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  1. My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ?? But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away. Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow? (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic! Christmas in August!
  2. This idea started out as a comparison between regular RO and RO XL. I guess I went a little overboard These are lumps that are readily available to me locally. The price listed is what I paid full retail without any discounts. It will probably take me into the summer to get all my comparisons completed. I'll update this thread as I go along. RO (Royal Oak regular) - Walmart $9.96 - 15.44 lbs "Authentic all natural kiln made lump charcoal made from 100% American hardwood." RO XL Cut - Walmart $14.96 - 16 lbs "Same authentic quality and flavor of lump charcoal you expect from Royal Oak, but with extra large pieces from our charcoal kilns." B & B Oak - Sports Academy $12.99 - 20 lbs "The creation of B&B charcoal products starts with live wood while the wood is still green. " Cowboy - Lowe's $12.98 - 15 lbs "Oak and hickory hardwood lump charcoal." Rockwood - Ace Hardware $24.99 - 20 lbs "Our charcoal is made exclusively from hardwood left over from timber milling operations (and never from softwood, flooring, molding, or any scraps that may contain those materials or resin)." KJ Big Block - Lowe's $24.99 - 20 lbs "Kamado Joe Big Block is made from an exclusive blend of Argentinian hardwood so that dense it's alled 'axe breaker' by locals." Fogo Premium Black Bag - Fogo $19.95 - 17.6 lbs "Fogo All Natural Hardwood Charcoal is made from dense Central American Oak Hardwoods." Fogo Super Premium - Fogo $25.95 - 17.6 lbs "Only the largest pieces are hand selected and put into the bag to ensure you get the very best charcoal you can find." Fogo Marabu - Fogo $45.95 - 33 lbs "It also has higher calorific value than other major charcoal brands in the US which means that it will burn hotter and longer than most other briquette and lump charcoal." Fogo Quebracho - Fogo $48.95 - 35 lbs Quebracho Hardwood Charcoal is made from dense South American Hardwoods known as Axe Breaker and Ironwood." For the first comparison I'll list the price per lb (lowest to highest). Like most things in life you usually get what you pay for. Just remember price is only a small factor for the quality of lump. Further comparisons coming soon. Price per lb. $.65 - RO $.65 - B & B Oak $.87 - Cowboy $.94 - RO XL $1.13 - Fogo Premium Black Bag $1.25 - Rockwood $1.25 - KJ Big Block $1.39 - Fogo Marabu $1.40 - Fogo Quebracho $1.47 - Fogo Super Premium
  3. I got a Big Joe recently and have been going crazy with it. I even started a kamado cooking YouTube channel showing some of the dishes I made. I've been posting it on the cooking video page but that page doesn't seem too active. Here's the link https://www.youtube.com/channel/UC4MjR2pI_RRyqEuZmxK1EvA I would really appreciate it if you guys would subscribe. Thanks!
  4. looks good, are you planning to bake bread in your kamado?
