• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   

UTVol

Members Plus
  • Content count

    1,107
  • Joined

  • Last visited

About UTVol

Profile Information

  • Gender
    Not Telling
  • Location:
    Austin, TX
  • Grill
    Kamado Joe

Recent Profile Visitors

1,778 profile views
  1. WOW...that's awesome! Is the middle rack sitting on top of the meat on the bottom rack? Also, I'm curious about your bark formation on the bottom 2 level of meat. I love how you made it all fit in there. Curious to see final pics and hear about how it all turned out.
  2. +1 on CC and TKO's comments. You hit a stall at about the same time you put the potatoes on. I hear the stall starts at about 160 but in my experience I feel like its more in the 170-190 range. Each piece of meat is different so its hard to give a definitive on stall range.
  3. Welcome aboard!
  4. Welcome aboard!
  5. Awesome video and I think I'll subscribe to their channel, very cool video and entertaining. Now, onto the butter...I think using butter to sear/build up a crust is a different conversation than cooking in butter. I'm not a sous vide guy so I'm speculating but I think the comment about salt not penetrating due to butter may be the reason. I think brushing with butter to sear or to build bark/crust by spooning will deliver a different result than what they tested. Pretty fascinating though.
  6. +1 on both of these and welcome aboard!
  7. Welcome aboard and thank you for your service! Glad to have you aboard!
  8. Welcome aboard!
  9. Welcome aboard!
  10. I've stolen a page out of John's book and put them on top of the deflector when I want some smoke flavor in a 2 zone cook. They seems to last longer this way but give them some time to heat up so the cook isn't over before they get going.
  11. Great thread and post!! Thanks for going through the extra effort of documenting. I'm sure this will come in handy for many of us in the future.
  12. Check out this thread....the discussion may help you.
  13. I'm going to take you up on that offer and I will be decked out in Orange. My $0.02 on the grill dilemna you're in is this. If you can afford the ceramic, go with that, if you can't go for the acorn. If you go with the acorn, you will most likely convert to a ceramic at some point in the future. Its almost unheard of where someone gets the ceramic and says they shouldn't have and returned it to then buy an acorn. Acorns are great for entry level Kamado cookers and the food it produces will be similar to ceramic however the longevity and management gets easier with the ceramic (no leaks, no rust, etc.)
  14. Welcome aboard and GO VOLS!
  15. Bang for buck I'd say yes. its the best I've tried and there may be other premium brands (FOGO for example) but if you have a Costco nearby and can load up at a KJ roadshow, that's be the way to go...IMHO.