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Roku35

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  • Gender
    Male
  • Location:
    Honolulu, Hawaii
  • Interests
    Ethnic Foods, Wines, Single Malt Scotch, Classic BMWs, Japanese Nishikigoi

Roku35's Achievements

  1. Lots of Kamados in Hawaii! The first ones came over from Japan to Hawaii in the early 60s! Should have Kamados with me in Hawaii! Sent from my iPhone using Tapatalk
  2. Okay, here is the sketch I put together. Wondering if the chafing dish will work out. Cutting board area in front and a cut out for a standard size chafing dish towards the back is what I'm thinking. I drew in an extension for added work space still devising a cutout notch for the horizontal support in the table frame. Should work, I just need to stay clear do the cutouts for the chafing dish. Preliminary Sketch...
  3. Much like folks naming their cars, do you have a name for your Kamado? With sooooo much love for our Kamados, how can you not have a cool name to refer to your prized cooking/smoking possession. As a newbie to the Kamado world, I haven't had enough (any) experience to appropriately name her...him??? Why would you give your Kamado a gals name? Why would you give your Kamado a guys name? Okay, lets have some fun.....I could use some ideas to name my first Kamado as well. First thing that comes to mind is "Masa", because my Uncle Masa was the first in our family to have a Kamado in the 1970s.
  4. Matt, Thanks for all the advice. I will surely drop in on you for some helpful hints. And I will start now.....haha. I have been reading in some of threads and there was some mention of "breaking-in" the earthenware" type Kamados like ours. If this is necessary for the safety and longevity of my beloved Hibachi Pot, what are the proper proceedures to carry out this event. I have been reading that the earthenware Kamados are not HIGH heat tolerant, so I will surely take that to heart. My biggest problem know is finding time to fire-up this bad-boy...or gal. Haha, that would be an interesting thread to start...(why not, I'm curious) Aloha, Carl
  5. Cool topic. I'll share some. Our lifestyle in Hawaii is all about cooking, grilling and outdoors. At home, at the beach, at the park, in the mountains, on the streets, in the back of a truck bed, it really doesn't matter where. Grilling is a way of life here (like most places). So cooking is everywhere and it was natrual for me to just grab the tongs and seasoning and go at it. Cooking came easy for me, as my mom exposed us kids to everything under the sun. Hawaii is a giant melting pot for different cultures to co-exist and blend. So there are many different ethnic foods available all over the islands. I remember as a young boy, wanting to light the old "hibachi". In the 1970s, my grandfather had his "old school" stacked metal coffee cans with the bottoms cut out and can opener holes on the sides (Weber Charcoal Tower). Should have cashed in on the idea back then. Anyway, The first hibachi action took place on one of these...and lasted throughout my childhood through the 1980s until...the gas grills hit the scene. Wife doesnt cook much as she stays busy at work. Everyone enjoys a home cooked meal, so I dont mind whipping up dinner if I am home in time for dinner. It beats take-out any day. I have my mom to thank for that. She cooks everything and I was always helpful in the Kitchen so I picked up some skills along the way. Growing up, I remember one of my uncles having one of the first Japanese Kamados when they first hit the islands 60s-70s. There was a time in the 1970-80s when Kamado cooking was most popular. Everyone was looking for one. Not so much these days, but they are still around for sure. Moving forward, with the invent of the gas grills, most folks in our State quickly jumped on the band wagon and started grilling with tank gas on LARGE grilling devices (and still do). Mostly for the convenience of flipping the switch and let there be fire! When I got my first house, the gas grill was my very first investment, even before any furniture in the house. With my own home, we kept the grill busy with weekly parties with family and friends. I moved to Japan for three years in 2005 - 2008 and that is where I got my first Weber Grill. Someone actually left one out to trash and I scavenged the 22" grill still in pretty good condition for our townhouse. Eventually, I found a second Weber grill in even better condition also in the trash so now I had two. Grilling in Japan is no different than Hawaii or any other State. Coming home in 2008, we moved into our second home and my first house warming gift from my best friend was ...you guessed it...22" Weber. All right!! I still have this grill 6 years later and it still gets used weekly and looks loved. My brother and father starting smoking a lot of goods starting in the 2000s after finding their Kamados on the side of road left for bulky trash pick up day. With their experience in smoking foods I figured that I would learn from them, but it always seems like they are still learning themselves even after 14+ years. I kept waiting and looking to find another Kamado on the side of the road, but ended up finding a special one (waiting 5+ years for a free one). Fast forward, I recently found a unused and Original Hibachi Pot on CL in July 2014 and have just received all my accessories to get started on my smoking activies. In all my excitement to get started with smoking goods, I also outfitted my Weber grill with some smoking devices to add to my smoking opportunities/activities. This is where I am now. Ready to start my learning.