  5. Kamado Guru Kamado Cooking Video Index: I'd like to turn this post into one of the internet's BEST resources for Kamado Cooking! If you would like to have your video listed in this index, please respond with a link to your YouTube video along with the make/model of kamado you are using... Beef Bacon Portabella Burgers - Chris Lynch / Grill Dome (Large) Bourbon Steak Skewers - Steve McElroy / Grill Dome Prime Rib Roast - John Setzler / Kamado Joe Big Joe Smoked Beef Jerky - John Setzler / Kamado Joe Classic Smoked Beef Short Ribs - John Setzler / Kamado Joe Classic Beef Ribs - John Setzler / Kamado Joe Big Joe Beef and Pork Ribs - CookingFor8 / Big Steel Keg Big Joe Beef Brisket - John Setzler / Kamado Joe Big Joe Bleu Cheese & Onion Stuffed Flank Steak - John Setzler / Kamado Joe Classic Brisket with Taters & Onions - John Setzler / Kamado Joe Big Joe Chili-Cheese Dogs - John Setzler / Kamado Joe Classic Chuck Roast with Midnight Espresso & Sriracha - Dan Robertson / Grill Dome Coffee Rubbed Beef Back Ribs - Steve McElroy / Grill Dome Coffee Rubbed Tri-Tip - Gary House / Grill Dome Cowboy Chop - John Setzler / Kamado Joe Classic Cowboy Chop - Greg Mrvich / Primo XL Cowboy Chop - Allen Johnson / Kamado Joe Big Joe Espresso Crusted Ribeye - John Kurtz / Big Green Egg Fajitas - Rus Jones / Grill Dome Grilled Beef Tenderloin with Red Wine Shallot Reduction - Chef Tony Matassa / Primo Oval XL Applewood Smoked Meatloaf - John Setzler / Kamado Joe Jr. Not Your Mama's Meatloaf - Allen Johnson / Kamado Joe Big Joe Guinness Braised Shortrib Sliders - Chris Lynch / Grill Dome Pastrami - John Setzler / Kamado Joe Big Joe Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Primo Greek Burger - Greg Mrvich / Primo Oval XL Sandwich Style Roast Beef - John Setzler / Kamado Joe Jr. Smoked Brisket - Flaming Rooster BBQ / Big Green Egg Smoked Brisket / Brisket Sandwiches - Chris Lynch / Grill Dome (Large) Smoked Roast Beef - Bubba Chew Bar BQ / Kamado Joe Big Joe Steak Florentine - Dan Robertson / Grill Dome (Large) Stuffed Beef Tenderloin - Chris Lynch / Grill Dome (Large) Reverse Seared Ribeyes - John Setzler / Kamado Joe Classic Reverse Seared Steak - BBQFOOD4U / Big Green Egg (Large) Tri-Tip - Greg Mrvich / Big Green Egg (Large) Pork Baby Back Ribs Asian Style - Dan Robertson / Grill Dome Baby Back Ribs - John Setzler / Kamado Joe Jr. Smoked Baby Back Ribs - Chris Lynch / Grill Dome Bacon Explosion - John Setzler / Kamado Joe Jr. Bacon Bomb & Babybacks - Thomas Hajnasiewicz / Kamado Joe Big Joe Beer Steamed Brats - Dan Robertson / Grill Dome Boston Butt - CookingFor8 / Big Steel Keg Boston Butt - Dan Robertson / Grill Dome Boston Butt #1 - John Setzler / Kamado Joe Big Joe Blueberry Ribs with Grilled Peaches - Steve McElroy / Grill Dome Cedar Planked Pork Chops - Dan Robertson / Grill Dome Chinatown Char Siu Ribs - BBQFOOD4U / Big Green Egg Country Style Pork Ribs - CookingFor8 / Big Steel Keg Double Smoked Ham - Flaming Rooster BBQ / Big Green Egg Hawaiian Burger Slaters 50/50 Style - John Setzler / Kamado Joe Classic Bone In Pork Loin with Chili-Orange Glaze - Chris Lynch / Grill Dome Smoked Pork Loin with Cherry-Almond Glaze - John Setzler / Kamado Joe Big Joe Peach and Rosemary Glazed Pork Tenderloin - John Setzler / Kamado Joe Classic Pecan Crusted Pork Loin - Rus Jones / Grill Dome Pork Tenderloin - CookingFor8 / Big Steel Keg Pretzel Wrapped Cheddar Brats - John Setzler / Kamado Joe Classic Pulled Pork BBQ - John Setzler - Kamado Joe Jr. Pulled Pork Sandwiches w/Coleslaw - Rus Jones / Kamado Joe Classic Smoked Pork Cheeks - Pitmaster X / Big Green Egg (Large) Smoked Spare Ribs with Pineapple Chipotle Sauce - Chef Tony Matassa / Grill Dome GalBi / Korean BBQ Short Ribs - Dan Robertson / Grill Dome How to Trim St. Louis Style Ribs - John Setzler Spare Ribs St. Louis Style (3-2-1 Method) - John Setzler / Kamado Joe Big Joe Spicy Sweet & Sour Pork Ribs - Rus Jones / Kamado Joe Classic Stuffed Rolled and Smoked Pork Loin - Pitmaster X / Big Green Egg Suckling Pig - Pitmaster X / Big Green Egg Poultry Beer Can Chicken - Flaming Rooster BBQ / Big Green Egg Beer Marinated Chicken Tacos - Chris Lynch / Grill Dome Chupacabra Tequila Orange Chicken - Rus Jones / Grill Dome Drunken Chicken - Dan Robertson / Grill Dome Grill Fried Chicken - John Setzler / Kamado Joe Jr. Grilled Chicken Nachos - Dan Robertson / Grill Dome Jamaican Jerk Chicken Fajitas - Rus Jones / Kamado Joe Classic Smoked Chicken Adobo - John Kurtz / Big Green Egg Smoked Chicken Leg Quarters - John Setzler / Kamado Joe Classic Smoked Chicken Quesadilla - Chris Lynch / Grill Dome Smoked Chicken Salad - John Setzler / Kamado Joe Big Joe Smoked Whole Chickens - CookingFor8 / Big Steel Keg Smoked Duck Soft Tacos - Chris Lynch / Grill Dome Smoked Turkey - Bubba Chew Bar BQ / Kamado Joe Big Joe Smoked Turkey - Dan Robertson / Grill Dome Smoked Turkey - Flaming Rooster BBQ / Big Green Egg Smoked Turkey - John Setzler / Kamado Joe Classic Smoked Turkey - John Setzler / Kamado Joe Big Joe Smoked Turkey - Allen Johnson / Kamado Joe Big Joe Smoked Turkey - Greg Mrvich / Primo Oval XL Tequila Lime Chicken - Allen Johnson / Kamado Joe Big Joe Wings & Bleu Cheese Dip - John Setzler / Kamado Joe Big Joe Other Meats Bison Loosmeat Sammies - Dan Robertson - Grill Dome (Large) Bison Short Ribs - Dan Robertson - Grill Dome (Large) Roasted Rack of Lamb - Pitmaster X / Big Green Egg MINI! 3 Alarm Venison Chili - Dan Robertson / Grill Dome (Large) Bleu Cheese & Onion Stuffed Leg of Lamb - John Setzler / Kamado Joe Big Joe Smoked Wild Boar Roast with Peach and Rosemary Glaze - Steve McElroy / Grill Dome Green Chili Osso Buco - John Kurtz / Big Green Egg Fish & Seafood Bourbon Honey Citrus Smoked Salmon - John Setzler / Kamado Joe Big Joe Blackened Shrimp Salad - Rus Jones / Kamado Joe Classic with Island Grill Stone Cajun Shrimp & Grits w/ Red Eye Gravy - Rus Jones / Kamado Joe Classic Cedar Planked Tilapia - Dan Robertson / Grill Dome Grilled Salmon - Steve McElroy / Grill Dome Seared Ahi Tuna - John Setzler / Kamado Joe Jr. Smoked Salmon - John Setzler / Kamado Joe Classic Soups/Stews: Smoked Chili - John Setzler / Kamado Joe Classic Smoked Gumbo - Bubba Chew Bar BQ / Kamado Joe Classic Pizza & Artisan Breads Brioche Hamburger Buns - Chris Lynch - Grill Dome (Large) Cheesy Bacon Beer Bread - John Setzler / Kamado Joe Big Joe Irish Soda Bread - John Setzler / Kamado Joe Classic Pulled Pork BBQ Pizza - Rus Jones / Kamado Joe Classic Simple Pizza - John Setzler / Kamado Joe Big Joe Seafood Bread - Rus Jones / Kamado Joe Classic Thin Crust Pizza - Chris Lynch / Grill Dome Snacks / Desserts / Hors d'oeuvres