the mixture into the hot liquid in small portions stirring constantly. Once mixed and thickened remove from heat and add the chopped parsley and capers. Season with sea salt and cracked pepper to taste. 


    Here are some pics from a fish cook I did on the gasser for a recent challenge

    Honey mustard sauce


    Salmon fillets on the grill. I buy large fillets and then cut and vac seal them in packs of two apron 4 oz fillets.


    Simple short cook produces a very nice dinner. The side is an avocado and grape tomato salad with balsamic glaze as a dressing. 


    Have fun. the 120 works for shrimp, lobster, scallops, and pretty much any fish. Turns out nice. moist, and  flakey.

    Happy cooking.  

  23. Like Jack, I just wrap my deflector in foil If you decide to  use a drip pan for your  ribs; (one tip) if you set your drip pan directly on top of your deflector stone the fatty contents of the pan will  fry and most likely burn and char which creates an oily smoke. When your ribs bend easily when you pick up one end with tongs they are usually done. If you probe the connective tissue between the bones you want it to feel like butter. My ribs usually take 3 to 3 1/2 hours. Have fun, and enjoy your cook.

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