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Posts posted by keeperovdeflame

  1. 9 hours ago, FabianKamado cooking said:

    So they can sell more coal

    No, I don't think so. The idea is to let some of the heat in the dome escape while extinguishing most of the fire, after 20 min or so close the vents completely and totally extinguish the fire. I do this in my egg after a pizza cook. 

  2. 1 hour ago, SmoovD said:

    Try browning the roast before braising it. Then cook it until it is to your desired level.

    I agree with this. If you cook the roast until it is tender and then sear it over high heat, I think you have great chance of drying it out. In my book a dry cook is always chewy and tough. Searing the outside prior to bringing the internal temp to serving temps gives you a better margin for error. Also a thought on searing. I see a lot of folks really turning up the heat to sear. I find the high heat increases the width of the brown band of dryer meat around the outer edge of the cut you're cooking. I Get a really nice sear at temps around 400 - 425 while  keeping  the brown band as thin as possible. When I am doing a braise, I brown the cut I am cooking in the pan I will be doing the braise in. I  start off with some butter and good oil and brown my cut along with some sliced  onions. When the cut is browned, I pull it and then add my braising liquid. I  scrape all the good crusty brown bits off the bottom of the pan to add flavor to the braise liquid. 


    Heres some lamb shanks I braised a while back



  3. Welcome Anthony, glad to have you with us. A short straight answer to your question would be as follows: The Akorn metal kamado is probably the best and lowest price kamado.While  Akorns are not ceramic they can and do preform very well and can deliver amazing cooks. Once you go ceramic, the best and most reasonably priced kamados are made with Auplex ceramic components from China. There are several kamados in this category; Vision, Pit Boss, Browning, etc. Once you know what to look for all Auplex component kamados have a similar general look even though different brands may have trim variations. The next category includes BGE, KJ, Primo, etc. and as you said early they are a bit pricey but in the opinion of most all of us, quite worth the money in terms of quality, reliability, customer service, and warranty.  There are some other kamados in this category like the Safire that are also quite good and well respected but not quite as widely marketed. Above that you have kamados like the Kamodo Kamado which is insanely well built and beautiful along with being very expensive. 

  4. I really tried to copy this for you all but couldn't. But this is a great ad and so worth the effort to find it. Look for Haford Christmas advertisement. Home made small town family owned hardware store ad reportedly  made for $150. 00. Really cute and touching, the perfect Christmas ad IMO. 


    Ahhhhhhh, finally got it to work. Enjoy ! 



  5. I have about 20,000 songs on an iPod that plays pretty much continuously in our house. It's an extremely eclectic mix with jazz, country, rock, standards, folk, Christian, and even some classical. Everything from Ella Fitzgerald through Sinatra and the rest of that era, on to George Strait, Alan Jackson, Trisha and Garth, Dwight Yokham, The Tractors, to Grand Funk Railroad, lead Zeppelin, Fleetwood Mack, and the rest, with Ronstadt and Emmy, Sting, Adele, absolutely love Lyle Lovett,  and a whole lot more.I keep it on shuffle so you never know what will play next.  It shifts from rocking, to thoughtful, and back again. Quite entertaining and sets a nice mood. 

  6. Welcome, Wourneask, glad to have both you and your new Gourmet Guru Kamado with us. You GG is a very cool grill and actually a BGE clone using very similar if not identical components as the large BGE. Should cook like a dream. Enjoy your new grill and the forum conversation as well.

  7. Been carrying the Ridge for about 5 days. Amazingly light, feels like nothing. Still reach to my back pocket for my wallet until I remember where it is. It is definetly different, but so far so good. I have not needed or been to slow retrieving anything I needed. Looks like a winner so far. Even got a couple of "What's that" comments.

  8. Up to my 71st birthday I have carried the traditional thick leather wallet stuffed with cards, notes, pictures, etc. The wad in my back pocket has been causing spasms in my back. On my BD my loving wife surprised me with a new Ridge wallet made of carbon fiber and that fits in my front pocket. Holds up to 12 cards and some cash in a money clip. You push the cards to the side and they kinda fan out so you can pic the one you want.  Pretty cool design and guaranteed for life and it is RFID protected. Going to take some getting used to, but pretty cool so far. Very high tech looking. 










  9. Glad to have you and your new Joe with us, Tina. Lots of great guys and gals here to give you some tips and show you the way. There is a learning curve, but if most of us here can manage it, believe me so can you. Enjoy your new grill and the forum conversation as well.  You tough beef shoulder could be a result of the cut of meat and how you attempted to cook it.Let us know what you tried and maybe we can give you some tips. Why not try a whole chicken. Cut the backbone out and press it flat, Cook it indirect over a deflector at about 375 until you get an internal temp of 165 in breast. Pre cook Slather it with olive oil and add the rub of your choice. Pretty much a not fail ever cook. 

  10. 5 hours ago, wallawu said:

      Is there a bread-baking rabbit hole similar to kamado cooking?  




    Oh Dear Sir,  Is there a rabbit hole? Most definitely there is a rabbit hole for every hobby from wet shaving, through cooking, baking, target shooting, you name it and someone somewhere makes the best most expensive custom stuff for it. I would take a look at King Arthur Flour's on line catalog. Lots of neat stuff there: dough tubs, bowls, very artistic olive wood bread knives  to address you loaf, along with a countless number of other accessories for the baker. Also take a look at this book "The Bread Bakers Apprentice Mastering the Art Extraordinary Bread" by Peter Reinhart. The book was a James Beard Foundation Book Award Winner and The IACP Cook Book Award winner. Very detailed and technical reference for the serious artisan bread baker. A thermapen, if he doesn't already have one would also  make  a great gift. Great for taking temps of dough, water, etc. Also a high end very accurate cooking scale to measure flour, salt, water, yeast, in grams. 