Atomic Buffalo Turds & Moinks! - John Setzler / Kamado Joe Big Joe Cast Iron Pan Apple Pie - John Setzler / Kamado Joe Big Joe Cheesecake - John Setzler / Kamado Joe Classic Chocolate Chip Mega Cookie - John Setzler / Kamado Joe Classic Deep Dish Cinnamon Streusel Dessert Pizza - Chris Lynch / Grill Dome Dump Cake - Steve McElroy / Grill Dome Peach Blueberry Cobbler - John Setzler / Kamado Joe Big Joe Peach Pie - John Setzler / Kamado Joe Big Joe Pig Candy - John Setzler / Kamado Joe Big Joe Pumpkin Crisp - Greg Mrvich / Big Green Egg (Large) Rum Cake - Greg Mrvich / Big Green Egg (Large) Sara's Cookies (Chocolate Chip) - Dan Robertson / Grill Dome (Large) Smoked Almonds - John Setzler / Kamado Joe Big Joe Smokey Hot Wings w/ Bleu Cheese Dip - John Setzler / Kamado Joe Classic Pasta & Side Dishes Cast Iron Pan Cornbread - John Setzler / Kamado Joe Big Joe Green Bean & Bacon Casserole - Greg Mrvich / Big Green Egg (Large) Lasagna - John Setzler / Kamado Joe Big Joe Smoked Macaroni & Cheese - John Setzler / Kamado Joe Classic Twice Baked Potatoes - John Setzler / Kamado Joe Jr. Crab Stuffed Portobellos - John Setzler / Kamado Joe Classic Deep Dish Mac & Cheese w/Pulled Pork Pie - Chris Lynch / Grill Dome Veggies Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Smoked Beet Salad with Goat Cheese and Balsamic Vinaigrette - Greg Mrvich / Big Green Egg (Large) Smoked Onions with Bacon & Gruyere - John Setzler / Kamado Joe Classic Sauces / Rubs / Marinades Eastern North Carolina Style Barbecue Sauce - John Setzler Spicy Beer Mustard - John Setzler Kamado Overviews & Reviews: Big Steel Keg - CookingFor8 Kamado Joe Classic - John Setzler Kamado Joe Big Joe - John Setzler Kamado Joe Jr. - John Setzler Key Words: How to cook on a kamdo grill Kamado cooking recipes Kamado video tutorials
  6. My dome was not closing properly and I finally saw the problem. The right side is missing a screw that broke off. I contacted Kamado support asking for info on what I needed to buy as I don't know the screw size. No respone so far. If anyone knows what size I need I will try and find one at the local hardware store. Thanks for your time.
  7. Just purchased a KJ Classic III that won't be delivered for a couple of weeks. Started lurking here and finding lots of good information as this will be my first ceramic cooker. Been primarily using pellet cookers for the last several years, but wanted to try something different and the kamado-style cookers have intrigued me for a while now. Current equipment Cookshack Fast Eddy PG500 Traeger Timberline 1300 Kamado Joe Classic III (en route ) Chris
  8. Welcome and Good Luck! I am certain you will have a lot of fun cooking on your kamado!
  9. Honey I shrunk the Chuck Roast.... I got this as a gift, frozen with some steaks. Usually make a pot roast, This was shaped like an Eye Round, I was looking for a different way to cook it. I saw this recipe the other day https://abcbarbecue.com/pulled-beef/?fbclid=IwAR1iZdvWjveyJyGZ-KArXZS6yYRRfovzoBDZ2UZyYyKm7JelK9nKw3ZUctw . 2 pounds . finished at 1 pound. Bark was tougher than I would like. Shredded well, a little dry. Temp was 225-250, finished at 201. 1 1/2 hours in the faux Cambro. Nothing a little sauce couldn't fix. Vision Kamado performed flawlessly. Probably go back to pot roast for this cut. YMMV.