  6. Got my Smokinator and extension table for the Weber today. Woohoo! Time to test out the new equipment after I set it up this weekend.
  7. I'm planning and designing a wood table for my new Kamado. I initially sketched up a 3' x 5' table, but the more I think about it, the larger I want to make it. I wanted something simple and not too bulky, so I'm thinking maybe I want to incorporate an extend-out portion for when I want more work or layout space when prepping or cutting the smoked goods. Something that doesn't need an additional leg support. I was thinking to make something like a cantilever with supporting arm that integrates with the table top. Like some dining room tables do (without a hinge or 45 degree bracket). Anyone build something similar? Another Idea I have is to also incorporate a stainless steel holding area (chafing dish type) recessed in the table and adjacent to the cutting area. Not sure on what size chafing dish to use to keep it practical and not hoard all the work space on the table top. I was also thinking to allow enough space under the chafing dish (in the table) for the sterno fuel containers. I'll post some plans when I get all my ideas on paper. The only reason I was thinking of incorporating the chafing dish is because I use my Weber grill a lot, and I always have a pot handy to keep the food warm when finished cooking (I know the meat still cooks when coming off the fire). Is there any reason NOT to have a holding pan for smoked Kamado goods. I don't plan on using the Kamado for grilling, only smoking, so appreciate any feedback on my different ideas. Added Idea - Feature: Storage bins for wood. Do the holding bins for the smoking wood/chips need to be air tight? I was also thinking to incorporate some sliding bins for the different smoking woods. Can these wood bins be perferated type bins? Is moisture/humidity a large factor when smoking with wood? We have a temperate climate in Hawaii, so exposed woods do absorb some moisure if left out in the open. Mahalo! (Thank You!) Carl
  8. Look in the Do It Yourself (DIY) threads. See link below. You can save yourself a lot of $$$ just by going down to your favorite hardware store. http://www.kamadoguru.com/topic/11356-homemade-diy-swing-rack/
  9. Received my setup on Friday and it fits great! Time to put it to god use.
  10. Thermoworks accessories just arrived along with my box of wood. Extra Big & Loud Timer, TimeStick and ThermoPop Looks like I'm set for my first smoke this weekend. I'll try a porkbutt for a first time smoke.
  11. Thanks for the info Marty. I'll be on the look out for more information on the limitations of the antique Japanese Kamados. I will try and do a search here. Hopefully someone can help with a link sometime.
  12. Ok, I got you now. I recently picked up some grillgrates for my joe junior, a small cast iron baking pan to fit the junior and a lodge 10" skillet for my other joes. As the summer ends and football season settles fast upon us, I want to try some more casseroles, stews and pies (or whatever) on the grill. I'll prob also pick up a ceramic/cast iron pan in the future to do some shepherds pie, lasagna, au gratin potatoes and whatever else comes to mind. I might also grab the flexible cooking rack for the big joe at some point, after using it on the classic, it is just a joy to use. Are there any dishes native to Hawaii that you will cook Kamado-style? Smoked pork butt is very very popular in the islands. Kalua pig (shredded salt pork) is something the native Hawaiians regularly make for all occasions. Having a pig cooked/smoked/steamed in an "imu" or underground oven is something every luau has. The imu is still used by local families for large parties if Hawaiian food is desired. It is a low and slow process. I'm sure it would be possible to make it in the Kamado.
  13. I can start... After finding and purchasing my first Kamado, I have been acquiring some of the essential accessories for my Kamado. I picked up the Kamado Guru recommended timers and thermopop temperature tools. Also finally decided and ordered an adjustable grill system from ceramic grill store. I also stocked up on a few bags of lump hardwood coal from Sam's and Home Depot. And I can't forget my online orders of smoking chunk and chip woods. I'm looking forward to my first smoke session.
  14. Simple question asking you good folks about what have you done to your trusty Kamado recently? Whether it be finding a new accessory, designing, building or buying a new work table, cleaning and maintenance, new set-ups or grill arrangements, etc, etc....How hard do you make your Kamado work? Really interested in how folks live and care for their Kamados. Daily, weekly, monthly...?
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