  11. This is a spatchcocked 13lb turkey on a Large BGE. The L BGE is pretty much equal size to a KJ Classic and a Vision B or Pro Model if that helps. I use one of those inch and half to two inch aluminum drip pans and bend it to fit. I use kiln blocks to make an air space between my deflector stone and the bottom of the drip pan. 



  12. Welcome, glad to have you and your Pit Boss mini with us. We had a member a while back that had a Vision mini that looked very similar. He loved it as well and took it camping to make some outrageous breakfasts and such. Nice little rig. Happy Cooking.

  13. Welcome, glad to have you and your Joe with us. I love cooking turkey on my Egg, and went to doing spatchcocked birds several years ago. A 13 lb bird just fits  on my grate.  With all the room the Big Joe provides it should be a wonderful cook. 

  14. 23 hours ago, Johnw said:

    I have an old Kamado Joe classic, I believe it is called just the Classic or Classic I. Either way, it is the old black style. I have been running with a cracked firebox and ring for several years now. I would like to replace them and KJ's awesome customer service sent me a new fire box, but the newer style firebox doesn't fit the old grill. They are offering to hook me up with a new red bottom and top, but I really like the aesthetics of my black KJ. Does anyone know if the firebox and ring for BGE will work with the old style KJ Classic? or are there any other solutions. 

    Interesting question, I do know that gear like the D&C  for the classic will fit in a L BGE. The dome tappers are different however, making the KJ shorter in stature with less head room. Don't know if the difference extends to the kettle as well.  My Large BGE fire box has a 17"D and the edge of my fire ring hits 18"D. The Fire box is 9" high and the fire ring is 4.5" high. Hope that helps.

  15. On the crack, I have one similar in my Large BGE, even though BGE replaced my fire box after I sent them a pic, I continue to cook on the cracked one. I will continue to do so as long as my fire box holds together and when it falls apart when I move it to clean,  I will use the new one. Having seen numerous posts on this topic, I can pretty much quote by heart Vision's normal response to cracked fire boxes. "The purpose of a fire box is to hold charcoal, when the small crack in  your fire box causes it to  no longer perform this purpose, Vision will replace it"  However a week  is a really short time, the crack in my Egg appeared in its 5th year. Vision could, because of the short time you have had the grill, replace yours as well. 


    On the cloudy thermometer,  I experienced the same thing with the dome thermometer on my Vision, I called Vision, sent them a pic, and they sent me a new one. However, if you turn your kitchen oven on low and put your thermometer in it your thermometer will clear in just over an hour.  Happy Cooking. 


    1 hour ago, biggator said:

    , it seems to catch enough water that it does get wet inside.
    Is there a fix? Or just deal with it and use a cover?

    In my experience, moisture inside your kamado quickly disappears when you lite a fire and cook. However, if your kamado sits idle for a period of time, that moisture can definitely turn into mold.I  have seen a number of posts showing kamado internal ceramic components covered with mold  (not just KJ's with the new stainless gasket, but all makes models with both steel and felt gaskets). The mold will also disappear with a scrape followed by a fire and heat. My advice is if you cook a lot you probably won't notice an issue, even with an uncovered kamado. If however, you only cook now and then, you could. However, mold inside your kamado is also a factor of the climate in which you live. I live in the high desert, so the issue is not really a problem here.  However,  I keep my Egg covered when rain or snow is in the forecast. Happy Cooking. And by the way, your deck makes a really nice cooking spot.:)


    Ps. My Egg also has pretty much a permanent underbite


    doesn't present any problems, in my experience.

  17. Welcome, Freddie. Yeah, a kamado is a simple but truly amazing versatile cooking device. Basically a ceramic pot that holds fire and controls the air that feeds it. If you stay traditional, there is no tech to fail or get it the way. Just lite the fire and set the vents. It's a wonderful way to relax and slow down while cooking dinner; and much cheaper than therapy that relaxes you, but won't cook your dinner. Sounds like your shopping for a new grill, enjoy the process. 

  18. A pan filled with veggies under a bird is one of my favorite cooks. I have cooked countless chickens like that, however, never a turkey. I beg each year to be able to put a veggie pan beneath our turkey, but am voted down, with the others in favor of mashed potatoes, yams, stuffing, and more traditional sides. Just set a deflector low and then use copper elbows  to create an air space between the ceramic and the bottom of your pan, that way stuff won't have a tendency to fry and burn. My favorite pan is an enameled Lodge cast-iron brasier. Use some chicken broth and keep some with to you to add during the cook as some will evaporate during the cook.Here are some pics from  a recent chicken cook. To prevent the bird from steaming, as you mentioned, I like a good amount of space between the pan and the bottom of the bird sitting on  the main grate. Pretty much any veggie mix will work. My favorite includes heirloom carrots, sweet onions, celery, orange wedges, apple wedges, and sweet Italian sausage meat balls. after the cook you can pull the veggies an then stir a little flour into the broth and drippings to thicken it for a nice sauce  / gravy. 









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