  10. New owner of a $499 Costco LG24 looking for any do's and dont's advice on hitting 900F in this Kamado. Before even firing up my new toy for the first time, I removed the stock felt gaskets and replaced with the new Lavalock XTR78 1000F gasket: https://bbqgaskets.com/lavalockr-xtr78-for-big-green-egg-1000f-lifetime-replacement-warranty.html I know how to structure a fire and have bags of both Kamado XL Lump and Fogo Premium Lump, so I think I should be good to go as far as quality fuel and structuring for goid airflow. I've seen some comments regarding the small size of the PB/LG daisy-wheel top vent compared to the KJ vents that swing completely open, so I've made a jury-rigged 16" smokestack that should provide a +50% draft to increase peak venting to close to KJ fully-open levels. And as far as safety, I understand about burping, have a fire extinguisher and hose at the ready, and have the grill positioned on a fire-proof grill mat, so I believe I'm prepared. I'm a very experienced low and slow smoker that originally jumped on this LG24 because my 10-year old Backwoods Smoker Fatboy is on it's last legs (rusting out), but now that I've understood these Kamados are as usable for 'Extrememy High and Very Fast' as they are for Low and Slow, I'm itching to try making a 900F Neopolitan Pizza! Any pointers, advice, or cautions from others owning similar budget Kamados who have successgully gotten them up to 900F appreciated... [EDIT: P.S. Just to keep the subject of this thread appropriate to the subject of this Forum and limited to getting PB24/LG24s up to 900F, would prefer to avoid any comments or advice on cooking pizza on this thread. I'll eventually post an update on whatever temperature I succeeded to achieve on my first attempt this weekend but will linit it to a picture of the thermometer and perhaps my smokestack if it works well. Any updates regarding my first attempt at Neopolitan pizza (including any pics) will be posted in the Pizza Forum. Thanks.]
  11. Yeah, I used a true Nepolitan dough with '5 Stagioni' 00 flour, 59% hydration, some sea salt, and a bit of yeast. No oil. No sugar. So I don't think the dough is the problem. At 900F it just cooks too fast. Literally turns black upon contact and by 15 seconds, it's already getting too charred. At 700F, the cook takes ~4 minutes, you can 'watch' for doneness of the toppings through the vent, and everything is great except there is no Neopolitan-style char on the bottom of the crust: That crust is not bad, but it lacks the flavor component contributed by more charring. I'm going try 800F before giving up, but I've concluded that 900F on a Kamado is unfortunately out of reach (makes little sense, as several have warned me).
  12. The KJ Costco Road Show is coming up and I need to get down to the real rat killin' (Old Southern Term) and decide upon a Kamado pretty quickly. Some help from you KJ pros would be appreciated. 1. The most people I ever cook for anymore is 10. Will the Classic II be large enough or will it take the Big Joe? I understand enough large butts and briskets can be cooked on both for a crowd, but steaks, burgers, and other quick crowd pleasers, even ribs, take some real estate to cook up without having to do it in shifts. 2. Will either (or both) a Big Joe and a Classic II on their stock carts fit through a 32" door? I would be keeping my Kamado on our enclosed pool patio out of the weather, but rolling them out to cook on. 3. The only other research I have done is on other intermediate size grills, like the Grilla Kong. Just looking at grill sizes alone, the KJ Classic II is 18", the Kong 20" and the Big Joe 24". I'm really having a time pondering on size, so opinions welcome. Thanks for any light shed on this folks. Tom PS: I was really relieved to find this forum about Kamados because the folks here put the emphasis on cooking, camaraderie and a good time... not "My Kamado Brand Is Better Than Your Kamado Brand!" Jihads.
  13. Welcome to Kamado Guru @Zelphy If the deal was so good that you don't want to return it then you are obligated to deal with the small spots of missing porcelain. If it was me I would make sure there is no loose pieces around the damage or if there was I would clean it up and rub some veggie oil on it occasionally as I cooked on it until it was cured over. Any kind of paint you put in there will likely just burn off. I would guess it would be fine in the long run. Good luck!
  14. Welcome to Kamado Guru @Chris G Visit often and share the journey!
  15. @kamadoplanet Your videos would probably get more traction if you post them in the Kamado Cooking section instead of tagging them onto this message thread...
  16. I read that due to some design issues ( apparently Joe won't sit in cradle properly ,wobbles ), the new Kamado Joe Cart will be discontinued and not reintroduced. Does anyone know if this is correct ? Thanks
  17. I've never smoked beef short ribs before but decided to give it a try last weekend. Got a couple of beef short rib "plates" from our great local meat shop (https://www.hirschsmeats.com/). Sprayed on some duck fat (I really like this stuff)... And seasoned with some Meat Church Holy Cow BBQ rub! Then onto the Kamado Joe! After 2 hours over mesquite and charcoal, I had to have a peek... After 3 hours, I wrapped and left on for a couple of more hours. Super tender and juicy! Supper time! Peas & cornbread, fried eggplant, salad and vino!
  18. I've used a Akorn Ghargrill for the last four years and fell in love with Kamado style cooking. Two weeks ago, I succumbed to a killer clearance sale at Sam's Club and bought a Vision Diamond Cut Kamado. I've ditched the steel and moved up to ceramic. I've only used it a few time so far. The big difference I can see is that it takes much longer for the grill to come up to high temperatures. Agonizingly slow in fact! I'm hoping it will be better for maintaining low temps for smoking butts.
  19. +1 on the video @Kamado Tomshared. So many ways to get super hot quickly. I've only been using my Mini Max for the last 4 years and recently added the KJ Classic II. I forget how much longer the bigger ceramic cooker took to heat. In reality it isn't that much longer, but in are instant gratification world, it feels longer. If you want super hot super fast, the video above is great. I think if you play around with different fire techniques you'll find something that is comparable. Truly don't know though. Maybe others will weigh with the same cooker you have.
  20. I've been browsing the website for a few days and decided to join. Seems to be a good group of people. I 'm about to purchase a ceramic cooker, and have been looking at the Vision B series and Pro series. For the last 5 years I've been smoking on an el cheapo Brinkman vertical smoker that I modified to control airflow. Any assistance or suggestions about going to a ceramic are welcome.
  21. Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping. On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends. Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination. I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it. I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.
  22. Hey everyone, recently purchased a Louisiana Grill Kamado from Costco. I'm new to the ceramic grill scene and have tried various ways of lighting this fiasco but it still seems once I think I get it stabilized and start to cook it'll creep up on me by 50°F to 75°F. When I light it I use three starters for the charcoal should I use just one? Anywho some advice would be great with these. Thanks
  23. Greetings All! I purchased a Kamado Joe Classic 3 about a week ago and have had the opportunity to try out the SloRoller on a Pork Roast and seared a few steaks. The results have been awesome. This coming weekend I plan on tackling some pork ribs. i am new to Kamado cooking, having my interest by friends who have a Big Green Egg. This site looks like a tremendous resource and I look forward to learning lots from all of you. Helen
  24. My ceramic Kamado is a fireplace-inside-a-shell. Air enters the shell, and the fire bowl pulls from the shell. In an Akorn, fresh air is all aimed at the fire; there's very little mixing before it hits the fire. The second big difference is a fire bowl that almost comes to grate level. Open the lid and it pulls fresh air into the fire because the bottom of it forms a Venturi with lower vent, to pull even more air in. Nothing's perfect. HAve fun, Frank
  25. Well, the CGS AR and new grills just came in today, but that Kamado has now been through 3 900F pizza cooks and one quick sear of lamb chops followed by some grilled veggies. Cooking at those temps keeps it pretty clean. Now that I've got the AR, will finally do some low and slow (probably ribs). I have to say, I'm pretty impressed with the build quality of the CGS products.
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